Characterisation and comparison of the microflora of traditional and pure culture xiaoqu during the baijiu liquor brewing process

Effect of Fermentation Processing on the Flavor of Baijiu

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

Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review

(2018) Wei Zou et al.   Frontiers in 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

Characterization of Interphase Microbial Community in Luzhou-Flavored Liquor Manufacturing Pits of Various Ages by Polyphasic Detection Methods

(2017) Hui Li et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Changes in microbial community during fermentation of high-temperature Daqu used in the production of Chinese ‘Baiyunbian’ liquor

(2017) Yuanliang Hu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Mystery behind Chinese liquor fermentation

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

Highlighting the microbial diversity of 12 French cheese varieties

(2016) Eric Dugat-Bony et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Functional proteomics within the genusLactobacillus

(2016) Maria De Angelis et al.   PROTEOMICS

Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter

(2016) Pan Li et al.   Frontiers in Microbiology

Characterization of activity and microbial diversity of typical types of Daqu for traditional Chinese vinegar

(2015) Pan Li et al.   ANNALS OF MICROBIOLOGY

Bacterial social interactions drive the emergence of differential spatial colony structures

(2015) Andrew E. Blanchard et al.   BMC Systems Biology

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

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

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

Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

(2014) Xiao-Wei Zheng 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

PCR-DGGE Analysis of the Microbial Communities in Three Different Chinese ��Baiyunbian�� Liquor Fermentation Starters

(2014) Xiaomao Xiong et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

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

Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE

(2014) Liqiang Zhang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Precursor Supply Strategy for Tetramethylpyrazine Production by Bacillus Subtilis on Solid-State Fermentation of Wheat Bran

(2013) Fei Hao et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Diversity of gram-positive catalase-negative cocci in sheep bulk tank milk by comparative 16S rDNA sequence analysis

(2013) M.L. de Garnica et al.   INTERNATIONAL DAIRY JOURNAL

Monitoring the Ecology of Bacillus During Daqu Incubation, a Fermentation Starter, Using Culture-Dependent and Culture-Independent Methods

(2013) Zheng Yan   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Aroma characteristics of Moutai-flavour liquor produced withBacillus licheniformisby solid-state fermentation

(2013) R. Zhang et al.   LETTERS IN APPLIED MICROBIOLOGY

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

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

Transcriptome Profiling of Heat-Resistant Strain Bacillus licheniformis CGMCC3962 Producing Maotai Flavor

(2012) Qun Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of microbial diversity in Daqu, a fermentation starter culture of Maotai liquor, using nested PCR-denaturing gradient gel electrophoresis

(2012) Liu Xiu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Complete Genome Sequence of Lactobacillus buchneri NRRL B-30929, a Novel Strain from a Commercial Ethanol Plant

(2011) S. Liu et al.   JOURNAL OF BACTERIOLOGY

Rethinking microbial diversity analysis in the high throughput sequencing era

(2011) Leandro N. Lemos et al.   JOURNAL OF MICROBIOLOGICAL METHODS

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

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

Analyses of microbial consortia in the starter of Fen Liquor

(2009) J.-H. Shi et al.   LETTERS IN APPLIED MICROBIOLOGY

Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future

(2008) M. Machida et al.   DNA RESEARCH

Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor

(2008) Chang-lu Wang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY