Exploring the diversity of the fungal community in Chinese traditional Baijiu daqu starters made at low-, medium- and high-temperatures

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

(2022) Min Zhu et al.   FOOD RESEARCH INTERNATIONAL

The impact of environmental factors on the environmental bacterial diversity and composition in the Jiang-flavoured Baijiu production region

(2021) Lin Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu

(2021) Wenchao Cai et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Pulin Liu et al.   Frontiers in Microbiology

Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

(2020) Alice Agarbati et al.   Foods

Diversity and distribution of yeasts in indigenous fermented foods and beverages of Ethiopia

(2020) Anbessa D Koricha et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation

(2020) Hye Seon Song et al.   FOOD CHEMISTRY

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

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

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

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

Profiling of Fungal Diversity and Fermentative Yeasts in Traditional Chinese Xiaoqu

(2020) Chunxiao Wang et al.   Frontiers in Microbiology

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

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

Biofilms in Food Processing Environments: Challenges and Opportunities

(2019) Avelino Alvarez-Ordóñez et al.   Annual Review of Food Science and Technology

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

Comparison of microbial community and metabolites in spontaneous fermentation of two types Daqu starter for traditional Chinese vinegar production

(2019) Hanlan Tang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

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

Modeling and Regulation of Higher Alcohol Production through the Combined Effects of the C/N Ratio and Microbial Interaction

(2019) Jian Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Performance of non-Saccharomyces yeasts isolated from Jiaozi in dough fermentation and steamed bread making

(2019) Zhijian Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar

(2019) Yajun Jiang et al.   FOOD RESEARCH INTERNATIONAL

Lactic acid bacteria in the brewing of traditional Daqu liquor

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

Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making

(2019) Dan Xu et al.   Food Bioscience

Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism

(2019) Weiwei Li et al.   FOOD RESEARCH INTERNATIONAL

Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae

(2019) Wen-Ke Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation

(2019) J.A. Aldrete-Tapia et al.   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

Isolation and characterization of gluten-degrading Enterococcus mundtii and Wickerhamomyces anomalus, potential probiotic strains from indigenously fermented sourdough ( Khamir )

(2018) Hafiz Arbab Sakandar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial diversity in traditional sourdough from different regions in China

(2018) Xiaojiao Liu 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

Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu

(2017) Mao-Ke Liu et al.   FOOD RESEARCH INTERNATIONAL

Chemolithotrophic processes in the bacterial communities on the surface of mineral-enriched biochars

(2017) Jun Ye et al.   ISME Journal

Mystery behind Chinese liquor fermentation

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

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

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

Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches

(2016) Tongjie Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

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

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

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

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

(2013) Zhiqiang Nie et al.   BIORESOURCE TECHNOLOGY

UPARSE: highly accurate OTU sequences from microbial amplicon reads

(2013) Robert C Edgar   NATURE METHODS

Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

(2012) Xiao-Wei Zheng et al.   FOOD MICROBIOLOGY

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

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

Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin

(2010) A. CORSETTI et al.   JOURNAL OF FOOD SCIENCE

Bioethanol production from mahula (Madhuca latifolia L.) flowers by solid-state fermentation

(2008) Sujit Kumar Mohanty et al.   APPLIED ENERGY