Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles

Molecular musings in microbial ecology and evolution

(2012) Rebecca J Case et al.   Biology Direct

Enhanced ethanol production from sugarcane juice by galactose adaptation of a newly isolated thermotolerant strain of Pichia kudriavzevii

(2011) Sandeep Singh Dhaliwal et al.   BIORESOURCE TECHNOLOGY

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

(2011) Xiao-Ran Li et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A comparative study of ethanol production by Issatchenkia orientalis strains under stress conditions

(2011) Naoto Isono et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

MEGA5: Molecular Evolutionary Genetics Analysis Using Maximum Likelihood, Evolutionary Distance, and Maximum Parsimony Methods

(2011) K. Tamura et al.   MOLECULAR BIOLOGY AND EVOLUTION

Isolation and performance evaluation of halotolerant phosphate solubilizing bacteria from the rhizospheric soils of historic Dagong Brine Well in China

(2011) Wen-liang Xiang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Degradation of malic acid in wine by immobilizedIssatchenkia orientaliscells with oriental oak charcoal and alginate

(2010) S.K. Hong et al.   LETTERS IN APPLIED MICROBIOLOGY

Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan

(2009) Shiou-Huei Chao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Wine yeasts for the future

(2008) Graham H. Fleet   FEMS YEAST RESEARCH

Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis

(2008) H CHANG 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

Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor

(2008) Hai-Yan Wang et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Community of extremely halophilic bacteria in historic Dagong Brine Well in southwestern China

(2008) Wenliang Xiang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Developing SSU rDNA metagenomic profiles of aquatic microbial communities for environmental assessments

(2007) Michael M. Marshall et al.   ECOLOGICAL INDICATORS

Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: Insights from a PCR-based approach

(2007) Atul Kumar Singh et al.   FOOD MICROBIOLOGY