Barcoded pyrosequencing analysis of the bacterial community of Daqu for light-flavour Chinese liquor

Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis

(2012) Yasushi Tanaka et al.   FOOD MICROBIOLOGY

Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

(2012) Xiao-Wei Zheng et al.   FOOD MICROBIOLOGY

Microbial community analysis of Korean soybean pastes by next-generation sequencing

(2012) Young-Do Nam et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Genome Sequences of Three Leuconostoc citreum Strains, LBAE C10, LBAE C11, and LBAE E16, Isolated from Wheat Sourdoughs

(2012) S. Laguerre et al.   JOURNAL OF BACTERIOLOGY

Daqu- A Traditional Chinese Liquor Fermentation Starter

(2012) Xiao-Wei Zheng et al.   JOURNAL OF THE INSTITUTE OF BREWING

Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles

(2012) Wenliang Xiang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Determination of microbial diversity in Daqu, a fermentation starter culture of Maotai liquor, using nested PCR-denaturing gradient gel electrophoresis

(2012) Liu Xiu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing

(2011) Eun-Jin Park et al.   FOOD MICROBIOLOGY

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

(2011) Xiao-Ran Li et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE

(2011) H.-Y. Wang et al.   LETTERS IN APPLIED MICROBIOLOGY

Analysis of the bacterial community in a laboratory-scale nitrification reactor and a wastewater treatment plant by 454-pyrosequencing

(2011) Lin Ye et al.   WATER RESEARCH

Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities

(2009) P. D. Schloss et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR

(2009) Hervé Robert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing

(2009) Seong Woon Roh et al.   ISME Journal

Analyses of microbial consortia in the starter of Fen Liquor

(2009) J.-H. Shi et al.   LETTERS IN APPLIED MICROBIOLOGY

Study of tetramethylpyrazine formation in fermentation system from glucose by Bacillus subtilis XZ1124

(2009) B. Zhu et al.   New Biotechnology

Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili

(2008) M. Kahala et al.   JOURNAL OF APPLIED MICROBIOLOGY