Microbial dynamics and metabolite changes in Chinese Rice Wine fermentation from sorghum with different tannin content

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

(2017) Zhewei Song et al.   Frontiers in Microbiology

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice

(2015) Enbo Xu et al.   JOURNAL OF FOOD SCIENCE

Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

(2015) Shuang Ping Liu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Evident bacterial community changes but only slight degradation when polluted with pyrene in a red soil

(2015) Gaidi Ren et al.   Frontiers in Microbiology

Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

(2014) Peixuan Wang et al.   FOOD CONTROL

Structural diversity of ABC transporters

(2014) Josy ter Beek et al.   JOURNAL OF GENERAL PHYSIOLOGY

Uncovering the Lactobacillus plantarum WCFS1 Gallate Decarboxylase Involved in Tannin Degradation

(2013) N. Jimenez et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Bacterial community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine as determined by culture-independent methods

(2013) Xu-Cong Lv et al.   FOOD CONTROL

Fusicatenibacter saccharivorans gen. nov., sp. nov., isolated from human faeces

(2013) T. Takada et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Towards a unified paradigm for sequence-based identification of fungi

(2013) Urmas Kõljalg et al.   MOLECULAR ECOLOGY

Predictive functional profiling of microbial communities using 16S rRNA marker gene sequences

(2013) Morgan G I Langille et al.   NATURE BIOTECHNOLOGY

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2012) Tao Luo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Daqu- A Traditional Chinese Liquor Fermentation Starter

(2012) Xiao-Wei Zheng et al.   JOURNAL OF THE INSTITUTE OF BREWING

Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheatQusamples from different regions

(2012) Lijuan Yu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Integrated Electromicrobial Conversion of CO2 to Higher Alcohols

(2012) H. Li et al.   SCIENCE

FLASH: fast length adjustment of short reads to improve genome assemblies

(2011) T. Magoc et al.   BIOINFORMATICS

UniFrac: an effective distance metric for microbial community comparison

(2010) Catherine Lozupone et al.   ISME Journal

Unravelling the gallic acid degradation pathway in bacteria: the gal cluster from Pseudomonas putida

(2010) Juan Nogales et al.   MOLECULAR MICROBIOLOGY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

454 Pyrosequencing analyses of forest soils reveal an unexpectedly high fungal diversity

(2009) M. Buée et al.   NEW PHYTOLOGIST

Characterization of Cladosporium Rot in Grapevines, a Problem of Growing Importance in Chile

(2008) Erika X. Briceño et al.   PLANT DISEASE