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Journal Abstract Search

546 related items for PubMed ID: 30166130

  • 1. Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1H NMR-based metabolomics approach.
    Li RY, Zheng XW, Zhang X, Yan Z, Wang XY, Han BZ.
    Food Microbiol; 2018 Dec; 76():11-20. PubMed ID: 30166130
    [Abstract] [Full Text] [Related]

  • 2. New insight into microbial diversity and functions in traditional Vietnamese alcoholic fermentation.
    Thanh VN, Thuy NT, Chi NT, Hien DD, Ha BT, Luong DT, Ngoc PD, Ty PV.
    Int J Food Microbiol; 2016 Sep 02; 232():15-21. PubMed ID: 27236224
    [Abstract] [Full Text] [Related]

  • 3. Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods.
    Zheng XW, Yan Z, Han BZ, Zwietering MH, Samson RA, Boekhout T, Robert Nout MJ.
    Food Microbiol; 2012 Sep 02; 31(2):293-300. PubMed ID: 22608236
    [Abstract] [Full Text] [Related]

  • 4. Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter.
    Zheng XW, Yan Z, Nout MJ, Smid EJ, Zwietering MH, Boekhout T, Han JS, Han BZ.
    Int J Food Microbiol; 2014 Jul 16; 182-183():57-62. PubMed ID: 24863368
    [Abstract] [Full Text] [Related]

  • 5. 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 05; 250():59-67. PubMed ID: 28371716
    [Abstract] [Full Text] [Related]

  • 6. 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 05; 61():83-92. PubMed ID: 27697173
    [Abstract] [Full Text] [Related]

  • 7. Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation.
    Ramos CL, de Sousa ES, Ribeiro J, Almeida TM, Santos CC, Abegg MA, Schwan RF.
    Food Microbiol; 2015 Aug 05; 49():182-8. PubMed ID: 25846929
    [Abstract] [Full Text] [Related]

  • 8. Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture.
    Ma R, Sui L, Zhang J, Hu J, Liu P.
    Microorganisms; 2019 May 25; 7(5):. PubMed ID: 31130618
    [Abstract] [Full Text] [Related]

  • 9. 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 16; 297():32-40. PubMed ID: 30878005
    [Abstract] [Full Text] [Related]

  • 10. Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE.
    Thanh VN, Mai le T, Tuan DA.
    Int J Food Microbiol; 2008 Dec 10; 128(2):268-73. PubMed ID: 18838186
    [Abstract] [Full Text] [Related]

  • 11. Production of the Sicilian distillate "Spiritu re fascitrari" from honey by-products: An interesting source of yeast diversity.
    Gaglio R, Alfonzo A, Francesca N, Corona O, Di Gerlando R, Columba P, Moschetti G.
    Int J Food Microbiol; 2017 Nov 16; 261():62-72. PubMed ID: 28992516
    [Abstract] [Full Text] [Related]

  • 12. Biochemical characterisation and dominance of different hydrolases in different types of Daqu - a Chinese industrial fermentation starter.
    Liu J, Chen J, Fan Y, Huang X, Han B.
    J Sci Food Agric; 2018 Jan 16; 98(1):113-121. PubMed ID: 28542883
    [Abstract] [Full Text] [Related]

  • 13. Comparison of microbial community and metabolites in spontaneous fermentation of two types Daqu starter for traditional Chinese vinegar production.
    Tang H, Liang H, Song J, Lin W, Luo L.
    J Biosci Bioeng; 2019 Sep 16; 128(3):307-315. PubMed ID: 31023532
    [Abstract] [Full Text] [Related]

  • 14. Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making.
    Zha M, Sun B, Wu Y, Yin S, Wang C.
    J Biosci Bioeng; 2018 Aug 16; 126(2):189-195. PubMed ID: 29551466
    [Abstract] [Full Text] [Related]

  • 15. Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.
    Mota-Gutierrez J, Botta C, Ferrocino I, Giordano M, Bertolino M, Dolci P, Cannoni M, Cocolin L.
    Appl Environ Microbiol; 2018 Oct 01; 84(19):. PubMed ID: 30054357
    [Abstract] [Full Text] [Related]

  • 16. Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism.
    Li W, Fan G, Fu Z, Wang W, Xu Y, Teng C, Zhang C, Yang R, Sun B, Li X.
    Food Res Int; 2020 Mar 01; 129():108837. PubMed ID: 32036879
    [Abstract] [Full Text] [Related]

  • 17. Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods.
    Li Z, Li H, Bian K.
    Int J Food Microbiol; 2016 Oct 03; 234():9-14. PubMed ID: 27351835
    [Abstract] [Full Text] [Related]

  • 18. Effects of Daqu properties on the microbial community and their metabolites in fermented grains in Baijiu fermentation system.
    Mao F, Huang J, Zhou R, Qin H, Zhang S, Cai X, Qiu C.
    Can J Microbiol; 2023 Apr 01; 69(4):170-181. PubMed ID: 36753729
    [Abstract] [Full Text] [Related]

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