Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region

Characterisation and comparison of the microflora of traditional and pure culture xiaoqu during the baijiu liquor brewing process

(2020) Weiwei Dong et al.   JOURNAL OF THE INSTITUTE OF BREWING

Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation

(2020) Pulin Liu et al.   Frontiers in Microbiology

Detection of Viable and Total Bacterial Community in the Pit Mud of Chinese Strong-Flavor Liquor Using Propidium Monoazide Combined With Quantitative PCR and 16S rRNA Gene Sequencing

(2020) Guangxun Tan et al.   Frontiers in Microbiology

Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing

(2020) Li Chen et al.   PeerJ

Functional Microbiota in Chinese Traditional Baijiu and Mijiu Qu (Starters): A Review

(2020) Hafiz Arbab Sakandar et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chinese Strong-Flavor Baijiu

(2020) Tongwei Guan et al.   Frontiers in Microbiology

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

(2020) Xiaoning Huang et al.   Microorganisms

Profiling the composition and metabolic activities of microbial community in fermented grain for the Chinese strong-flavor Baijiu production by using the metatranscriptome, high-throughput 16S rRNA and ITS gene sequencings

(2020) Xiaolong Hu et al.   FOOD RESEARCH INTERNATIONAL

Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu

(2020) Hongxia Zhang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies

(2020) Yuanliang Hu et al.   FOOD RESEARCH INTERNATIONAL

Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process

(2019) Guiqiang He et al.   Frontiers in Microbiology

Characterization of the bacterial microbiome in first-pass meconium using propidium monoazide (PMA) to exclude nonviable bacterial DNA

(2019) L.F. Stinson et al.   LETTERS IN APPLIED MICROBIOLOGY

Yeast dynamics and changes in volatile compounds during the fermentation of the traditional Chinese strong-flavor Daqu

(2019) Shoubao Yan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Quantification of Lactobacillus paracasei viable cells in probiotic yoghurt by propidium monoazide combined with quantitative PCR

(2018) Mirella Crhistine Scariot et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making

(2018) Musu Zha et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review

(2018) Wei Zou et al.   Frontiers in Microbiology

Identification of microorganisms producing lactic acid during solid-state fermentation of Maotai flavour liquor

(2018) Fan Yang et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

Multiplex PCR coupled with propidium monoazide for the detection of viable Cronobacter sakazakii , Bacillus cereus , and Salmonella spp. in milk and milk products

(2017) Shuang Yu et al.   JOURNAL OF DAIRY SCIENCE

Characterization of Interphase Microbial Community in Luzhou-Flavored Liquor Manufacturing Pits of Various Ages by Polyphasic Detection Methods

(2017) Hui Li et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Mystery behind Chinese liquor fermentation

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

Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality

(2017) Illse Jood et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Reducing Viability Bias in Analysis of Gut Microbiota in Preterm Infants at Risk of NEC and Sepsis

(2017) Gregory R. Young et al.   Frontiers in Cellular and Infection Microbiology

Schrödinger’s microbes: Tools for distinguishing the living from the dead in microbial ecosystems

(2017) Joanne B. Emerson et al.   Microbiome

Analysis of bacterial diversity of Chinese Luzhou-flavor liquor brewed in different seasons by Illumina Miseq sequencing

(2016) Weining Sun et al.   ANNALS OF MICROBIOLOGY

Development of propidium monoazide combined with real-time quantitative PCR (PMA-qPCR) assays to quantify viable dominant microorganisms responsible for the traditional brewing of Hong Qu glutinous rice wine

(2016) Xu-Cong Lv et al.   FOOD CONTROL

The use of propidium monoazide in conjunction with qPCR and Illumina sequencing to identify and quantify live yeasts and bacteria

(2016) Mansak Tantikachornkiat et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial Community Composition Associated with Maotai Liquor Fermentation

(2016) Qiang Wang et al.   JOURNAL OF FOOD SCIENCE

Relic DNA is abundant in soil and obscures estimates of soil microbial diversity

(2016) Paul Carini et al.   Nature Microbiology

Investigation of the main parameters during the fermentation of Chinese Luzhou-f lavour liquor

(2015) Shoubao Yan et al.   JOURNAL OF THE INSTITUTE OF BREWING

Prokaryotic Communities in Pit Mud from Different-Aged Cellars Used for the Production of Chinese Strong-Flavored Liquor

(2014) Yong Tao et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor

(2014) Bi Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

PANDAseq: paired-end assembler for illumina sequences

(2012) Andre P Masella et al.   BMC BIOINFORMATICS

New primers to amplify the fungal ITS2 region - evaluation by 454-sequencing of artificial and natural communities

(2012) Katarina Ihrmark et al.   FEMS MICROBIOLOGY ECOLOGY

Daqu- A Traditional Chinese Liquor Fermentation Starter

(2012) Xiao-Wei Zheng et al.   JOURNAL OF THE INSTITUTE OF BREWING