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Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu

Applied and environmental microbiology, 2017-12, Vol.83 (23), p.1

2017

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Polysaccharide of Hericium erinaceus attenuates colitis in C57BL/6 mice via regulation of oxidative stress, inflammation-related signaling pathways and modulating the composition of the gut microbiota

The Journal of nutritional biochemistry, 2018-07, Vol.57, p.67-76

2018

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Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production

Food research international, 2021-09, Vol.147, p.110449-110449, Article 110449

2021

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A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation

Applied and environmental microbiology, 2020-06, Vol.86 (12)

2020

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Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar

Food research international, 2022-02, Vol.152, p.110900-110900, Article 110900

2022

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Cereal Vinegar Sediment Alleviates Spontaneous Ulcerative Colitis in Il‐10 Deficient Mice

Molecular nutrition & food research, 2021-12, Vol.65 (24), p.e2001227-n/a

2021

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Influence of Short-Term Consumption of Hericium erinaceus on Serum Biochemical Markers and the Changes of the Gut Microbiota: A Pilot Study

Nutrients, 2021-03, Vol.13 (3), p.1008

2021

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Nuclear graphite for high temperature gas-cooled reactors

New carbon materials, 2017-06, Vol.32 (3), p.193-204

2017

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Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar

Antonie van Leeuwenhoek, 2020, Vol.113 (1), p.43-54

2020

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The common dietary flavonoid myricetin attenuates liver fibrosis in carbon tetrachloride treated mice

Molecular nutrition & food research, 2017-04, Vol.61 (4), p.np-n/a

2017

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Nitrilases in nitrile biocatalysis: recent progress and forthcoming research

Microbial cell factories, 2012-10, Vol.11 (1), p.142-142, Article 142

2012

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Spore Powder of Paecilomyces hepiali Shapes Gut Microbiota to Relieve Exercise-Induced Fatigue in Mice

Nutrients, 2022-07, Vol.14 (14), p.2973

2022

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Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar

Food microbiology, 2015-09, Vol.50, p.64-69

2015

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Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu

Food research international, 2023-05, Vol.167, p.112594-112594, Article 112594

2023

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Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation

Food science & technology, 2024-04, Vol.198, p.115968, Article 115968

2024

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Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation

Applied and environmental microbiology, 2016-10, Vol.82 (19), p.5860-5868

2016

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Protective Effect of Spore Powder of Antrodia camphorata ATCC 200183 on CCl4-Induced Liver Fibrosis in Mice

Nutrients, 2020-09, Vol.12 (9), p.2778

2020

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Comparative Transcriptomic and Proteomic Analyses Reveal a FluG‐Mediated Signaling Pathway Relating to Asexual Sporulation of Antrodia camphorata

Proteomics (Weinheim), 2017-09, Vol.17 (17-18), p.n/a

2017

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Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains of Baijiu via Gene Sequence-Guided Microbial Isolation

Frontiers in microbiology, 2019-06, Vol.10, p.1397

2019

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The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae

Frontiers in microbiology, 2023-03, Vol.14, p.1139406-1139406

2023

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Rapid detection of six Oceanobacillus species in Daqu starter using single‐cell Raman spectroscopy combined with machine learning

Microbial biotechnology, 2024-02, Vol.17 (2), p.e14416-n/a

2024

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Bioassay-guided fractionation of ethyl acetate extract from Armillaria mellea attenuates inflammatory response in lipopolysaccharide (LPS) stimulated BV-2 microglia

Phytomedicine (Stuttgart), 2017-03, Vol.26, p.55-61

2017

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Combining Pro-peptide Engineering and Multisite Saturation Mutagenesis To Improve the Catalytic Potential of Keratinase

ACS synthetic biology, 2019-02, Vol.8 (2), p.425-433

2019

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Niuchangchih ( Antrodia camphorata) and its potential in treating liver diseases

Journal of ethnopharmacology, 2009-01, Vol.121 (2), p.194-212

2009

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Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

Scientific reports, 2016-05, Vol.6 (1), p.26818-26818, Article 26818

2016

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Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu

Polysaccharide of Hericium erinaceus attenuates colitis in C57BL/6 mice via regulation of oxidative stress, inflammation-related signaling pathways and modulating the composition of the gut microbiota

Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production

A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation

Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar

Cereal Vinegar Sediment Alleviates Spontaneous Ulcerative Colitis in Il‐10 Deficient Mice

Influence of Short-Term Consumption of Hericium erinaceus on Serum Biochemical Markers and the Changes of the Gut Microbiota: A Pilot Study

Nuclear graphite for high temperature gas-cooled reactors

Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar

The common dietary flavonoid myricetin attenuates liver fibrosis in carbon tetrachloride treated mice

Nitrilases in nitrile biocatalysis: recent progress and forthcoming research

Spore Powder of Paecilomyces hepiali Shapes Gut Microbiota to Relieve Exercise-Induced Fatigue in Mice

Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar

Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu

Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation

Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation

Protective Effect of Spore Powder of Antrodia camphorata ATCC 200183 on CCl4-Induced Liver Fibrosis in Mice

Comparative Transcriptomic and Proteomic Analyses Reveal a FluG‐Mediated Signaling Pathway Relating to Asexual Sporulation of Antrodia camphorata

Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains of Baijiu via Gene Sequence-Guided Microbial Isolation

The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae

Rapid detection of six Oceanobacillus species in Daqu starter using single‐cell Raman spectroscopy combined with machine learning

Bioassay-guided fractionation of ethyl acetate extract from Armillaria mellea attenuates inflammatory response in lipopolysaccharide (LPS) stimulated BV-2 microglia

Combining Pro-peptide Engineering and Multisite Saturation Mutagenesis To Improve the Catalytic Potential of Keratinase

Niuchangchih ( Antrodia camphorata) and its potential in treating liver diseases

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

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