BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

453 related articles for article (PubMed ID: 34025626)

  • 1. Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu.
    Hao F; Tan Y; Lv X; Chen L; Yang F; Wang H; Du H; Wang L; Xu Y
    Front Microbiol; 2021; 12():669201. PubMed ID: 34025626
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu.
    Yang L; Xian C; Li P; Wang X; Song D; Zhao L; Zhang C
    Food Res Int; 2023 Jul; 169():112892. PubMed ID: 37254340
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu.
    Wang MY; Yang JG; Zhao QS; Zhang KZ; Su C
    J Food Sci; 2019 Jan; 84(1):6-18. PubMed ID: 30548499
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu.
    Zhang H; Wang L; Tan Y; Wang H; Yang F; Chen L; Hao F; Lv X; Du H; Xu Y
    Int J Food Microbiol; 2021 Jan; 336():108898. PubMed ID: 33129005
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process.
    Lin B; Tang J; Yang Q; Su Z; Zhu L; Li Q; Jiang W; Zhang L; Liu Y; Chen S
    World J Microbiol Biotechnol; 2022 Jul; 38(10):166. PubMed ID: 35861902
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process.
    Tan Y; Zhong H; Zhao D; Du H; Xu Y
    Int J Food Microbiol; 2019 Dec; 311():108350. PubMed ID: 31614280
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks.
    Tang J; Liu Y; Lin B; Zhu H; Jiang W; Yang Q; Chen S
    World J Microbiol Biotechnol; 2021 Nov; 38(1):3. PubMed ID: 34817705
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process.
    Zhang H; Wang L; Wang H; Yang F; Chen L; Hao F; Lv X; Du H; Xu Y
    Food Res Int; 2021 Mar; 141():109887. PubMed ID: 33641943
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu.
    Ren T; Su W; Mu Y; Qi Q; Zhang D
    Front Microbiol; 2023; 14():1124817. PubMed ID: 36937267
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor
    Lu Y; Zhang C; Zhao H; Min W; Zhu H; Wang H; Lu H; Li X; Xu Y; Li W
    Foods; 2022 Dec; 12(1):. PubMed ID: 36613226
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Contrasting summer versus winter dynamic microbial communities and their environmental driving factors in the solid-state saccharification process of Fuyu-flavor Baijiu.
    Kang J; Zheng X; Yang X; Li H; Cheng J; Fan L; Zhao H; Xue Y; Ding Z; Han B
    Food Res Int; 2022 Apr; 154():111008. PubMed ID: 35337568
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation.
    Liu X; Ma D; Yang C; Yin Q; Liu S; Shen C; Mao J
    Front Microbiol; 2023; 14():1109719. PubMed ID: 36846777
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. Selection of initial microbial community for the alcoholic fermentation of sesame flavor-type baijiu.
    Ji X; Zhang L; Yu X; Chen F; Guo F; Wu Q; Xu Y
    Food Res Int; 2023 Oct; 172():113141. PubMed ID: 37689904
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [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]  

  • 18. 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]  

  • 19. Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu.
    Hu Y; Lei X; Zhang X; Guan T; Wang L; Zhang Z; Yu X; Tu J; Peng N; Liang Y; Zhao S
    Front Microbiol; 2021; 12():673670. PubMed ID: 33995338
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation.
    Kang J; Hu Y; Jia L; Zhang M; Zhang Z; Huang X; Chen X; Han BZ
    Food Res Int; 2022 Dec; 162(Pt A):111915. PubMed ID: 36461181
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 23.