The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production

Temperature-Induced Annual Variation in Microbial Community Changes and Resulting Metabolome Shifts in a Controlled Fermentation System

(2020) Shilei Wang et al.   mSystems

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

Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar

(2019) Li-Juan Chai et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatile compounds of Chinese Luzhou flavoured liquor distilled from grains fermented in 100 to 300 year-old cellars

(2019) Ming-yao Wang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Prokaryotic communities in multidimensional bottom-pit-mud from old and young pits used for the production of Chinese Strong-Flavor Baijiu

(2019) Huimin Zhang et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

(2018) Dongrui Zhao et al.   FOOD RESEARCH INTERNATIONAL

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

(2018) Wei Zou et al.   Frontiers in Microbiology

Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation

(2017) Yunwei Niu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds

(2016) Xiaolong Hu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

(2016) Wenye ZHANG et al.   Food Science and Technology

Amylase- and protease-producing Staphylococcus bacteria in a geothermal spring of Makhachkala deposit (Dagestan)

(2016) E. A. Khalilova et al.   MICROBIOLOGY

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

(2016) Wenye ZHANG et al.   Food Science and Technology

Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production

(2015) Xiao-long Hu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

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

Hydrolysis of hemicellulose to produce fermentable monosaccharides by plasma acid

(2013) Ying Wang et al.   CARBOHYDRATE POLYMERS

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

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

PANDAseq: paired-end assembler for illumina sequences

(2012) Andre P Masella et al.   BMC BIOINFORMATICS

An improved Greengenes taxonomy with explicit ranks for ecological and evolutionary analyses of bacteria and archaea

(2011) Daniel McDonald et al.   ISME Journal

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample

(2010) J. G. Caporaso et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Pyrosequencing-Based Assessment of Soil pH as a Predictor of Soil Bacterial Community Structure at the Continental Scale

(2009) C. L. Lauber et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY