المؤلفون: Pang XN; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, 100083, China., Han BZ; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China., Huang XN; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China., Zhang X; Technology Center, Shanxi Xinghuacun Fenjiu Distillery Co. Ltd., Fenyang, 032205, China., Hou LF; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China., Cao M; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China., Gao LJ; Department of Biotechnology, Beijing Center for Physical and Chemical Analysis, Beijing, 100089, China., Hu GH; Department of Biotechnology, Beijing Center for Physical and Chemical Analysis, Beijing, 100089, China., Chen JY; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. chenjy@cau.edu.cn.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, 100083, China. chenjy@cau.edu.cn.

المصدر: Scientific reports [Sci Rep] 2018 Feb 21; Vol. 8 (1), pp. 3396. Date of Electronic Publication: 2018 Feb 21.

نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.

بيانات الدورية: Publisher: Nature Publishing Group Country of Publication: England NLM ID: 101563288 Publication Model: Electronic Cited Medium: Internet ISSN: 2045-2322 (Electronic) Linking ISSN: 20452322 NLM ISO Abbreviation: Sci Rep Subsets: MEDLINE

مواضيع طبية MeSH: Alcoholic Beverages/*microbiology , Fermentation/*physiology , Flavoring Agents/*metabolism , Microbiota/*physiology, Food Microbiology/methods ; Lactobacillus/physiology ; Taste/physiology ; Volatile Organic Compounds/metabolism

المؤلفون: Sato Y; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan; Faculty of Pharmacy, Yasuda Women's University, 6-13-1 Yasuhigashi, Asaminami, Hiroshima 731-0153, Japan. Electronic address: sato-y@yasuda-u.ac.jp., Han J; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan., Fukuda H; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan., Mikami S; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan.

المصدر: Journal of bioscience and bioengineering [J Biosci Bioeng] 2018 Feb; Vol. 125 (2), pp. 218-223. Date of Electronic Publication: 2017 Sep 12.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Society for Biotechnology, Japan Country of Publication: Japan NLM ID: 100888800 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1347-4421 (Electronic) Linking ISSN: 13474421 NLM ISO Abbreviation: J Biosci Bioeng Subsets: MEDLINE

مواضيع طبية MeSH: Fermentation*, Alcoholic Beverages/*analysis , Alcohols/*metabolism , Glycoside Hydrolases/*metabolism , Glycosides/*metabolism , Ipomoea batatas/*metabolism , Monoterpenes/*metabolism, Benzoates/metabolism ; Disaccharides/metabolism ; Flavoring Agents/metabolism ; Hydrolysis ; Ipomoea batatas/enzymology ; Octanols/metabolism ; Odorants/analysis ; Salicylates/metabolism

المؤلفون: Aldrete-Tapia JA; Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Col. Las Campanas. C.P. 76010, Querétaro, Querétaro, México., Miranda-Castilleja DE; Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Col. Las Campanas. C.P. 76010, Querétaro, Querétaro, México., Arvizu-Medrano SM; Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Col. Las Campanas. C.P. 76010, Querétaro, Querétaro, México., Hernández-Iturriaga M; Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Col. Las Campanas. C.P. 76010, Querétaro, Querétaro, México.

المصدر: Journal of food science [J Food Sci] 2018 Feb; Vol. 83 (2), pp. 419-423. Date of Electronic Publication: 2018 Jan 16.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE

مواضيع طبية MeSH: Agave* , Ethanol* , Fermentation* , Fructose*, Alcoholic Beverages/*microbiology , Saccharomyces cerevisiae/*growth & development, Carbohydrates ; Culture Media ; Saccharomyces cerevisiae/isolation & purification ; Saccharomyces cerevisiae/metabolism

المؤلفون: Liu MK; Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China; College of Resource, Sichuan Agricultural University, Wenjiang 611130, People's Republic of China., Tang YM; Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China., Guo XJ; Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China., Zhao K; College of Resource, Sichuan Agricultural University, Wenjiang 611130, People's Republic of China., Tian XH; Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China., Liu Y; Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China., Yao WC; Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China., Deng B; Center of National Engineering Research of Solid-State Brewing, Luzhou Laojiao Company Limited, Luzhou 646100, People's Republic of China., Ren DQ; Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China. Electronic address: rendq0707@163.com., Zhang XP; College of Resource, Sichuan Agricultural University, Wenjiang 611130, People's Republic of China. Electronic address: zhangxiaopingscau@126.com.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2017 Dec; Vol. 102, pp. 68-76. Date of Electronic Publication: 2017 Sep 28.

نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't

بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int

مواضيع طبية MeSH: Fermentation* , High-Throughput Nucleotide Sequencing* , Phylogeny* , Soil Microbiology*, Alcoholic Beverages/*microbiology , Bacteria/*genetics , DNA, Bacterial/*genetics , Food Microbiology/*methods , Ribotyping/*methods, Bacteria/classification ; Bacteria/growth & development ; Bacteria/isolation & purification ; China ; DNA, Bacterial/classification ; DNA, Bacterial/isolation & purification ; Genotype ; Phenotype

المؤلفون: Huang Y; College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, 610106, China.; Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.; Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, 610041, China., Yi Z; Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.; Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, 610041, China., Jin Y; Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.; Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, 610041, China., Zhao Y; Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.; Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, 610041, China., He K; Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.; Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, 610041, China., Liu D; College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, 610106, China., Zhao D; Wuliangye Group, 150 West Minjiang Rd., Yibin, 644007, China., He H; Moutai University, Renhuai, 564501, China., Luo H; Bioengineering College, Sichuan University of Science & Engineering, Zigong, 643000, China., Zhang W; College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China.; School of Liquor-Making Engineering, Sichuan University Jinjiang College, Meishan, 620860, China., Fang Y; Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China. fangyang@cib.ac.cn.; Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, 610041, China. fangyang@cib.ac.cn., Zhao H; College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, 610106, China. zhaohai@cib.ac.cn.; Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China. zhaohai@cib.ac.cn.; Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, 610041, China. zhaohai@cib.ac.cn.

المصدر: Scientific reports [Sci Rep] 2017 Nov 06; Vol. 7 (1), pp. 14577. Date of Electronic Publication: 2017 Nov 06.

نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't

بيانات الدورية: Publisher: Nature Publishing Group Country of Publication: England NLM ID: 101563288 Publication Model: Electronic Cited Medium: Internet ISSN: 2045-2322 (Electronic) Linking ISSN: 20452322 NLM ISO Abbreviation: Sci Rep

مواضيع طبية MeSH: Fermentation* , Microbiota*, Alcoholic Beverages/*microbiology, Bacteria/genetics ; Biodiversity ; China ; Food Technology/methods ; Fungi/genetics ; High-Throughput Nucleotide Sequencing ; RNA, Ribosomal, 16S/genetics

المؤلفون: Choi B; a Major of Food & Nutrition, Division of Applied Food System , Seoul Women's University , Seoul , Korea., Ryu D; a Major of Food & Nutrition, Division of Applied Food System , Seoul Women's University , Seoul , Korea., Kim CI; b Bureau of Health Industry Promotion , Korea Health Industry Development Institute , Osong , Chungcheongbuk-do , Korea., Lee JY; b Bureau of Health Industry Promotion , Korea Health Industry Development Institute , Osong , Chungcheongbuk-do , Korea., Choi A; b Bureau of Health Industry Promotion , Korea Health Industry Development Institute , Osong , Chungcheongbuk-do , Korea., Koh E; a Major of Food & Nutrition, Division of Applied Food System , Seoul Women's University , Seoul , Korea.

المصدر: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2017 Nov; Vol. 34 (11), pp. 1885-1892. Date of Electronic Publication: 2017 Sep 04.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Informa Healthcare Country of Publication: England NLM ID: 101485040 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1944-0057 (Electronic) Linking ISSN: 19440057 NLM ISO Abbreviation: Food Addit Contam Part A Chem Anal Control Expo Risk Assess Subsets: MEDLINE

مواضيع طبية MeSH: Diet* , Fermentation*, Alcoholic Beverages/*analysis , Carcinogens/*administration & dosage , Carcinogens/*analysis , Food Contamination/*analysis , Urethane/*administration & dosage , Urethane/*analysis, Adolescent ; Adult ; Aged ; Child ; Child, Preschool ; Female ; Humans ; Infant ; Male ; Middle Aged ; Republic of Korea ; Young Adult

المؤلفون: Laaksonen O; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: oskar.laaksonen@utu.fi., Kuldjärv R; Center of Food and Fermentation Technologies, Akadeemia tee 15A, Tallinn 12618, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, Tallinn 12618, Estonia. Electronic address: rain@tftak.eu., Paalme T; Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, Tallinn 12618, Estonia. Electronic address: toomas.paalme@ttu.ee., Virkki M; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: mira.j.virkki@utu.fi., Yang B; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: baoru.yang@utu.fi.

المصدر: Food chemistry [Food Chem] 2017 Oct 15; Vol. 233, pp. 29-37. Date of Electronic Publication: 2017 Apr 12.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Fermentation* , Malus*, Alcoholic Beverages ; Oenococcus ; Saccharomyces cerevisiae ; Yeast, Dried

المؤلفون: Futagami T; Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, 890-0065, Japan., Kadooka C; Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, 890-0065, Japan., Ando Y; Kagoshima Prefectural Institute of Industrial Technology, Kagoshima, 899-5105, Japan., Okutsu K; Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, 890-0065, Japan., Yoshizaki Y; Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, 890-0065, Japan., Setoguchi S; Kagoshima Prefectural Institute of Industrial Technology, Kagoshima, 899-5105, Japan., Takamine K; Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, 890-0065, Japan., Kawai M; School of Life Science and Technology, Tokyo Institute of Technology, Tokyo, 152-8550, Japan., Tamaki H; Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, 890-0065, Japan.

المصدر: Yeast (Chichester, England) [Yeast] 2017 Oct; Vol. 34 (10), pp. 407-415. Date of Electronic Publication: 2017 Aug 17.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Wiley Country of Publication: England NLM ID: 8607637 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0061 (Electronic) Linking ISSN: 0749503X NLM ISO Abbreviation: Yeast Subsets: MEDLINE

مواضيع طبية MeSH: Fermentation*, Alcoholic Beverages/*microbiology , Saccharomyces cerevisiae/*classification , Saccharomyces cerevisiae/*genetics, Adaptor Proteins, Signal Transducing/genetics ; Cluster Analysis ; Genome, Fungal ; Genome-Wide Association Study ; Glucosyltransferases/genetics ; Membrane Transport Proteins/genetics ; Phylogeny ; Polymorphism, Single Nucleotide ; Saccharomyces cerevisiae Proteins/genetics ; Transcription Factors/genetics

المؤلفون: Zhang QY; College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, Sichuan, China., Yuan YJ; College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, Sichuan, China., Liao ZM; College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, Sichuan, China., Zhang WX; College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, Sichuan, China.; School of Liquor-Making Engineering, Sichuan University, Jinjiang College, Meishan, Sichuan, China.

المصدر: Journal of applied microbiology [J Appl Microbiol] 2017 Oct; Vol. 123 (4), pp. 933-943.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Oxford University Press Country of Publication: England NLM ID: 9706280 Publication Model: Print Cited Medium: Internet ISSN: 1365-2672 (Electronic) Linking ISSN: 13645072 NLM ISO Abbreviation: J Appl Microbiol Subsets: MEDLINE

مواضيع طبية MeSH: Fermentation*, Alcoholic Beverages/*microbiology, Actinobacteria/genetics ; Actinobacteria/isolation & purification ; Actinobacteria/metabolism ; Bacillus/genetics ; Bacillus/isolation & purification ; Bacillus/metabolism ; Bacteroidetes/genetics ; Bacteroidetes/isolation & purification ; Bacteroidetes/metabolism ; Firmicutes/genetics ; Firmicutes/isolation & purification ; Firmicutes/metabolism ; Flavoring Agents ; Humans ; Hydrogen-Ion Concentration ; Lactobacillus/genetics ; Lactobacillus/isolation & purification ; Lactobacillus/metabolism ; Methanomicrobiaceae/genetics ; Methanomicrobiaceae/isolation & purification ; Methanomicrobiaceae/metabolism ; Methanomicrobiales/genetics ; Methanomicrobiales/isolation & purification ; Methanomicrobiales/metabolism ; Methanosarcina/genetics ; Methanosarcina/isolation & purification ; Methanosarcina/metabolism ; Taste

المؤلفون: Zhang Y; Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, People's Republic of China.; University of Chinese Academy of Sciences, Beijing, 100049, People's Republic of China., Zhu X; Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, People's Republic of China., Li X; Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, People's Republic of China., Tao Y; Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, People's Republic of China. taoyong@cib.ac.cn.; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, People's Republic of China. taoyong@cib.ac.cn., Jia J; Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, People's Republic of China., He X; Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, People's Republic of China.

المصدر: BMC microbiology [BMC Microbiol] 2017 Sep 15; Vol. 17 (1), pp. 196. Date of Electronic Publication: 2017 Sep 15.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: BioMed Central Country of Publication: England NLM ID: 100966981 Publication Model: Electronic Cited Medium: Internet ISSN: 1471-2180 (Electronic) Linking ISSN: 14712180 NLM ISO Abbreviation: BMC Microbiol Subsets: MEDLINE

مواضيع طبية MeSH: Fermentation* , Microbial Consortia*/genetics , Microbial Consortia*/physiology, Alcoholic Beverages/*microbiology , Bacteria/*classification , Flavoring Agents/*microbiology , Fungi/*classification, Bacteria/genetics ; Bacteria/isolation & purification ; Bacteria/metabolism ; Biodiversity ; Caproates/metabolism ; Carbohydrate Metabolism ; China ; DNA/analysis ; Esterification ; Esters/metabolism ; Ethanol/metabolism ; Flavoring Agents/chemistry ; Fungi/genetics ; Fungi/isolation & purification ; Fungi/metabolism ; Glucose/metabolism ; Hydrogen-Ion Concentration ; Lactic Acid/metabolism ; RNA, Ribosomal, 16S/genetics ; Time Factors