Analysis of bacterial diversity of Chinese Luzhou-flavor liquor brewed in different seasons by Illumina Miseq sequencing

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

(2015) Qian Peng et al.   CURRENT MICROBIOLOGY

Microbial biogeography of the transnational fermented milk matsoni

(2015) Nicholas A. Bokulich et al.   FOOD MICROBIOLOGY

Analysis of raw goat milk microbiota: Impact of stage of lactation and lysozyme on microbial diversity

(2015) Elizabeth A. McInnis et al.   FOOD MICROBIOLOGY

Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons

(2015) Justyna Połka et al.   FOOD MICROBIOLOGY

Proteomic and high-throughput analysis of protein expression and microbial diversity of microbes from 30- and 300-year pit muds of Chinese Luzhou-flavor liquor

(2015) Qi Zheng et al.   FOOD RESEARCH INTERNATIONAL

Changes in Volatile Compounds of ChineseLuzhou-Flavor Liquor during the Fermentation and Distillation Process

(2015) Xiaofei Ding et al.   JOURNAL OF FOOD SCIENCE

Illumina MiSeq Sequencing Reveals Diverse Microbial Communities of Activated Sludge Systems Stimulated by Different Aromatics for Indigo Biosynthesis from Indole

(2015) Xuwang Zhang et al.   PLoS One

Spatial Distribution of Bacterial Communities and Related Biochemical Properties inLuzhou-FlavorLiquor-Fermented Grains

(2014) Jia Zheng et al.   JOURNAL OF FOOD SCIENCE

Analysis of the bacterial community in aged and aging pit mud of ChineseLuzhou-flavourliquor by combined PCR-DGGE and quantitative PCR assay

(2014) Huipeng Liang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2014) X. Zhang et al.   LETTERS IN APPLIED MICROBIOLOGY

Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar

(2013) Zhiqiang Nie et al.   BIORESOURCE TECHNOLOGY

Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods

(2013) Yin-zhuo Yan et al.   FOOD MICROBIOLOGY

Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses

(2013) Jia Zheng et al.   FOOD RESEARCH INTERNATIONAL

Microbial Diversity and Succession in the Chinese Luzhou-Flavor Liquor Fermenting Cover Lees as Evaluated by SSU rRNA Profiles

(2013) Ke Li et al.   INDIAN JOURNAL OF MICROBIOLOGY

Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

(2013) Zuobing Xiao et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

UPARSE: highly accurate OTU sequences from microbial amplicon reads

(2013) Robert C Edgar   NATURE METHODS

Characterization of eubacterial and archaeal community diversity in the pit mud of Chinese Luzhou-flavor liquor by nested PCR–DGGE

(2013) Xiao-Fei Ding et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Microbial community structures in different wastewater treatment plants as revealed by 454-pyrosequencing analysis

(2012) Man Hu et al.   BIORESOURCE TECHNOLOGY

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

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

Daqu- A Traditional Chinese Liquor Fermentation Starter

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

16S rRNA Gene Pyrosequencing Reveals Bacterial Dysbiosis in the Duodenum of Dogs with Idiopathic Inflammatory Bowel Disease

(2012) Jan S. Suchodolski et al.   PLoS One

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

FLASH: fast length adjustment of short reads to improve genome assemblies

(2011) T. Magoc et al.   BIOINFORMATICS

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

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

Importance of acetic acid bacteria in food industry

(2010) Ilkin Yucel Sengun et al.   FOOD CONTROL

Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts

(2010) Pin-Rou Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample

(2010) J. G. Caporaso et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

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

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

(2009) Krista M. Sumby et al.   FOOD CHEMISTRY

Phylogenetic classification of short environmental DNA fragments

(2008) Lutz Krause et al.   NUCLEIC ACIDS RESEARCH