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。Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
Youqiang Xu et al.
FOOD CHEMISTRY (2022)
Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation
Junshan Wang et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)
Identification of core microbiota in the fermented grains of a Chinese strong-flavor liquor from Sichuan
Wenjing Jiao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu
Hongxia Zhang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (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)
Isolation and Identification of a High-Yield Ethyl Caproate-Producing Yeast From Daqu and Optimization of Its Fermentation
Guangsen Fan et al.
FRONTIERS IN MICROBIOLOGY (2021)
Techno-functional traits and safety aspects of coagulase-negative Staphylococcus saprophyticus isolated from traditional fermented food
Ameer Khusro et al.
FOOD BIOTECHNOLOGY (2020)
Determination of volatile compounds in Baijiu using simultaneous chromatographic analysis on two columns
Xi He et al.
JOURNAL OF THE INSTITUTE OF BREWING (2020)
Functional and safety assessment of Staphylococcus simulans PMRS35 with high lipase activity isolated from high salt-fermented fish (Budu) for starter development
Pochanart Kanjan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Food-derived coagulase-negativeStaphylococcusas starter cultures for fermented foods
Sojeong Heo et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism
Wenhua Wang et al.
FRONTIERS IN MICROBIOLOGY (2020)
Basic flavor types and component characteristics of Chinese traditional liquors: A review
Yang Wei et al.
JOURNAL OF FOOD SCIENCE (2020)
Yeasts and their importance to the flavour of traditional Chinese liquor: a review
Diqiang Wang et al.
JOURNAL OF THE INSTITUTE OF BREWING (2019)
Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter
Hai Du et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus, Saccharomycopsis and Absidia
Jiankun Song et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review
Wei Zou et al.
JOURNAL OF FOOD SCIENCE (2018)
Isolation and ldentifation of Nigh-Yield Ethyl Acetate-Producing Yeast from Gujinggony Daqu and Its Fermentation Charadecistics
Guangsen Fan et al.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2018)
Antagonistic trait of Staphylococcus succinus strain AAS2 against uropathogens and assessment of its in vitro probiotic characteristics
Ameer Khusro et al.
MICROBIAL PATHOGENESIS (2018)
Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation
Xiao-Na Pang et al.
SCIENTIFIC REPORTS (2018)
Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou-flavour liquor using second-generation sequencing technology
Jian-Gang Yang et al.
JOURNAL OF THE INSTITUTE OF BREWING (2018)
Screening of Bacillus strains from Luzhou-flavor liquor making for high-yield ethyl hexanoate and low-yield propanol
Changqing Zhao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Production of Butyrate from Lactate by a Newly Isolated Clostridium sp BPY5
Yong Tao et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2016)
Safety assessment of selected Staphylococcus carnosus strains with regard to their application as meat starter culture
Anne Mueller et al.
FOOD CONTROL (2016)
Improved ethyl caproate production of Chinese liquor yeast by overexpressing fatty acid synthesis genes with OPI1 deletion
Yefu Chen et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2016)
Characteristics of yeast flora in Chinese strong-flavoured liquor fermentation in the Yibin region of China
Ling You et al.
JOURNAL OF THE INSTITUTE OF BREWING (2016)
Probiotic Properties of Lactobacillus plantarum RYPR1 from an Indigenous Fermented Beverage Raabadi
Ruby Yadav et al.
FRONTIERS IN MICROBIOLOGY (2016)
Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation
Qun Wu et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)
Characterization of methicillin-resistant coagulase-negative staphylococci (MRCoNS) in retail meat
Kanika Bhargava et al.
FOOD MICROBIOLOGY (2014)
Eubacterial and archaeal community characteristics in the man-made pit mud revealed by combined PCR-DGGE and FISH analyses
Xiaofei Ding et al.
FOOD RESEARCH INTERNATIONAL (2014)
A New Antimicrobial Substance Produced by Staphylococcus pasteuri Isolated from Vegetables
Jisoo Hong et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2014)
Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development
Do-Won Jeong et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE
Liqiang Zhang et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2014)
Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage
Sonia Fonseca et al.
FOOD CONTROL (2013)
Biodiversity and characterization of indigenous coagulase-negative staphylococci isolated from raw milk and cheese of North Italy
Angela Ruaro et al.
FOOD MICROBIOLOGY (2013)
Antimicrobial Resistance in Enterococcus spp. Isolated from Environmental Samples in an Area of Intensive Poultry Production
Vesna Furtula et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2013)
Coagulase-negative staphylococci: update on the molecular epidemiology and clinical presentation, with a focus on Staphylococcus epidermidis and Staphylococcus saprophyticus
M. Widerstrom et al.
EUROPEAN JOURNAL OF CLINICAL MICROBIOLOGY & INFECTIOUS DISEASES (2012)
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)
Prevalence of enterotoxin-encoding genes and antimicrobial resistance in coagulase-negative and coagulase-positive Staphylococcus isolates from black pudding
Tiane Martin de Moura et al.
REVISTA DA SOCIEDADE BRASILEIRA DE MEDICINA TROPICAL (2012)
Binding to extracellular matrix proteins and formation of biogenic amines by food-associated coagulase-negative staphylococci
Marion Seitter (nee Resch) et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Origin of the Putrescine-Producing Ability of the Coagulase-Negative Bacterium Staphylococcus epidermidis 2015B
Emmanuel Coton et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2010)
Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs
Sergine Even et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Characterization of coagulase-negative staphylococcal isolates from blood with reduced susceptibility to glycopeptides and therapeutic options
Silvia Natoli et al.
BMC INFECTIOUS DISEASES (2009)
Safety assessment of dairy microorganisms: Coagulase-negative staphylococci
Francoise Irlinger
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures
Regine Talon et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures
J. Yongsawatdigul et al.
JOURNAL OF FOOD SCIENCE (2007)
PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadaverine
Blanca de las Rivas et al.
JOURNAL OF FOOD PROTECTION (2006)
Pathogenesis of infections due to coagulase-negative staphylococci
C von Eiff et al.
LANCET INFECTIOUS DISEASES (2002)
Relationships between Staphylococcus aureus genetic background, virulence factors, agr groups (Alleles), and human disease
S Jarraud et al.
INFECTION AND IMMUNITY (2002)
A modified microtiter-plate test for quantification of staphylococcal biofilm formation
S Stepanovic et al.
JOURNAL OF MICROBIOLOGICAL METHODS (2000)
分享论文
