These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

212 related articles for article (PubMed ID: 22862564)

  • 1. Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making.
    Wu Q; Xu Y; Chen L
    Lett Appl Microbiol; 2012 Oct; 55(4):301-7. PubMed ID: 22862564
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor.
    Wu Q; Chen L; Xu Y
    Int J Food Microbiol; 2013 Sep; 166(2):323-30. PubMed ID: 23978339
    [TBL] [Abstract][Full Text] [Related]  

  • 3. In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor.
    Kong Y; Wu Q; Zhang Y; Xu Y
    Appl Environ Microbiol; 2014 Jun; 80(12):3667-76. PubMed ID: 24727269
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor.
    Wu Q; Chen B; Xu Y
    Int J Food Microbiol; 2015 May; 200():39-46. PubMed ID: 25676241
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu.
    Wang MY; Yang JG; Zhao QS; Zhang KZ; Su C
    J Food Sci; 2019 Jan; 84(1):6-18. PubMed ID: 30548499
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation.
    Pang XN; Han BZ; Huang XN; Zhang X; Hou LF; Cao M; Gao LJ; Hu GH; Chen JY
    Sci Rep; 2018 Feb; 8(1):3396. PubMed ID: 29467508
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Microbial Community Composition Associated with Maotai Liquor Fermentation.
    Wang Q; Zhang H; Liu X
    J Food Sci; 2016 Jun; 81(6):M1485-94. PubMed ID: 27122124
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor.
    Chen B; Wu Q; Xu Y
    Int J Food Microbiol; 2014 Jun; 179():80-4. PubMed ID: 24742997
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation.
    Zhang R; Wu Q; Xu Y
    Lett Appl Microbiol; 2013 Jul; 57(1):11-8. PubMed ID: 23594087
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The potential for Scotch Malt Whisky flavour diversification by yeast.
    Daute M; Jack F; Walker G
    FEMS Yeast Res; 2024 Jan; 24():. PubMed ID: 38684485
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [Composition and distribution of yeasts at different fermentation stages for Maotai-flavor Chinese liquor production].
    Sun J; Liu W; Zang W; Shen G; Ping W
    Wei Sheng Wu Xue Bao; 2012 Oct; 52(10):1290-6. PubMed ID: 23289328
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.
    Meng X; Wu Q; Wang L; Wang D; Chen L; Xu Y
    J Ind Microbiol Biotechnol; 2015 Dec; 42(12):1601-8. PubMed ID: 26323612
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The impact of non-Saccharomyces yeasts in the production of alcoholic beverages.
    Varela C
    Appl Microbiol Biotechnol; 2016 Dec; 100(23):9861-9874. PubMed ID: 27787587
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation.
    Song YR; Jeong DY; Baik SH
    J Food Sci; 2015 Sep; 80(9):M2005-14. PubMed ID: 26302401
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Production of the Sicilian distillate "Spiritu re fascitrari" from honey by-products: An interesting source of yeast diversity.
    Gaglio R; Alfonzo A; Francesca N; Corona O; Di Gerlando R; Columba P; Moschetti G
    Int J Food Microbiol; 2017 Nov; 261():62-72. PubMed ID: 28992516
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The role of indigenous yeasts in traditional Irish cider fermentations.
    Morrissey WF; Davenport B; Querol A; Dobson AD
    J Appl Microbiol; 2004; 97(3):647-55. PubMed ID: 15281947
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of geosmin-producing Streptomyces on the growth and volatile metabolites of yeasts during chinese liquor fermentation.
    Du H; Lu H; Xu Y
    J Agric Food Chem; 2015 Jan; 63(1):290-6. PubMed ID: 25487847
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a
    Li RY; Zheng XW; Zhang X; Yan Z; Wang XY; Han BZ
    Food Microbiol; 2018 Dec; 76():11-20. PubMed ID: 30166130
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Biosynthesis of higher alcohol flavour compounds by the yeast Saccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source.
    Espinosa Vidal E; de Morais MA; François JM; de Billerbeck GM
    Yeast; 2015 Jan; 32(1):47-56. PubMed ID: 25274068
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Yeast ecology of Kombucha fermentation.
    Teoh AL; Heard G; Cox J
    Int J Food Microbiol; 2004 Sep; 95(2):119-26. PubMed ID: 15282124
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.