المؤلفون: Cao ZH; National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, 430070, China., Song D; National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, 430070, China., Hu Y; National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, 430070, China., Liang M; National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, 430070, China., Xu Q; National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, 430070, China., Wang SH; Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Kunming, 650000, China., Ye JL; National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, 430070, China., Xie ZZ; National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, 430070, China., Deng XX; National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, 430070, China.; Hubei Hongshan Laboratory, Wuhan, China., Chai LJ; National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, 430070, China.; Hubei Hongshan Laboratory, Wuhan, China.

المصدر: Journal of experimental botany [J Exp Bot] 2024 Jul 10; Vol. 75 (13), pp. 3891-3902.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Oxford University Press Country of Publication: England NLM ID: 9882906 Publication Model: Print Cited Medium: Internet ISSN: 1460-2431 (Electronic) Linking ISSN: 00220957 NLM ISO Abbreviation: J Exp Bot Subsets: MEDLINE

مواضيع طبية MeSH: Citrus*/genetics , Citrus*/physiology , Citrus*/metabolism , Self-Incompatibility in Flowering Plants*/genetics , Plant Proteins*/genetics , Plant Proteins*/metabolism , Pollen*/genetics , Pollen*/physiology , F-Box Proteins*/genetics , F-Box Proteins*/metabolism , Ribonucleases*/metabolism , Ribonucleases*/genetics , Phylogeny*, Amino Acid Sequence

المؤلفون: Yang SB; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China., Fu JJ; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China., He JH; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China., Zhang XJ; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China., Chai LJ; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China., Shi JS; School of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, China., Wang ST; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Zhang SY; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Shen CH; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Lu ZM; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China. Electronic address: zmlu@jiangnan.edu.cn., Xu ZH; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. Electronic address: zhenghxu@scu.edu.cn.

المصدر: Food chemistry [Food Chem] 2024 Nov 01; Vol. 457, pp. 140186. Date of Electronic Publication: 2024 Jun 23.

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: Volatile Organic Compounds*/chemistry , Odorants*/analysis , Gas Chromatography-Mass Spectrometry*, Humans ; Adult ; Male ; Female ; Solid Phase Microextraction ; Temperature ; Taste ; Flavoring Agents/chemistry ; Young Adult ; Smell

المؤلفون: Liu QR; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China., Lin XL; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China., Lu ZM; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China; School of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, PR China., Chai LJ; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, P.R. China., Wang ST; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Shi JS; School of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, PR China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, P.R. China., Zhang SY; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Shen CH; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Zhang XJ; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China. Electronic address: zhangxj@jiangnan.edu.cn., Xu ZH; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China. Electronic address: zhenghxu@jiangnan.edu.cn.

المصدر: Food chemistry [Food Chem] 2024 Mar 15; Vol. 436, pp. 137731. Date of Electronic Publication: 2023 Oct 13.

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: Esters*/analysis , Volatile Organic Compounds*/analysis, Volatilization ; Gas Chromatography-Mass Spectrometry/methods ; Ethanol/analysis ; Fatty Acids ; Oleic Acid ; Odorants/analysis

المؤلفون: Xu L; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China., Liang Y; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China., Huang WE; Oxford Suzhou Centre for Advanced Research, Suzhou, China.; Department of Engineering Science, University of Oxford, Oxford, UK., Shang LD; State Key Laboratory of Applied Optics, Changchun Institute of Optics, Fine Mechanics and Physics, Chinese Academy of Sciences, Changchun, China., Chai LJ; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China., Zhang XJ; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China., Shi JS; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, China., Li B; State Key Laboratory of Applied Optics, Changchun Institute of Optics, Fine Mechanics and Physics, Chinese Academy of Sciences, Changchun, China., Wang Y; Oxford Suzhou Centre for Advanced Research, Suzhou, China., Xu ZH; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.; National Engineering Research Center of Solid-State Brewing, Luzhou, China., Lu ZM; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.; National Engineering Research Center of Solid-State Brewing, Luzhou, China.

المصدر: Microbial biotechnology [Microb Biotechnol] 2024 Feb; Vol. 17 (2), pp. e14416.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Wiley-Blackwell Country of Publication: United States NLM ID: 101316335 Publication Model: Print Cited Medium: Internet ISSN: 1751-7915 (Electronic) Linking ISSN: 17517915 NLM ISO Abbreviation: Microb Biotechnol Subsets: MEDLINE

مواضيع طبية MeSH: Spectrum Analysis, Raman* , Algorithms*, Reproducibility of Results ; Databases, Factual ; Machine Learning

المؤلفون: Chai LJ; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China., Lan T; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China., Cheng Z; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China., Zhang J; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China., Deng Y; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China., Wang Y; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China., Li Y; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China. Electronic address: liyan@ffrc.cn., Wang F; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China. Electronic address: wangfengwude@126.com., Piao M; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China. Electronic address: piaomeizi2009@126.com.

المصدر: Food chemistry [Food Chem] 2024 Jan 30; Vol. 432, pp. 137187. Date of Electronic Publication: 2023 Aug 18.

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: Stevia* , Lactobacillus plantarum* , Neoplasms*, Humans ; Preservatives, Pharmaceutical ; Cell Line ; Escherichia coli

المؤلفون: Liang Y; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China., Shi W; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China., Wu LH; Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China., Zhang XJ; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China., Chai LJ; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China., Liu GQ; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Zheng L; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Wang ST; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Zhang SY; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Chen FW; Guizhou Zhongjian Wine Industry Group Co. LTD, Zunyi 564500, PR China., Shen CH; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Xu ZH; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Lu ZM; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China.

المصدر: International journal of systematic and evolutionary microbiology [Int J Syst Evol Microbiol] 2023 Nov; Vol. 73 (11).

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Microbiology Society Country of Publication: England NLM ID: 100899600 Publication Model: Print Cited Medium: Internet ISSN: 1466-5034 (Electronic) Linking ISSN: 14665026 NLM ISO Abbreviation: Int J Syst Evol Microbiol Subsets: MEDLINE

مواضيع طبية MeSH: Fatty Acids*/chemistry , Sodium Chloride*, RNA, Ribosomal, 16S/genetics ; Temperature ; Phylogeny ; DNA, Bacterial/genetics ; Base Composition ; Sequence Analysis, DNA ; Bacterial Typing Techniques ; Phospholipids/chemistry ; China

المؤلفون: Liang Y; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China., Lu ZM; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China.; Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi 214122, PR China., Shi W; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China., Wu LH; Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China., Chai LJ; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China.; Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi 214122, PR China., Zhang XJ; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China.; Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi 214122, PR China., Zhang SY; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Wang ST; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Shen CH; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Xu ZH; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China.

المصدر: International journal of systematic and evolutionary microbiology [Int J Syst Evol Microbiol] 2023 Aug; Vol. 73 (8).

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Microbiology Society Country of Publication: England NLM ID: 100899600 Publication Model: Print Cited Medium: Internet ISSN: 1466-5034 (Electronic) Linking ISSN: 14665026 NLM ISO Abbreviation: Int J Syst Evol Microbiol Subsets: MEDLINE

مواضيع طبية MeSH: Phylogeny* , Alcoholic Beverages*/microbiology , Bacillaceae*/classification , Bacillaceae*/isolation & purification, Bacterial Typing Techniques ; Base Composition ; DNA, Bacterial/genetics ; Fatty Acids/chemistry ; Phospholipids/chemistry ; RNA, Ribosomal, 16S/genetics ; Sequence Analysis, DNA ; Temperature

المؤلفون: Liu QR; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China., Zhang XJ; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China., Zheng L; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Meng LJ; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China., Liu GQ; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Yang T; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China., Lu ZM; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China; School of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, PR China., Chai LJ; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, PR China., Wang ST; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Shi JS; School of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, PR China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, PR China., Shen CH; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Xu ZH; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2023 May; Vol. 167, pp. 112594. Date of Electronic Publication: 2023 Feb 17.

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 Subsets: MEDLINE

مواضيع طبية MeSH: Odorants*/analysis , Volatile Organic Compounds*/analysis, Alcoholic Beverages/analysis ; Gas Chromatography-Mass Spectrometry/methods ; Esters/analysis

المؤلفون: Liu WH; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Chai LJ; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, PR China., Wang HM; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Lu ZM; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, PR China., Zhang XJ; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, PR China., Xiao C; College of Life Sciences, Sichuan Normal University, Chengdu 610101, PR China., Wang ST; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Shen CH; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Shi JS; School of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, PR China., Xu ZH; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China. Electronic address: zhenghxu@jiangnan.edu.cn.

المصدر: International journal of food microbiology [Int J Food Microbiol] 2023 Apr 02; Vol. 390, pp. 110118. Date of Electronic Publication: 2023 Feb 11.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE

مواضيع طبية MeSH: Bacteria*/genetics , Bacteria*/metabolism , Microbiota*, Fermentation ; Fungi/genetics ; Pichia ; Biodiversity ; Alcoholic Beverages/microbiology

المؤلفون: Li YN; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China., Luo Y; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China., Lu ZM; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China., Dong YL; Apple Cider Vinegar Engineering and Technology Research Center of Yantai, Lvjie Co., Ltd., Yantai, China., Chai LJ; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.; Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi, China., Shi JS; Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi, China.; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, China., Zhang XJ; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China., Xu ZH; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.

المصدر: Frontiers in nutrition [Front Nutr] 2023 Mar 14; Vol. 10, pp. 1142517. Date of Electronic Publication: 2023 Mar 14 (Print Publication: 2023).

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Frontiers Media S. A Country of Publication: Switzerland NLM ID: 101642264 Publication Model: eCollection Cited Medium: Print ISSN: 2296-861X (Print) Linking ISSN: 2296861X NLM ISO Abbreviation: Front Nutr Subsets: PubMed not MEDLINE