Results 161 to 170 of about 245 (171)

Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review

Food Research International, 2020
Qaiser Khan, Qaiser Farid Khan, Heping Zhang   +2 more
exaly  

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

Food Control, 2016
Xu-Cong Lv, Bin Liu, Li Ni
exaly  

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

Food Microbiology, 2008
Paloma Manzanares
exaly  

Deciphering the Composition and Functional Profile of the Microbial Communities in Chinese Moutai Liquor Starters

Frontiers in Microbiology, 2019
Sunil Kumar Sahu, Xin Liu, Jin Xu
exaly  

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

Frontiers in Microbiology, 2019
Silvia Juliana Martinez, Disney Ribeiro Dias   +1 more
exaly  

Grana Padano cheese whey starters: Microbial composition and strain distribution

International Journal of Food Microbiology, 2008
Monica Gatti, Camilla Lazzi, Erasmo Neviani   +2 more
exaly  

Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine

Food Research International, 2020
exaly  

Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE

Food Control, 2012
Xu-Cong Lv, Li Ni
exaly  

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

Journal of Applied Microbiology, 2010
exaly  

Three-dimensional modeling of blue jets and blue starters

Journal of Geophysical Research, 2002
exaly