201 related articles for article (PubMed ID: 36429231)
1. Chemotaxis of
Wu L; Fan J; Chen J; Fang F
Foods; 2022 Nov; 11(22):. PubMed ID: 36429231
[No Abstract] [Full Text] [Related]
2. 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]
3. Comparative Genomics Unveils the Habitat Adaptation and Metabolic Profiles of
Fang GY; Chai LJ; Zhong XZ; Lu ZM; Zhang XJ; Wu LH; Wang ST; Shen CH; Shi JS; Xu ZH
mSystems; 2022 Jun; 7(3):e0029722. PubMed ID: 35491831
[No Abstract] [Full Text] [Related]
4. [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]
5. Metabolite-Based Mutualistic Interaction between Two Novel Clostridial Species from Pit Mud Enhances Butyrate and Caproate Production.
Sun H; Chai LJ; Fang GY; Lu ZM; Zhang XJ; Wang ST; Shen CH; Shi JS; Xu ZH
Appl Environ Microbiol; 2022 Jul; 88(13):e0048422. PubMed ID: 35695571
[TBL] [Abstract][Full Text] [Related]
6. [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]
7. 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]
8. Bacterial diversity associated with volatile compound accumulation in pit mud of Chinese strong-flavor baijiu pit.
Shoubao Y; Yonglei J; Qi Z; Shunchang P; Cuie S
AMB Express; 2023 Jan; 13(1):3. PubMed ID: 36609631
[TBL] [Abstract][Full Text] [Related]
9. Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar.
Chai LJ; Xu PX; Qian W; Zhang XJ; Ma J; Lu ZM; Wang ST; Shen CH; Shi JS; Xu ZH
Int J Food Microbiol; 2019 May; 297():41-50. PubMed ID: 30878841
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Rare short- and medium-chain fatty acid-producing anaerobes from raw soil play vital roles in formation of diverse flavour compounds of Jiangxiangxing Baijiu.
Zhou Z; Liu Z; Wen S; Ouyang G; Shen Y; Yang Q; Ren C; Xu Y
Food Microbiol; 2023 Jun; 112():104247. PubMed ID: 36906311
[TBL] [Abstract][Full Text] [Related]
12. Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes.
Li L; Fan M; Xu Y; Zhang L; Qian Y; Tang Y; Li J; Zhao J; Yuan S; Liu J
Foods; 2023 Jul; 12(13):. PubMed ID: 37444317
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Effect of Multiple Rounds of Enrichment on Metabolite Accumulation and Microbiota Composition of Pit Mud for
Li D; Ye G; Zong X; Zou W
Foods; 2023 Apr; 12(8):. PubMed ID: 37107389
[TBL] [Abstract][Full Text] [Related]
15. Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production.
Liu MK; Tang YM; Guo XJ; Zhao K; Penttinen P; Tian XH; Zhang XY; Ren DQ; Zhang XP
mSystems; 2020 Mar; 5(2):. PubMed ID: 32209718
[TBL] [Abstract][Full Text] [Related]
16. Analysis of differences in microorganisms and aroma profiles between normal and off-flavor pit mud in Chinese strong-flavor Baijiu.
Li J; Ding Z; Dong W; Li W; Wu Y; Zhu L; Ma H; Sun B; Li X
J Biosci Bioeng; 2024 May; 137(5):360-371. PubMed ID: 38369397
[TBL] [Abstract][Full Text] [Related]
17. Adaptability of a Caproate-Producing Bacterium Contributes to Its Dominance in an Anaerobic Fermentation System.
Wang H; Gu Y; Zhou W; Zhao D; Qiao Z; Zheng J; Gao J; Chen X; Ren C; Xu Y
Appl Environ Microbiol; 2021 Sep; 87(20):e0120321. PubMed ID: 34378978
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Succession of microbial community of the pit mud under the impact of Daqu of Nongxiang Baijiu.
Mao F; Huang J; Zhou R; Qin H; Zhang S; Cai X; Qiu C
J Biosci Bioeng; 2023 Oct; 136(4):304-311. PubMed ID: 37563058
[TBL] [Abstract][Full Text] [Related]
20. Effect of Caproicibacterium lactatifermentans inoculation on the microbial succession and flavor formation of pit mud used in Chinese Baijiu fermentation.
Zhou H; Xu S; Xu B; Jiang C; Zhao E; Xu Q; Hong J; Li X
Food Res Int; 2024 Jan; 175():113730. PubMed ID: 38129040
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
