Fungal Interactions Strengthen the Diversity-Functioning Relationship of Solid-State Fermentation Systems

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

Complex yeast–bacteria interactions affect the yield of industrial ethanol fermentation

(2021) Felipe Senne de Oliveira Lino et al.   Nature Communications

Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

(2021) Youqiang Xu et al.   FOOD CHEMISTRY

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

Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis

(2020) Yan Yan et al.   FOOD RESEARCH INTERNATIONAL

Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation

(2020) Nan Deng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Culturing Bacteria From Fermentation Pit Muds of Baijiu With Culturomics and Amplicon-Based Metagenomic Approaches

(2020) Jialiang Xu et al.   Frontiers in Microbiology

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

(2020) Shilei Wang et al.   mSystems

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

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

Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu

(2020) Youqiang Xu et al.   FOOD CHEMISTRY

The deletion of Schizosaccharomyces pombe decreased the production of flavor-related metabolites during traditional Baijiu fermentation

(2020) Hai Du 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

Agricultural intensification reduces microbial network complexity and the abundance of keystone taxa in roots

(2019) Samiran Banerjee et al.   ISME Journal

Mortality causes universal changes in microbial community composition

(2019) Clare I. Abreu 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

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

Fungal-bacterial diversity and microbiome complexity predict ecosystem functioning

(2019) Cameron Wagg et al.   Nature Communications

Effect of Fermentation Processing on the Flavor of Baijiu

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

Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review

(2018) Wei Zou et al.   JOURNAL OF FOOD SCIENCE

Keystone taxa as drivers of microbiome structure and functioning

(2018) Samiran Banerjee et al.   NATURE REVIEWS MICROBIOLOGY

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

(2018) Wei Zou et al.   Frontiers in 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

Biodiversity and species competition regulate the resilience of microbial biofilm community

(2017) Kai Feng et al.   MOLECULAR ECOLOGY

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

(2017) Zhewei Song et al.   Frontiers in Microbiology

Lipases from the genus Rhizopus : Characteristics, expression, protein engineering and application

(2016) Xiao-Wei Yu et al.   PROGRESS IN LIPID RESEARCH

Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

(2016) Nicholas A. Bokulich et al.   mBio

Network succession reveals the importance of competition in response to emulsified vegetable oil amendment for uranium bioremediation

(2015) Ye Deng et al.   ENVIRONMENTAL MICROBIOLOGY

Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity

(2014) Benjamin E. Wolfe et al.   CELL

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

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

DyCoNet: A Gephi Plugin for Community Detection in Dynamic Complex Networks

(2014) Julie Kauffman et al.   PLoS One

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

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

De novo transcript sequence reconstruction from RNA-seq using the Trinity platform for reference generation and analysis

(2013) Brian J Haas et al.   Nature Protocols

Molecular ecological network analyses

(2012) Ye Deng et al.   BMC BIOINFORMATICS

High-Coverage ITS Primers for the DNA-Based Identification of Ascomycetes and Basidiomycetes in Environmental Samples

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RSEM: accurate transcript quantification from RNA-Seq data with or without a reference genome

(2011) Bo Li et al.   BMC BIOINFORMATICS

Phylogenetic Molecular Ecological Network of Soil Microbial Communities in Response to Elevated CO2

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Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking

(2010) Maurizio Ciani et al.   ANNALS OF MICROBIOLOGY

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

Transcript assembly and quantification by RNA-Seq reveals unannotated transcripts and isoform switching during cell differentiation

(2010) Cole Trapnell et al.   NATURE BIOTECHNOLOGY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Functional Molecular Ecological Networks

(2010) J. Zhou et al.   mBio