Unraveling the correlations between bacterial diversity, physicochemical properties and bacterial community succession during the fermentation of traditional Chinese strong-flavor Daqu

Purification and characterization of glucoamylase of Aspergillus oryzae from Luzhou-flavour Daqu

(2020) Chuan Wang et al.   BIOTECHNOLOGY LETTERS

Evaluation of bacterial diversity during fermentation process: a comparison between handmade and machine-made high-temperature Daqu of Maotai-flavor liquor

(2020) Qiancheng Zuo et al.   ANNALS OF MICROBIOLOGY

Staphylococcus argenteus isolated from retail foods in China: Incidence, antibiotic resistance, biofilm formation and toxin gene profile

(2020) Shi Wu et al.   FOOD MICROBIOLOGY

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

(2020) Tongwei Guan et al.   Frontiers in Microbiology

Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics

(2019) Zhuolin Yi et al.   Frontiers in Microbiology

Lactic acid bacteria in the brewing of traditional Daqu liquor

(2019) Qing-Song Zhao et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

(2018) Wei Zou et al.   Frontiers in Microbiology

Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou- flavour liquor using second-generation sequencing technology

(2018) Jian-Gang Yang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus , Pediococcus , Wickerhamomyces and Saccharomycopsis

(2017) Pan Li et al.   FOOD MICROBIOLOGY

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

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

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

Microbial Diversity in Daqu during Production of Luzhou Flavored Liquor

(2017) Jian-Gang Yang et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Biochemical characterisation and dominance of different hydrolases in different types of Daqu - a Chinese industrial fermentation starter

(2017) Jingjing Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar

(2016) Sha Li et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Determination of Three Alcohols in Chinese Dukang Base Liquor by FT-NIR Spectroscopy

(2016) Sihai Han et al.   Food Analytical Methods

Analysis of Daqu produced in different seasons

(2016) Han Xing-lin et al.   JOURNAL OF THE INSTITUTE OF BREWING

VSEARCH: a versatile open source tool for metagenomics

(2016) Torbjørn Rognes et al.   PeerJ

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

PCR-DGGE Analysis of the Microbial Communities in Three Different Chinese ��Baiyunbian�� Liquor Fermentation Starters

(2014) Xiaomao Xiong et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries

(2014) Xiao-Wei Zheng et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

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

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

Monitoring the Ecology of Bacillus During Daqu Incubation, a Fermentation Starter, Using Culture-Dependent and Culture-Independent Methods

(2013) Zheng Yan   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

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

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

UPARSE: highly accurate OTU sequences from microbial amplicon reads

(2013) Robert C Edgar   NATURE METHODS

Selection of primers for optimal taxonomic classification of environmental 16S rRNA gene sequences

(2012) David A W Soergel et al.   ISME Journal

Daqu- A Traditional Chinese Liquor Fermentation Starter

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

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

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

Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter

(2011) Chunlin Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Height reduction and agronomic performance for selected gibberellin-responsive dwarfing genes in bread wheat (Triticum aestivum L.)

(2011) G.J. Rebetzke et al.   FIELD CROPS RESEARCH

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

(2011) Ji Young Jung et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE

(2011) H.-Y. Wang et al.   LETTERS IN APPLIED MICROBIOLOGY

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Functional Genomics for Food Fermentation Processes

(2010) E.J. Smid et al.   Annual Review of Food Science and Technology

Characterization of Chinese Liquor Starter, “Daqu”, by Flavor Type with1H NMR-Based Nontargeted Analysis

(2009) Xiao-He Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Combination of newly developed high quality Fuqu with traditional Daqu for Luzhou-flavor liquor brewing

(2009) Wen-Xue Zhang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY