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Journal Abstract Search

209 related items for PubMed ID: 23553745

  • 1. Microbial community structure in fermentation process of Shaoxing rice wine by Illumina-based metagenomic sequencing.
    Xie G, Wang L, Gao Q, Yu W, Hong X, Zhao L, Zou H.
    J Sci Food Agric; 2013 Sep; 93(12):3121-5. PubMed ID: 23553745
    [Abstract] [Full Text] [Related]

  • 2. Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine.
    Huang ZR, Hong JL, Xu JX, Li L, Guo WL, Pan YY, Chen SJ, Bai WD, Rao PF, Ni L, Zhao LN, Liu B, Lv XC.
    Food Microbiol; 2018 Dec; 76():487-496. PubMed ID: 30166178
    [Abstract] [Full Text] [Related]

  • 3. Inventory and monitoring of wine microbial consortia.
    Renouf V, Claisse O, Lonvaud-Funel A.
    Appl Microbiol Biotechnol; 2007 May; 75(1):149-64. PubMed ID: 17235561
    [Abstract] [Full Text] [Related]

  • 4. Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine.
    Liu Z, Wang Z, Lv X, Zhu X, Chen L, Ni L.
    Food Microbiol; 2018 Feb; 69():105-115. PubMed ID: 28941890
    [Abstract] [Full Text] [Related]

  • 5. Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine.
    Cai H, Zhang T, Zhang Q, Luo J, Cai C, Mao J.
    Food Microbiol; 2018 Aug; 73():319-326. PubMed ID: 29526219
    [Abstract] [Full Text] [Related]

  • 6. The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine.
    Liu Z, Wang Z, Sun J, Ni L.
    Food Microbiol; 2020 Apr; 86():103347. PubMed ID: 31703852
    [Abstract] [Full Text] [Related]

  • 7. Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine.
    Huang ZR, Guo WL, Zhou WB, Li L, Xu JX, Hong JL, Liu HP, Zeng F, Bai WD, Liu B, Ni L, Rao PF, Lv XC.
    Food Res Int; 2019 Jul; 121():593-603. PubMed ID: 31108786
    [Abstract] [Full Text] [Related]

  • 8. Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region.
    Liu SP, Mao J, Liu YY, Meng XY, Ji ZW, Zhou ZL, Ai-lati A.
    World J Microbiol Biotechnol; 2015 Dec; 31(12):1907-21. PubMed ID: 26492888
    [Abstract] [Full Text] [Related]

  • 9. Characterization of Microbial Communities in Chinese Rice Wine Collected at Yichang City and Suzhou City in China.
    Lü Y, Gong Y, Li Y, Pan Z, Yao Y, Li N, Guo J, Gong D, Tian Y, Peng C.
    J Microbiol Biotechnol; 2017 Aug 28; 27(8):1409-1418. PubMed ID: 28621110
    [Abstract] [Full Text] [Related]

  • 10. Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine.
    Lv XC, Jiang YJ, Liu J, Guo WL, Liu ZB, Zhang W, Rao PF, Ni L.
    Int J Food Microbiol; 2017 Aug 16; 255():58-65. PubMed ID: 28595086
    [Abstract] [Full Text] [Related]

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  • 12. Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine.
    Liang Z, Lin X, He Z, Su H, Li W, Ren X.
    Food Microbiol; 2020 Sep 16; 90():103467. PubMed ID: 32336361
    [Abstract] [Full Text] [Related]

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  • 14. Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing.
    Lv XC, Huang ZQ, Zhang W, Rao PF, Ni L.
    J Gen Appl Microbiol; 2012 Sep 16; 58(1):33-42. PubMed ID: 22449748
    [Abstract] [Full Text] [Related]

  • 15. A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes.
    Liu S, Chen Q, Zou H, Yu Y, Zhou Z, Mao J, Zhang S.
    Int J Food Microbiol; 2019 Aug 16; 303():9-18. PubMed ID: 31102963
    [Abstract] [Full Text] [Related]

  • 16. High-throughput Sequencing-based Analysis of Microbial Diversity in Rice Wine Koji from Different Areas.
    Zhao X, Wang Y, Cai W, Yang M, Zhong X, Guo Z, Shan C.
    Curr Microbiol; 2020 May 16; 77(5):882-889. PubMed ID: 31950235
    [Abstract] [Full Text] [Related]

  • 17. The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock.
    Ren Q, Sun L, Wu H, Wang Y, Wang Z, Zheng F, Lu X, Xu J.
    Sci Rep; 2019 Mar 04; 9(1):3365. PubMed ID: 30833628
    [Abstract] [Full Text] [Related]

  • 18. Microbial diversities and potential hazards of Korean turbid rice wines (makgeolli): Multivariate analyses.
    Kim NH, Jun SH, Lee SH, Hwang IG, Rhee MS.
    Food Microbiol; 2018 Dec 04; 76():466-472. PubMed ID: 30166175
    [Abstract] [Full Text] [Related]

  • 19. Secretome of Aspergillus oryzae in Shaoxing rice wine koji.
    Zhang B, Guan ZB, Cao Y, Xie GF, Lu J.
    Int J Food Microbiol; 2012 Apr 16; 155(3):113-9. PubMed ID: 22341915
    [Abstract] [Full Text] [Related]

  • 20. Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing.
    Fang RS, Dong YC, Chen F, Chen QH.
    J Food Sci; 2015 Oct 16; 80(10):M2265-71. PubMed ID: 26409170
    [Abstract] [Full Text] [Related]

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