BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

169 related articles for article (PubMed ID: 35282287)

  • 1. 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]  

  • 2. Use of microbial indicators combined with environmental factors coupled with metrology tools for discrimination and classification of Luzhou-flavoured pit muds.
    Zhang QY; Yuan YJ; Liao ZM; Zhang WX
    J Appl Microbiol; 2017 Oct; 123(4):933-943. PubMed ID: 28736977
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Difference of microbial community stressed in artificial pit muds for Luzhou-flavour liquor brewing revealed by multiphase culture-independent technology.
    Zhang L; Zhou R; Niu M; Zheng J; Wu C
    J Appl Microbiol; 2015 Nov; 119(5):1345-56. PubMed ID: 26303819
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of eubacterial and archaeal community diversity in the pit mud of Chinese Luzhou-flavor liquor by nested PCR-DGGE.
    Ding XF; Wu CD; Zhang LQ; Zheng J; Zhou RQ
    World J Microbiol Biotechnol; 2014 Feb; 30(2):605-12. PubMed ID: 24030168
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou-flavour liquor by combined PCR-DGGE and quantitative PCR assay.
    Liang H; Li W; Luo Q; Liu C; Wu Z; Zhang W
    J Sci Food Agric; 2015 Oct; 95(13):2729-35. PubMed ID: 25418958
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds.
    Hu X; Du H; Ren C; Xu Y
    Appl Environ Microbiol; 2016 Apr; 82(8):2506-15. PubMed ID: 26896127
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Proteomic and high-throughput analysis of protein expression and microbial diversity of microbes from 30- and 300-year pit muds of Chinese Luzhou-flavor liquor.
    Zheng Q; Lin B; Wang Y; Zhang Q; He X; Yang P; Zhou J; Guan X; Huang X
    Food Res Int; 2015 Sep; 75():305-314. PubMed ID: 28454961
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor.
    Tao Y; Li J; Rui J; Xu Z; Zhou Y; Hu X; Wang X; Liu M; Li D; Li X
    Appl Environ Microbiol; 2014 Apr; 80(7):2254-60. PubMed ID: 24487528
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Analysis of microbial community diversity and physicochemical factors in pit mud of different ages based on high-throughput sequencing.
    Gong Y; Ma N; Tang H
    Can J Microbiol; 2022 Nov; 68(11):674-686. PubMed ID: 36103727
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparing the differences of prokaryotic microbial community between pit walls and bottom from Chinese liquor revealed by 16S rRNA gene sequencing.
    Fang S; Wang C; Yan J
    Open Life Sci; 2023; 18(1):20220571. PubMed ID: 36852403
    [TBL] [Abstract][Full Text] [Related]  

  • 14. [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]  

  • 15. Contribution of microorganisms from pit mud to volatile flavor compound synthesis in fermented grains for nongxiangxing baijiu brewing.
    Wang S; Li Z; Huang D; Luo H
    J Sci Food Agric; 2024 Jan; 104(2):778-787. PubMed ID: 37669104
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. [Characteristics of microbial community structure in Luzhou-flavor fermentation pits].
    Zheng J; Zhang L; Shen CH; Zhang SY; Jin Y; Zhao JS; Zhou RQ
    Ying Yong Sheng Tai Xue Bao; 2011 Apr; 22(4):1020-6. PubMed ID: 21774327
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.