Preliminary study on the preparation of bio-organic fertilizer from sauce-flavor Baijiu distillers' grains and fertilizer efficiency

Preliminary study on the preparation of bio-organic fertilizer from sauce-flavor Baijiu distillers' grains and fertilizer efficiency

In order to realize the resource utilization of Baijiu distillers' grains, two kinds of distillers' grains organic fertilizer (treatment group 1 organic fertilizer and treatment group 2 organic fertilizer) were prepared by distillers' grains mixed fermented with cellulose degrading st...

Full description

Saved in:

Bibliographic Details
Main Author:	ZENG Xiang, LI Xiutong, JIANG Youfeng, XIA Xuchun, CHENG Lifangyu, WANG Xiaodan
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2024-11-01
Series:	Zhongguo niangzao
Subjects:	distillers' grains\|fermentation\|microorganism\|bio-organic fertilizer
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-167.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Research progress on the comprehensive utilization of pit bottom water of distiller's grains,a by-product of sauce-flavor Baijiu
by: YANG Wenjuan, WANG Xiaodan, JIANG Wen, CAO Wentao
Published: (2024-03-01)

Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production
by: AN Kaiyuan, DU Yanhong, NIE Jianguang, LI Tingting, TAN Hao, LI Simai, SHI Linming, CHEN Sijia, HU Boyuan, HU Chunhong
Published: (2025-06-01)

Progress in bioactive peptides in Baijiu, fermented grains and distiller's grains
by: ZENG Yuting, HU Siqi, LIU Hongqin, HUANG Mingquan
Published: (2025-06-01)

Optimization of extraction process and antioxidant activity of total flavonoids from sauce-flavor Baijiu distiller's grains
by: LI Fangxiang, TANG Jiale, YU Zhengtao, WANG Guiyuan, XIE Yi
Published: (2025-02-01)

Preparation and process optimization of Fuqu made by distiller's grains of strong-flavor Baijiu
by: LI Feifei, WANG Xi, ZHUO Yuchong, ZHANG Yadong, HUANG Wei, REN Zhiqiang
Published: (2025-03-01)

Characteristics of fermented grains of sauce-flavor Baijiu from Xiasha to the 4th rounds accumulation
by: LI Xintao, HU Chunhong, LIN Liangcai, LU Jun, ZHANG Cuiying, LI Changwen, YE Zhengliang, XIAO Dongguang
Published: (2024-07-01)

Screening for Thermoactinomyces vulgaris in Fermented Grains of Sauce-Flavor Baijiu and Metabolic Analysis of Volatile Compounds
by: ZHAI Weitao, WU Shuangquan, CHAI Lijuan, LU Zhenming, ZHANG Xiaojuan, YANG Yang, YU Hui, YE Qingqing, TIAN Maoling, LIU Xiaotong, MAO Xueting, WANG Songtao, SHEN Caihong, XU Zhenghong
Published: (2025-06-01)

Changes of tetramethylpyrazine-producing functional microorganisms during stacking fermentation in the 1st (Xiasha) and the 2nd (Zaosha) rounds of sauce-flavor Baijiu production
by: LONG Yafei, ZHU Zi, GUO Chunqin, RAN Guangyao, HU Zhihui, WU Deguang
Published: (2024-10-01)

Effect of Jiang-flavor Baijiu distiller's grain addition on humification during distillery sludge composting
by: Min Yu, et al.
Published: (2025-07-01)

Changes of yeast, enzyme activity and metabolites of fermented grains of sauce-flavor Baijiu during stacking
by: HU Chunhong, LI Xintao, LU Jun, LIN Liangcai, ZHANG Cuiying, LI Changwen, YE Zhengliang, XIAO Dongguang
Published: (2024-06-01)

Difference and discrimination of infrared spectral properties of sauce-flavor Baijiu with different processes
by: WU Deguang, ZHANG Wenjuan, LU Jun, WANG Fan, FENG Haiyan, XIA Ya, TANG Ping, LI Changwen
Published: (2025-02-01)

Effect of Bio-Fermented Distillers Grain on Growth, Intestines, and Caecal Microbial Community in Broilers
by: Ping Xu, et al.
Published: (2025-03-01)

Effect of different production techniques on the changes in acid and ester in sauce-flavor Baijiu
by: YANG Ming, ZHU Weimin, CHEN Xiangmei, GAN Linyao, WEI Heli, YANG Cheng, YANG Yun, ZHANG Jie
Published: (2024-12-01)

Bioenergy Production from Sorghum Distillers Grains via Dark Fermentation
by: Ching-Chun Lu, et al.
Published: (2024-12-01)

Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu
by: Jiao Niu, et al.
Published: (2025-03-01)

Review and prospect of high-temperature stacking fermentation technology innovation research for sauce-flavor Baijiu
by: YANG Lei, YU Hui, LUO Nanhai, WANG Ye, XIE Jun
Published: (2024-02-01)

Optimization of distillation process and volatile flavor components of distillated apricot liquor
by: LIU Yu, LIN Jing, FAN Guoyuan, ZHANG Wen, QIAO Dan, CAO Ying, ZHANG Zhenzhen
Published: (2025-03-01)

