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 *

216 related articles for article (PubMed ID: 35227477)

  • 1. Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing.
    Zhu M; Zheng J; Xie J; Zhao D; Qiao ZW; Huang D; Luo HB
    Food Res Int; 2022 Mar; 153():110955. PubMed ID: 35227477
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu.
    Xiao C; Lu ZM; Zhang XJ; Wang ST; Ao L; Shen CH; Shi JS; Xu ZH
    Appl Environ Microbiol; 2017 Dec; 83(23):. PubMed ID: 28970223
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China.
    Jiang Q; Wu X; Xu Y; Zhang Y; Wang Z; Shen L; Yang W; Sun J; Liu Y
    3 Biotech; 2021 May; 11(5):224. PubMed ID: 33968569
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Analysis of environmental driving factors on Core Functional Community during Daqu fermentation.
    Zhu Q; Chen L; Peng Z; Zhang Q; Huang W; Yang F; Du G; Zhang J; Wang L
    Food Res Int; 2022 Jul; 157():111286. PubMed ID: 35761594
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation.
    He M; Jin Y; Zhou R; Zhao D; Zheng J; Wu C
    Food Res Int; 2022 Sep; 159():111559. PubMed ID: 35940779
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu.
    Ma S; Luo H; Zhao D; Qiao Z; Zheng J; An M; Huang D
    Bioresour Technol; 2022 Feb; 345():126549. PubMed ID: 34902488
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds.
    Wu S; Du H; Xu Y
    Int J Food Microbiol; 2023 Jan; 385():109995. PubMed ID: 36368058
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop.
    Shi W; Chai LJ; Fang GY; Mei JL; Lu ZM; Zhang XJ; Xiao C; Wang ST; Shen CH; Shi JS; Xu ZH
    Food Res Int; 2022 Jun; 156():111298. PubMed ID: 35651059
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Dynamics of microbial community structure and enzyme activities during the solid-state fermentation of Forgood Daqu: a starter of Chinese strong flavour Baijiu.
    Zeng Y; Wang Y; Chen Q; Xia X; Liu Q; Chen X; Wang D; Zhu B
    Arch Microbiol; 2022 Aug; 204(9):577. PubMed ID: 36029347
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Insights into the bacterial, fungal, and phage communities and volatile profiles in different types of Daqu.
    Kang J; Chen X; Han BZ; Xue Y
    Food Res Int; 2022 Aug; 158():111488. PubMed ID: 35840201
    [TBL] [Abstract][Full Text] [Related]  

  • 11. High-throughput sequencing of the microbial diversity of roasted-sesame-like flavored Daqu with different characteristics.
    Wu X; Jing R; Chen W; Geng X; Li M; Yang F; Yan Y; Liu Y
    3 Biotech; 2020 Nov; 10(11):502. PubMed ID: 33163321
    [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. 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]  

  • 14. 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]  

  • 15. Difference of microbial community and gene composition with saccharification function between Chinese nongxiangxing daqu and jiangxiangxing daqu.
    Xia Y; Zhou W; Du Y; Wang Y; Zhu M; Zhao Y; Wu Z; Zhang W
    J Sci Food Agric; 2023 Jan; 103(2):637-647. PubMed ID: 36053854
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Qu-omics elucidates the formation and spatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu.
    Yang L; Fan W; Xu Y
    Food Chem; 2024 Apr; 438():137988. PubMed ID: 37979262
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of Bacillus subtilis fortified inoculation on the microbial communities in different niches of Daqu.
    Yang Y; Zou Y; Zeng K; Chen D; Li Z; Guo H; Huang D; Wang X; Luo H
    J Biosci Bioeng; 2022 Nov; 134(5):407-415. PubMed ID: 36100517
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation.
    Liu WH; Chai LJ; Wang HM; Lu ZM; Zhang XJ; Xiao C; Wang ST; Shen CH; Shi JS; Xu ZH
    Int J Food Microbiol; 2023 Apr; 390():110118. PubMed ID: 36796164
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation.
    Wang X; Du H; Zhang Y; Xu Y
    Appl Environ Microbiol; 2018 Feb; 84(4):. PubMed ID: 29196296
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 11.