Function and safety evaluation of Staphylococcus epidermidis with high esterase activity isolated from strong flavor Daqu

Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation

(2022) Junshan Wang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Identification of core microbiota in the fermented grains of a Chinese strong-flavor liquor from Sichuan

(2022) Wenjing Jiao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production

(2021) Wei Qian et al.   FOOD RESEARCH INTERNATIONAL

Isolation and Identification of a High-Yield Ethyl Caproate-Producing Yeast From Daqu and Optimization of Its Fermentation

(2021) Guangsen Fan et al.   Frontiers in Microbiology

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

(2021) Youqiang Xu et al.   FOOD CHEMISTRY

Techno-functional traits and safety aspects of coagulase-negative Staphylococcus saprophyticus isolated from traditional fermented food

(2020) Ameer Khusro et al.   FOOD BIOTECHNOLOGY

Determination of volatile compounds in Baijiu using simultaneous chromatographic analysis on two columns

(2020) Xi He et al.   JOURNAL OF THE INSTITUTE OF BREWING

Functional and safety assessment of Staphylococcus simulans PMRS35 with high lipase activity isolated from high salt-fermented fish (Budu) for starter development

(2020) Pochanart Kanjan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

(2020) Sojeong Heo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

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

Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism

(2020) Wenhua Wang et al.   Frontiers in Microbiology

Yeasts and their importance to the flavour of traditional Chinese liquor: a review

(2019) Diqiang Wang et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

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

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

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

Fluorescence-activated droplet sorting of lipolytic microorganisms using a compact optical system

(2018) Yuxin Qiao et al.   LAB ON A CHIP

Antagonistic trait of Staphylococcus succinus strain AAS2 against uropathogens and assessment of its in vitro probiotic characteristics

(2018) Ameer Khusro et al.   MICROBIAL PATHOGENESIS

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

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

Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou- flavour liquor using second-generation sequencing technology

(2018) Jian-Gang Yang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Screening of Bacillus strains from Luzhou-flavor liquor making for high-yield ethyl hexanoate and low-yield propanol

(2017) Changqing Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of Butyrate from Lactate by a Newly Isolated Clostridium sp. BPY5

(2016) Yong Tao et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Safety assessment of selected Staphylococcus carnosus strains with regard to their application as meat starter culture

(2016) Anne Müller et al.   FOOD CONTROL

Improved ethyl caproate production of Chinese liquor yeast by overexpressing fatty acid synthesis genes with OPI1 deletion

(2016) Yefu Chen et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Characteristics of yeast flora in Chinese strong-flavoured liquor fermentation in the Yibin region of China

(2016) Ling You et al.   JOURNAL OF THE INSTITUTE OF BREWING

Probiotic Properties of Lactobacillus plantarum RYPR1 from an Indigenous Fermented Beverage Raabadi

(2016) Ruby Yadav et al.   Frontiers in Microbiology

Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species ofStaphylococcussp.

(2015) Natteewan Udomsil et al.   JOURNAL OF FOOD SCIENCE

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

Characterization of methicillin-resistant coagulase-negative staphylococci (MRCoNS) in retail meat

(2014) Kanika Bhargava et al.   FOOD 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

A new antimicrobial substance produced by Staphylococcus pasteuri isolated from vegetables

(2014) Jisoo Hong et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development

(2014) Do-Won Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

(2013) Sonia Fonseca et al.   FOOD CONTROL

Antimicrobial Resistance in Enterococcus spp. Isolated from Environmental Samples in an Area of Intensive Poultry Production

(2013) Vesna Furtula et al.   International Journal of Environmental Research and Public Health

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

Biodiversity and characterization of indigenous coagulase-negative staphylococci isolated from raw milk and cheese of North Italy

(2012) Angela Ruaro et al.   FOOD MICROBIOLOGY

Prevalence of enterotoxin-encoding genes and antimicrobial resistance in coagulase-negative and coagulase-positive Staphylococcus isolates from black pudding

(2012) Tiane Martin de Moura et al.   Revista da Sociedade Brasileira de Medicina Tropical

Coagulase-negative staphylococci: update on the molecular epidemiology and clinical presentation, with a focus on Staphylococcus epidermidis and Staphylococcus saprophyticus

(2011) M. Widerström et al.   EUROPEAN JOURNAL OF CLINICAL MICROBIOLOGY & INFECTIOUS DISEASES

Binding to extracellular matrix proteins and formation of biogenic amines by food-associated coagulase-negative staphylococci

(2011) Marion Seitter (née Resch) et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Origin of the Putrescine-Producing Ability of the Coagulase-Negative Bacterium Staphylococcus epidermidis 2015B

(2010) E. Coton et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs

(2010) Sergine Even et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of coagulase-negative staphylococcal isolates from blood with reduced susceptibility to glycopeptides and therapeutic options

(2009) Silvia Natoli et al.   BMC INFECTIOUS DISEASES

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

(2008) R TALON et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Safety assessment of dairy microorganisms: Coagulase-negative staphylococci☆

(2007) F IRLINGER   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY