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Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review

Frontiers in microbiology, 2018-04, Vol.9, p.671-671

2018

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Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu

Bioresource technology, 2022-02, Vol.345, p.126549, Article 126549

2022

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Metal ions regulated Ag NPRs etching colorimetric sensor array for discrimination of Chinese Baijiu

Sensors and actuators. B, Chemical, 2019-10, Vol.297, p.126715, Article 126715

2019

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Anthocyanin Encapsulated by Ferulic Acid-Grafted-Maltodextrin (FA-g-MD) Microcapsules Potentially Improved its Free Radical Scavenging Capabilities Against H2O2-Induced Oxidative Stress

Molecules (Basel, Switzerland), 2019-04, Vol.24 (8), p.1596

2019

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A turn-on fluorescent nanoprobe based on N-doped silicon quantum dots for rapid determination of glyphosate

Mikrochimica acta (1966), 2020-06, Vol.187 (6), p.341, Article 341

2020

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Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu

Frontiers in microbiology, 2021-09, Vol.12, p.688981-688981

2021

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Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors

Frontiers in microbiology, 2022-01, Vol.12, p.811788-811788

2022

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Effect of Bacillus subtilis fortified inoculation on the microbial communities in different niches of Daqu

Journal of bioscience and bioengineering, 2022-11, Vol.134 (5), p.407-415

2022

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Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter

Frontiers in microbiology, 2017-09, Vol.8, p.1747-1747

2017

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New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

Scientific reports, 2017-11, Vol.7 (1), p.14577-14, Article 14577

2017

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The Rapid Non-Destructive Detection of the Protein and Fat Contents of Sorghum Based on Hyperspectral Imaging

Food analytical methods, 2023-12, Vol.16 (11-12), p.1690-1701

2023

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Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics

Frontiers in microbiology, 2019-03, Vol.10, p.472-472

2019

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The construction of a CND/Cu2+ fluorescence sensing system for the ultrasensitive detection of glyphosate

Analytical methods, 2020-01, Vol.12 (4), p.520-527

2020

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Colorimetric and fluorescent dual-identification of glutathione based on its inhibition on the 3D ball-flower shaped Cu-hemin-MOF’s peroxidase-like activity

Mikrochimica acta (1966), 2020-11, Vol.187 (11), p.601-601, Article 601

2020

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A Gold Nanorods Etching Based Colorimetric Sensor Array for the Detection of Reducing Substances and Discrimination of Chinese Baijiu

Food analytical methods, 2022-09, Vol.15 (9), p.2605-2614

2022

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Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome

Foods, 2022-11, Vol.11 (22), p.3551

2022

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Isolation, Identification, and Fermentation Medium Optimization of a Caproic Acid‑Producing Enterococcus casseliflavus Strain from Pit Mud of Chinese Strong Flavor Baijiu Ecosystem

Polish journal of microbiology, 2022-12, Vol.71 (4), p.563-575

2022

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Transcriptome and Gut Microbiota Profiling Revealed the Protective Effect of Tibetan Tea on Ulcerative Colitis in Mice

Frontiers in microbiology, 2022-02, Vol.12, p.748594-748594

2022

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Interactions of ferulic acid and ferulic acid methyl ester with endogenous proteins: Determination using the multi-methods

Heliyon, 2024-01, Vol.10 (2), p.e24605-e24605, Article e24605

2024

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Optimization of Clostridium beijerinckii semi-solid fermentation of rape straw to produce butyric acid by genome analysis

Bioresources and bioprocessing, 2024-02, Vol.11 (1), p.24-24, Article 24

2024

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Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor

Journal of the Institute of Brewing, 2017, Vol.123 (1), p.113-120

2017

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Biochemical and synergistic properties of a novel alpha-amylase from Chinese nong-flavor Daqu

Microbial cell factories, 2021-04, Vol.20 (1), p.80-80, Article 80

2021

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Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu

Foods, 2022-08, Vol.11 (17), p.2602

2022

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Microbial metabolism during the thermophilic phase promotes the generation of aroma substances in nongxiangxing Daqu

Food Chemistry: X, 2023-12, Vol.20, p.101044-101044, Article 101044

2023

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Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers

Foods, 2023-11, Vol.12 (23), p.4312

2023

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Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review

Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu

Metal ions regulated Ag NPRs etching colorimetric sensor array for discrimination of Chinese Baijiu

Anthocyanin Encapsulated by Ferulic Acid-Grafted-Maltodextrin (FA-g-MD) Microcapsules Potentially Improved its Free Radical Scavenging Capabilities Against H2O2-Induced Oxidative Stress

A turn-on fluorescent nanoprobe based on N-doped silicon quantum dots for rapid determination of glyphosate

Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu

Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors

Effect of Bacillus subtilis fortified inoculation on the microbial communities in different niches of Daqu

Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter

New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

The Rapid Non-Destructive Detection of the Protein and Fat Contents of Sorghum Based on Hyperspectral Imaging

Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics

The construction of a CND/Cu2+ fluorescence sensing system for the ultrasensitive detection of glyphosate

Colorimetric and fluorescent dual-identification of glutathione based on its inhibition on the 3D ball-flower shaped Cu-hemin-MOF’s peroxidase-like activity

A Gold Nanorods Etching Based Colorimetric Sensor Array for the Detection of Reducing Substances and Discrimination of Chinese Baijiu

Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome

Isolation, Identification, and Fermentation Medium Optimization of a Caproic Acid‑Producing Enterococcus casseliflavus Strain from Pit Mud of Chinese Strong Flavor Baijiu Ecosystem

Transcriptome and Gut Microbiota Profiling Revealed the Protective Effect of Tibetan Tea on Ulcerative Colitis in Mice

Interactions of ferulic acid and ferulic acid methyl ester with endogenous proteins: Determination using the multi-methods

Optimization of Clostridium beijerinckii semi-solid fermentation of rape straw to produce butyric acid by genome analysis

Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor

Biochemical and synergistic properties of a novel alpha-amylase from Chinese nong-flavor Daqu

Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu

Microbial metabolism during the thermophilic phase promotes the generation of aroma substances in nongxiangxing Daqu

Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers

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