Research Status and Visualization Analysis of Microorganism in Baijiu Brewing Based on Bibliometrics

ZHAO Qiaozhen; ZHANG Mengmeng; MIAO Kunchen; LI Xiaojie; REN Guanghua; LÜ Xiaofeng; XU Xinyu; MENG Wu

doi:10.13386/j.issn1002-0306.2022120042

Volume 44 Issue 15

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(15): 492-500. > DOI: 10.13386/j.issn1002-0306.2022120042

ZHAO Qiaozhen, ZHANG Mengmeng, MIAO Kunchen, et al. Research Status and Visualization Analysis of Microorganism in Baijiu Brewing Based on Bibliometrics[J]. Science and Technology of Food Industry, 2023, 44(15): 492−500. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120042.

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Research Status and Visualization Analysis of Microorganism in Baijiu Brewing Based on Bibliometrics

1.
College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
2.
Jinan Baotuquan Liquor-making Co., Ltd., Technical Quality Department, Jinan 250115, China

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Received Date: December 14, 2022
Available Online: June 05, 2023

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Abstract

Abstract

In order to provide valuable information on the current research status of Baijiu brewing microorganisms, a bibliometric method based on the CNKI and the Web of Science core collection database was used to visually analyze 879 Chinese literatures and 349 English literatures in the field from 1992 to 2022. The visualization analysis was conducted from the perspective of annual publication volume, keywords, authors and institutions, etc., to trace the development situation and research hotspots of Baijiu brewing microorganisms. The results showed that research on Baijiu brewing microorganisms has generally been on the rise since 1992, especially in the last five years, with exponential growth and a very promising future. The current research on Baijiu brewing microorganisms mainly focused on the separation and identification of microorganisms, the analysis of microbial community structure, and the influence of microorganisms on fermentation products. The study of microbial community structure had become an important means to analyze the mechanism of Baijiu flavor formation. XU Yan, SUN Baoguo, WU Qun, HUANG Zhiguo, QIU Shuyi and other scholars are major contributors to the research field of Baijiu brewing microorganisms, and the impact and academic value of their scientific achievements are high. In this paper, a quantitative and objective visual analysis is carried out on the research overview and hot areas of Baijiu brewing microorganisms, which can serve as a reference and help for the further research of baijiu brewing microorganisms.
- Baijiu brewing,
- microorganisms,
- bibliometrics,
- visualization analysis,
- research hotspots

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References

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