Increasing 2-furfurylthiol content in Chinese sesame-flavored Baijiu via inoculating the producer of precursor l-cysteine in Baijiu fermentation

Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies

(2020) Lulu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function

(2019) Zhenming Yu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The extracellular matrix protects Bacillus subtilis colonies from Pseudomonas invasion and modulates plant co-colonization

(2019) Carlos Molina-Santiago et al.   Nature Communications

An Alkylpyrazine Synthesis Mechanism Involving L-Threonine-3-Dehydrogenase Describes the Production of 2,5-Dimethylpyrazine and 2,3,5-Trimethylpyrazine by Bacillus subtilis

(2019) Lijie Zhang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The effects of edible chitosan-based coatings on flavor quality of raw grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage

(2018) Dawei Yu et al.   FOOD CHEMISTRY

Biodegradation of Ethyl Carbamate and Urea with Lysinibacillus sphaericus MT33 in Chinese Liquor Fermentation

(2018) Kaixiang Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cysteine synthase A overexpression in Corynebacterium glutamicum enhances l -isoleucine production

(2018) Wenjian Ma et al.   BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY

Systematically engineering the biosynthesis of a green biosurfactant surfactin by Bacillus subtilis 168

(2018) Qun Wu et al.   METABOLIC ENGINEERING

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

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

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

STR3 and CYS3 Contribute to 2-Furfurylthiol Biosynthesis in Chinese Sesame-Flavored Baijiu Yeast

(2017) Musu Zha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mystery behind Chinese liquor fermentation

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

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

(2017) Zhewei Song et al.   Frontiers in Microbiology

Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants

(2016) Sha Sha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese Rice Wine

(2016) Xutao Hong et al.   Scientific Reports

Moonlighting O-acetylserine sulfhydrylase: New functions for an old protein

(2015) Barbara Campanini et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Evident bacterial community changes but only slight degradation when polluted with pyrene in a red soil

(2015) Gaidi Ren et al.   Frontiers in Microbiology

Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

(2014) Qun Wu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

In SituAnalysis of Metabolic Characteristics Reveals the Key Yeast in the Spontaneous and Solid-State Fermentation Process of Chinese Light-Style Liquor

(2014) Yu Kong et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Cultivable bacterial diversity and amylase production in three typical Daqus of Chinese spirits

(2013) Zuming Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

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

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

UCHIME improves sensitivity and speed of chimera detection

(2011) Robert C. Edgar et al.   BIOINFORMATICS

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

High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach

(2009) Bing-Feng Zhu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY