Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

(2013) Quanzeng Wei et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods

(2013) Yin-zhuo Yan et al.   FOOD MICROBIOLOGY

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

(2013) Dhouha Mamlouk et al.   INDIAN JOURNAL OF MICROBIOLOGY

Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

(2012) Xiao-Wei Zheng et al.   FOOD MICROBIOLOGY

Daqu- A Traditional Chinese Liquor Fermentation Starter

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

Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins

(2012) C. Ubeda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation and optimisation of bacterial genomic DNA extraction for no-culture techniques applied to vinegars

(2011) Dhouha Mamlouk et al.   FOOD MICROBIOLOGY

Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar

(2011) Wei Xu et al.   FOOD MICROBIOLOGY

Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki)

(2011) C. Hidalgo et al.   FOOD 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

Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk

(2011) Z. Kesmen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods

(2011) Yi-Seul Kim et al.   JOURNAL OF MICROBIOLOGY

Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process

(2011) Wei Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food

(2010) Nuha M.K. Yousif et al.   FOOD MICROBIOLOGY

Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography–mass spectrometry method

(2010) C. Ubeda et al.   FOOD RESEARCH INTERNATIONAL

ISOLATION, BIOCHEMICAL PROPERTIES AND APPLICATION OF BACTERIOCINS FROM PEDIOCOCCUS PENTOSACEOUS ISOLATES

(2010) VIJAI PAL et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Saccharomycopsis fibuligera and its applications in biotechnology

(2009) Zhenming Chi et al.   BIOTECHNOLOGY ADVANCES

Analysis of Bacterial and Fungal Communities in Japanese- and Chinese-Fermented Soybean Pastes Using Nested PCR–DGGE

(2009) Tae Woon Kim et al.   CURRENT MICROBIOLOGY

Cellulosic alcoholic fermentation using recombinantSaccharomyces cerevisiaeengineered for the production ofClostridium cellulovoransendoglucanase andSaccharomycopsis fibuligeraβ-glucosidase

(2009) Eugene Jeon et al.   FEMS MICROBIOLOGY LETTERS

Rich nutrition from the poorest – Cereal fermentations in Africa and Asia

(2009) M.J.Rob Nout   FOOD MICROBIOLOGY

Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis

(2009) Tae-Woon Kim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE

(2008) Vu Nguyen Thanh et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY