Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation

Chinese Baijiu: The Perfect Works of Microorganisms

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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

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

(2021) Youqiang Xu et al.   FOOD CHEMISTRY

Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough

(2020) Belén Carbonetto et al.   Microorganisms

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

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

Differences in Sole Carbon Source Utilization of the Dental Plaque Microbiota Between Caries-Free and Caries-Affected Children

(2020) Jing Tian et al.   Frontiers in Microbiology

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

(2020) Xiao-Na Pang et al.   FOOD 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

Multiple sugars promote microbial interactions in Chinese baijiu fermentation

(2020) Bowen Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2020) Xiaoning Huang et al.   Food Bioscience

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

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

Characterization of Qingke Liquor Aroma from Tibet

(2019) Yanping L. Qian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Combination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as Starter Culture to Produce Mango Slurry: Microbiological, Chemical Parameters and Antioxidant Activity

(2019) Xiaofan Jin et al.   MOLECULES

Succession sequence of lactic acid bacteria driven by environmental factors and substrates throughout the brewing process of Shanxi aged vinegar

(2018) Yu Zheng et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

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

Influence of yeast strains on managing wine acidity using Lactobacillus plantarum

(2018) Olga Lucio et al.   FOOD CONTROL

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 Fermentation Processing on the Flavor of Baijiu

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

Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making

(2018) Musu Zha et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

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

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

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

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

Assessment of probiotic characteristics of lactic acid bacteria isolated from fermented yak milk products of Sikkim, India: Chhurpi, Shyow, and Khachu

(2017) Kriti Ghatani et al.   FOOD BIOTECHNOLOGY

Linking wine lactic acid bacteria diversity with wine aroma and flavour

(2017) Maria Stella Cappello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation

(2017) Wei Li et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

The brewing process and microbial diversity of strong flavour Chinese spirits: a review

(2017) Youqiang Xu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Transcriptome responses of Lactobacillus acetotolerans F28 to a short and long term ethanol stress

(2017) Xiaopan Yang et al.   Scientific Reports

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

Characterization of Cinnamoyl Esterases from Different Lactobacilli and Bifidobacteria

(2016) Caroline Fritsch et al.   CURRENT MICROBIOLOGY

Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes

(2015) Qun Wu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Lactobacillus and Leuconostoc volatilomes in cheese conditions

(2015) Tomislav Pogačić et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Wine microbiome: A dynamic world of microbial interactions

(2015) Youzhong Liu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines

(2013) Fátima Pérez-Martín et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial Interactions in Food Fermentations

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

Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation

(2007) Pablo Álvarez-Martín et al.   FOOD CONTROL