Bacterial succession and the dynamics of flavor compounds in the Huangjiu fermented from corn

Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10 M

(2018) Ying Hu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial dynamics and metabolite changes in Chinese Rice Wine fermentation from sorghum with different tannin content

(2018) Jialiang Xu et al.   Scientific Reports

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

Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar

(2016) Sha Li et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

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

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

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

Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing

(2015) Ruo-si Fang et al.   JOURNAL OF FOOD SCIENCE

Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

(2015) Shuang Ping Liu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

(2014) Peixuan Wang et al.   FOOD CONTROL

Pyrosequencing Analysis of Microbiota inKaburazushi, a Traditional Medieval Sushi in Japan

(2013) Takashi KOYANAGI et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

UPARSE: highly accurate OTU sequences from microbial amplicon reads

(2013) Robert C Edgar   NATURE METHODS

Optimization and enhanced production of α-amylase and protease by a newly isolated Bacillus licheniformis ZB-05 under solid-state fermentation

(2012) Hakan Karataş et al.   ANNALS OF MICROBIOLOGY

Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE

(2012) Xu-Cong Lv et al.   FOOD CONTROL

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

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2012) Tao Luo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage

(2012) Xinliang Mo et al.   JOURNAL OF THE INSTITUTE OF BREWING

A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine

(2012) Yu Cao et al.   JOURNAL OF THE INSTITUTE OF BREWING

Quality-filtering vastly improves diversity estimates from Illumina amplicon sequencing

(2012) Nicholas A Bokulich et al.   NATURE METHODS

UCHIME improves sensitivity and speed of chimera detection

(2011) Robert C. Edgar et al.   BIOINFORMATICS

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

(2011) T. Magoc et al.   BIOINFORMATICS

Purification and Characterization of a Thermostable Xylanase fromSaccharopolyspora pathumthaniensisS582 Isolated from the Gut of a Termite

(2011) Kanokkorn SINMA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Chimeric 16S rRNA sequence formation and detection in Sanger and 454-pyrosequenced PCR amplicons

(2011) B. J. Haas et al.   GENOME RESEARCH

Isolation of a novel bacterium, Blautia glucerasei sp. nov., hydrolyzing plant glucosylceramide to ceramide

(2010) Hideki Furuya et al.   ARCHIVES OF MICROBIOLOGY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS