Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

Construction of synthetic microbiota for reproducible flavor metabolism in Chinese light aroma type liquor produced by solid-state fermentation

(2019) Shilei Wang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Succession sequence of lactic acid bacteria driven by environmental factors and substrates throughout the brewing process of Shanxi aged vinegar

(2018) Yu Zheng et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Microbial communities and natural fermentation of corn silages prepared with farm bunker-silo in Southwest China

(2018) Hao Guan et al.   BIORESOURCE TECHNOLOGY

Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans

(2018) Jatziri Mota-Gutierrez et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria

(2018) Sander Wuyts et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran

(2017) Hui-Min Zhao et al.   FOOD CHEMISTRY

Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean ( Vicia faba L.) paste

(2017) Zhihua Li et al.   FOOD CHEMISTRY

Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentation

(2017) Moeun Lee et al.   FOOD MICROBIOLOGY

A comparative secretome analysis of industrial Aspergillus oryzae and its spontaneous mutant ZJGS-LZ-21

(2017) Yuanyuan Zhu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making

(2017) Peng Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing

(2017) Zhewei Song et al.   Frontiers in Microbiology

Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow

(2017) Olga Ponomarova et al.   Cell Systems

Performance evaluation of a yeast biorefinery as a sustainable model for co-production of biomass, bioemulsifier, lipid, biodiesel and animal-feed components using inexpensive raw materials

(2017) RaviRanjan Kumar et al.   Sustainable Energy & Fuels

The type of carbohydrates specifically selects microbial community structures and fermentation patterns

(2016) Lucile Chatellard et al.   BIORESOURCE TECHNOLOGY

Production of fermented pork jerky using Lactobacillus bulgaricus

(2016) Changqing Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

(2016) Guanshen Yuan et al.   MOLECULES

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

(2016) Aaron M. Walsh et al.   mSystems

Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate

(2016) Francesca De Filippis et al.   Scientific Reports

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

(2016) Zong-Min Wang et al.   Scientific Reports

Phenotypic and molecular characterization of Aspergillus species for the production of starch-saccharifying amyloglucosidase

(2015) Sidra Pervez et al.   ANNALS OF MICROBIOLOGY

Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran

(2015) Ilkka Kajala et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Fermented Foods as Experimentally Tractable Microbial Ecosystems

(2015) Benjamin E. Wolfe et al.   CELL

Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors

(2015) Jiri Stribny et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The draft genome of Tibetan hulless barley reveals adaptive patterns to the high stressful Tibetan Plateau

(2015) Xingquan Zeng et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Evident bacterial community changes but only slight degradation when polluted with pyrene in a red soil

(2015) Gaidi Ren et al.   Frontiers in Microbiology

Prokaryotic Communities in Pit Mud from Different-Aged Cellars Used for the Production of Chinese Strong-Flavored Liquor

(2014) Yong Tao et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese

(2014) Ilaria De Pasquale et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar

(2014) Pan Li et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Fingerprint analysis of polysaccharides from different Ganoderma by HPLC combined with chemometrics methods

(2014) Xiaomei Sun et al.   CARBOHYDRATE POLYMERS

Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity

(2014) Benjamin E. Wolfe et al.   CELL

Production of white pan bread leavened by Pichia anomala SKM-T

(2014) Eun Kyoung Mo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor

(2014) Bi Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2014) Wenjun Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison and Chemometric Analysis of the Phenolic Compounds and Organic Acids Composition of Chinese Wines

(2014) Ke Tang et al.   JOURNAL OF FOOD SCIENCE

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

(2014) Joanita Sulaiman et al.   Frontiers in Microbiology

How the sourdough may affect the functional features of leavened baked goods

(2013) Marco Gobbetti et al.   FOOD MICROBIOLOGY

Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor

(2013) Qun Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism

(2013) D.D. Pan et al.   JOURNAL OF DAIRY SCIENCE

New primers to amplify the fungal ITS2 region - evaluation by 454-sequencing of artificial and natural communities

(2012) Katarina Ihrmark et al.   FEMS MICROBIOLOGY ECOLOGY

Selection of primers for optimal taxonomic classification of environmental 16S rRNA gene sequences

(2012) David A W Soergel et al.   ISME Journal

Fructan Metabolism in A. tequilana Weber Blue Variety along Its Developmental Cycle in the Field

(2012) Erika Mellado-Mojica et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microbial Interactions in Food Fermentations

(2012) Melissa Ivey et al.   Annual Review of Food Science and Technology

UCHIME improves sensitivity and speed of chimera detection

(2011) Robert C. Edgar et al.   BIOINFORMATICS

Importance of lactic acid bacteria in Asian fermented foods

(2011) Sook Rhee et al.   Microbial Cell Factories

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Bacterial dynamics during the spontaneous fermentation of cassava dough in gari production

(2009) Folarin A. Oguntoyinbo et al.   FOOD CONTROL

Isolation and characterization of fructophilic lactic acid bacteria from fructose-rich niches

(2009) Akihito Endo et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY