Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making

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

Strategies for enhancing fermentative production of acetoin: A review

(2014) Zijun Xiao et al.   BIOTECHNOLOGY ADVANCES

Hydrolysis of hemicellulose to produce fermentable monosaccharides by plasma acid

(2013) Ying Wang et al.   CARBOHYDRATE POLYMERS

Aroma characteristics of Moutai-flavour liquor produced withBacillus licheniformisby solid-state fermentation

(2013) R. Zhang et al.   LETTERS IN APPLIED MICROBIOLOGY

Interaction between lactic acid bacteria and yeasts in airag, an alcoholic fermented milk

(2012) SUDUN et al.   ANIMAL SCIENCE JOURNAL

Farnesol-induced cell death in the filamentous fungusAspergillus nidulans

(2012) Taísa Magnani Dinamarco et al.   BIOCHEMICAL SOCIETY TRANSACTIONS

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

(2012) Mohand Sadoudi et al.   FOOD MICROBIOLOGY

Microbial Interactions in Food Fermentations

(2012) Melissa Ivey et al.   Annual Review of Food Science and Technology

Volatile Compound Fingerprinting of Mixed-Culture Fermentations

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

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

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

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

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

(2008) S. Sieuwerts et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY