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CORC

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Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China 期刊论文
JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE, 2019, 卷号: 15, 页码: 10
作者:  He, Jianwu;  Zhang, Ruifei;  Lei, Qiyi;  Chen, Gongxi;  Li, Kegang
收藏  |  浏览/下载：89/0  |  提交时间：2019/05/23
Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine 期刊论文
FOOD MICROBIOLOGY, 2018, 卷号: 69, 页码: 105-115
作者:  Liu, Zhibin;  Wang, Zhiyao;  Lv, Xucong;  Zhu, Xiaoping;  Chen, Liling
收藏  |  浏览/下载：4/0  |  提交时间：2019/11/21
Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine 期刊论文
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2017, 卷号: 255, 页码: 58-65
作者:  Lv, Xu-Cong;  Jiang, Ya-Jun;  Liu, Jie;  Guo, Wei-Ling;  Liu, Zhi-Bin
收藏  |  浏览/下载：4/0  |  提交时间：2019/11/21
Characterization of the dominant bacterial communities of traditional fermentation starters for Hong Qu glutinous rice wine by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs 期刊论文
FOOD CONTROL, 2016, 卷号: 67, 页码: 292-302
作者:  Lv, Xu-Gong;  Jia, Rui-Bo;  Li, Yan;  Chen, Fang;  Chen, Zhi-Chao
收藏  |  浏览/下载：9/0  |  提交时间：2019/11/21
Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China 期刊论文
JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE, 2015, 卷号: 11
作者:  Hong, Liya;  Zhuo, Jingxian;  Lei, Qiyi;  Zhou, Jiangju;  Ahmed, Selena
收藏  |  浏览/下载：47/0  |  提交时间：2015/07/20
Microbiota dynamics associated with environmental conditions and potential roles of cellulolytic communities in traditional Chinese cereal starter solid-state fermentation (EI收录) 期刊论文
Applied and Environmental Microbiology, 2015, 卷号: 81, 页码: 5144-5156
作者:  Li, Pan[1];  Liang, Hebin[1];  Lin, Wei-Tie[1];  Feng, Feng[1];  Luo, Lixin[1]
收藏  |  浏览/下载：3/0  |  提交时间：2019/04/25
Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE 期刊论文
World Journal of Microbiology and Biotechnology, 2014
作者:  Zhang, Liqiang;  Wu, Chongde;  Ding, Xiaofei;  Zheng, Jia;  Zhou, Rongqing
收藏  |  浏览/下载：3/0  |  提交时间：2019/02/25
Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods 期刊论文
FOOD CONTROL, 2013, 卷号: 34, 页码: 183-190
作者:  Lv, Xu-Cong;  Huang, Xiao-Lan;  Zhang, Wen;  Rao, Ping-Fan;  Ni, Li
收藏  |  浏览/下载：8/0  |  提交时间：2019/11/21
Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing 期刊论文
JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY, 2012, 卷号: 58, 页码: 33-42
作者:  Lv, Xu-Cong;  Huang, Zhi-Qing;  Zhang, Wen;  Rao, Ping-Fan;  Ni, Li
收藏  |  浏览/下载：5/0  |  提交时间：2019/11/21
Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE 期刊论文
FOOD CONTROL, 2012, 卷号: 28, 页码: 426-434
作者:  Lv, Xu-Cong;  Weng, Xing;  Zhang, Wen;  Rao, Ping-Fan;  Ni, Li
收藏  |  浏览/下载：4/0  |  提交时间：2019/11/21

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