Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture

A novel endo-β-1,4-xylanase from Pediococcus acidilactici GC25; purification, characterization and application in clarification of fruit juices

(2019) Gulsah Adiguzel et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making

(2018) Musu Zha et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

(2017) Yunwei Niu et al.   FOOD CHEMISTRY

A thermostable-endo-β-(1,4)-mannanase from Pediococcus acidilactici (M17): purification, characterization and its application in fruit juice clarification

(2016) Hayrunnisa Nadaroglu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine

(2016) Mariana Tristezza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

(2014) Qun Wu 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

Chemical Modification of Saccharomycopsis fibuligera R64 α-Amylase to Improve its Stability Against Thermal, Chelator, and Proteolytic Inactivation

(2013) Wangsa Tirta Ismaya et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

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

(2013) Zhiqiang Nie et al.   BIORESOURCE TECHNOLOGY

Hydrolysis of hemicellulose to produce fermentable monosaccharides by plasma acid

(2013) Ying Wang et al.   CARBOHYDRATE POLYMERS

Partial characterisation of an anti-listeria substance produced by Pediococcus acidilactici P9

(2013) Gang Wang et al.   INTERNATIONAL DAIRY JOURNAL

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

Role of Alcohols in Growth, Lipid Composition, and Membrane Fluidity of Yeasts, Bacteria, and Archaea

(2011) Sarah Huffer et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

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

Characterization of Geosmin as Source of Earthy Odor in Different Aroma Type Chinese Liquors

(2011) Hai Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry

(2011) Wenlai Fan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Total fatty acid content of the plasma membrane of Saccharomyces cerevisiae is more responsible for ethanol tolerance than the degree of unsaturation

(2010) Hyun-Soo Kim et al.   BIOTECHNOLOGY LETTERS

Amylase Production by Saccharomycopsis fibuligera A11 in Solid-State Fermentation for Hydrolysis of Cassava Starch

(2009) Lei Chen et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Saccharomycopsis fibuligera and its applications in biotechnology

(2009) Zhenming Chi et al.   BIOTECHNOLOGY ADVANCES

Rich nutrition from the poorest – Cereal fermentations in Africa and Asia

(2009) M.J.Rob Nout   FOOD MICROBIOLOGY

How microbes tolerate ethanol and butanol

(2009) Siqing Liu et al.   New Biotechnology

Combination of newly developed high quality Fuqu with traditional Daqu for Luzhou-flavor liquor brewing

(2009) Wen-Xue Zhang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods

(2008) Rosalinda Urso et al.   FEMS YEAST RESEARCH

Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India

(2008) K JEYARAM et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY