Acidity drives volatile metabolites in the spontaneous fermentation of sesame flavor-type baijiu

Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation

(2022) Jiangjing Gao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Reduction of microbial diversity in grassland soil is driven by long-term climate warming

(2022) Linwei Wu et al.   Nature Microbiology

Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation

(2022) Yuanyuan Pan et al.   Microbiology Spectrum

Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community

(2021) Sonja Blasche et al.   Nature Microbiology

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

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

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

Impact of starter culture on nutraceutical and functional properties of underutilized millet-legume co-fermented Indian traditional product

(2021) Palanisamy Bruntha Devi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluation of the Vitality and Dominance of Functional Microbes in an Autochthonous Starter

(2021) Ting Huang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Sugar profile regulates the microbial metabolic diversity in Chinese Baijiu fermentation

(2021) Zheng Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Synergistic Effect of Multi-Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production

(2020) Bowen Wang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Transient invaders can induce shifts between alternative stable states of microbial communities

(2020) Daniel R. Amor et al.   Science Advances

Strength of species interactions determines biodiversity and stability in microbial communities

(2020) Christoph Ratzke et al.   Nature Ecology & Evolution

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

A bottom-up approach to develop simplified microbial community model with desired functions: Application for efficient fermentation of broad bean paste with low salinity

(2020) Yun Jia et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Phylogenetic conservation of soil bacterial responses to simulated global changes

(2020) Kazuo Isobe et al.   PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES

Microbial diversity drives carbon use efficiency in a model soil

(2020) Luiz A. Domeignoz-Horta et al.   Nature Communications

Strain-Level Diversity Impacts Cheese Rind Microbiome Assembly and Function

(2020) Brittany A. Niccum et al.   mSystems

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

(2020) Shilei Wang et al.   mSystems

Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

(2020) Huipeng Liang et al.   FOOD MICROBIOLOGY

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

(2020) Yingying Hu et al.   FOOD MICROBIOLOGY

Impact of fermentation conditions on the diversity of white colony-forming yeast and analysis of metabolite changes by white colony-forming yeast in kimchi

(2020) Mi-Ju Kim et al.   FOOD RESEARCH INTERNATIONAL

High soil pH enhances the network interactions among bacterial and archaeal microbiota in alpine grasslands of the Tibetan Plateau

(2020) Beibei Chen et al.   ENVIRONMENTAL MICROBIOLOGY

Increasing 2-furfurylthiol content in Chinese sesame-flavored Baijiu via inoculating the producer of precursor l-cysteine in Baijiu fermentation

(2020) Ting Shen et al.   FOOD RESEARCH INTERNATIONAL

Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine

(2020) Di Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production

(2020) Junlin Wei et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of fermentation temperature on microbial community composition and physicochemical properties of mabisi, a traditionally fermented milk

(2020) Himoonga Bernard Moonga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation

(2020) Jéssica A. Viesser et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim, India

(2020) Meera Ongmu Bhutia et al.   FOOD RESEARCH INTERNATIONAL

Construction of synthetic microbiota for reproducible flavor metabolism in Chinese light aroma type liquor produced by solid-state fermentation

(2019) Shilei Wang et al.   APPLIED AND ENVIRONMENTAL 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

Diversity-triggered deterministic bacterial assembly constrains community functions

(2019) Weibing Xun et al.   Nature Communications

Biodegradation of Ethyl Carbamate and Urea with Lysinibacillus sphaericus MT33 in Chinese Liquor Fermentation

(2018) Kaixiang Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Deciphering microbial interactions in synthetic human gut microbiome communities

(2018) Ophelia S Venturelli et al.   Molecular Systems Biology

Modifying and reacting to the environmental pH can drive bacterial interactions

(2018) Christoph Ratzke et al.   PLOS BIOLOGY

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

Mystery behind Chinese liquor fermentation

(2017) Guangyuan Jin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants

(2016) Sha Sha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Adaptation and tolerance of bacteria against acetic acid

(2015) Janja Trček et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Predicting microbial traits with phylogenies

(2015) Marta Goberna et al.   ISME Journal

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

(2014) Benjamin E. Wolfe et al.   CELL

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

PNAS Plus: From the Cover: Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

(2013) N. A. Bokulich et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Selection of primers for optimal taxonomic classification of environmental 16S rRNA gene sequences

(2012) David A W Soergel et al.   ISME Journal

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

(2012) Hirokazu Toju et al.   PLoS One

UCHIME improves sensitivity and speed of chimera detection

(2011) Robert C. Edgar et al.   BIOINFORMATICS

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

Investigating the mechanisms for the opposing pH relationships of fungal and bacterial growth in soil

(2010) Johannes Rousk et al.   SOIL BIOLOGY & BIOCHEMISTRY

Contrasting Soil pH Effects on Fungal and Bacterial Growth Suggest Functional Redundancy in Carbon Mineralization

(2009) J. Rousk et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY