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 *

137 related articles for article (PubMed ID: 35125299)

  • 1. Exploring of seasonal dynamics of microbial community in multispecies fermentation of Shanxi mature vinegar.
    Kou R; Li M; Xing J; He Y; Wang H; Fan X
    J Biosci Bioeng; 2022 Apr; 133(4):375-381. PubMed ID: 35125299
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar.
    Nie Z; Zheng Y; Du H; Xie S; Wang M
    Food Microbiol; 2015 May; 47():62-8. PubMed ID: 25583338
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation.
    Lu ZM; Liu N; Wang LJ; Wu LH; Gong JS; Yu YJ; Li GQ; Shi JS; Xu ZH
    Appl Environ Microbiol; 2016 Oct; 82(19):5860-8. PubMed ID: 27451452
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar.
    Nie Z; Zheng Y; Xie S; Zhang X; Song J; Xia M; Wang M
    Sci Rep; 2017 Aug; 7(1):9240. PubMed ID: 28835624
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar.
    Fang GY; Chai LJ; Zhong XZ; Jiang YJ
    Int J Food Microbiol; 2021 Mar; 341():109070. PubMed ID: 33503540
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar.
    Wang ZM; Lu ZM; Shi JS; Xu ZH
    Sci Rep; 2016 May; 6():26818. PubMed ID: 27241188
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus.
    Ai M; Qiu X; Huang J; Wu C; Jin Y; Zhou R
    Int J Food Microbiol; 2019 Mar; 292():83-90. PubMed ID: 30580106
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation.
    Zhu Y; Zhang F; Zhang C; Yang L; Fan G; Xu Y; Sun B; Li X
    Sci Rep; 2018 Jun; 8(1):8612. PubMed ID: 29872163
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar.
    Huang T; Lu ZM; Peng MY; Liu ZF; Chai LJ; Zhang XJ; Shi JS; Li Q; Xu ZH
    Food Res Int; 2022 Feb; 152():110900. PubMed ID: 35181076
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar.
    Wang ZM; Lu ZM; Yu YJ; Li GQ; Shi JS; Xu ZH
    Food Microbiol; 2015 Sep; 50():64-9. PubMed ID: 25998816
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Role of bacterial community succession in flavor formation during Sichuan sun vinegar grain (Cupei) fermentation.
    Fu J; Feng J; Zhang G; Liu J; Li N; Xu H; Zhang Y; Cao R; Li L
    J Biosci Bioeng; 2023 Feb; 135(2):109-117. PubMed ID: 36509651
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.
    Wu JJ; Ma YK; Zhang FF; Chen FS
    Food Microbiol; 2012 May; 30(1):289-97. PubMed ID: 22265314
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar.
    Nie Z; Zheng Y; Wang M; Han Y; Wang Y; Luo J; Niu D
    Bioresour Technol; 2013 Nov; 148():325-33. PubMed ID: 24055975
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach.
    Román-Camacho JJ; Santos-Dueñas IM; García-García I; Moreno-García J; García-Martínez T; Mauricio JC
    Int J Food Microbiol; 2020 Nov; 333():108797. PubMed ID: 32738750
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar.
    Li S; Li P; Liu X; Luo L; Lin W
    Appl Microbiol Biotechnol; 2016 May; 100(10):4395-411. PubMed ID: 26754813
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluation of the Vitality and Dominance of Functional Microbes in an Autochthonous Starter.
    Huang T; Lu ZM; Peng MY; Chai LJ; Zhang XJ; Shi JS; Li Q; Xu ZH
    Appl Environ Microbiol; 2022 Feb; 88(3):e0217521. PubMed ID: 34818103
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation.
    Chai LJ; Qiu T; Lu ZM; Deng YJ; Zhang XJ; Shi JS; Xu ZH
    Food Res Int; 2020 Dec; 138(Pt A):109737. PubMed ID: 33292931
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar.
    Chai LJ; Shen MN; Sun J; Deng YJ; Lu ZM; Zhang XJ; Shi JS; Xu ZH
    Food Microbiol; 2020 Dec; 92():103559. PubMed ID: 32950153
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Succession sequence of lactic acid bacteria driven by environmental factors and substrates throughout the brewing process of Shanxi aged vinegar.
    Zheng Y; Mou J; Niu J; Yang S; Chen L; Xia M; Wang M
    Appl Microbiol Biotechnol; 2018 Mar; 102(6):2645-2658. PubMed ID: 29430584
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.