279 related articles for article (PubMed ID: 32714285)
1. Culturing Bacteria From Fermentation Pit Muds of Baijiu With Culturomics and Amplicon-Based Metagenomic Approaches.
Xu J; Sun L; Xing X; Sun Z; Gu H; Lu X; Li Z; Ren Q
Front Microbiol; 2020; 11():1223. PubMed ID: 32714285
[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. Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production.
Liu MK; Tang YM; Guo XJ; Zhao K; Penttinen P; Tian XH; Zhang XY; Ren DQ; Zhang XP
mSystems; 2020 Mar; 5(2):. PubMed ID: 32209718
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. [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]
8. Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu.
Wang XJ; Zhu HM; Ren ZQ; Huang ZG; Wei CH; Deng J
Pol J Microbiol; 2020; 69(2):1-14. PubMed ID: 32396715
[TBL] [Abstract][Full Text] [Related]
9. Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production.
Qian W; Lu ZM; Chai LJ; Zhang XJ; Li Q; Wang ST; Shen CH; Shi JS; Xu ZH
Food Res Int; 2021 Sep; 147():110449. PubMed ID: 34399451
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Illuminating the Characteristics and Assembly of Prokaryotic Communities across a pH Gradient in Pit Muds for the Production of Chinese Strong-Flavor Baijiu.
Deng M; Hu X; Zhang Y; Zhang X; Ni H; Fu D; Chi L
Foods; 2024 Apr; 13(8):. PubMed ID: 38672869
[TBL] [Abstract][Full Text] [Related]
12. Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing.
Chen L; Li Y; Jin L; He L; Ao X; Liu S; Yang Y; Liu A; Chen S; Zou L
PeerJ; 2020; 8():e9122. PubMed ID: 32435541
[TBL] [Abstract][Full Text] [Related]
13. Characterization of Lung and Oral Microbiomes in Lung Cancer Patients Using Culturomics and 16S rRNA Gene Sequencing.
Sun Y; Liu Y; Li J; Tan Y; An T; Zhuo M; Pan Z; Ma M; Jia B; Zhang H; Wang Z; Yang R; Bi Y
Microbiol Spectr; 2023 Jun; 11(3):e0031423. PubMed ID: 37092999
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. [Distribution of archaeal community in the mud pit during strong-flavor baijiu fermentation].
Chai L; Qian W; Zhong X; Lu Z; Zhang X; Wang S; Shen C; Shi J; Xu Z
Sheng Wu Gong Cheng Xue Bao; 2020 Dec; 36(12):2635-2643. PubMed ID: 33398960
[TBL] [Abstract][Full Text] [Related]
16. Analysis of differences in microorganisms and aroma profiles between normal and off-flavor pit mud in Chinese strong-flavor Baijiu.
Li J; Ding Z; Dong W; Li W; Wu Y; Zhu L; Ma H; Sun B; Li X
J Biosci Bioeng; 2024 May; 137(5):360-371. PubMed ID: 38369397
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Revealing microbiota characteristics and predicting flavor-producing sub-communities in Nongxiangxing baijiu pit mud through metagenomic analysis and metabolic modeling.
Chen C; Yang H; Zhang K; Ye G; Luo H; Zou W
Food Res Int; 2024 Jul; 188():114507. PubMed ID: 38823882
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
