Li Jiang
Guizhou University
11 Papers
Li Jiang is an academic researcher from Guizhou University. The author has contributed to research in topics: Fermentation & Wine. The author has an hindex of 4, co-authored 6 publications.
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Papers
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation.
TL;DR: The findings provided detailed information on the dynamic changes of physicochemical properties and VFCs and selection of beneficial strains to improve the quality of BGRW.
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Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters.
TL;DR: This study determined the microbial communities and major metabolites of different traditional fermentation starters of black glutinous rice wine to provide insight into their potential contributions to the variation in flavor and aroma and can provide a valuable resource for the further development and utilization of starters to improve the aromatic quality of BGRW.
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Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing.
TL;DR: Fundamental knowledge is provided regarding the metabolically active microorganisms in Panxian ham, helping industrial processors to develop effective strategies for standardizing quality parameters.
Integrative Metagenomics-Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu.
TL;DR: Wang et al. as discussed by the authors analyzed the relationship between metabolites and microbiota in three typical traditional Xiaoqu from Guizhou province in China, and found that the metabolic network generated for the breakdown of substrates and formation of SDMs in Xiaoqu was primarily centered on the metabolism of carbohydrates and the tricarboxylic acid cycle.
Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine.
TL;DR: GC‐TOF‐MS metabolomics and multivariate statistical analysis provide a comprehensive overview of metabolite changes during black waxy rice wine fermentation.
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