Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation

Pre-fermentation with lactic acid bacteria in sour beer production

(2019) Anna Dysvik et al.   JOURNAL OF THE INSTITUTE OF BREWING

Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality

(2017) Juan Manuel Del Fresno et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus , Pediococcus , Wickerhamomyces and Saccharomycopsis

(2017) Pan Li et al.   FOOD MICROBIOLOGY

Advances in the genomics and metabolomics of dairy lactobacilli: A review

(2017) Ewelina Stefanovic et al.   FOOD MICROBIOLOGY

Identification of microbial communities, with a focus on foodborne pathogens, during kimchi manufacturing process using culture-independent and -dependent analyses

(2017) Hae-Won Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dynamic diversification of bacterial functional groups in the Baiyunbian liquor stacking fermentation process

(2016) Hui Li et al.   ANNALS OF MICROBIOLOGY

Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine

(2016) Mariana Tristezza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of flavour compound synthesis in a mixed culture system at high temperature by solid-state fermentation

(2015) Y. W. Leng et al.   JOURNAL OF THE INSTITUTE OF BREWING

In SituAnalysis of Metabolic Characteristics Reveals the Key Yeast in the Spontaneous and Solid-State Fermentation Process of Chinese Light-Style Liquor

(2014) Yu Kong et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor

(2014) Bi Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Secretome analysis of the thermophilic xylanase hyper-producer Thermomyces lanuginosus SSBP cultivated on corn cobs

(2014) A. M. Winger et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

PCR-DGGE Analysis of the Microbial Communities in Three Different Chinese ��Baiyunbian�� Liquor Fermentation Starters

(2014) Xiaomao Xiong et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Application of Vis/NIR Spectroscopy for Chinese Liquor Discrimination

(2013) Zhao Li et al.   Food Analytical Methods

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

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

Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1

(2013) Yefu Chen et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Towards a unified paradigm for sequence-based identification of fungi

(2013) Urmas Kõljalg et al.   MOLECULAR ECOLOGY

Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation

(2013) Bárbara Mercedes Bravo-Ferrada et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Thermoascus aurantiacus is a promising source of enzymes for biomass deconstruction under thermophilic conditions

(2012) Shara D McClendon et al.   Biotechnology for Biofuels

Improving traditional fermented beverages: How to evolve from spontaneous to directed fermentation

(2012) José Luis Navarrete-Bolaños   ENGINEERING IN LIFE SCIENCES

Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation

(2012) Esteban Espinosa Vidal et al.   FOOD CHEMISTRY

Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making

(2012) Q. Wu 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

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

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

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Combination of newly developed high quality Fuqu with traditional Daqu for Luzhou-flavor liquor brewing

(2009) Wen-Xue Zhang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

The Ribosomal Database Project: improved alignments and new tools for rRNA analysis

(2008) J. R. Cole et al.   NUCLEIC ACIDS RESEARCH