The deletion of Schizosaccharomyces pombe decreased the production of flavor-related metabolites during traditional Baijiu fermentation

Effect of static‐state fermentation on volatile composition in rapeseed meal

(2020) Yining Hao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans

(2020) Pingkan Aditiawati et al.   Metabolomics

Yeasts and their importance to the flavour of traditional Chinese liquor: a review

(2019) Diqiang Wang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Distinct communities of Cercozoa at different soil depths in a temperate agricultural field

(2019) Florine Degrune et al.   FEMS MICROBIOLOGY ECOLOGY

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

The impacts of Schizosaccharomyces on winemaking

(2019) Santiago Benito   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Systematic Analysis of the Pharmacological Effects of Alcoholic Components in Maotai

(2019) Wei Zhou et al.   JOURNAL OF FOOD SCIENCE

Species Deletions from Microbiome Consortia Reveal Key Metabolic Interactions between Gut Microbes

(2019) Natalia Gutiérrez et al.   mSystems

Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation

(2019) Xuemei Cai et al.   JOURNAL OF THE INSTITUTE OF BREWING

Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production

(2019) Xuan Yin et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Schizosaccharomyces pombe Can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota

(2019) Zhewei Song et al.   Microorganisms

Schizosaccharomyces pombe as an Efficient Yeast to Convert Sugarcane Bagasse Pretreated with Ionic Liquids in Ethanol

(2018) Andria Tura et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Chemical composition of bilberry wine fermented with non- Saccharomyces yeasts ( Torulaspora delbrueckii and Schizosaccharomyces pombe ) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations

(2018) Shuxun Liu et al.   FOOD CHEMISTRY

Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans

(2018) Jatziri Mota-Gutierrez et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

zfRegeneration: a database for gene expression profiling during regeneration

(2018) Rocío Nieto-Arellano et al.   BIOINFORMATICS

Building a platform for predicting functions of serine protease-related proteins in Drosophila melanogaster and other insects

(2018) Xiaolong Cao et al.   INSECT BIOCHEMISTRY AND MOLECULAR BIOLOGY

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

New approach for understanding genome variations in KEGG

(2018) Minoru Kanehisa et al.   NUCLEIC ACIDS RESEARCH

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

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

Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai-Flavor Liquor

(2017) Hai Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2017) Zhewei Song et al.   Frontiers in Microbiology

Zygosaccharomyces bailii Is a Potential Producer of Various Flavor Compounds in Chinese Maotai-Flavor Liquor Fermentation

(2017) Yan Xu et al.   Frontiers in Microbiology

Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea

(2017) Yan Ma et al.   Applied Sciences-Basel

Increasing n-butanol production with Saccharomyces cerevisiae by optimizing acetyl-CoA synthesis, NADH levels and trans-2-enoyl-CoA reductase expression

(2016) Virginia Schadeweg et al.   Biotechnology for Biofuels

Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strains from Chinese liquor

(2016) Yan Zhi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts

(2016) Weng Chan Vong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The mutation significance cutoff: gene-level thresholds for variant predictions

(2016) Yuval Itan et al.   NATURE METHODS

MEGAN Community Edition - Interactive Exploration and Analysis of Large-Scale Microbiome Sequencing Data

(2016) Daniel H. Huson et al.   PLoS Computational Biology

Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking

(2016) Ángel Benito et al.   PLoS One

Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making

(2015) Xing Meng et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Predicting ecosystem emergent properties at multiple scales

(2015) Jack A. Gilbert et al.   Environmental Microbiology Reports

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

Dual Functions of theTrans-2-Enoyl-CoA Reductase TER in the Sphingosine 1-Phosphate Metabolic Pathway and in Fatty Acid Elongation

(2014) Takeshi Wakashima et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Fast and sensitive protein alignment using DIAMOND

(2014) Benjamin Buchfink et al.   NATURE METHODS

Noma Affected Children from Niger Have Distinct Oral Microbial Communities Based on High-Throughput Sequencing of 16S rRNA Gene Fragments

(2014) Katrine L. Whiteson et al.   PLoS Neglected Tropical Diseases

Current developments in solid-state fermentation

(2013) Leya Thomas et al.   BIOCHEMICAL ENGINEERING JOURNAL

Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor

(2013) Qun Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making

(2012) Q. Wu et al.   LETTERS IN APPLIED MICROBIOLOGY

Microbial interactions: from networks to models

(2012) Karoline Faust et al.   NATURE REVIEWS MICROBIOLOGY

Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar

(2011) Wei Xu et al.   FOOD MICROBIOLOGY

The grape must non-Saccharomyces microbial community: Impact on volatile thiol release

(2011) Katharina Zott et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of the yeast ecosystem in grape must and wine using real-time PCR

(2010) K. Zott et al.   FOOD MICROBIOLOGY

Changes in the Composition of the Human Fecal Microbiome After Bacteriotherapy for Recurrent Clostridium Difficile-associated Diarrhea

(2010) Alexander Khoruts et al.   JOURNAL OF CLINICAL GASTROENTEROLOGY

Emergent cooperation in microbial metabolism

(2010) Edwin H Wintermute et al.   Molecular Systems Biology

Keystone species and food webs

(2009) F. Jordan   PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES

Domain-Based and Family-Specific Sequence Identity Thresholds Increase the Levels of Reliable Protein Function Transfer

(2008) Sarah Addou et al.   JOURNAL OF MOLECULAR BIOLOGY