Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor Baijiu Fermentation

Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species

(2019) Marko Verce et al.   Frontiers in Microbiology

Exploring the Fecal Microbial Composition and Metagenomic Functional Capacities Associated With Feed Efficiency in Commercial DLY Pigs

(2019) Jianping Quan et al.   Frontiers in Microbiology

Genomic diversity landscape of the honey bee gut microbiota

(2019) Kirsten M. Ellegaard et al.   Nature Communications

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

Deciphering the Composition and Functional Profile of the Microbial Communities in Chinese Moutai Liquor Starters

(2019) Shu-Heng Gan et al.   Frontiers in Microbiology

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavour Daqu

(2019) Guangsen Fan et al.   JOURNAL OF THE INSTITUTE OF BREWING

Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea

(2019) Ming Zhao et al.   mSystems

Biodegradation of food waste using microbial cultures producing thermostable α-amylase and cellulase under different pH and temperature

(2018) Mukesh Kumar Awasthi et al.   BIORESOURCE TECHNOLOGY

The structural and functional contributions of β-glucosidase-producing microbial communities to cellulose degradation in composting

(2018) Xiangyun Zang et al.   Biotechnology for Biofuels

NMR- and GC/MS-based metabolomic characterization of sunki , an unsalted fermented pickle of turnip leaves

(2018) Satoru Tomita et al.   FOOD CHEMISTRY

Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis

(2018) Zhongyuan Li et al.   FOOD MICROBIOLOGY

Catalytic properties of cellulases and hemicellulases produced by Lichtheimia ramosa : Potential for sugarcane bagasse saccharification

(2018) Nayara Fernanda Lisboa Garcia et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of Fermentation Processing on the Flavor of Baijiu

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

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

(2018) Xiao-Na Pang et al.   Scientific Reports

Microbial succession and metabolite changes during the fermentation of Chinese light aroma-style liquor

(2018) Haiyan Wang et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

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

Comprehensive analysis of fungal diversity and enzyme activity in nuruk, a Korean fermenting starter, for acquiring useful fungi

(2017) Emily Carroll et al.   JOURNAL OF MICROBIOLOGY

Shotgun metagenomics, from sampling to analysis

(2017) Christopher Quince et al.   NATURE BIOTECHNOLOGY

Mystery behind Chinese liquor fermentation

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

Metabolic network analysis reveals microbial community interactions in anammox granules

(2017) Christopher E. Lawson et al.   Nature Communications

Transcriptome responses of Lactobacillus acetotolerans F28 to a short and long term ethanol stress

(2017) Xiaopan Yang et al.   Scientific Reports

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

(2017) Zhewei Song et al.   Frontiers in Microbiology

Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota

(2016) Alejandra Escobar-Zepeda et al.   FOOD MICROBIOLOGY

MEGAHIT: an ultra-fast single-node solution for large and complex metagenomics assembly via succinct de Bruijn graph

(2015) Dinghua Li et al.   BIOINFORMATICS

Fermented Foods as Experimentally Tractable Microbial Ecosystems

(2015) Benjamin E. Wolfe et al.   CELL

Structure and Function of the Bacterial Root Microbiota in Wild and Domesticated Barley

(2015) Davide Bulgarelli et al.   Cell Host & Microbe

Unraveling interactions in microbial communities - from co-cultures to microbiomes

(2015) Justin Tan et al.   JOURNAL OF MICROBIOLOGY

Shotgun metagenomes and multiple primer pair-barcode combinations of amplicons reveal biases in metabarcoding analyses of fungi

(2015) Leho Tedersoo et al.   MycoKeys

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

(2014) Benjamin E. Wolfe et al.   CELL

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

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

Fast and sensitive protein alignment using DIAMOND

(2014) Benjamin Buchfink et al.   NATURE METHODS

Synthetic microbial ecosystems: an exciting tool to understand and apply microbial communities

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Bioinformatic approaches for functional annotation and pathway inference in metagenomics data

(2012) C. De Filippo et al.   BRIEFINGS IN BIOINFORMATICS

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

Daqu- A Traditional Chinese Liquor Fermentation Starter

(2012) Xiao-Wei Zheng et al.   JOURNAL OF THE INSTITUTE OF BREWING

Characterization of volatile compounds inFen-Daqu- a traditional Chinese liquor fermentation starter

(2012) Van-Diep Le et al.   JOURNAL OF THE INSTITUTE OF BREWING

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

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

A comparative study of ethanol production by Issatchenkia orientalis strains under stress conditions

(2011) Naoto Isono et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

KOBAS 2.0: a web server for annotation and identification of enriched pathways and diseases

(2011) Chen Xie et al.   NUCLEIC ACIDS RESEARCH

Saccharomycopsis fibuligera and its applications in biotechnology

(2009) Zhenming Chi et al.   BIOTECHNOLOGY ADVANCES

SOAP: short oligonucleotide alignment program

(2008) R. Li et al.   BIOINFORMATICS

Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor

(2008) Hai-Yan Wang et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

The Carbohydrate-Active EnZymes database (CAZy): an expert resource for Glycogenomics

(2008) B. L. Cantarel et al.   NUCLEIC ACIDS RESEARCH