Research progress on the diversity of functional microorganisms in Baijiu brewing and their application
by: XIA Xuchun, BAN Shidong, LUO Xiaoye, WANG Xiaodan
Published: (2025-04-01)

Screening of inhibitors from hydrolysate of distiller's grains and its effect on butanol fermentation
by: XU Jian, HAN Jingzhuo, WANG Hao, LIAO Siqiao, CHEN Runxi, HU Fang, WANG Zihao, ZHANG Ruijing, CAI Fengjiao, WANG Jiangbo
Published: (2024-01-01)

Simulation of mixed flow characteristics of distiller′s grains-wastewater for anaerobic fermentation
by: Beibei YAN, et al.
Published: (2024-12-01)

Effect of different secondary distillation methods on the flavor of new whiskey
by: YANG Yunxia, LU Jun, SONG Xulei, WANG Xin, WANG Heng, WANG Deliang, YANG Yigong, ZHONG Chonghu, ZHANG Fuyu
Published: (2025-01-01)

Research progress on the intelligent brewing of sauce-flavor Baijiu
by: LIU Liping, DU Yake, WU Cheng, HU Jianfeng, HU Feng, WANG Diqiang
Published: (2025-06-01)

SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS.PART 1. DYNAMIC OF DISTRIBUTION OF VOLATILE COMPONENTS BY DISTILLATION OF FERMENTED WORT
by: Krikunova L.N., et al.
Published: (2017-03-01)

INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES
by: E. V. Dubinina, et al.
Published: (2020-07-01)

Three-Stage Solid-State Fermentation Technology for Distillers’ Grain Feed Protein Based on Different Microorganisms Considering Oxygen Requirements
by: Songlin Kong, et al.
Published: (2024-10-01)

Research progress on brewing technology and flavor of Fuyu-flavor Baijiu
by: CHEN Yichao, MAO Jian, ZHOU Zhilei, CHEN Songqiang, WANG Weimin
Published: (2024-07-01)

Pretreatment of Luzhou Distiller’s Grains with Crude Enzyme from <i>Trichoderma harzianum</i> for Feed Protein Production
by: Xueke Bai, et al.
Published: (2025-05-01)

Changes of volatile flavor substances in different layers of fermented grains in the mechanized production of strong-flavor Baijiu
by: WAN Mengjie, GUO Zhengxiang, WEN Zhang, DENG Jie, CHENG Xinkai, LIU Yinan, ZHOU Wei, WANG Lingxiang, HE Chaojiu
Published: (2025-03-01)

Multi-omics analyses reveal fecal microbial community and metabolic alterations in finishing cattle fed probiotics-fermented distiller’s grains diets
by: Rong Zhang, et al.
Published: (2025-05-01)

Study on volatile compounds in fermented grains of light-flavor Niulanshan Erguotou Baijiu
by: YU Meili, WENG Yuxi, YANG Yan, ZHANG Pei, WANG Ying, HAO Wenjun, ZHANG Jinglin
Published: (2024-10-01)

Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades
by: WANG Jinlong, YIN Yanshun, TIAN Dongwei, HU Jianfeng, CHENG Pingyan
Published: (2024-01-01)

Research progress on the flavor and key substance analysis techniques of sauce-flavor Baijiu
by: HE Yanyan, LIU Junnan, LI Ruijie, DING Runyue, YANG Yang, LI Shu, ZHAO Qiao, ZHONG Xiaozhong, WANG Songtao, ZHOU Jiayu
Published: (2024-11-01)

Analysis of volatile flavor components of sauce-flavor Baijiu of different aging years
by: LAI Yucheng, GUO Hongli, ZHANG Jiaojiao, XIAN Tingting, SUN Zhiwei, LI Jin, LIU Haipo, ZHAO Jinsong, HAN Xinglin
Published: (2025-04-01)

Production of tartary buckwheat distilled spirits through enrichment of flavonoids in buckwheat distiller's grains
by: ZHANG Pengjie, GAN Linyao, SUN Jinxu, GUO Kaikai, CHEN Yefu, XIAO Dongguang, GUO Xuewu
Published: (2024-02-01)

Development of a distilled-like alcoholic drink from blueberry (Vaccinium corymbosum) cv. Brigitta, and sensory analysis
by: Nelson Eduardo Loyola López, et al.
Published: (2016-01-01)

Acidification in Distillation Technology
by: Ludmila N. Krikunova, et al.
Published: (2022-12-01)

Research progress on methanol in fermented wine and distilled spirits
by: LIU Siqi, WU Zhengyun, LIU Qiao, ZHANG Wenxue, KATSUYA Gomi
Published: (2025-02-01)

Determination of four organic acids in sauce-flavor Baijiu by HPLC
by: YI Zhongwei, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, WANG Yurong, QU Dingwu
Published: (2025-06-01)

Research progress on microbial communities and flavor substance characteristics in strong-flavor Baijiu during brewing
by: LI Haonan, QI Meng, GENG Shuo, ZHU Lining, MA Huifeng, WEI Guanmian, SANG Yaxin
Published: (2025-03-01)

Study on the effect of ultrasonic aging of crude Baijiu after second distillation
by: ZHANG Yingying, et al.
Published: (2023-12-01)