相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Effect of ILV2 deletion and ILV3 or/and ILV5 overexpression in Saccharomyces uvarum on diacetyl and higher alcohols metabolism during wine fermentation
Ping Li et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)
Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables
Qianqian Guan et al.
FOOD RESEARCH INTERNATIONAL (2020)
Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation
Nan Deng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Production of low-alcohol Huangjiu with improved acidity and reduced levels of higher alcohols by fermentation with scarless ALD6 overexpression yeast
Nan Zheng et al.
FOOD CHEMISTRY (2020)
Microbial Diversity and Physicochemical Characteristics of the Maotai-Flavored Liquor Fermentation Process
Yijie Dai et al.
JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY (2020)
Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation
Shilei Wang et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2019)
Dominance of wine Saccharomyces cerevisiae strains over S. kudriavzevii in industrial fermentation competitions is related to an acceleration of nutrient uptake and utilization
Javier Alonso-del-Real et al.
ENVIRONMENTAL MICROBIOLOGY (2019)
Analysis of the Microbial Community Structure during Brewing of Sichuan Xiaoqu Baijiu
Ming-Yao Wang et al.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2019)
Characterizing Relationship of Microbial Diversity and Metabolite in Sichuan Xiaoqu
Qiuxiang Tang et al.
FRONTIERS IN MICROBIOLOGY (2019)
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
Rufei Ma et al.
MICROORGANISMS (2019)
Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process
Yuwei Tan et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Modeling and Regulation of Higher Alcohol Production through the Combined Effects of the C/N Ratio and Microbial Interaction
Jian Jiang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus
Kinga Adamenko et al.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2019)
Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead
Claire Sottil et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Metagenomics and metatranscriptomics analyses reveal oxygen detoxification and mixotrophic potentials of an enriched anammox culture in a continuous stirred-tank reactor
Xiaoming Ji et al.
WATER RESEARCH (2019)
Genetic engineering of Ehrlich pathway modulates production of higher alcohols in engineered Yarrowia lipolytica
Ewelina Celinska et al.
FEMS YEAST RESEARCH (2019)
Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains
Giacomo Braschi et al.
FERMENTATION-BASEL (2019)
Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai-Flavor Liquor
Hai Du et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation
Wei Li et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)
Effect of Fermentation Processing on the Flavor of Baijiu
Huilin Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Effects of glutinous and nonglutinous sorghums on Saccharomyces cerevisiae fermentation for Chinese liquor making
Qun Wu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2
Lijuan Ma et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Changes in microbial community during fermentation of high-temperature Daqu used in the production of Chinese 'Baiyunbian' liquor
Yuanliang Hu et al.
JOURNAL OF THE INSTITUTE OF BREWING (2017)
Saccharomyces eubayanus and Saccharomyces arboricola reside in North Island native New Zealand forests
Velimir Gayevskiy et al.
ENVIRONMENTAL MICROBIOLOGY (2016)
High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation
Amparo Gamero et al.
FOOD MICROBIOLOGY (2016)
Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
Yang Zheng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Microbial community structure and dynamics in thermophilic composting viewed through metagenomics and metatranscriptomics
Luciana Principal Antunes et al.
SCIENTIFIC REPORTS (2016)
Unpasteurised commercial boza as a source of microbial diversity
Andrea Osimani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
MetaPhlAn2 for enhanced metagenomic taxonomic profiling
Duy Tin Truong et al.
NATURE METHODS (2015)
Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification
S. M. del Monaco et al.
JOURNAL OF APPLIED MICROBIOLOGY (2014)
PCR-DGGE Analysis of the Microbial Communities in Three Different Chinese Baiyunbian Liquor Fermentation Starters
Xiaomao Xiong et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2014)
Molecular characterization of β-fructofuranosidases from Rhizopus delemar and Amylomyces rouxii
Yoshitake Orikasa et al.
FOLIA MICROBIOLOGICA (2013)
Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor
Qun Wu et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Analysis of Microflora Profile in Korean Traditional Nuruk
Sang Hoon Song et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2013)
The SILVA ribosomal RNA gene database project: improved data processing and web-based tools
Christian Quast et al.
NUCLEIC ACIDS RESEARCH (2013)
Complex microbiota of a Chinese Fen liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods
Xiao-Wei Zheng et al.
FOOD MICROBIOLOGY (2012)
Ethanol production from alkali-treated rice straw via simultaneous saccharification and fermentation using newly isolated thermotolerant Pichia kudriavzevii HOP-1
Harinder Singh Oberoi et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2012)
Fungi associated with the traditional starter cultures used for rice wine in Korea
Siyoung Yang et al.
Journal of the Korean Society for Applied Biological Chemistry (2012)
MetaVelvet: an extension of Velvet assembler to de novo metagenome assembly from short sequence reads
Toshiaki Namiki et al.
NUCLEIC ACIDS RESEARCH (2012)
Evidence of Metabolic Transformations of Amino Acids into Higher Alcohols through 13C NMR Studies of Wine Alcoholic Fermentation
Eva Lopez-Rituerto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
De novo assembly and analysis of RNA-seq data
Gordon Robertson et al.
NATURE METHODS (2010)
Molecular Characterization of the Relationships among Amylomyces rouxii, Rhizopus oryzae, and Rhizopus delemar
Hideki Kito et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2009)
Ultrafast and memory-efficient alignment of short DNA sequences to the human genome
Ben Langmead et al.
GENOME BIOLOGY (2009)
MetaGeneAnnotator: Detecting Species-Specific Patterns of Ribosomal Binding Site for Precise Gene Prediction in Anonymous Prokaryotic and Phage Genomes
Hideki Noguchi et al.
DNA RESEARCH (2008)
Microorganisms in Daqu:: a starter culture of Chinese Maotai-flavor liquor
Chang-lu Wang et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2008)
Cd-hit: a fast program for clustering and comparing large sets of protein or nucleotide sequences
Weizhong Li et al.
BIOINFORMATICS (2006)
An investigation of the metabolism of isoleucine to active amyl alcohol in Saccharomyces cerevisiae
JR Dickinson et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2000)
分享论文
