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

Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus , Pediococcus , Wickerhamomyces and Saccharomycopsis

(2017) Pan Li et al.   FOOD MICROBIOLOGY

Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar

(2017) Zhiqiang Nie et al.   Scientific Reports

Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation

(2016) Zhen-Ming Lu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar

(2016) Sha Li et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Aroma Constituents in Shanxi Aged Vinegar before and after Aging

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

Catalytic dehydration of methyl lactate: Reaction mechanism and selectivity control

(2016) Brian M. Murphy et al.   JOURNAL OF CATALYSIS

Stress Physiology of Lactic Acid Bacteria

(2016) Konstantinos Papadimitriou et al.   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter

(2016) Pan Li et al.   Frontiers in Microbiology

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

(2015) Pan Li et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbial diversity and their roles in the vinegar fermentation process

(2015) Sha Li et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar

(2015) Zhiqiang Nie et al.   FOOD MICROBIOLOGY

Decreases in average bacterial community rRNA operon copy number during succession

(2015) Diana R Nemergut et al.   ISME Journal

Oxidation of Metabolites Highlights the Microbial Interactions and Role ofAcetobacter pasteurianusduring Cocoa Bean Fermentation

(2014) Frédéric Moens et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

(2014) Benjamin E. Wolfe et al.   CELL

Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

(2014) Xiao-Wei Zheng et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of temperature on microbial composition of starter culture for Chinese light aroma style liquor fermentation

(2014) H.Y. Wang et al.   LETTERS IN APPLIED MICROBIOLOGY

Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar

(2013) Zhiqiang Nie et al.   BIORESOURCE TECHNOLOGY

Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

(2013) Deborah M. Waters et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi

(2013) Sang Hyeon Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Molecular characterization of lactic acid bacteria and in situ amylase expression during traditional fermentation of cereal foods

(2012) Folarin Anthony Oguntoyinbo et al.   FOOD MICROBIOLOGY

Culture-dependent and culture-independent analysis of lactic acid bacteria from Shanxi aged vinegar

(2011) Jia Jia Wu et al.   ANNALS OF MICROBIOLOGY

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar

(2011) Jia Jia Wu et al.   FOOD MICROBIOLOGY

Genomic analysis identifies association of Fusobacterium with colorectal carcinoma

(2011) A. D. Kostic et al.   GENOME RESEARCH

ERIC-PCR identification of the spread of airborne Escherichia coli in pig houses

(2010) W. Yuan et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities

(2009) P. D. Schloss et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Diversity of Acetobacter pasteurianus Strains Isolated From Solid-State Fermentation of Cereal Vinegars

(2009) JiaJia Wu et al.   CURRENT MICROBIOLOGY

Community niche predicts the functioning of denitrifying bacterial assemblages

(2009) Joana F. Salles et al.   ECOLOGY