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Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem

Food research international, 2020-03, Vol.129, p.108851-108851, Article 108851

2020

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Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus

International journal of food microbiology, 2019-03, Vol.292, p.83-90

2019

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Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process

Frontiers in microbiology, 2019-01, Vol.10, p.56-56

2019

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Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu

Food research international, 2019-07, Vol.121, p.422-432

2019

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Genomics of lactic acid bacteria: Current status and potential applications

Critical reviews in microbiology, 2017-08, Vol.43 (4), p.393-404

2017

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Lactobacillus casei combats acid stress by maintaining cell membrane functionality

Journal of industrial microbiology & biotechnology, 2012-07, Vol.39 (7), p.1031-1039

2012

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Heat preadaptation improved the ability of Zygosaccharomyces rouxii to salt stress: a combined physiological and transcriptomic analysis

Applied microbiology and biotechnology, 2021, Vol.105 (1), p.259-270

2021

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Aflatoxin B1 degradation by salt tolerant Tetragenococcus halophilus CGMCC 3792

Food and chemical toxicology, 2018-11, Vol.121, p.430-436

2018

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Aspartate protects Lactobacillus casei against acid stress

Applied microbiology and biotechnology, 2013-05, Vol.97 (9), p.4083-4093

2013

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Characterizing Relationship of Microbial Diversity and Metabolite in Sichuan Xiaoqu

Frontiers in microbiology, 2019-04, Vol.10, p.696-696

2019

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Microfiltration of soy sauce: Efficiency, resistance and fouling mechanism at different operating stages

Separation and purification technology, 2020-06, Vol.240, p.116656, Article 116656

2020

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Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce

Journal of the science of food and agriculture, 2019-10, Vol.99 (13), p.5687-5695

2019

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Heat Adaptation Induced Cross Protection Against Ethanol Stress in Tetragenococcus halophilus: Physiological Characteristics and Proteomic Analysis

Frontiers in microbiology, 2021-06, Vol.12, p.686672-686672

2021

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Characteristics of Nitrogen Removal and Extracellular Polymeric Substances of a Novel Salt-Tolerant Denitrifying Bacterium, Pseudomonas sp. DN-23

Frontiers in microbiology, 2020-03, Vol.11, p.335-335

2020

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Assessing the Relationship Between Mass Window Width and Retention Time Scheduling on Protein Coverage for Data-Independent Acquisition

Journal of the American Society for Mass Spectrometry, 2019-08, Vol.30 (8), p.1396-1405

2019

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Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses

Food research international, 2013-11, Vol.54 (1), p.660-666

2013

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Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure

Food research international, 2019-09, Vol.123, p.801-808

2019

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Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features

Food research international, 2014-02, Vol.56, p.77-84

2014

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Formation of Biofilm by Tetragenococcus halophilus Benefited Stress Tolerance and Anti-biofilm Activity Against S. aureus and S. Typhimurium

Frontiers in microbiology, 2022-03, Vol.13, p.819302-819302

2022

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Corrigendum to “Comparative physiological and transcriptomic analyses reveal salt tolerance mechanisms of Zygosaccharomyces rouxii” [Process Biochem. 82 (2019) 59–67]

Process biochemistry (1991), 2019-09, Vol.84, p.230-231

2019

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Physiological and proteomic analysis of Lactobacillus casei in response to acid adaptation

Journal of industrial microbiology & biotechnology, 2014-10, Vol.41 (10), p.1533-1540

2014

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Heterologous expression of Lactobacillus casei RecO improved the multiple-stress tolerance and lactic acid production in Lactococcus lactis NZ9000 during salt stress

Bioresource technology, 2013-09, Vol.143, p.238-241

2013

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Isoform‐resolved correlation analysis between mRNA abundance regulation and protein level degradation

Molecular systems biology, 2020-03, Vol.16 (3), p.e9170-n/a

2020

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Zygosaccharomyces rouxii Combats Salt Stress by Maintaining Cell Membrane Structure and Functionality

Journal of Microbiology and Biotechnology, 2020, 30(1), , pp.62-70

2020

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Metabolic response of Tetragenococcus halophilus under salt stress

Biotechnology and Bioprocess Engineering, 2017, 22(4), , pp.366-375

2017

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Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem

Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus

Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process

Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu

Genomics of lactic acid bacteria: Current status and potential applications

Lactobacillus casei combats acid stress by maintaining cell membrane functionality

Heat preadaptation improved the ability of Zygosaccharomyces rouxii to salt stress: a combined physiological and transcriptomic analysis

Aflatoxin B1 degradation by salt tolerant Tetragenococcus halophilus CGMCC 3792

Aspartate protects Lactobacillus casei against acid stress

Characterizing Relationship of Microbial Diversity and Metabolite in Sichuan Xiaoqu

Microfiltration of soy sauce: Efficiency, resistance and fouling mechanism at different operating stages

Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce

Heat Adaptation Induced Cross Protection Against Ethanol Stress in Tetragenococcus halophilus: Physiological Characteristics and Proteomic Analysis

Characteristics of Nitrogen Removal and Extracellular Polymeric Substances of a Novel Salt-Tolerant Denitrifying Bacterium, Pseudomonas sp. DN-23

Assessing the Relationship Between Mass Window Width and Retention Time Scheduling on Protein Coverage for Data-Independent Acquisition

Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses

Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure

Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features

Formation of Biofilm by Tetragenococcus halophilus Benefited Stress Tolerance and Anti-biofilm Activity Against S. aureus and S. Typhimurium

Corrigendum to “Comparative physiological and transcriptomic analyses reveal salt tolerance mechanisms of Zygosaccharomyces rouxii” [Process Biochem. 82 (2019) 59–67]

Physiological and proteomic analysis of Lactobacillus casei in response to acid adaptation

Heterologous expression of Lactobacillus casei RecO improved the multiple-stress tolerance and lactic acid production in Lactococcus lactis NZ9000 during salt stress

Isoform‐resolved correlation analysis between mRNA abundance regulation and protein level degradation

Zygosaccharomyces rouxii Combats Salt Stress by Maintaining Cell Membrane Structure and Functionality

Metabolic response of Tetragenococcus halophilus under salt stress

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