Identification and quantification of surfactin, a nonvolatile lipopeptide in Moutai liquor

Origin Identification of the Sauce-Flavor Chinese Baijiu by Organic Acids, Trace Elements, and the Stable Carbon Isotope Ratio

(2019) Jian Zhang et al.   JOURNAL OF FOOD QUALITY

New sustainable alternatives to reduce the production costs for surfactin 50 years after the discovery

(2019) Aline Wasem Zanotto et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Antagonistic and plant-growth promoting novel Bacillus species from long-term organic farming soils from Sikkim, India

(2019) Periyasamy Panneerselvam et al.   3 Biotech

Potential of a novel endophytic Bacillus velezensis in tomato growth promotion and protection against Verticillium wilt disease

(2019) Hanen Dhouib et al.   BIOLOGICAL CONTROL

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural Characterization of a Tetrapeptide from Sesame Flavor-Type Baijiu and Its Preventive Effects against AAPH-Induced Oxidative Stress in HepG2 Cells

(2017) Jihong Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genome and transcriptome analysis of surfactin biosynthesis in Bacillus amyloliquefaciens MT45

(2017) Yan Zhi et al.   Scientific Reports

A sensitive method for simultaneous quantitative determination of surfactin and iturin by LC-MS/MS

(2016) Qi Deng et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Purification of Bioactive Lipopeptides Produced by Bacillus subtilis Strain BIA

(2016) Muaaz Alajlani et al.   CHROMATOGRAPHIA

Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foods

(2016) Jae Yong Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strains from Chinese liquor

(2016) Yan Zhi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ion trap mass spectrometry of surfactins produced byBacillus subtilisSZMC 6179J reveals novel fragmentation features of cyclic lipopeptides

(2016) Bettina Bóka et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Identification of lipopeptides in Bacillus megaterium by two-step ultrafiltration and LC–ESI–MS/MS

(2016) Yunxiao Ma et al.   AMB Express

Dynamic changes in the bacterial community in Moutai liquor fermentation process characterized by deep sequencing

(2015) Li Wang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Biosurfactant production by Bacillus subtilis using corn steep liquor as culture medium

(2015) Eduardo J. Gudiña et al.   Frontiers in Microbiology

Lichenysin, a Cyclooctapeptide Occurring in Chinese Liquor Jiannanchun Reduced the Headspace Concentration of Phenolic Off-Flavors via Hydrogen-Bond Interactions

(2014) Rong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation, Identification, and Quantification of Lichenysin, a Novel Nonvolatile Compound in Chinese Distilled Spirits

(2014) Rong Zhang et al.   JOURNAL OF FOOD SCIENCE

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

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

Community of Environmental Streptomyces Related to Geosmin Development in Chinese Liquors

(2013) Hai Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Purification and characterization of a surfactin-like molecule produced by Bacillus sp. H2O-1 and its antagonistic effect against sulfate reducing bacteria

(2012) Elisa Korenblum et al.   BMC MICROBIOLOGY

Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry

(2011) Wenlai Fan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE