Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem

Exploring the response patterns of strong-flavor baijiu brewing microecosystem to fortified Daqu under different pit ages

(2022) Yu Mu et al.   FOOD RESEARCH INTERNATIONAL

Volatile organic compounds mediated antifungal activity of Pichia and its effect on the metabolic profiles of fermentation communities

(2021) Hongxia Zhang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu

(2021) Li-Juan Chai et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process

(2021) Chen Xiao et al.   FOOD MICROBIOLOGY

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu

(2021) Yuandi Zhang et al.   Frontiers in Microbiology

Chinese liquor fermentation: identification of key flavor-producing Lactobacillus by quantitative profiling with indigenous internal standards

(2020) Rubing Du et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Analysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor

(2020) Kaimin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter

(2020) Yang Yang et al.   FOOD RESEARCH INTERNATIONAL

Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process

(2020) Hongxia Zhang et al.   FOOD RESEARCH INTERNATIONAL

Laboratory-scale fermentation and multidimensional screening of lactic acid bacteria from Daqu

(2020) Xiaoning Huang et al.   Food Bioscience

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

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

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus , Saccharomycopsis and Absidia

(2019) Jiankun Song et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains of Baijiu via Gene Sequence-Guided Microbial Isolation

(2019) Li-Juan Chai et al.   Frontiers in Microbiology

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

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

Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem

(2019) Guiqiang He et al.   FOOD RESEARCH INTERNATIONAL

Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function

(2018) Zhen-Ming Lu et al.   CURRENT OPINION IN BIOTECHNOLOGY

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

Effect of Fermentation Processing on the Flavor of Baijiu

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

Isolation and Identification of High-Yield Ethyl Acetate-Producing Yeast from Gujinggong Daqu and Its Fermentation Characteristics

(2018) Guangsen Fan et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Isolation and characterization of a high ethyl acetate-producing yeast from Laobaigan Daqu and its fermentation conditions for producing high-quality Baijiu

(2018) Zhilei Fu et al.   BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT

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

Determination of the fungal community of pit mud in fermentation cellars for Chinese strong-flavor liquor, using DGGE and Illumina MiSeq sequencing

(2017) Maoke Liu et al.   FOOD RESEARCH INTERNATIONAL

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

Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing

(2017) Zhewei Song et al.   Frontiers in Microbiology

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

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

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

Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing Methods

(2016) Liqiang Zhang et al.   JOURNAL OF FOOD SCIENCE

Interphase microbial community characteristics in the fermentation cellar of Chinese Luzhou-flavor liquor determined by PLFA and DGGE profiles

(2015) Xiaofei Ding et al.   FOOD RESEARCH INTERNATIONAL

Difference of microbial community stressed in artificial pit muds forLuzhou-flavour liquor brewing revealed by multiphase culture-independent technology

(2015) L. Zhang et al.   JOURNAL OF APPLIED MICROBIOLOGY

Characterization of archaeal community inLuzhou-flavour pit mud

(2015) Chongde Wu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

(2014) Qun Wu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Eubacterial and archaeal community characteristics in the man-made pit mud revealed by combined PCR-DGGE and FISH analyses

(2014) Xiaofei Ding et al.   FOOD RESEARCH INTERNATIONAL

Dynamics in microbial communities: unraveling mechanisms to identify principles

(2014) Allan Konopka et al.   ISME Journal

Spatial Distribution of Bacterial Communities and Related Biochemical Properties inLuzhou-FlavorLiquor-Fermented Grains

(2014) Jia Zheng et al.   JOURNAL OF FOOD SCIENCE

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

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

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

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS