Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

Cited by (228)

Items 101–200 of 228

1. Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar
   Li Li, Na Li, Junjie Fu, Jun Liu, Xue Ping Wen, Hong Cao, Hongwei Xu, Ying Zhang, Rong Cao · 2023 · Food Research International
2. Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food
   Chunzhi Xie, Likang Qin, Na Liu, Anyan Wen, Haiying Zeng, Song Miao · 2024 · Food Bioscience
3. Diversity and dynamics stability of bacterial community in traditional solid-state fermentation of Qishan vinegar
   Xing Gan, Hanlan Tang, Dongdong Ye, Pan Li, Lixin Luo, Weifeng Lin · 2017 · Annals of Microbiology
4. Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis
   Haiyan Yu, Ziqing Li, Danwei Zheng, Chen Chen, Chang Ge, Huaixiang Tian · 2024 · Food Research International
5. The deletion of Schizosaccharomyces pombe decreased the production of flavor-related metabolites during traditional Baijiu fermentation
   Hai Du, Zhewei Song, Menghui H. Zhang, Yao Nie, Yan Xu · 2020 · Food Research International
6. Multiple rounds of Aspergillus niger biofortification confer relatively stable quality with minor changes of microbial community during industrial-scale Baoning vinegar production
   Aiping Liu, Rui Wang, Jianlong Li, Qin Li, Li He, Shujuan Chen, Xiaolin Ao, Yong Yang, Likou Zou, Rong Chen et al. · 2021 · Food Research International
7. Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili
   Songfeng Yu, Jia Song, Tao Hu, Jun Wang, Xiaojing Liu, Yu Zheng, Lei Shi, Shoupeng Wan, Min Wang · 2022 · Food Science and Human Wellness
8. Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community
   Liu Wu, Linyu Zhao, Yingmei Tao, Di Zhang, An He, Xiaozhong Ma, Huan Zhang, Guoliang Li, Liangyan Rong, Ruren Li · 2023 · Journal of Food Science
9. Bioaugmentation by Pediococcus acidilactici AAF1-5 Improves the Bacterial Activity and Diversity of Cereal Vinegar Under Solid-State Fermentation
   Qiang Zhang, Cuimei Zhao, Xiaobin Wang, Xiaowei Li, Yu Zheng, Jia Mei Song, Menglei Xia, Rongzhan Zhang, Min Wang · 2021 · Frontiers in Microbiology
10. From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia
    Vayu Maini Rekdal, Nabila Rodríguez Valerón, Mikel Olaizola García, Diego Prado Vásquez, Pia M. Sörensen, Rasmus Munk, Jay D. Keasling · 2023 · International Journal of Gastronomy and Food Science
11. Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar
    Shan-Gong Tong, Wenlong Li, Yuandong Rao, Yan-Qin Xiao, Yingyin Yan, Weiling Guo, Xucong Lü, Jinyuan Sun, Lianzhong Ai, Ni Li · 2023 · Food Science and Human Wellness
12. Dynamic changes in physico-chemical attributes and volatile compounds during fermentation of Zhenjiang vinegars made with glutinous and non-glutinous japonica rice
    Min Gong, Zhilei Zhou, Shuangping Liu, Shenghu Zhu, Guoquan Li, Fang Zhong, Jian Mao · 2021 · Journal of Cereal Science
13. The Impact of Mild Frost Occurring at Different Harvesting Times on the Volatile and Phenolic Composition of Virgin Olive Oil
    Catalina Pino, Betsabet Sepúlveda, Francisco Tapia, Jorge Saavedra Torrico, Diego L. García‐González, Nalda Romero · 2022 · Antioxidants
14. Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process
    Jiao Wang, Ao Zhang, Yaao Zhou, Wenqing Zhang, Kai Ming Liang, Juan J. Román‐Camacho, Jingli Zhou, Jia Tao Song, Yu Zheng, Min Wang · 2024 · Food Chemistry X
15. Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla
    Fei Xu, Yonggan Chen, Yingying Cai, Fenglin Gu, Kejing An · 2020 · Frontiers in Microbiology
16. Distinct co-occurrence patterns and driving forces of abundant and rare bacterial communities in the multispecies solid-state fermentation process of cereal vinegar
    Mingye Peng, Zhen‐Ming Lu, Xiaojuan Zhang, Ting Huang, Yong-Jian Deng, Li‐Juan Chai, Jin‐Song Shi, Zhenghong Xu · 2021 · Systems Microbiology and Biomanufacturing
17. Role of bacterial community succession in flavor formation during Sichuan sun vinegar grain (Cupei) fermentation
    Junjie Fu, Jieya Feng, Guirong Zhang, Jun Liu, Na Li, Hongwei Xu, Ying Zhang, Rong Cao, Li Li · 2022 · Journal of Bioscience and Bioengineering
18. Inoculation strategies affect the physicochemical properties and flavor of Zhenjiang aromatic vinegar
    Ye, Xiaoting, Yu, Yongjian, Liu, Jiaxin, Zhu, Yuanyuan, Yu, Zhen, Liu, Peng, Wang, Yuqin, Wang, Ke · 2023 · Frontiers in Microbiology
19. Inhibition of Bacillus cereus by garlic (Allium sativum) essential oil during manufacture of white sufu, a traditional Chinese fermented soybean curd
    Zekun Jin, Li Li, Yin Zheng, Peipei An · 2020 · LWT
20. Seasonal environmental factors drive microbial community succession and flavor quality during acetic acid fermentation of Zhenjiang aromatic vinegar
    Xiaoting Ye, Yongjian Yu, Jiaxin Liu, Yuanyuan Zhu, Zhen Yu, Peng Liu, Yuqin Wang, Ke Wang · 2024 · Frontiers in Microbiology
21. Deciphering the brewing process of Cantonese-style rice vinegar: Main flavors, key physicochemical factors, and important microorganisms
    Sun, Dongdong, Li, Weixin, Luo, Lixin · 2023 · Food Research International
22. Metagenomic analysis of microbial community succession during the pickling process of Zhacai (preserved mustard tuber) and its correlation with Zhacai biochemical indices
    Jixia Yang, Fengzhu Li, Yuli Zhang, Zhifei He · 2020 · Journal of the Science of Food and Agriculture
23. Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature
    Wenwu Ding, Xiaoyan Zhao, Si Xie, Yan Liu, Manna Zhang, Zhenming Che, Yi Liu, Ping Liu, Hongbin Lin · 2020 · Journal of the Science of Food and Agriculture
24. Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar
    Lingling Yang, Yufeng Yan, Shen Jin, Yaoyao Xia, Fanfan Lang, Cong Chen, Wei Zou · 2025 · BMC Microbiology
25. Diversity and composition of microbiota during fermentation of traditional Nuodeng ham
    Xiaomei Zhang, Xi-jun Dang, Yuanbing Wang, Tao Sun, Yao Wang, Hong Yu, Wusong Yang · 2020 · The Journal of Microbiology
26. Asian grain-based food products and the European scheme for food protected designations of origin: A critical analysis
    Valentina Melini, Francesca Melini · 2019 · Trends in Food Science & Technology
27. Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits
    Elahesadat Hosseini, Zenebe Tadesse Tsegay, Slim Smaoui, Theodoros H. Varzakas · 2025 · Foods
28. Exploring the correlation of metabolites changes and microbial succession in solid-state fermentation of Sichuan Sun-dried vinegar
    Ke Dong, Weizhou Li, Qiuhong Xu, Zehui Hong, Shirong Zhang, Baochao Zhang, Yating Wu, Haojiang Zuo, Jiazhen Liu, Ziwen Yan et al. · 2023 · BMC Microbiology
29. Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms
    Bordiga, Matteo, Guzzon, Raffaele, Manfredi, Marcello, Barberis, Elettra, Grasso, Simona, Benítez-González, Ana M., Meléndez Martínez, Antonio J., Travaglia, Fabiano, Arlorio, Marco, Coisson, Jean Daniel · 2023 · Food Bioscience
30. Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang
    Li Tian, Xinwei Wang, Chunyan Li, Qingquan Fu, Xiaoyu Xu, Jinkui Sun, Chenqiang Wang, Juan Du, Bin Wang, Xuewei Shi · 2023 · LWT
31. Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar
    Guan-Yu Fang, Xiao-Jing Mu, Bing-Wen Huang, Guang-zhong Wu, Yujian Jiang · 2022 · Innovative Food Science & Emerging Technologies
32. Characterization of microbial diversity and important off-odor compounds in fermented Ma bamboo shoots (Dendrocalamus latiflorus Munro)
    Tong Hu, Jinhui Zhu, Yinghan Chai, Pei Qiao, Kuixin Yi, Shiwen Li, Renjie Liu, Weihong Zhong · 2023 · LWT
33. Polyherbal and submerge fermented medicines of Ayurveda: Convergence of tradition with scientific trends and needs
    S. Sekar, Annadurai Vinothkanna · 2018 · South African Journal of Botany
34. Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea
    Haram Kong, Sun‐Hee Kim, Woo-Soo Jeong, So-Young Kim, Soo‐Hwan Yeo · 2022 · Foods
35. Microbial conversion of vegetable waste for flavor additives via solid-state fermentation: a comprehensive review
    Janani Latha Ravi, Payel Ghosh, Faraz Ahmad, Shafiul Haque, Paula Barciela, Franklin Chamorro, Ana O. S. Jorge, Miguel Angel Prieto, Sandeep Singh Rana · 2025 · Frontiers in Nutrition
36. Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce
    Wenhan Tian, Shuaiyu Zhao, Qifeng Wang, Wenjun Wang, Jing He, Bin Dong, Guozhong Zhao · 2024 · Food Chemistry
37. Urea production by yeasts other than Saccharomyces in food fermentation
    Qun Jenny Wu, Kaixiang Cui, Jianchun Lin, Yang Zhu, Yan Xu · 2017 · FEMS Yeast Research
38. Study on taste characteristics and microbial communities in Pingwu Fuzhuan brick tea and the correlation between microbiota composition and chemical metabolites
    Maoyun Li, Yue Xiao, Kai Zhong, Hong Gao · 2021 · Journal of Food Science and Technology
39. Spatial-temporal distribution of deoxynivalenol, aflatoxin B1, and zearalenone in the solid-state fermentation basin of traditional vinegar and their potential correlation with microorganisms
    Lingqin Shen, Yifan Wang, Xin Li, Ziqing Hou, Jin Mao, Jiyong Shi, Maurizio Antonio Battino, Michael N. Routledge, Yun Yun Gong, Xiaobo Zou et al. · 2023 · Food Chemistry
40. Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seed Pei) from different Chinese regions
    Dong Min Han, Yunsong Yang, Zhantong Guo, Ken Chen, Shuwen Dai, Yuanyuan Zhu, Yuqin Wang, Zhen Yu, Ke Wang, Peng Liu et al. · 2024 · Frontiers in Microbiology
41. Determination of the aroma changes of Zhengrong vinegar during different processing steps by SPME–GC–MS and GC-O
    Sam Al‐Dalali, Fuping Zheng, Baoguo Sun, Feng Chen, Peng Wang, Wenping Wang · 2019 · Journal of Food Measurement & Characterization
42. Effect of 2‐hydroxy‐4‐(methylthio) butanoic acid and acidifier on the performance, chyme pH, and microbiota of broilers
    Yuqin Wu, Xiaonan Yin, Youli Wang, Tahir Mahmood, Muhammad Suhaib Shahid, Dafei Yin, Jianmin Yuan · 2020 · Animal Science Journal
43. Isolation and characterization of a gas-producing and acid-resistant bacterium from spoiled vinegar
    Xingjie Wang, Kaidi Hu, Fang Liu, Juan Mou, Jinghui Lai, Mengmei Zhang, Song Wang, Qin Li, Jianlong Li, Aiping Liu et al. · 2023 · International Journal of Food Microbiology
44. Soil priming effects and involved microbial community along salt gradients
    Haoli Zhang, Doudou Chang, Zhifeng Zhu, Chunmei Meng, Kaiyong Wang · 2024 · Biogeosciences
45. Evaluation of Probiotic Properties and Safety of Lactobacillus helveticus LH10 Derived from Vinegar through Comprehensive Analysis of Genotype and Phenotype
    Yang Du, Jingru Xu, Jinquan Li, Renwei Wu · 2024 · Microorganisms
46. Characterizing Relationship of Microbial Community in Xiaoqu and Volatiles of Light-aroma-type Xiaoqu Baijiu
    Zhe Wang, Zhixin Su, Qiang Yang, Yuancai Liu, Bin Lin, Shenxi Chen, Hong Yang · 2020 · Food Science and Technology Research
47. Identification of characteristic volatiles of Zhenjiang aromatic vinegar using HS ‐ SPME ‐ GC / MS coupled with multivariate analysis
    Zhihua Li, Wenbing Fang, Siwen Wang, Jiyong Shi, Xiaobo Zou, Xiaowei Huang · 2024 · Flavour and Fragrance Journal
48. Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture
    Qi Li, Yujing Zhang, Chaomin Wang, Xiaoyu Zhang, Ruteng Wei, Yunlong Li, Qiqiong Li, Nv Xu · 2024 · Foods
49. Uncovering the microbial community dynamics and metabolic pathways of primary organic acids in Sichuan Baoning vinegar through metagenomics
    Aiping Liu, Jie Wu, Jianlong Li, Qin Li, Ning Zhao, Kaidi Hu, Shuliang Liu, Giuseppe Blaiotta, Jiang Zhou · 2025 · World Journal of Microbiology and Biotechnology
50. Exogenous bacterial composition changes dominate flavor deterioration of dried carrots during storage
    Haoliang Pu, Qiuhui Hu, Liuqing Wang, Fei Pei, Alfred Mugambi Mariga, Wenjian Yang · 2019 · Food and Chemical Toxicology
51. Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms
    Aoxing Tang, Bangzhu Peng · 2023 · Foods
52. Correlation Analysis of Microbiota and Volatile Flavor Compounds of Caishiji Soybean Paste
    Jing Cai, Yueting Han, Wei Wu, Xuefeng Wu, Dongdong Mu, Shaotong Jiang, Xingjiang Li · 2022 · Fermentation
53. Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail
    Yue Zhang, Chuanhai Tu, Huimin Lin, Yuwei Hu, Junqi Jia, Shanshan Shui, Jiaxing Wang, Yi Hu, Bin Zhang · 2023 · Fermentation
54. Revealing correlations of microbiota and key aroma-active compounds of Shanxi Aged Vinegar fermentation using metatranscriptomics and metabolomics
    Jiao Wang, Yaao Zhou, Boya Zhu, Xinyu Wang, Ao Zhang, Kai Liang, Jia Song, Yu Zheng, Min Wang · 2025 · LWT
55. Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields
    Xiaoqing Ye, Yan Liu, Changbo Peng, Guan Xi, Yi Liu, Zhenming Che, Hongbin Lin, Min Xu, Qi Zhu, Wenwu Ding · 2022 · LWT
56. Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup
    Na Liu, Xiuli Li, Yue Hu, Likang Qin, Aiming Bao, Weijun Qin, Song Miao · 2023 · Foods
57. Influence of acid-reducing Saccharomyces cerevisiae on the microbial communities and metabolites of Suanyu
    Hu Wenkang, Fuyi Hui, Chen Hongyan, Li Jiamin, Zhang Rui, Caitian Qin, Xuefeng Zeng · 2024 · Food Research International
58. Workshop environment heterogeneity shaped the microbiome and metabolome profiles during Xiasha round of Jiangxiangxing Baijiu
    Cailing Wang, Chenyao Li, Zhiqiang Bin, Guojun Zhu, Shaopei Tang, Jinyu Zhang, Yefu Chen, Dongguang Xiao, Xuewu Guo · 2024 · Food Chemistry X
59. Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing
    Zhixing Hou, Jinhua Zhang, Ling Dang, Hugui Xue, Min Chen, Baoqing Bai, Yukun Yang, Tao Bo, Sanhong Fan · 2023 · Foods
60. Diagnostic product ions-based chemical characterization and antioxidative activity evaluation of solid fermentation for Astragali radix produced by Paecilomyces cicadae
    Zihan Liu, Shaoping Wang, Qiyan Li, Fan Dong, Haoran Li, Zhibin Wang, Long Dai, Xia Wei, Jiayu Zhang · 2020 · Arabian Journal of Chemistry
61. Antifungal and mycotoxin detoxification potentials of Acetobacter tropicalis AT7 and Lactiplantibacillus plantarum LP64 in whole-plant corn silage
    Yuhong Bao, Tianyi Dong, Tao Shao, Wenbo Wang, Theodoros H. Varzakas, Sofia Agriopoulou, Xianjun Yuan · 2024 · Animal Feed Science and Technology
62. Next‐generation sequencing of shalgam flavor influencing microflora
    Halil Ekici, Pınar Kadiroğlu, Ceren Ilgaz · 2021 · Journal of Food Processing and Preservation
63. A chemically-defined growth medium to support Lactobacillus-Acetobacter sp. community analysis
    Kevin Aumiller, Robert J. Scheffler, Eric T. Stevens, Zehra Tüzün Güvener, Emily Tung, Anna Beatrice G. Grimaldo, Hans K. Carlson, Adam M. Deutschbauer, Michiko E. Taga, Maria L. Marco et al. · 2023 · PLoS ONE
64. Analyzing fungal community succession and its correlation to flavor compounds in the Cupei fermentation process of Sichuan shai vinegar
    Zhicheng Li, Yuting Liao, Cuixin Huang, Jun Liu, Xiangpeng Kong, Li Li, Zhongxuan Li, Yuan Gui · 2024 · Food Microbiology
65. Constructing a synthetic microbial community by analyzing the microorganisms responsible for the core flavor substances of Zhenjiang aromatic vinegar and their interaction
    Yongjian Yu, Jiaxin Liu, Yuanyuan Zhu, Ke Wang, Yu Zheng, Yuqin Wang, Dong Han, Zhen Yu, Siyuan Cheng, Nan Zhang et al. · 2025 · Food Bioscience
66. Isolation and Characterization of a Thermotolerant Acetic Acid Bacteria Strain for Improved Zhenjiang Aromatic Vinegar Production
    Yuqin Wang, Shengkai Hua, Leyi Wang, Chunjia Bao, Xinnuo Chen, Xiang Wei, Yongjian Yu · 2025 · Foods
67. Metagenomics and metabolomics-based approaches to reveal the formation of flavor metabolites during post-fermentation of multi-strain complex fermented Douchi
    San Wang, Luhan Huang, Shuxin Zhou, Sameh Awad, Amel Ibrahim, Juan Chen, Muying Du · 2025 · Food Bioscience
68. Influence of an indigenous yeast, CECA , from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation
    Fang Zhang, Jing Zhang, Yue Sun · 2024 · Journal of the Science of Food and Agriculture
69. Comprehensive analysis of the metabolism of core microorganisms in polyphenolic compound formation during the acetic acid fermentation stage of millet vinegar
    Yongheng Yan, Ronglong Sun, Dan Yang, Min Zhang, Maorun Fu, Xingrong Zhang, Yanhong Huang · 2024 · Journal of the Science of Food and Agriculture
70. Study of the Phase Characteristics of Sichuan Bran Vinegar Fermentation Based on Flavor Compounds and Core Bacteria
    Min Zhu, Zhuo Chen, Huibo Luo, Xiang Mao, Ying Yang, Wenhua Tong, Dan Fei Huang · 2020 · Journal of the American Society of Brewing Chemists
71. Characterization of variations and correlations between flavor metabolites and microbial communities of industrial paocai brine during fermentation
    Yajiao Zhao, Taikei Suyama, Zhengyun Wu, Wenxue Zhang · 2022 · Journal of Food Processing and Preservation
72. Vinegar production from post-distillation slurry deriving from rice shochu production with the addition of caproic acid-producing bacteria consortium and lactic acid bacterium
    Huawei Yuan, Li Tan, Hao Chen, Zhao-Yong Sun, Yue‐Qin Tang, Kenji Kida · 2017 · Journal of Bioscience and Bioengineering
73. Functional development and performance enhancement of probiotics
    Juan Zhang, Jian Chen · 2018 · Chinese Science Bulletin (Chinese Version)
74. Using PacBio sequencing to investigate the effects of treatment with lactic acid bacteria or antibiotics on cow endometritis
    Lan Yang, Weiqiang Huang, Chengcong Yang, Teng Ma, Qiangchuan Hou, Zhihong Sun, Heping Zhang · 2021 · Electronic Journal of Biotechnology
75. Dynamic changes in microbiota during fermentation of bamboo shoots under varying conditions in Guangxi, China
    Jiasheng Wu, Rong Qin, YanYan Lu, Guo-Ping Li, Xing Fan · 2025 · Frontiers in Microbiology
76. Evaluating the temporal stability of the core microbiota in traditional Mexican pulque fermentation
    Fernando Astudillo-Melgar, Georgina Hernández‐Chávez, Maria Elena Rodríguez-Alegría, Adrián Ochoa‐Leyva, Agustı́n López-Munguı́a, Adelfo Escalante · 2025 · Food Bioscience
77. Co‐fermentation metabolism characteristics of apple vinegar with Acetobacter pasteurianus and Lactobacillus plantarum
    Meng Zhang, Xingjiang Li, Dongdong Mu, Jing Cai, Min Zhang, Yong Liu, Zhi Xiang Zheng, Shaotong Jiang, Xuefeng Wu · 2022 · Journal of Food Processing and Preservation
78. Predicting the Microbiome and Metabolome Dynamics of Natural Apple Fermentation Towards the Development of Enhanced Functional Vinegar
    Bruna Leal Maske, Ignácio Ruiz, Alexander da Silva Vale, Vitória de Mello Sampaio, Nájua Kêmil El Kadri, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira · 2024 · Fermentation
79. Metagenomic and meta-metabolomic analysis of traditional Korean rice vinegar productions shows a large variability between producers
    Louise Vermote, Byung Hee Chun, Shehzad Abid Khan, Luc De Vuyst, Che Ok Jeon, Stefan Weckx · 2025 · International Journal of Food Microbiology
80. Effect of Microbial Reinforcement on Polyphenols in the Acetic Acid Fermentation of Shanxi-Aged Vinegar
    Peng Du, Yingqi Li, Chenrui Zhen, Jia Mei Song, Jiayi Hou, Jia Gou, Xinyue Li, Sankuan Xie, Jingli Zhou, Yufeng Yan et al. · 2023 · Fermentation
81. Microbial community analysis of different qualities of pickled radishes by Illumina MiSeq sequencing
    Yanyan Tang, Xianrong Zhou, Shenglan Huang, Yuzhu Li, Mou Long, Xin Zhao, Huayi Suo, Zsolt Zalán, Ferenc Hegyi, Muying Du · 2018 · Journal of Food Safety
82. A chemically-defined growth medium to support Lactobacillus – Acetobacter community analysis
    Kevin Aumiller, Eric T. Stevens, Robert J. Scheffler, Zehra Tüzün Güvener, Emily Tung, Anna Beatrice G. Grimaldo, Hans K. Carlson, Adam M. Deutschbauer, Michiko E. Taga, Maria L. Marco et al. · 2021 · bioRxiv (Cold Spring Harbor Laboratory)
83. Analysis of the Physicochemical Properties and Microbial Diversity of Caishiji Soybean Paste at Different Fermentation Stages
    Ying He, Dongdong Mu, Wei Yang, Suwei Jiang, Zhe Bao, Xuefeng Wu, Min Zhang, Jing Cai, Zhi Xiang Zheng, Xingjiang Li · 2021 · ACS Food Science & Technology
84. Bacterial microbiota and metabolic characteristics of traditional Zhangjiajie Jiuqu aromatic ester vinegar in China
    Yue Sun, Xinyu Zuo, Rui Luo, Na Dang, Shi Di, Wenjun Liu · 2023 · Food Bioscience
85. Physical Characteristics and Nutritional Contents of Peanut Flour and Black Oncom (Fermented Peanut Meal) Flour
    Azizah Rohimah, Budi Indra Setiawan, Eny Palupi, Ahmad Sulaeman, Ekowati Handharyani · 2021 · Advances in biological sciences research/Advances in Biological Sciences Research
86. Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process
    Hoonhee Seo, Saebim Lee, Hyuna Park, Sujin Jo, Sukyung Kim, Md Abdur Rahim, Asad Ul-Haq, Indrajeet Barman, Youngkyoung Lee, Ayoung Seo et al. · 2022 · Foods
87. Dynamics and biodiversity of microbial community among seasons in Shanxi mature vinegar fermentation by semisolid-solid process
    Chen Li, Rong Kou, Yingying Jia, Xiaojun Fan, Ying Shi, Qihe Chen · 2024 · Microbiology Spectrum
88. The Management of Irrigation and Potassium Fertilization to Mitigate the Effect of Light Frosts on the Phenolic and Volatile Compounds in Virgin Olive Oils
    Suony Antonelli, Sebastián Pozas, Jorge Saavedra Torrico, Mauricio Donders, Chris Bustamante, Betsabet Sepúlveda, Francisco Tapia, Diego L. García‐González, Nalda Romero · 2024 · Antioxidants
89. Technological and Evolutionary Principles for the Domestication of Fermenting Microorganisms
    Paulo Henrique Claudino, Alice Chiapetti Bolsan, Alex Batista Trentin, Deborah Catharine de Assis Leite, Naiana Cristine Gabiatti · 2024 · Springer eBooks
90. Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars
    Juan J. Román‐Camacho, Inés M. Santos‐Dueñas, Isidoro García‐García, Teresa García‐Martínez, Rafael A. Peinado, Juan Carlos Mauricio · 2024 · Foods
91. Improving rice fermentation flavor: Screening and evaluation of two endogenous flavor-producing strains
    Wanqiu Zhang, Zhongze Hu, Cuiping Yi, Yang Shan, Zhongxiang Fang · 2025 · Food Bioscience
92. Research strategies for microbial ecology of traditional chinese fermented foods
    XiaoJuan ZHANG, Zhen‐Ming Lu, Lijuan Chai, Jin‐Song Shi, Zhenghong Xu · 2019 · Scientia Sinica Vitae
93. Correlation between metabolite changes and microbial succession in millet vinegar produced via traditional solid‐state fermentation
    Lian Li, Yu Zhang, Lin Zhu, Mandlaa, Ziyu Sun, Z. Chen · 2025 · Journal of the Science of Food and Agriculture
94. Environmental microorganisms as heterogeneous sources and shapers of the fermentation microbiome in Zhejiang rosy vinegar
    Guoli Chang, Jun Zhang, Xiaoyue Fang, Shenchenyu Zhang, Haixia Lu, Yipeng Jiang, Junli Zhu · 2025 · International Journal of Food Microbiology
95. Critical assessment of synthetic microbial community strategies in vinegar brewing: from design paradigms to industrialization bottlenecks
    Shiyuan Lin, Yongjian Yu, Yuanyuan Zhu, K Wang, Zhen Yu, Yue Wang, Dong Han, Xuezhi Wu, Nan Zhang, Shuaiwei Dou et al. · 2026 · Critical Reviews in Food Science and Nutrition
96. Chemical composition and bacterial community changes during the fermentation of yan yu, a Chinese traditional fermented fish product
    Bin Du, Dana Lin, J. Y. Wang, X. L. Zhou · 2022 · International Food Research Journal
97. Composition and Succession of the Microbiota in Light-Aroma Baijiu Production
    Xiaona Pang, Bei‐Zhong Han · 2023 · Springer eBooks
98. Keystone Taxa and Predictive Functional Analysis of Sphagnum palustre Tank Microbiomes in Erxianyan Peatland, Central China
    Baiying Man, Xing Xiang, Junzhong Zhang, Gang Cheng, Chao Zhang, Yang Luo, Yangmin Qin · 2022 · Biology
99. Deciphering bacterial community succession patterns and their correlations with physicochemical factors in solid-state fermentation of high-quality jujube vinegar
    Y. K. Fan, Chao Ma, Rufu Wang · 2022 · Food Science and Technology
100. Impact of the microbial diversity on the nutritional quality and flavor profiles of meigancai from Zhejiang Province (China)
     Ndeye Fatou Toure, Qiyuan Shen, Alice Barbara Noufeu Tchouli, Xiaoqun Zeng, Zhen Wu, Daodang Pan · 2025 · Food Bioscience