BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

214 related articles for article (PubMed ID: 36194604)

  • 1. Taorong-type Baijiu starter: Analysis of fungal community and metabolic characteristics of middle-temperature Daqu and high-temperature Daqu.
    Liu Y; Li X; Li H; Zhang H; Shen X; Zhang L; Han S; Pan C
    PLoS One; 2022; 17(10):e0274881. PubMed ID: 36194604
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Combined microbiome and metabolomics analysis of Taorong-type baijiu high-temperature Daqu and medium-temperature Daqu.
    Liu Y; Wu J; Li H; Liu W; Zhang Z; Han S; Hou J; Pan C
    PeerJ; 2024; 12():e16621. PubMed ID: 38188181
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature
    Hou X; Hui M; Sun Z; Li X; Shi X; Xiao R; Wang J; Pan C; Li R
    Front Microbiol; 2022; 13():934696. PubMed ID: 35966713
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu.
    Jin Y; Li D; Ai M; Tang Q; Huang J; Ding X; Wu C; Zhou R
    Food Res Int; 2019 Jul; 121():422-432. PubMed ID: 31108766
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Analysis of microbial community structure and volatile compounds in pit mud used for manufacturing Taorong-type Baijiu based on high-throughput sequencing.
    Liu Y; Sun M; Hou P; Wang W; Shen X; Zhang L; Han S; Pan C
    Sci Rep; 2022 May; 12(1):7347. PubMed ID: 35513386
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Exploring the heterogeneity of community and function and correspondence of "species-enzymes" among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics.
    Huang Y; Li D; Mu Y; Zhu Z; Wu Y; Qi Q; Mu Y; Su W
    Food Res Int; 2024 Jan; 176():113805. PubMed ID: 38163713
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making.
    Wang P; Wu Q; Jiang X; Wang Z; Tang J; Xu Y
    Int J Food Microbiol; 2017 Jun; 250():59-67. PubMed ID: 28371716
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses.
    Cai W; Xue Y; Wang Y; Wang W; Shu N; Zhao H; Tang F; Yang X; Guo Z; Shan C
    Front Microbiol; 2021; 12():784651. PubMed ID: 34925290
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of aging on the quality of roasted sesame-like flavor Daqu.
    Fan G; Fu Z; Teng C; Liu P; Wu Q; Rahman MKR; Li X
    BMC Microbiol; 2020 Mar; 20(1):67. PubMed ID: 32216749
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process.
    Xiao C; Yang Y; Lu ZM; Chai LJ; Zhang XJ; Wang ST; Shen CH; Shi JS; Xu ZH
    Food Microbiol; 2021 Sep; 98():103766. PubMed ID: 33875202
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Evolving the core microbial community in pit mud based on bioturbation of fortified
    Chen S; Huang J; Qin H; He G; Zhou R; Yang Y; Qiu C; Zhang S
    Can J Microbiol; 2021 May; 67(5):396-405. PubMed ID: 33064956
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang-flavor Daqu.
    Du YK; Xin W; Xia Y; Zhu M; Qin JL; Pan ZF; Wu RF; Luo GR; Wu PS; Wu ZY; Gomi K; Zhang WX
    J Food Biochem; 2022 Oct; 46(10):e14277. PubMed ID: 35748096
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of
    Mao F; Huang J; Zhou R; Qin H; Zhang S; Cai X; Qiu C
    Can J Microbiol; 2023 Apr; 69(4):170-181. PubMed ID: 36753729
    [No Abstract]   [Full Text] [Related]  

  • 19. Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter.
    Du H; Wang X; Zhang Y; Xu Y
    Int J Food Microbiol; 2019 May; 297():32-40. PubMed ID: 30878005
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The active synergetic microbiota with Aspergillus as the core dominates the metabolic network of ester synthesis in medium-high temperature Daqu.
    Wang Y; Quan S; Zhao Y; Xia Y; Zhang R; Ran M; Wu Z; Zhang W
    Food Microbiol; 2023 Oct; 115():104336. PubMed ID: 37567625
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.