Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation

Contrasting summer versus winter dynamic microbial communities and their environmental driving factors in the solid-state saccharification process of Fuyu-flavor Baijiu

(2022) Jiamu Kang et al.   FOOD RESEARCH INTERNATIONAL

Unraveling the microbial compositions, metabolic functions, and antibacterial properties of Huangshui, a byproduct of Baijiu fermentation

(2022) Jiamu Kang et al.   FOOD RESEARCH INTERNATIONAL

Insights into the bacterial, fungal, and phage communities and volatile profiles in different types of Daqu

(2022) Jiamu Kang 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

Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example

(2021) Qun Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu

(2021) Xiao-Na Pang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Deciphering the Shifts in Microbial Community Diversity From Material Pretreatment to Saccharification Process of Fuyu-Flavor Baijiu

(2021) Jiamu Kang et al.   Frontiers in Microbiology

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

Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks

(2021) Jie Tang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

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

(2020) Pulin Liu et al.   Frontiers in Microbiology

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

PICRUSt2 for prediction of metagenome functions

(2020) Gavin M. Douglas et al.   NATURE BIOTECHNOLOGY

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

(2020) Shilei Wang et al.   mSystems

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

(2020) Xiao-Na Pang 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

Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor Baijiu Fermentation

(2020) Xiaoning Huang et al.   Microorganisms

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

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

The effects of dynamic bacterial succession on the flavor metabolites during Baijiu fermentation

(2020) Hai Du 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

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

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

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

(2018) Xiao-Na Pang et al.   Scientific Reports

Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality

(2017) Illse Jood et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity

(2016) Jyotiranjan Bal et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

DADA2: High-resolution sample inference from Illumina amplicon data

(2016) Benjamin J Callahan et al.   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

Microbial Interactions in Food Fermentations

(2012) Melissa Ivey et al.   Annual Review of Food Science and Technology