Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu

Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu

(2020) Xiao-Na Pang et al.   FOOD MICROBIOLOGY

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

(2020) Xiaoning Huang et al.   Microorganisms

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

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

Characterization of bacteria and yeasts isolated from traditional fermentation starter ( Fen-Daqu ) through a 1 H NMR-based metabolomics approach

(2018) Rui-Yao Li et al.   FOOD MICROBIOLOGY

Combined influence of lactic acid bacteria starter and final pH on the induction of malolactic fermentation and quality of cherry wines

(2018) Shu Yang Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

(2017) Yunwei Niu 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

A Comprehensive Review of Spirit Drink Safety Standards and Regulations from an International Perspective

(2017) Xiao-Na Pang et al.   JOURNAL OF FOOD PROTECTION

Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation

(2017) Wei Li et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Mystery behind Chinese liquor fermentation

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

Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar

(2017) Zhiqiang Nie et al.   Scientific Reports

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

Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach

(2016) Maura Ferri et al.   FOOD RESEARCH INTERNATIONAL

Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine

(2016) Mariana Tristezza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactobacillus and Leuconostoc volatilomes in cheese conditions

(2015) Tomislav Pogačić et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese

(2015) Ilaria Carafa et al.   FOOD MICROBIOLOGY

2,4-Di-tert-butyl phenol as the antifungal, antioxidant bioactive purified from a newly isolated Lactococcus sp.

(2015) Kontham Kulangara Varsha et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines

(2013) Fátima Pérez-Martín et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

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

Total fatty acid content of the plasma membrane of Saccharomyces cerevisiae is more responsible for ethanol tolerance than the degree of unsaturation

(2010) Hyun-Soo Kim et al.   BIOTECHNOLOGY LETTERS

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

Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products

(2008) Dirk W. Lachenmeier et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY