Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing

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

(2021) Xiaolong Hu et al.   FOOD RESEARCH INTERNATIONAL

Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production

(2020) Mao-Ke Liu et al.   mSystems

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

Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu

(2019) Yao Jin et al.   FOOD RESEARCH INTERNATIONAL

Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter

(2019) Hai Du et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Analysis of the Microbial Community Structure during Brewing of Sichuan Xiaoqu Baijiu

(2019) Ming-Yao Wang et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Microbial and metabolic succession on common building materials under high humidity conditions

(2019) Simon Lax et al.   Nature Communications

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

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

Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis

(2019) Guiqiang He et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making

(2017) Peng Wang et al.   INTERNATIONAL JOURNAL OF 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

Disentangling Interactions in the Microbiome: A Network Perspective

(2017) Mehdi Layeghifard et al.   TRENDS IN MICROBIOLOGY

New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

(2017) Yuhong Huang et al.   Scientific Reports

Bacterial Root Microbiome of Plants Growing in Oil Sands Reclamation Covers

(2017) Eduardo K. Mitter et al.   Frontiers in Microbiology

Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter

(2017) Yuhong Huang et al.   Frontiers in Microbiology

Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics

(2017) M. L. Xu et al.   Scientific Reports

Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter

(2016) Pan Li et al.   Frontiers in Microbiology

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

(2015) Pan Li et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Environmental factors shaping the abundance and distribution of laccase-encoding bacterial community with potential phenolic oxidase capacity during composting

(2015) Lunhui Lu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Microbial activity in forest soil reflects the changes in ecosystem properties between summer and winter

(2015) Lucia Žifčáková et al.   ENVIRONMENTAL MICROBIOLOGY

A phylo-functional core of gut microbiota in healthy young Chinese cohorts across lifestyles, geography and ethnicities

(2015) Jiachao Zhang et al.   ISME Journal

Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production

(2015) Min Gou et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry

(2015) Feng Yao et al.   Scientific Reports

Structure, mineralogy, and microbial diversity of geothermal spring microbialites associated with a deep oil drilling in Romania

(2015) Cristian Coman et al.   Frontiers in Microbiology

Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar

(2014) Pan Li et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Trimmomatic: a flexible trimmer for Illumina sequence data

(2014) Anthony M. Bolger et al.   BIOINFORMATICS

Bacterial community shift is induced by dynamic environmental parameters in a changing coastal ecosystem (northern Adriatic, northeastern Mediterranean Sea) - a 2-year time-series study

(2014) T. Tinta et al.   ENVIRONMENTAL MICROBIOLOGY

Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

(2014) Xiao-Wei Zheng 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

Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE

(2014) Liqiang Zhang et al.   WORLD JOURNAL OF MICROBIOLOGY & 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

Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar

(2013) Zhiqiang Nie et al.   BIORESOURCE TECHNOLOGY

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

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

Effect of differentBacillusstrains on the profile of organic acids in a liquid culture ofDaqu

(2013) Zheng Yan et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

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

Towards a unified paradigm for sequence-based identification of fungi

(2013) Urmas Kõljalg et al.   MOLECULAR ECOLOGY

Thermoascus aurantiacus is a promising source of enzymes for biomass deconstruction under thermophilic conditions

(2012) Shara D McClendon et al.   Biotechnology for Biofuels

Daqu- A Traditional Chinese Liquor Fermentation Starter

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

Determination of microbial diversity in Daqu, a fermentation starter culture of Maotai liquor, using nested PCR-denaturing gradient gel electrophoresis

(2012) Liu Xiu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Potential of Thermophilic Fungus Rhizomucor pusillus NRRL 28626 in Biotransformation of Antihelmintic Drug Albendazole

(2011) G. Shyam Prasad et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

(2011) Xiao-Ran Li 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

Insights into the oxidative degradation of cellulose by a copper metalloenzyme that exploits biomass components

(2011) R. J. Quinlan et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor

(2008) Chang-lu Wang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY