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 *

434 related articles for article (PubMed ID: 32067441)

  • 1. 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]  

  • 2. 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]  

  • 3. Spatial distribution of bacterial communities and related biochemical properties in Luzhou-flavor liquor-fermented grains.
    Zheng J; Wu C; Huang J; Zhou R; Liao X
    J Food Sci; 2014 Dec; 79(12):M2491-8. PubMed ID: 25393984
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. Impact of whole grain highland hull-less barley on the denaturing gradient gel electrophoresis profiles of gut microbial communities in rats fed high-fat diets.
    Xia X; Lu J; Chen X; Zhou L; Huang Y; Ding S; Li G
    Microbiol Spectr; 2024 Jun; 12(6):e0408923. PubMed ID: 38747621
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu.
    Cai W; Wang Y; Ni H; Liu Z; Liu J; Zhong J; Hou Q; Shan C; Yang X; Guo Z
    Food Res Int; 2021 Dec; 150(Pt A):110734. PubMed ID: 34865753
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evaluation of microbial communities of Chinese Feng-flavor Daqu with effects of environmental factors using traceability analysis.
    Zhang Y; Xu C; Xing G; Yan Z; Chen Y
    Sci Rep; 2023 May; 13(1):7657. PubMed ID: 37169808
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism.
    Li W; Fan G; Fu Z; Wang W; Xu Y; Teng C; Zhang C; Yang R; Sun B; Li X
    Food Res Int; 2020 Mar; 129():108837. PubMed ID: 32036879
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of
    Mao F; Huang J; Zhou R; Qin H; Zhang S; Cai X; Qiu C
    Can J Microbiol; 2023 Apr; 69(4):170-181. PubMed ID: 36753729
    [No Abstract]   [Full Text] [Related]  

  • 16. Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar.
    Li P; Li S; Cheng L; Luo L
    Appl Microbiol Biotechnol; 2014 Jul; 98(13):6073-84. PubMed ID: 24691870
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Impact of fumigants on soil microbial communities.
    Ibekwe AM; Papiernik SK; Gan J; Yates SR; Yang CH; Crowley DE
    Appl Environ Microbiol; 2001 Jul; 67(7):3245-57. PubMed ID: 11425748
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process.
    Xiao C; Yang Y; Lu ZM; Chai LJ; Zhang XJ; Wang ST; Shen CH; Shi JS; Xu ZH
    Food Microbiol; 2021 Sep; 98():103766. PubMed ID: 33875202
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem.
    He G; Huang J; Wu C; Jin Y; Zhou R
    Food Res Int; 2020 Mar; 129():108851. PubMed ID: 32036891
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 22.