220 related articles for article (PubMed ID: 28703874)
1. The functional potential and active populations of the pit mud microbiome for the production of Chinese strong-flavour liquor.
Tao Y; Wang X; Li X; Wei N; Jin H; Xu Z; Tang Q; Zhu X
Microb Biotechnol; 2017 Nov; 10(6):1603-1615. PubMed ID: 28703874
[TBL] [Abstract][Full Text] [Related]
2. Profiling prokaryotic community in pit mud of Chinese strong-aroma type liquor by using oligotrophic culturing.
Lu M; Zhou W; Ji F; Wu J; Nie Y; Ren C; Xu Y
Int J Food Microbiol; 2021 Jan; 337():108951. PubMed ID: 33202299
[TBL] [Abstract][Full Text] [Related]
3. Metagenome and analysis of metabolic potential of the microbial community in pit mud used for Chinese strong-flavor liquor production.
Fu J; Chen L; Yang S; Li Y; Jin L; He X; He L; Ao X; Liu S; Liu A; Yang Y; Ma B; Cui X; Chen S; Zou L
Food Res Int; 2021 May; 143():110294. PubMed ID: 33992393
[TBL] [Abstract][Full Text] [Related]
4. Co-occurrence patterns among prokaryotes across an age gradient in pit mud of Chinese strong-flavor liquor.
Zheng Y; Hu X; Jia Z; Bodelier PLE; Guo Z; Zhang Y; Li F; He P
Can J Microbiol; 2020 Sep; 66(9):495-504. PubMed ID: 32233983
[TBL] [Abstract][Full Text] [Related]
5. Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu.
Chai LJ; Qian W; Zhong XZ; Zhang XJ; Lu ZM; Zhang SY; Wang ST; Shen CH; Shi JS; Xu ZH
Appl Environ Microbiol; 2021 Aug; 87(17):e0088521. PubMed ID: 34160281
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Determination of the fungal community of pit mud in fermentation cellars for Chinese strong-flavor liquor, using DGGE and Illumina MiSeq sequencing.
Liu M; Tang Y; Zhao K; Liu Y; Guo X; Ren D; Yao W; Tian X; Gu Y; Yi B; Zhang X
Food Res Int; 2017 Jan; 91():80-87. PubMed ID: 28290330
[TBL] [Abstract][Full Text] [Related]
8. The process-related dynamics of microbial community during a simulated fermentation of Chinese strong-flavored liquor.
Zhang Y; Zhu X; Li X; Tao Y; Jia J; He X
BMC Microbiol; 2017 Sep; 17(1):196. PubMed ID: 28915790
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar.
Chai LJ; Xu PX; Qian W; Zhang XJ; Ma J; Lu ZM; Wang ST; Shen CH; Shi JS; Xu ZH
Int J Food Microbiol; 2019 May; 297():41-50. PubMed ID: 30878841
[TBL] [Abstract][Full Text] [Related]
11. Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor.
Tao Y; Li J; Rui J; Xu Z; Zhou Y; Hu X; Wang X; Liu M; Li D; Li X
Appl Environ Microbiol; 2014 Apr; 80(7):2254-60. PubMed ID: 24487528
[TBL] [Abstract][Full Text] [Related]
12. Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou-flavour liquor by combined PCR-DGGE and quantitative PCR assay.
Liang H; Li W; Luo Q; Liu C; Wu Z; Zhang W
J Sci Food Agric; 2015 Oct; 95(13):2729-35. PubMed ID: 25418958
[TBL] [Abstract][Full Text] [Related]
13. Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production.
Hu XL; Du H; Xu Y
Int J Food Microbiol; 2015 Dec; 214():116-122. PubMed ID: 26267890
[TBL] [Abstract][Full Text] [Related]
14. [Differences of the structure, succession and function of Clostridial communities between jiupei and pit mud during Luzhou-flavour baijiu fermentation].
Qian W; Lu Z; Chai L; Zhang X; Xu P; Li Q; Wang S; Shen C; Shi J; Xu Z
Sheng Wu Gong Cheng Xue Bao; 2020 Jun; 36(6):1190-1197. PubMed ID: 32597068
[TBL] [Abstract][Full Text] [Related]
15. Comparative Genomics Unveils the Habitat Adaptation and Metabolic Profiles of
Fang GY; Chai LJ; Zhong XZ; Lu ZM; Zhang XJ; Wu LH; Wang ST; Shen CH; Shi JS; Xu ZH
mSystems; 2022 Jun; 7(3):e0029722. PubMed ID: 35491831
[No Abstract] [Full Text] [Related]
16. Microbial community spatial structures in Luzhou-flavored liquor pit muds with different brewing materials.
Li J; Sun H; Wang Q; Cai Y; Shi Z; Jia J; Zheng L; Jiang R; Gao L
PeerJ; 2022; 10():e12987. PubMed ID: 35282287
[TBL] [Abstract][Full Text] [Related]
17. Characterization of microbial community profiles associated with quality of Chinese strong-aromatic liquor through metagenomics.
Guo MY; Hou CJ; Bian MH; Shen CH; Zhang SY; Huo DQ; Ma Y
J Appl Microbiol; 2019 Sep; 127(3):750-762. PubMed ID: 30989782
[TBL] [Abstract][Full Text] [Related]
18. Adaptability of a Caproate-Producing Bacterium Contributes to Its Dominance in an Anaerobic Fermentation System.
Wang H; Gu Y; Zhou W; Zhao D; Qiao Z; Zheng J; Gao J; Chen X; Ren C; Xu Y
Appl Environ Microbiol; 2021 Sep; 87(20):e0120321. PubMed ID: 34378978
[TBL] [Abstract][Full Text] [Related]
19. Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu.
Liu MK; Tang YM; Guo XJ; Zhao K; Tian XH; Liu Y; Yao WC; Deng B; Ren DQ; Zhang XP
Food Res Int; 2017 Dec; 102():68-76. PubMed ID: 29196000
[TBL] [Abstract][Full Text] [Related]
20. Metabolite-Based Mutualistic Interaction between Two Novel Clostridial Species from Pit Mud Enhances Butyrate and Caproate Production.
Sun H; Chai LJ; Fang GY; Lu ZM; Zhang XJ; Wang ST; Shen CH; Shi JS; Xu ZH
Appl Environ Microbiol; 2022 Jul; 88(13):e0048422. PubMed ID: 35695571
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
