Analysis of bacterial communities in pit mud from Zhijiang Baijiu distillery using denaturing gradient gel electrophoresis and high- throughput sequencing

Contrasting bacterial community structure in artificial pit mud-starter cultures of different qualities: a complex biological mixture for Chinese strong-flavor Baijiu production

(2019) Mao-Ke Liu et al.   3 Biotech

Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar

(2019) Li-Juan Chai et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of Prokaryotic Community Diversity in New and Aged Pit Muds from Chinese Luzhou-flavor Liquor Distillery

(2017) Qianying Zhang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor

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

Mystery behind Chinese liquor fermentation

(2017) Guangyuan Jin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The functional potential and active populations of the pit mud microbiome for the production of Chinese strong-flavour liquor

(2017) Yong Tao et al.   Microbial Biotechnology

Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds

(2016) Xiaolong Hu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)

(2016) Xiaofei Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relic DNA is abundant in soil and obscures estimates of soil microbial diversity

(2016) Paul Carini et al.   Nature 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

Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production

(2015) Xiao-long Hu et al.   INTERNATIONAL JOURNAL OF FOOD 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

Development, validation and application of specific primers for analyzing the clostridial diversity in dark fermentation pit mud by PCR-DGGE

(2014) Xiao-Long Hu et al.   BIORESOURCE TECHNOLOGY

Long-term batch brewing accumulates adaptive microbes, which comprehensively produce more flavorful Chinese liquors

(2014) Chuan-dong Wang et al.   FOOD RESEARCH INTERNATIONAL

Eubacterial and archaeal community characteristics in the man-made pit mud revealed by combined PCR-DGGE and FISH analyses

(2014) Xiaofei Ding et al.   FOOD RESEARCH INTERNATIONAL

Comparison between Bacterial Diversity of Aged and Aging Pit Mud from Luzhou-flavor Liquor Distillery

(2014) Qingchun Luo et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Monitoring of the prokaryotic diversity in pit mud from aLuzhou-flavourliquor distillery and evaluation of two predominant archaea using qPCR assays

(2014) Qingchun Luo et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

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 community structure of pit mud in a Chinese strong aromatic liquor fermentation pit

(2013) Jin-Song Zhao et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

PANDAseq: paired-end assembler for illumina sequences

(2012) Andre P Masella et al.   BMC BIOINFORMATICS

Developing New Sacchariferous Starters for Liquor Production Based on Functional Strains Isolated from the Pits of Several Famous Luzhou-flavor Liquor Brewers

(2012) Zheng-Yun Wu et al.   JOURNAL OF THE INSTITUTE OF BREWING

PCR-DGGE analysis on microbial communities in pit mud of cellars used for different periods of time

(2012) Bo Deng et al.   JOURNAL OF THE INSTITUTE OF BREWING

Enhanced solid-state anaerobic digestion of corn stover by alkaline pretreatment

(2010) Jiying Zhu et al.   BIORESOURCE TECHNOLOGY

Caproate formation in mixed-culture fermentative hydrogen production

(2010) Hong-Bo Ding et al.   BIORESOURCE TECHNOLOGY