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

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

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

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

Culture-dependent and culture-independent analysis of lactic acid bacteria from Shanxi aged vinegar

(2011) Jia Jia Wu et al.   ANNALS OF MICROBIOLOGY

Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter

(2011) Chunlin Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

PCR ITS-RFLP: A useful method for identifying filamentous fungi isolates on grapes

(2011) C.F. Diguta et al.   FOOD MICROBIOLOGY

Technological characterization of Geotrichum candidum strains isolated from a traditional Spanish goats’ milk cheese

(2011) Noelia Sacristán et al.   FOOD 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

Morphological Response of the Halophilic Fungal Genus Wallemia to High Salinity

(2009) M. Kralj Kuncic et al.   APPLIED AND ENVIRONMENTAL 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

Analyses of microbial consortia in the starter of Fen Liquor

(2009) J.-H. Shi et al.   LETTERS IN APPLIED MICROBIOLOGY

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

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

Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor

(2008) Chang-lu Wang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY