Characterization of activity and microbial diversity of typical types of Daqu for traditional Chinese vinegar

Bacterial diversity in the central black component of Maotai Daqu and its flavor analysis

(2014) Hui Li et al.   ANNALS OF MICROBIOLOGY

Barcoded pyrosequencing analysis of the bacterial community of Daqu for light-flavour Chinese liquor

(2014) X. Zhang et al.   LETTERS IN APPLIED 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

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

Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation

(2012) Thin Thin Wah et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Daqu- A Traditional Chinese Liquor Fermentation Starter

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

Rapid lactic acid bacteria identification in dairy products by high-resolution melt analysis of DGGE bands

(2012) D. Porcellato et al.   LETTERS IN APPLIED MICROBIOLOGY

Determination of microbial diversity in Daqu, a fermentation starter culture of Maotai liquor, using nested PCR-denaturing gradient gel electrophoresis

(2012) Liu Xiu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

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

(2011) Wei Xu et al.   FOOD MICROBIOLOGY

Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGE

(2011) Tingtao Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE

(2011) H.-Y. Wang et al.   LETTERS IN APPLIED MICROBIOLOGY

Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: Analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE)

(2010) Shuji Yoshikawa et al.   FOOD MICROBIOLOGY

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

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

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

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

Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India

(2008) K JEYARAM et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY