Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar
Published 2016 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar
Authors
Keywords
-
Journal
Scientific Reports
Volume 6, Issue 1, Pages -
Publisher
Springer Nature
Online
2016-05-31
DOI
10.1038/srep26818
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar
- (2015) Zong-Min Wang et al. FOOD MICROBIOLOGY
- Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar
- (2015) Zhiqiang Nie et al. FOOD MICROBIOLOGY
- Physicochemical properties and volatile components of wine vinegars with high acidity based on fermentation stage and initial alcohol concentration
- (2015) Yunhee Jo et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Traditional balsamic vinegar and balsamic vinegar of Modena analyzed by nuclear magnetic resonance spectroscopy coupled with multivariate data analysis
- (2015) Giulia Papotti et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour
- (2014) Yunzi Feng et al. FOOD CHEMISTRY
- Bacterial metatranscriptome analysis of a probiotic yogurt using an RNA-Seq approach
- (2014) Jordan E. Bisanz et al. INTERNATIONAL DAIRY JOURNAL
- Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar
- (2013) Zhiqiang Nie et al. BIORESOURCE TECHNOLOGY
- Traditional biotechnology for new foods and beverages
- (2013) Jeroen Hugenholtz CURRENT OPINION IN BIOTECHNOLOGY
- Monitoring multiple components in vinegar fermentation using Raman spectroscopy
- (2013) Reyhan Selin Uysal et al. FOOD CHEMISTRY
- Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood
- (2013) Ji Young Jung et al. FOOD MICROBIOLOGY
- Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation
- (2013) Ji Young Jung et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Predictive functional profiling of microbial communities using 16S rRNA marker gene sequences
- (2013) Morgan G I Langille et al. NATURE BIOTECHNOLOGY
- Next-generation sequencing and its potential impact on food microbial genomics
- (2012) Lisa Solieri et al. ANNALS OF MICROBIOLOGY
- Comparison of the Levels of Bacterial Diversity in Freshwater, Intertidal Wetland, and Marine Sediments by Using Millions of Illumina Tags
- (2012) Yu Wang et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Geographic distance and pH drive bacterial distribution in alkaline lake sediments across Tibetan Plateau
- (2012) Jinbo Xiong et al. ENVIRONMENTAL MICROBIOLOGY
- Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food
- (2011) Ji Young Jung et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar
- (2011) Wei Xu et al. FOOD MICROBIOLOGY
- Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar
- (2011) Jia Jia Wu et al. FOOD MICROBIOLOGY
- Metagenomic mining for microbiologists
- (2011) Tom O Delmont et al. ISME Journal
- 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
- Metatranscriptome Analysis for Insight into Whole-Ecosystem Gene Expression during Spontaneous Wheat and Spelt Sourdough Fermentations
- (2010) Stefan Weckx et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- ITS as an environmental DNA barcode for fungi: an in silico approach reveals potential PCR biases
- (2010) Eva Bellemain et al. BMC MICROBIOLOGY
- Application of quantitative real-time PCR for enumeration of total bacterial, archaeal, and yeast populations in kimchi
- (2010) Eun-Jin Park et al. JOURNAL OF MICROBIOLOGY
- QIIME allows analysis of high-throughput community sequencing data
- (2010) J Gregory Caporaso et al. NATURE METHODS
- The UNITE database for molecular identification of fungi - recent updates and future perspectives
- (2010) Kessy Abarenkov et al. NEW PHYTOLOGIST
- Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar
- (2009) M. Gullo et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Diversity of Acetobacter pasteurianus Strains Isolated From Solid-State Fermentation of Cereal Vinegars
- (2009) JiaJia Wu et al. CURRENT MICROBIOLOGY
- Antihypertensive Effect of a γ-Aminobutyric Acid Rich Tomato Cultivar ‘DG03-9’ in Spontaneously Hypertensive Rats
- (2009) Mineka Yoshimura et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Statistical Methods for Detecting Differentially Abundant Features in Clinical Metagenomic Samples
- (2009) James Robert White et al. PLoS Computational Biology
- Symbiotic gut microbes modulate human metabolic phenotypes
- (2008) M. Li et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection
- (2007) Maria Gullo et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started