Construction of a synthetic microbial community for the biosynthesis of volatile sulfur compound by multi-module division of labor

Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome

(2020) Fan Yang et al.   FOOD BIOTECHNOLOGY

A quantitative model of Bacillus cereus ATCC 9634 growth inhibition by bifidobacteria for synbiotic effect evaluation

(2019) Boris A. Karetkin et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Designing Metabolic Division of Labor in Microbial Communities

(2019) Meghan Thommes et al.   mSystems

Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

(2019) Chongchong Liu et al.   Frontiers in Microbiology

Biotechnological potential and applications of microbial consortia

(2019) Xiujuan Qian et al.   BIOTECHNOLOGY ADVANCES

Synthetic microbial consortia for small molecule production

(2019) Elvira Sgobba et al.   CURRENT OPINION IN BIOTECHNOLOGY

Modeling microbial communities from atrazine contaminated soils promotes the development of biostimulation solutions

(2018) Xihui Xu et al.   ISME Journal

Synthetic Biology Tools to Engineer Microbial Communities for Biotechnology

(2018) Nicholas S. McCarty et al.   TRENDS IN BIOTECHNOLOGY

The power and the promise of culturomics

(2017) Richard J Ladle et al.   FRONTIERS IN ECOLOGY AND THE ENVIRONMENT

Bacteriocins of lactic acid bacteria: extending the family

(2016) Patricia Alvarez-Sieiro et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

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

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

Culture of previously uncultured members of the human gut microbiota by culturomics

(2016) Jean-Christophe Lagier et al.   Nature Microbiology

Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2015) Haiyan Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution of Volatile Sulfur Compounds during Wine Fermentation

(2015) Matias I. Kinzurik et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Distributing a metabolic pathway among a microbial consortium enhances production of natural products

(2015) Kang Zhou et al.   NATURE BIOTECHNOLOGY

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

Gene finding in metatranscriptomic sequences

(2014) Wazim Ismail et al.   BMC BIOINFORMATICS

Folate Pathway Disruption Leads to Critical Disruption of Methionine Derivatives in Mycobacterium tuberculosis

(2014) Molly R. Nixon et al.   CHEMISTRY & BIOLOGY

Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

(2014) Michael Crafack et al.   FOOD RESEARCH INTERNATIONAL

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae

(2013) K. Medina et al.   FOOD CHEMISTRY

De novo transcript sequence reconstruction from RNA-seq using the Trinity platform for reference generation and analysis

(2013) Brian J Haas et al.   Nature Protocols

Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts

(2012) Michael J. Harsch et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Flavour-active wine yeasts

(2012) Antonio G. Cordente et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

SortMeRNA: fast and accurate filtering of ribosomal RNAs in metatranscriptomic data

(2012) Evguenia Kopylova et al.   BIOINFORMATICS

RSEM: accurate transcript quantification from RNA-Seq data with or without a reference genome

(2011) Bo Li et al.   BMC BIOINFORMATICS

Bacterial competition: surviving and thriving in the microbial jungle

(2009) Michael E. Hibbing et al.   NATURE REVIEWS MICROBIOLOGY