Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation

Exploring microbial dynamics associated with flavours production during highland barley wine fermentation

(2020) Lingxi Guo et al.   FOOD RESEARCH INTERNATIONAL

Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters

(2020) Li Jiang et al.   Frontiers in Microbiology

Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches

(2020) Se Hee Lee et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine

(2020) Zhang-Cheng Liang et al.   FOOD RESEARCH INTERNATIONAL

Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation

(2020) Irene Falasconi et al.   Microorganisms

Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu

(2019) Yao Jin et al.   FOOD RESEARCH INTERNATIONAL

Characterizing Relationship of Microbial Diversity and Metabolite in Sichuan Xiaoqu

(2019) Qiuxiang Tang et al.   Frontiers in Microbiology

A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

(2019) Shuangping Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process

(2019) Yuwei Tan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2019) Qing Ren et al.   ARCHIVES OF MICROBIOLOGY

Effects of microbial community succession on volatile profiles and biogenic amine during sufu fermentation

(2019) Jingjing Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism

(2019) Weiwei Li et al.   FOOD RESEARCH INTERNATIONAL

The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine

(2019) Zhibin Liu et al.   FOOD MICROBIOLOGY

Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation

(2018) Min Young Jung et al.   FOOD CHEMISTRY

Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine

(2018) Zhibin Liu et al.   FOOD MICROBIOLOGY

Characteristic of filamentous fungal diversity and dynamics associated with wheat Qu and the traditional fermentation of Chinese rice wine

(2018) Zhongwei Ji et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites

(2018) Atsushi Tsuji et al.   CURRENT MICROBIOLOGY

Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine

(2018) Zi-Rui Huang et al.   FOOD MICROBIOLOGY

Bacterial community succession and metabolite changes during sufu fermentation

(2018) Xiaoning Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

(2018) Zi-Rui Huang et al.   FOOD RESEARCH INTERNATIONAL

Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus

(2018) Mei Ai et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters

(2018) Seong-Eun Park et al.   FOOD CHEMISTRY

Comparative evaluation of microbial diversity and metabolite profiles in doenjang , a fermented soybean paste, during the two different industrial manufacturing processes

(2017) Sunmin Lee et al.   FOOD CHEMISTRY

Linking wine lactic acid bacteria diversity with wine aroma and flavour

(2017) Maria Stella Cappello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

(2017) Yijin Yang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast

(2017) Uroš Miljić et al.   JOURNAL OF FOOD SCIENCE

Thermophilic molds: Biology and applications

(2016) Bijender Singh et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Evaluation of the Biogenic Amine-production Ability of Lactic Acid Bacteria Isolated from Tofu-misozuke

(2016) Youhei Takebe et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Comparison of bacterial community in matured and degenerated pit mud from ChineseLuzhou-flavourliquor distillery in different regions

(2016) Huipeng Liang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Spatial variation of phytoplankton community structure in Daya Bay, China

(2015) Zhao-Yu Jiang et al.   ECOTOXICOLOGY

Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar

(2015) Zhiqiang Nie et al.   FOOD MICROBIOLOGY

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

PLS/OPLS models in metabolomics: the impact of permutation of dataset rows on the K-fold cross-validation quality parameters

(2015) Mohamed N. Triba et al.   Molecular BioSystems

Yeast diversity and native vigor for flavor phenotypes

(2015) Francisco Carrau et al.   TRENDS IN BIOTECHNOLOGY

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

Occurrence and prevalence of Cronobacter spp. in plant and animal derived food sources: a systematic review and meta-analysis

(2015) Norrakiah Abdullah Sani et al.   SpringerPlus

Impact of Next Generation Sequencing Techniques in Food Microbiology

(2014) Baltasar Mayo et al.   CURRENT GENOMICS

Revegetation as an efficient means of improving the diversity and abundance of soil eukaryotes in the Loess Plateau of China

(2014) Zhaobin Jing et al.   ECOLOGICAL ENGINEERING

Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process

(2014) Suzana Reis Evangelista et al.   FOOD MICROBIOLOGY

Identification of a Pantoea Biosynthetic Cluster That Directs the Synthesis of an Antimicrobial Natural Product

(2014) Alyssa M. Walterson et al.   PLoS One

Characterisation of volatile compounds in a smoke flavouring from rice husk

(2013) Jorge A. Pino   FOOD CHEMISTRY

Microbial community structure in fermentation process of Shaoxing rice wine by Illumina-based metagenomic sequencing

(2013) Guangfa Xie et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage

(2013) Hye-Jung Park et al.   MOLECULES

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

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

(2012) Shuang Chen et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

Glycine betaine improves oxidative stress tolerance and biocontrol efficacy of the antagonistic yeast Cystofilobasidium infirmominiatum

(2011) Jia Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses

(2009) María C. Abeijón Mukdsi et al.   FOOD CHEMISTRY

Lactobacilli prevent hydroxy radical production and inhibitEscherichia coliandEnterococcusgrowth in system mimicking colon fermentation

(2009) J. Sun et al.   LETTERS IN APPLIED MICROBIOLOGY

Pantoea ananatis: an unconventional plant pathogen

(2009) TERESA A. COUTINHO et al.   MOLECULAR PLANT PATHOLOGY

Chemoprevention of Cancer by Isothiocyanates and Anthocyanins: Mechanisms of Action and Structure-Activity Relationship

(2008) C. Fimognari et al.   CURRENT MEDICINAL CHEMISTRY

Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight

(2008) Yun Shen et al.   JOURNAL OF CEREAL SCIENCE

The development of varietal aroma from non-floral grapes by yeasts of different genera

(2007) P HERNANDEZORTE et al.   FOOD CHEMISTRY