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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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Adaptability of a Caproate-Producing Bacterium Contributes to Its Dominance in an Anaerobic Fermentation System

Applied and environmental microbiology, 2021-09, Vol.87 (20), p.e0120321-e0120321

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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Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics

Frontiers in microbiology, 2022-12, Vol.13, p.1062547-1062547

2022

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Tandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu

Molecules (Basel, Switzerland), 2021-10, Vol.26 (19), p.6030

2021

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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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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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Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model

NPJ science of food, 2022-12, Vol.6 (1), p.1-8, Article 55

2022

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Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains

Fermentation (Basel), 2022-12, Vol.8 (12), p.671

2022

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Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China

Food chemistry, 2019-09, Vol.293, p.32-40

2019

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Caproicibacterium lactatifermentans sp. nov., isolated from pit clay used for the production of Chinese strong aroma-type liquor

International journal of systematic and evolutionary microbiology, 2022-01, Vol.72 (1)

2022

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Production of caproic acid by Rummeliibacillus suwonensis 3B-1 isolated from the pit mud of strong-flavor baijiu

Journal of biotechnology, 2022-11, Vol.358, p.33-40

2022

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Strengthening the microbial community and flavor structure of jiupei by simulating strong‐aroma baijiu fermentation with Bacillus velezensis DQA21

Journal of the science of food and agriculture, 2024-07, Vol.104 (9), p.5338-5349

2024

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Moniliella aeria sp. nov., a novel yeast isolated from the air of a Wuliangye baijiu-making workshop

International journal of systematic and evolutionary microbiology, 2022-01, Vol.72 (7)

2022

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Metaproteomic analysis of enzymatic composition in Baobaoqu fermentation starter for Wuliangye baijiu

International journal of food science & technology, 2021-08, Vol.56 (8), p.4170-4181

2021

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Proteiniphilum propionicum sp. nov., a novel member of the phylum Bacteroidota isolated from pit clay used to produce Chinese liquor

International journal of systematic and evolutionary microbiology, 2022-11, Vol.72 (11)

2022

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Genome Analysis and Optimization of Caproic Acid Production of Clostridium butyricum GD1-1 Isolated from the Pit Mud of Nongxiangxing Baijiu

Journal of microbiology and biotechnology, 2023-10, Vol.33 (10), p.1337-1350

2023

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Genome Analysis and Optimization of Caproic Acid Production of Clostridium butyricum GD1-1 Isolated from the Pit Mud of Nongxiangxing Baijiu

Journal of microbiology and biotechnology, 2023-10, Vol.33 (10), p.1337-1350

2023

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Interaction and Binding Kinetics of Different Substituted Pyrazines with HSA: Based on Multispectral, Physiological Activity, and Molecular Dynamics Simulations

Journal of food biochemistry, 2024-03, Vol.2024, p.1-20

2024

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Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation

Microbiology spectrum, 2023-03, Vol.11 (2), p.e0510322-e0510322

2023

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Short-chain fatty acids and their producing microorganisms in the Nongxiangxing baijiu ecosystem: Status and perspectives

Food bioscience, 2024-10, Vol.61, p.104701, Article 104701

2024

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Unique Probiotic Properties and Bioactive Metabolites of Saccharomyces boulardii

Probiotics and antimicrobial proteins, 2023-08, Vol.15 (4), p.967-982

2023

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Adaptive response and tolerance to weak acids in Saccharomyces cerevisiae boulardii: a metabolomics approach

International journal of food science & technology, 2022-05, Vol.57 (5), p.2918-2931

2022

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Bacillus aquiflavi sp. nov., isolated from yellow water of strongly flavored Chinese baijiu

International journal of systematic and evolutionary microbiology, 2020-05, Vol.70 (5), p.3406-3412

2020

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大曲中产阿魏酸酯酶菌株的筛选及其特性分析

食品安全质量检测学报, 2024, Vol.15 (1), p.171-181

2024

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

Adaptability of a Caproate-Producing Bacterium Contributes to Its Dominance in an Anaerobic Fermentation System

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

Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics

Tandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu

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

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

Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model

Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains

Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China

Caproicibacterium lactatifermentans sp. nov., isolated from pit clay used for the production of Chinese strong aroma-type liquor

Production of caproic acid by Rummeliibacillus suwonensis 3B-1 isolated from the pit mud of strong-flavor baijiu

Strengthening the microbial community and flavor structure of jiupei by simulating strong‐aroma baijiu fermentation with Bacillus velezensis DQA21

Moniliella aeria sp. nov., a novel yeast isolated from the air of a Wuliangye baijiu-making workshop

Metaproteomic analysis of enzymatic composition in Baobaoqu fermentation starter for Wuliangye baijiu

Proteiniphilum propionicum sp. nov., a novel member of the phylum Bacteroidota isolated from pit clay used to produce Chinese liquor

Genome Analysis and Optimization of Caproic Acid Production of Clostridium butyricum GD1-1 Isolated from the Pit Mud of Nongxiangxing Baijiu

Genome Analysis and Optimization of Caproic Acid Production of Clostridium butyricum GD1-1 Isolated from the Pit Mud of Nongxiangxing Baijiu

Interaction and Binding Kinetics of Different Substituted Pyrazines with HSA: Based on Multispectral, Physiological Activity, and Molecular Dynamics Simulations

Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation

Short-chain fatty acids and their producing microorganisms in the Nongxiangxing baijiu ecosystem: Status and perspectives

Unique Probiotic Properties and Bioactive Metabolites of Saccharomyces boulardii

Adaptive response and tolerance to weak acids in Saccharomyces cerevisiae boulardii: a metabolomics approach

Bacillus aquiflavi sp. nov., isolated from yellow water of strongly flavored Chinese baijiu

大曲中产阿魏酸酯酶菌株的筛选及其特性分析

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