233 related articles for article (PubMed ID: 28955318)
1. Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter.
Huang Y; Yi Z; Jin Y; Huang M; He K; Liu D; Luo H; Zhao D; He H; Fang Y; Zhao H
Front Microbiol; 2017; 8():1747. PubMed ID: 28955318
[TBL] [Abstract][Full Text] [Related]
2. Directly mining a fungal thermostable α-amylase from Chinese Nong-flavor liquor starter.
Yi Z; Fang Y; He K; Liu D; Luo H; Zhao D; He H; Jin Y; Zhao H
Microb Cell Fact; 2018 Feb; 17(1):30. PubMed ID: 29471820
[TBL] [Abstract][Full Text] [Related]
3. New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter.
Huang Y; Yi Z; Jin Y; Zhao Y; He K; Liu D; Zhao D; He H; Luo H; Zhang W; Fang Y; Zhao H
Sci Rep; 2017 Nov; 7(1):14577. PubMed ID: 29109406
[TBL] [Abstract][Full Text] [Related]
4. Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics.
Yi Z; Jin Y; Xiao Y; Chen L; Tan L; Du A; He K; Liu D; Luo H; Fang Y; Zhao H
Front Microbiol; 2019; 10():472. PubMed ID: 30930875
[TBL] [Abstract][Full Text] [Related]
5. Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation.
Pan Y; Wang Y; Hao W; Duan C; Wang S; Wei J; Liu G
Microbiol Spectr; 2022 Jun; 10(3):e0215121. PubMed ID: 35638860
[TBL] [Abstract][Full Text] [Related]
6. Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System.
Shen D; Shen H; Yang Q; Chen S; Dun Y; Liang Y; Zheng J; Zhao S
Microbiol Spectr; 2021 Oct; 9(2):e0071821. PubMed ID: 34549993
[TBL] [Abstract][Full Text] [Related]
7. Insight into broad substrate specificity and synergistic contribution of a fungal α-glucosidase in Chinese Nong-flavor daqu.
Yi Z; Chen L; Jin Y; Shen Y; Liu N; Fang Y; Xiao Y; Wang X; Peng K; He K; Zhao H
Microb Cell Fact; 2023 Jun; 22(1):114. PubMed ID: 37322438
[TBL] [Abstract][Full Text] [Related]
8. Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation.
Xiao M; Huang T; Xu Y; Peng Z; Liu Z; Guan Q; Xie M; Xiong T
Food Microbiol; 2021 Sep; 98():103573. PubMed ID: 33875193
[TBL] [Abstract][Full Text] [Related]
9. Effect of Fortified
He G; Huang J; Zhou R; Wu C; Jin Y
Front Microbiol; 2019; 10():56. PubMed ID: 30761106
[No Abstract] [Full Text] [Related]
10. 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]
11. 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]
12. Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters.
Zhao J; Yang Y; Chen L; Zheng J; Lv X; Li D; Fang Z; Shen C; Mallawaarachchi V; Lin Y; Yu S; Yang F; Wang L; Qiao L
Front Microbiol; 2022; 13():1098268. PubMed ID: 36699582
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing.
Song Z; Du H; Zhang Y; Xu Y
Front Microbiol; 2017; 8():1294. PubMed ID: 28769888
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Metaproteomics profiling of the microbial communities in fermentation starters (
Zhao J; Yang Y; Teng M; Zheng J; Wang B; Mallawaarachchi V; Lin Y; Fang Z; Shen C; Yu S; Yang F; Qiao L; Wang L
Front Nutr; 2023; 10():1139836. PubMed ID: 37324728
[TBL] [Abstract][Full Text] [Related]
18. Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production.
Wang B; Wu Q; Xu Y; Sun B
Appl Environ Microbiol; 2020 Apr; 86(8):. PubMed ID: 32060021
[TBL] [Abstract][Full Text] [Related]
19. Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing.
Wang J; Zhong Q; Yang Y; Li H; Wang L; Tong Y; Fang X; Liao Z
Front Microbiol; 2018; 9():1053. PubMed ID: 29875758
[No Abstract] [Full Text] [Related]
20. Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation.
Wang S; Wu Q; Nie Y; Wu J; Xu Y
Appl Environ Microbiol; 2019 May; 85(10):. PubMed ID: 30850432
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]