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

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

(2012) Q. Wu et al.   LETTERS IN APPLIED MICROBIOLOGY

Volatile Compound Fingerprinting of Mixed-Culture Fermentations

(2011) Frank A. M. de Bok et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough

(2011) Frédéric Ravyts et al.   FOOD MICROBIOLOGY

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

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

Production of Volatile Metabolites by Grape-Associated Microorganisms

(2010) Markus Verginer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions

(2009) A.A. Nisiotou et al.   JOURNAL OF APPLIED MICROBIOLOGY

Recent advances in solid-state fermentation

(2008) Reeta Rani Singhania et al.   BIOCHEMICAL ENGINEERING JOURNAL

Symbiotic gut microbes modulate human metabolic phenotypes

(2008) M. Li et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Evaluation of molecular methods used for establishing the interactions and functions of microorganisms in anaerobic bioreactors

(2007) G. Talbot et al.   WATER RESEARCH