《高温发酵至成熟及不同制曲季节的酱香型大曲的肽组学分析》的勘误 [《蛋白质组学杂志》，第273卷，2023年，第104804期] - Suppr

Corrigendum to "Peptidomics analysis of Jiang-Flavor Daqu from high-temperature fermentation to mature and in different preparation season" [Journal of Proteomics, 273, 2023, 104804].

作者信息

Yu Yang, Yu Wenhao, Jin Yan

机构信息

CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, China.

出版信息

J Proteomics. 2023 Oct 30;289:105020. doi: 10.1016/j.jprot.2023.105020. Epub 2023 Oct 19.

DOI:10.1016/j.jprot.2023.105020

PMID:37863733

Abstract

摘要

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Corrigendum to "Peptidomics analysis of Jiang-Flavor Daqu from high-temperature fermentation to mature and in different preparation season" [Journal of Proteomics, 273, 2023, 104804].《高温发酵至成熟及不同制曲季节的酱香型大曲的肽组学分析》的勘误 [《蛋白质组学杂志》，第273卷，2023年，第104804期]

J Proteomics. 2023 Oct 30;289:105020. doi: 10.1016/j.jprot.2023.105020. Epub 2023 Oct 19.

Peptidomics analysis of Jiang-Flavor Daqu from high-temperature fermentation to mature and in different preparation season.高温发酵至成熟及不同制曲季节的酱香型大曲中肽类物质的分析

J Proteomics. 2023 Feb 20;273:104804. doi: 10.1016/j.jprot.2022.104804. Epub 2022 Dec 29.

Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang-flavor Daqu.分析酱香型大曲中主要微生物发酵控制因素对挥发性化合物的影响。

J Food Biochem. 2022 Oct;46(10):e14277. doi: 10.1111/jfbc.14277. Epub 2022 Jun 24.

Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu.探究传统工艺对江味大曲中微生物群落演替的影响。

Food Res Int. 2022 Aug;158:111568. doi: 10.1016/j.foodres.2022.111568. Epub 2022 Jun 25.

Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China.中国北方酱香型白酒大曲生产过程中的微生物组成及动态演替

3 Biotech. 2021 May;11(5):224. doi: 10.1007/s13205-021-02779-8. Epub 2021 Apr 18.

Evaluation of microbial communities of Chinese Feng-flavor Daqu with effects of environmental factors using traceability analysis.利用溯源分析评估环境因素对中国凤香型大曲微生物群落的影响。

Sci Rep. 2023 May 11;13(1):7657. doi: 10.1038/s41598-023-34506-z.

Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature With Different Colors.不同颜色高温环境下理化性质与微生物组成的比较分析

Front Microbiol. 2020 Nov 27;11:588117. doi: 10.3389/fmicb.2020.588117. eCollection 2020.

Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu.不同类型低温大曲中的微生物群落多样性、微生物功能和风味。

Food Res Int. 2021 Dec;150(Pt A):110734. doi: 10.1016/j.foodres.2021.110734. Epub 2021 Sep 30.

Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation.大曲发酵中细菌与丝状真菌接力作用，实现大分子降解与风味物质形成。

Int J Food Microbiol. 2023 Apr 2;390:110118. doi: 10.1016/j.ijfoodmicro.2023.110118. Epub 2023 Feb 11.

Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu.生物热是塑造中温大曲微生物群落的关键环境驱动因素。

Appl Environ Microbiol. 2017 Nov 16;83(23). doi: 10.1128/AEM.01550-17. Print 2017 Dec 1.

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Corrigendum to "Peptidomics analysis of Jiang-Flavor Daqu from high-temperature fermentation to mature and in different preparation season" [Journal of Proteomics, 273, 2023, 104804].

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