Related references
Note: Only part of the references are listed.Contrasting summer versus winter dynamic microbial communities and their environmental driving factors in the solid-state saccharification process of Fuyu-flavor Baijiu
Jiamu Kang et al.
FOOD RESEARCH INTERNATIONAL (2022)
Can we control microbiota in spontaneous food fermentation? ? Chinese liquor as a case example
Qun Wu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production
Wei Qian et al.
FOOD RESEARCH INTERNATIONAL (2021)
Deciphering the Shifts in Microbial Community Diversity From Material Pretreatment to Saccharification Process of Fuyu-Flavor Baijiu
Jiamu Kang et al.
FRONTIERS IN MICROBIOLOGY (2021)
Chinese Liquor Fermentation: Identification of Key Flavor-Producing Lactobacillus spp. by Quantitative Profiling with Indigenous Internal Standards
Rubing Du et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2020)
Prokaryotic communities in multidimensional bottom-pit-mud from old and young pits used for the production of Chinese Strong-Flavor Baijiu
Huimin Zhang et al.
FOOD CHEMISTRY (2020)
Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production
Mao-Ke Liu et al.
MSYSTEMS (2020)
Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor
Zhanzheng Gao et al.
FOODS (2020)
Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
Xuebo Song et al.
FOOD CHEMISTRY (2020)
Ferulic Acid Inactivates Shigella flexneri through Cell Membrane Destructieon, Biofilm Retardation, and Altered Gene Expression
Jiamu Kang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor Baijiu Fermentation
Xiaoning Huang et al.
MICROORGANISMS (2020)
Immunomodulatory activity of a novel polysaccharide extracted from Huangshui on THP-1 cells through NO production and increased IL-6 and TNF-α expression
Jiaying Huo et al.
FOOD CHEMISTRY (2020)
Antibacterial and anti-biofilm activities of peppermint essential oil against Staphylococcus aureus
Jiamu Kang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Reproducible, interactive, scalable and extensible microbiome data science using QIIME 2
Evan Bolyen et al.
NATURE BIOTECHNOLOGY (2019)
Volatile fatty acids production from saccharification residue from food waste ethanol fermentation: Effect of pH and microbial community
Yong Jin et al.
BIORESOURCE TECHNOLOGY (2019)
Antibacterial activity of gallic acid against Shigella flexneri and its effect on biofilm formation by repressing mdoH gene expression
Jiamu Kang et al.
FOOD CONTROL (2018)
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation
Dongrui Zhao et al.
FOOD RESEARCH INTERNATIONAL (2018)
Effect of Fermentation Processing on the Flavor of Baijiu
Huilin Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review
Wei Zou et al.
JOURNAL OF FOOD SCIENCE (2018)
Characterization of Interphase Microbial Community in Luzhou-Flavored Liquor Manufacturing Pits of Various Ages by Polyphasic Detection Methods
Hui Li et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2017)
Mystery behind Chinese liquor fermentation
Guangyuan Jin et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality
Illse Jood et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2017)
Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds
Xiaolong Hu et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2016)
Yeast diversity of sourdoughs and associated metabolic properties and functionalities
Luc De Vuyst et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Caproiciproducens galactitolivorans gen. nov., sp nov., a bacterium capable of producing caproic acid from galactitol, isolated from a wastewater treatment plant
Byung-Chun Kim et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2015)
Organic acids as antimicrobials to control Salmonella in meat and poultry products
E. Mani-Lopez et al.
FOOD RESEARCH INTERNATIONAL (2012)
Fastidiosipila sanguinis gen. nov., sp nov., a new Gram-positive, coccus-shaped organism from human blood
E Falsen et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2005)