Difference of microbial community stressed in artificial pit muds forLuzhou-flavour liquor brewing revealed by multiphase culture-independent technology

Prokaryotic Communities in Pit Mud from Different-Aged Cellars Used for the Production of Chinese Strong-Flavored Liquor

(2014) Yong Tao et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Eubacterial and archaeal community characteristics in the man-made pit mud revealed by combined PCR-DGGE and FISH analyses

(2014) Xiaofei Ding et al.   FOOD RESEARCH INTERNATIONAL

Clostridium bornimense sp. nov., isolated from a mesophilic, two-phase, laboratory-scale biogas reactor

(2014) S. Hahnke et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Monitoring of the prokaryotic diversity in pit mud from aLuzhou-flavourliquor distillery and evaluation of two predominant archaea using qPCR assays

(2014) Qingchun Luo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Analysis of the bacterial community in aged and aging pit mud of ChineseLuzhou-flavourliquor by combined PCR-DGGE and quantitative PCR assay

(2014) Huipeng Liang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE

(2014) Liqiang Zhang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

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

Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses

(2013) Jia Zheng et al.   FOOD RESEARCH INTERNATIONAL

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

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

Microbial community structure of pit mud in a Chinese strong aromatic liquor fermentation pit

(2013) Jin-Song Zhao et al.   JOURNAL OF THE INSTITUTE OF BREWING

Characterization of eubacterial and archaeal community diversity in the pit mud of Chinese Luzhou-flavor liquor by nested PCR–DGGE

(2013) Xiao-Fei Ding et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Prokaryotic diversity and dynamics in a full-scale municipal solid waste anaerobic reactor from start-up to steady-state conditions

(2012) Juliana Cardinali-Rezende et al.   BIORESOURCE TECHNOLOGY

Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE

(2012) Xu-Cong Lv et al.   FOOD CONTROL

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

Extraction of humic acid from biological matrix – dry cow dung powder

(2009) N.S. Barot et al.   Green Chemistry Letters and Reviews

Metabolic, Phylogenetic, and Ecological Diversity of the Methanogenic Archaea

(2008) Yuchen Liu et al.   Annals of the New York Academy of Sciences

Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE

(2008) Ping Hu et al.   FOOD CONTROL

Characteristic fungi observed in the fermentation process for Puer tea

(2008) M ABE 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