Isolation and identification of a blackAspergillusstrain and the effect of its novel protease on the aroma ofMoutai-flavouredliquor

Two novel species of Aspergillus section Nigri from indoor air

(2013) Željko Jurjević et al.   IMA Fungus

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2012) Tao Luo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Effects of Different β-D-Glycosidases on Bound Aroma Compounds in Muscat Grape Determined by HS-SPME and GC-MS

(2012) Wenhuai Kang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Effect of Different Indigenous Yeast β-Glucosidases on the Liberation of Bound Aroma Compounds

(2012) Yuxia Wang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making

(2012) Q. Wu et al.   LETTERS IN APPLIED MICROBIOLOGY

Diversity and Antimicrobial Activity of Culturable Fungi Isolated from Six Species of the South China Sea Gorgonians

(2012) Xiao-Yong Zhang et al.   MICROBIAL ECOLOGY

MEGA5: Molecular Evolutionary Genetics Analysis Using Maximum Likelihood, Evolutionary Distance, and Maximum Parsimony Methods

(2011) K. Tamura et al.   MOLECULAR BIOLOGY AND EVOLUTION

Purification and some properties of an extracellular acid protease from Aspergillus clavatus

(2011) Talita A. Sampaio e Silva et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Breeding and identification of novel koji molds with high activity of acid protease by genome recombination between Aspergillus oryzae and Aspergillus niger

(2010) Defeng Xu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Molecular characterization of the black Aspergillus isolates responsible for ochratoxin A contamination in grapes and wine in relation to taxonomy of Aspergillus section Nigri

(2009) P.V. Martínez-Culebras et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Acid protease production by solid-state fermentation using Aspergillus oryzae MTCC 5341: optimization of process parameters

(2009) K. S. Vishwanatha et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Optimization of conditions for acid protease partitioning and purification in aqueous two-phase systems using response surface methodology

(2008) Draginja M. Peričin et al.   BIOTECHNOLOGY LETTERS

Characterisation of acid protease expressed from Aspergillus oryzae MTCC 5341

(2008) K VISHWANATHA et al.   FOOD CHEMISTRY

Advantages of a proteolytic extract by Aspergillus oryzae from fish flour over a commercial proteolytic preparation

(2008) M.J. García-Gómez et al.   FOOD CHEMISTRY

Isolation and Identification of a Strain of Aspergillus Tubingensis With Deoxynivalenol Biotransformation Capability

(2008) Chenghua He et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor

(2008) Chang-lu Wang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY