Food and Fermentation Industries >

2024 , Vol. 50 >Issue 7: 389 - 397

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035775

Visual analysis of strong-flavor Baijiu fermentation microorganisms based on mapping knowledge domain

  • YU Xuejian ,
  • ZHENG Jia ,
  • ZHANG Zhe ,
  • WANG Hong ,
  • BAI Feirong ,
  • WANG Penghui ,
  • LI Hui ,
  • LIU Chong ,
  • YAO Su
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  • 1(China National Research Institute of Food and Fermentation Industries, China Center of Industrial Culture Collection, Beijing 100015, China)
    2(Yibin Wuliangye Co.Ltd., Yibin 644007, China)

Received date: 2023-04-10

  Revised date: 2023-05-25

  Online published: 2024-05-09

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Abstract

In order to gain an in-depth understanding of the research progress of strong-flavor fermentation microorganisms, this study conducted a literature review and screening of relevant publications from 2009 to 2022, based on the China National Knowledge Infrastructure (CNKI) database and the Web of Science core database.We used bibliometrics to analyze annual publication volume, keywords, authors, and research institutions of 1 017 Chinese publications and 130 English publications related to this field, and visualized the results in a knowledge map.The results showed that the field of strong-flavor Baijiu fermentation microorganisms is in a stage of rapid development, with both the quantity and quality of publications increasing over time.Research hotspots are concentrated in areas such as pit mud, microbial diversity, Daqu, Gluconobacter, fermented grains, flavor substances, and ethyl caproate.In addition, researchers in this field communicate closely with each other, and there is close cooperation between universities, research institutions, and Baijiu enterprises.Through this comprehensive analysis, this study provides a reference for researchers to understand the research direction and hotspots in this field, and to carry out academic cooperation and exchanges.

Key words： strong-flavor Baijiu; microorganisms; mapping knowledge domain; CiteSpace

Cite this article

YU Xuejian , ZHENG Jia , ZHANG Zhe , WANG Hong , BAI Feirong , WANG Penghui , LI Hui , LIU Chong , YAO Su . Visual analysis of strong-flavor Baijiu fermentation microorganisms based on mapping knowledge domain[J]. Food and Fermentation Industries, 2024 , 50(7) : 389 -397 . DOI: 10.13995/j.cnki.11-1802/ts.035775

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