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 *

236 related articles for article (PubMed ID: 26081439)

  • 1. A DGGE Marker-Mediated Fast Monitoring of Bacterial Diversity and Comprehensive Identification of High-Temperature Daqu Starter.
    Shanqimuge ; Liang H; Zhang C; Shao C; Peng X; Liang L; Su J; Li C
    J Food Sci; 2015 Jul; 80(7):M1519-25. PubMed ID: 26081439
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of temperature on microbial composition of starter culture for Chinese light aroma style liquor fermentation.
    Wang HY; Xu Y
    Lett Appl Microbiol; 2015 Jan; 60(1):85-91. PubMed ID: 25346191
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Assessing the Microbial Communities in Four Different Daqus by Using PCR-DGGE, PLFA, and Biolog Analyses.
    Ling Y; Li W; Tong T; Li Z; Li Q; Bai Z; Wang G; Chen J; Wang Y
    Pol J Microbiol; 2020; 69(1):1-11. PubMed ID: 32067441
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE.
    Zhang L; Wu C; Ding X; Zheng J; Zhou R
    World J Microbiol Biotechnol; 2014 Dec; 30(12):3055-63. PubMed ID: 25193747
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE.
    Wang HY; Gao YB; Fan QW; Xu Y
    Lett Appl Microbiol; 2011 Aug; 53(2):134-40. PubMed ID: 21554340
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region.
    Tang J; Tang X; Tang M; Zhang X; Xu X; Yi Y
    Biomed Res Int; 2017; 2017():6271358. PubMed ID: 28337455
    [TBL] [Abstract][Full Text] [Related]  

  • 8. PCR-DGGE analysis of the microbial communities in three different Chinese "Baiyunbian" liquor fermentation starters.
    Xiong X; Hu Y; Yan N; Huang Y; Peng N; Liang Y; Zhao S
    J Microbiol Biotechnol; 2014 Aug; 24(8):1088-95. PubMed ID: 24809292
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods.
    Zheng XW; Yan Z; Han BZ; Zwietering MH; Samson RA; Boekhout T; Robert Nout MJ
    Food Microbiol; 2012 Sep; 31(2):293-300. PubMed ID: 22608236
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis.
    Li P; Lin W; Liu X; Wang X; Gan X; Luo L; Lin WT
    Food Microbiol; 2017 Feb; 61():83-92. PubMed ID: 27697173
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor.
    Wang X; Du H; Xu Y
    Int J Food Microbiol; 2017 Mar; 244():27-35. PubMed ID: 28064120
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Barcoded pyrosequencing analysis of the bacterial community of Daqu for light-flavour Chinese liquor.
    Zhang X; Zhao J; Du X
    Lett Appl Microbiol; 2014 Jun; 58(6):549-55. PubMed ID: 24471485
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Determination of microbial diversity in Daqu, a fermentation starter culture of Maotai liquor, using nested PCR-denaturing gradient gel electrophoresis.
    Xiu L; Kunliang G; Hongxun Z
    World J Microbiol Biotechnol; 2012 Jun; 28(6):2375-81. PubMed ID: 22806111
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar.
    Nie Z; Zheng Y; Du H; Xie S; Wang M
    Food Microbiol; 2015 May; 47():62-8. PubMed ID: 25583338
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter.
    Du H; Wang X; Zhang Y; Xu Y
    Int J Food Microbiol; 2019 May; 297():32-40. PubMed ID: 30878005
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Biochemical characterisation and dominance of different hydrolases in different types of Daqu - a Chinese industrial fermentation starter.
    Liu J; Chen J; Fan Y; Huang X; Han B
    J Sci Food Agric; 2018 Jan; 98(1):113-121. PubMed ID: 28542883
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Species-level understanding of the bacterial community in Daqu based on full-length 16S rRNA gene sequences.
    Han PJ; Song L; Wen Z; Zhu HY; Wei YH; Wang JW; Bai M; Luo LJ; Wang JW; Chen SX; You XL; Han DY; Bai FY
    Food Microbiol; 2024 Oct; 123():104566. PubMed ID: 39038883
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of Chinese liquor starter, "Daqu", by flavor type with 1H NMR-based nontargeted analysis.
    Wu XH; Zheng XW; Han BZ; Vervoort J; Nout MJ
    J Agric Food Chem; 2009 Dec; 57(23):11354-9. PubMed ID: 19886664
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evolving the core microbial community in pit mud based on bioturbation of fortified
    Chen S; Huang J; Qin H; He G; Zhou R; Yang Y; Qiu C; Zhang S
    Can J Microbiol; 2021 May; 67(5):396-405. PubMed ID: 33064956
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.