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Items: 1 to 20 of 120

1.

Bacterial and fungal diversity in the starter production process of Fen liquor, a traditional Chinese liquor.

Li XR, Ma EB, Yan LZ, Meng H, Du XW, Quan ZX.

J Microbiol. 2013 Aug;51(4):430-8. doi: 10.1007/s12275-013-2640-9. Epub 2013 Aug 30.

PMID:
23990293
2.

Analyses of microbial consortia in the starter of Fen Liquor.

Shi JH, Xiao YP, Li XR, Ma EB, Du XW, Quan ZX.

Lett Appl Microbiol. 2009 Apr;48(4):478-85. doi: 10.1111/j.1472-765X.2009.02554.x. Epub 2009 Feb 2.

3.

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process.

Li XR, Ma EB, Yan LZ, Meng H, Du XW, Zhang SW, Quan ZX.

Int J Food Microbiol. 2011 Mar 15;146(1):31-7. doi: 10.1016/j.ijfoodmicro.2011.01.030. Epub 2011 Feb 2.

PMID:
21377228
4.

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;31(2):293-300. doi: 10.1016/j.fm.2012.03.008. Epub 2012 Mar 23.

PMID:
22608236
5.

Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters.

Jung MJ, Nam YD, Roh SW, Bae JW.

Food Microbiol. 2012 May;30(1):112-23. doi: 10.1016/j.fm.2011.09.008. Epub 2011 Oct 5.

PMID:
22265291
6.

Microbial Community Composition Associated with Maotai Liquor Fermentation.

Wang Q, Zhang H, Liu X.

J Food Sci. 2016 Jun;81(6):M1485-94. doi: 10.1111/1750-3841.13319. Epub 2016 Apr 27.

PMID:
27122124
7.

Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles.

Xiang W, Li K, Liu S, Xing Y, Li M, Che Z.

World J Microbiol Biotechnol. 2013 Mar;29(3):559-67. doi: 10.1007/s11274-012-1210-3. Epub 2012 Nov 21.

PMID:
23180546
8.

Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor.

Chen B, Wu Q, Xu Y.

Int J Food Microbiol. 2014 Jun 2;179:80-4. doi: 10.1016/j.ijfoodmicro.2014.03.011. Epub 2014 Mar 15.

PMID:
24742997
9.

Pyrosequencing reveals bacterial diversity in Korean traditional wheat-based nuruk.

Bal J, Yun SH, Choi MS, Yeo SH, Kim JM, Kim DH.

J Microbiol. 2015 Dec;53(12):812-9. doi: 10.1007/s12275-015-5516-3. Epub 2015 Dec 2.

PMID:
26626351
10.

Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor.

Wang X, Du H, Xu Y.

Int J Food Microbiol. 2017 Mar 6;244:27-35. doi: 10.1016/j.ijfoodmicro.2016.12.018. Epub 2017 Jan 2.

PMID:
28064120
11.

High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow's milk in Russia.

Liu W, Zheng Y, Kwok LY, Sun Z, Zhang J, Guo Z, Hou Q, Menhe B, Zhang H.

BMC Microbiol. 2015 Feb 22;15:45. doi: 10.1186/s12866-015-0385-9.

12.

Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE.

Wang HY, Gao YB, Fan QW, Xu Y.

Lett Appl Microbiol. 2011 Aug;53(2):134-40. doi: 10.1111/j.1472-765X.2011.03076.x. Epub 2011 May 31.

13.

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation.

Yang L, Yang HL, Tu ZC, Wang XL.

PLoS One. 2016 Dec 19;11(12):e0168166. doi: 10.1371/journal.pone.0168166. eCollection 2016.

14.

Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE.

Zhang L, Wu C, Ding X, Zheng J, Zhou R.

World J Microbiol Biotechnol. 2014 Dec;30(12):3055-63. doi: 10.1007/s11274-014-1732-y. Epub 2014 Sep 6.

PMID:
25193747
15.

Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region.

Tang J, Tang X, Tang M, Zhang X, Xu X, Yi Y.

Biomed Res Int. 2017;2017:6271358. doi: 10.1155/2017/6271358. Epub 2017 Feb 28.

16.

Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor.

Wang HY, Zhang XJ, Zhao LP, Xu Y.

J Ind Microbiol Biotechnol. 2008 Jun;35(6):603-9. doi: 10.1007/s10295-008-0323-z. Epub 2008 Mar 4.

PMID:
18317829
17.

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. doi: 10.1016/j.ijfoodmicro.2014.05.008. Epub 2014 May 15.

PMID:
24863368
18.

A DGGE Marker-Mediated Fast Monitoring of Bacterial Diversity and Comprehensive Identification of High-Temperature Daqu Starter.

Shanqimuge, Liang H, Zhang C, Shao C, Peng X, Liang L, Su J, Li C.

J Food Sci. 2015 Jul;80(7):M1519-25. doi: 10.1111/1750-3841.12903. Epub 2015 Jun 16.

PMID:
26081439
19.

Determination of microbial diversity in Daqu, a fermentation starter culture of Maotai liquor, using nested PCR-denaturing gradient gel electrophoresis.

Xiu L, Kunliang G, Hongxun Z.

World J Microbiol Biotechnol. 2012 Jun;28(6):2375-81. doi: 10.1007/s11274-012-1045-y. Epub 2012 Mar 30.

PMID:
22806111
20.

PCR-DGGE analysis of the microbial communities in three different Chinese "Baiyunbian" liquor fermentation starters.

Xiong X, Hu Y, Yan N, Huang Y, Peng N, Liang Y, Zhao S.

J Microbiol Biotechnol. 2014 Aug;24(8):1088-95.

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