Amino Acids Drive the Deterministic Assembly Process of Fungal Community and Affect the Flavor Metabolites in Baijiu Fermentation

Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop

(2022) Wei Shi et al.   FOOD RESEARCH INTERNATIONAL

Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds

(2022) Shenglu Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chameleon-like microbes promote microecological differentiation of Daqu

(2022) Liang Yang et al.   FOOD MICROBIOLOGY

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

(2021) Yan Yan et al.   Foods

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

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

The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology

(2021) L. Solieri   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Incorporation of Exogenous Fatty Acids Enhances the Salt Tolerance of Food Yeast Zygosaccharomyces rouxii

(2021) Dingkang Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System

(2021) Dengjin Shen et al.   Microbiology Spectrum

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

(2021) Youqiang Xu et al.   FOOD CHEMISTRY

Morel Production Related to Soil Microbial Diversity and Evenness

(2021) Hao Tan et al.   Microbiology Spectrum

The Biosynthesis Mechanism Involving 2,3-Pentanedione and Aminoacetone Describes the Production of 2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazine by Bacillus subtilis

(2020) Huaizhi Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation

(2020) Hye Seon Song et al.   FOOD CHEMISTRY

Diauxie and co-utilization of carbon sources can coexist during bacterial growth in nutritionally complex environments

(2020) Elena Perrin et al.   Nature Communications

Microbial diversity drives carbon use efficiency in a model soil

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

Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii

(2020) Yun-Cheng Li et al.   FOOD CHEMISTRY

Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine

(2020) Zhangcheng Liang et al.   FOOD MICROBIOLOGY

Influence of single nitrogen compounds on growth and fermentation performance of Starmerella bacillaris and Saccharomyces cerevisiae during alcoholic fermentation

(2020) Vasileios Englezos et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

(2020) Hongxia Zhang 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

Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles

(2020) Stéphanie Rollero et al.   FOOD MICROBIOLOGY

Metabolic regulatory mechanisms and physiological roles of functional amino acids and their applications in yeast

(2019) Hiroshi Takagi   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

(2019) Chongchong Liu et al.   Frontiers in 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

An Alkylpyrazine Synthesis Mechanism Involving L-Threonine-3-Dehydrogenase Describes the Production of 2,5-Dimethylpyrazine and 2,3,5-Trimethylpyrazine by Bacillus subtilis

(2019) Lijie Zhang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Fungal-bacterial diversity and microbiome complexity predict ecosystem functioning

(2019) Cameron Wagg et al.   Nature Communications

Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea

(2019) Ming Zhao et al.   mSystems

Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions

(2019) Ying Su et al.   FOOD MICROBIOLOGY

Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation

(2018) Wei Li 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

The effects of edible chitosan-based coatings on flavor quality of raw grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage

(2018) Dawei Yu et al.   FOOD CHEMISTRY

Deciphering the associations between soil microbial diversity and ecosystem multifunctionality driven by long-term fertilization management

(2018) Gongwen Luo et al.   FUNCTIONAL ECOLOGY

Accumulation of intracellular S -adenosylmethionine increases the fermentation rate of bottom-fermenting brewer's yeast during high-gravity brewing

(2018) Mayu Oomuro et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

High Microbial Diversity Promotes Soil Ecosystem Functioning

(2018) Pierre-Alain Maron et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Transcriptional profiling of Zygosaccharomyces bailii early response to acetic acid or copper stress mediated by ZbHaa1

(2018) Miguel Antunes et al.   Scientific Reports

Serine alleviates oxidative stress via supporting glutathione synthesis and methionine cycle in mice

(2017) Xihong Zhou et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Mystery behind Chinese liquor fermentation

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

Meta-omics insights in the microbial community profiling and functional characterization of fermented foods

(2017) Gu Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2017) Zhewei Song et al.   Frontiers in Microbiology

Zygosaccharomyces bailii Is a Potential Producer of Various Flavor Compounds in Chinese Maotai-Flavor Liquor Fermentation

(2017) Yan Xu et al.   Frontiers in Microbiology

StimulatingS-adenosyl-l-methionine synthesis extends lifespan via activation of AMPK

(2016) Takafumi Ogawa et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

(2016) Aaron M. Walsh et al.   mSystems

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

(2015) Varongsiri Kemsawasd et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

A phylo-functional core of gut microbiota in healthy young Chinese cohorts across lifestyles, geography and ethnicities

(2015) Jiachao Zhang et al.   ISME Journal

Environmental conditions rather than microbial inoculum composition determine the bacterial composition, microbial biomass and enzymatic activity of reconstructed soil microbial communities

(2015) Weibing Xun et al.   SOIL BIOLOGY & BIOCHEMISTRY

Enhancing S-adenosyl-methionine catabolism extends Drosophila lifespan

(2015) Fumiaki Obata et al.   Nature Communications

Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese

(2014) Ilaria De Pasquale et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Fingerprint analysis of polysaccharides from different Ganoderma by HPLC combined with chemometrics methods

(2014) Xiaomei Sun et al.   CARBOHYDRATE POLYMERS

Starving our Microbial Self: The Deleterious Consequences of a Diet Deficient in Microbiota-Accessible Carbohydrates

(2014) Erica D. Sonnenburg et al.   Cell Metabolism

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

Memory and Fitness Optimization of Bacteria under Fluctuating Environments

(2014) Guillaume Lambert et al.   PLoS Genetics

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

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

Extreme resistance to weak-acid preservatives in the spoilage yeast Zygosaccharomyces bailii

(2013) Malcolm Stratford et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

(2013) Zuobing Xiao et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

New primers to amplify the fungal ITS2 region - evaluation by 454-sequencing of artificial and natural communities

(2012) Katarina Ihrmark et al.   FEMS MICROBIOLOGY ECOLOGY

Regulation of Amino Acid, Nucleotide, and Phosphate Metabolism in Saccharomyces cerevisiae

(2012) P. O. Ljungdahl et al.   GENETICS

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

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

Stochastic and deterministic assembly processes in subsurface microbial communities

(2012) James C Stegen et al.   ISME Journal

Resurgence of Serine: An Often Neglected but Indispensable Amino Acid

(2012) Satish C. Kalhan et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

UCHIME improves sensitivity and speed of chimera detection

(2011) Robert C. Edgar et al.   BIOINFORMATICS

Reducing the Effects of PCR Amplification and Sequencing Artifacts on 16S rRNA-Based Studies

(2011) Patrick D. Schloss et al.   PLoS One

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Impact of diet in shaping gut microbiota revealed by a comparative study in children from Europe and rural Africa

(2010) C. De Filippo et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Functional Molecular Ecological Networks

(2010) J. Zhou et al.   mBio

DEGseq: an R package for identifying differentially expressed genes from RNA-seq data

(2009) Likun Wang et al.   BIOINFORMATICS