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 *

111 related articles for article (PubMed ID: 37803632)

  • 1. Effect of inoculated Daqu on the spontaneous fermentation of Chinese liquor.
    Lv W; Li F; Li C
    Food Res Int; 2023 Nov; 173(Pt 1):113321. PubMed ID: 37803632
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Unraveling multifunction of low-temperature Daqu in simultaneous saccharification and fermentation of Chinese light aroma type liquor.
    Zheng Y; Liang F; Wu Y; Ban S; Huang H; Xu Y; Wang X; Wu Q
    Int J Food Microbiol; 2023 Jul; 397():110202. PubMed ID: 37086526
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation.
    Liu J; Wu Q; Wang P; Lin J; Huang L; Xu Y
    Appl Environ Microbiol; 2017 Dec; 83(24):. PubMed ID: 28970229
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis.
    Li P; Lin W; Liu X; Wang X; Gan X; Luo L; Lin WT
    Food Microbiol; 2017 Feb; 61():83-92. PubMed ID: 27697173
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE.
    Zhang L; Wu C; Ding X; Zheng J; Zhou R
    World J Microbiol Biotechnol; 2014 Dec; 30(12):3055-63. PubMed ID: 25193747
    [TBL] [Abstract][Full Text] [Related]  

  • 11. PCR-DGGE analysis of the microbial communities in three different Chinese "Baiyunbian" liquor fermentation starters.
    Xiong X; Hu Y; Yan N; Huang Y; Peng N; Liang Y; Zhao S
    J Microbiol Biotechnol; 2014 Aug; 24(8):1088-95. PubMed ID: 24809292
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region.
    Tang J; Tang X; Tang M; Zhang X; Xu X; Yi Y
    Biomed Res Int; 2017; 2017():6271358. PubMed ID: 28337455
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem.
    He G; Huang J; Wu C; Jin Y; Zhou R
    Food Res Int; 2020 Mar; 129():108851. PubMed ID: 32036891
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Effect of Fortified
    He G; Huang J; Zhou R; Wu C; Jin Y
    Front Microbiol; 2019; 10():56. PubMed ID: 30761106
    [No Abstract]   [Full Text] [Related]  

  • 17. 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]  

  • 18. Daqu and environmental microbiota regulate fatty acid biosynthesis via driving the core microbiota in soy sauce aroma type liquor fermentation.
    Zhang J; Du R; Niu J; Ban S; Zhang Y; Xu L; Nie H; Wu Q; Xu Y
    Int J Food Microbiol; 2024 Jan; 408():110423. PubMed ID: 37832205
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System.
    Shen D; Shen H; Yang Q; Chen S; Dun Y; Liang Y; Zheng J; Zhao S
    Microbiol Spectr; 2021 Oct; 9(2):e0071821. PubMed ID: 34549993
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of bio-augmented Daqu on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special-flavor baijiu.
    Fu G; Cai W; Dong B; Wan Y; Pan F; Zheng F; Chen Y; Deng M; Huang B
    J Sci Food Agric; 2023 Jan; 103(1):273-282. PubMed ID: 35859417
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.