Bacterial and fungal diversity in the traditional Chinese liquor fermentation process.
about
A new perspective on microbial landscapes within food productionBacterial and fungal diversity in the starter production process of Fen liquor, a traditional Chinese liquor.Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches.In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquorTranscriptome responses of Lactobacillus acetotolerans F28 to a short and long term ethanol stress.Indigenous bacteria and fungi drive traditional kimoto sake fermentations.Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making.Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles.Time-dependent correlation of the microbial community and the metabolomics of traditional barley nuruk starter fermentation.Structure and dynamics of the bacterial communities in fermentation of the traditional Chinese post-fermented pu-erh tea revealed by 16S rRNA gene clone library.High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow's milk in Russia.Assessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing.Bacterial communities in neonatal feces are similar to mothers' placentaeMicrobial diversity and their roles in the vinegar fermentation process.Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region.Genomic and transcriptomic analyses of the Chinese Maotai-flavored liquor yeast MT1 revealed its unique multi-carbon co-utilizationFlavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes.Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India.The process-related dynamics of microbial community during a simulated fermentation of Chinese strong-flavored liquorAnalysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region.Microbial Diversity and Succession in the Chinese Luzhou-Flavor Liquor Fermenting Cover Lees as Evaluated by SSU rRNA Profiles.New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter.Production of Butyrate from Lactate by a Newly Isolated Clostridium sp. BPY5.Spatial distribution of bacterial communities and related biochemical properties in Luzhou-flavor liquor-fermented grains.Barcoded pyrosequencing analysis of the bacterial community of Daqu for light-flavour Chinese liquor.Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation.Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation.Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing.Microbiota associated with the starter cultures and brewing process of traditional glutinous rice wine
P2860
Q26771658-7A576552-3517-410C-AE4E-C8DD13357FCDQ31128278-86310ED7-1D44-4012-9648-C1F135BA1A6FQ33571393-7EE0FE33-A73A-4D00-B225-1A1436BD211BQ33743108-E311776F-B523-4693-9B8C-3A9DEBD9C0AEQ33753003-0852A993-FC4B-4E91-9F27-DDE84D249DAFQ34058520-FDD4982A-F53F-4146-9AA8-9C6CDA10C8DAQ34365490-5A27EED3-DAC8-4CE2-8268-FD63B812DABDQ34488151-CB5C1D4B-52E8-48FD-9722-95944492EE26Q34657435-C40CA934-E013-41AD-A061-E0E4F4F901B7Q34671214-AC2E31CF-F81A-48F3-A401-83A534FC4A64Q35132927-CB72148F-23CB-49C4-BC72-77EC7199F7B1Q35249313-0CE145F7-C672-487E-A7A5-24268F117A89Q35569885-F4D7ED82-6238-4A27-B8B1-DB86018D306EQ35630886-35CED8B9-7C2D-4D78-BA73-CFA3F1D68DC1Q35817596-6BD94B04-E917-4C78-898E-194B4ABFA43AQ35868448-00D37CDC-C998-4049-9E09-F3F10C7470E4Q36457811-8A7A4D9B-BB24-4EDA-BD38-FD4B6D557233Q41476991-282E1A91-B140-445B-A3BD-CFFBE1BABB87Q41704864-7AF36219-08A5-472B-92FE-AC5DEDAD3EA9Q42316463-C58A70F4-3BB5-42DE-ADF9-65626CF98FDCQ42647281-BB5579F9-956F-4F66-9532-5D214B1781D0Q43033498-72A3E107-B8D9-43E6-9176-97D687176084Q46600881-92F5516E-EE99-4E6F-A14A-83D1B03036AFQ46814735-16A4D69E-24A1-433D-887E-EDF2360B0E11Q46940092-3B9DF7BF-BAEF-4583-9E23-94D1FDF7F4B4Q48194059-236E8F84-73ED-4160-BF82-B95FAAFFF64BQ50308504-99001997-5ABA-4CC7-B60E-514B5299C4B3Q55222010-EDE1A4BB-3BA9-4A5C-8716-A6D51119A7DBQ57219615-F476A784-78CA-473C-A616-9D24B2AF03FF
P2860
Bacterial and fungal diversity in the traditional Chinese liquor fermentation process.
description
2011 nî lūn-bûn
@nan
2011 թուականի Փետրուարին հրատարակուած գիտական յօդուած
@hyw
2011 թվականի փետրվարին հրատարակված գիտական հոդված
@hy
2011年の論文
@ja
2011年論文
@yue
2011年論文
@zh-hant
2011年論文
@zh-hk
2011年論文
@zh-mo
2011年論文
@zh-tw
2011年论文
@wuu
name
Bacterial and fungal diversity in the traditional Chinese liquor fermentation process.
@ast
Bacterial and fungal diversity in the traditional Chinese liquor fermentation process.
@en
type
label
Bacterial and fungal diversity in the traditional Chinese liquor fermentation process.
@ast
Bacterial and fungal diversity in the traditional Chinese liquor fermentation process.
@en
prefLabel
Bacterial and fungal diversity in the traditional Chinese liquor fermentation process.
@ast
Bacterial and fungal diversity in the traditional Chinese liquor fermentation process.
@en
P2093
P1476
Bacterial and fungal diversity in the traditional Chinese liquor fermentation process.
@en
P2093
Liang-Zhen Yan
Sheng-Wan Zhang
Xiao-Ran Li
Xiao-Wei Du
Zhe-Xue Quan
P356
10.1016/J.IJFOODMICRO.2011.01.030
P577
2011-02-02T00:00:00Z