Shi X - Search Results

1

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds.

Zheng X, Li K, Shi X, Ni Y, Li B, Zhuge B. Zheng X, et al. Among authors: shi x. Microbiologyopen. 2018 Feb;7(1):e00533. doi: 10.1002/mbo3.533. Epub 2017 Dec 26. Microbiologyopen. 2018. PMID: 29277964 Free PMC article.

2

[Selective isolation and diversity of cold-adapted lipase-producing strains from permafrost soil at the terminus of a glacier in the Tianshan Mountains].

Xu Y, Wang D, Shi X, Zheng X, Zhou H, Liu Y, Ni Y. Xu Y, et al. Among authors: shi x. Wei Sheng Wu Xue Bao. 2011 Feb;51(2):233-40. Wei Sheng Wu Xue Bao. 2011. PMID: 21574385 Chinese.

3

[Phylogenetic and physiological diversity of cold-adapted bacteria producing beta-galactosidase from permafrost sediments of the bottom layer of the Glacier No. 1 in the Tianshan Mountains].

Zhang M, Gu Y, Xu Y, Shi X, Zheng X, Zhou H, Ni Y. Zhang M, et al. Among authors: shi x. Wei Sheng Wu Xue Bao. 2011 Dec;51(12):1605-15. Wei Sheng Wu Xue Bao. 2011. PMID: 22379801 Chinese.

4

[Phylogenetic and physiological diversity of cold-adapted bacteria producing protease from sediments of the bottom layer of the glacier no. 1 in the Tianshan mountains].

Ni Y, Gu Y, Shi X, Zheng X, Han L, Zhou H, Cheng G. Ni Y, et al. Among authors: shi x. Wei Sheng Wu Xue Bao. 2013 Feb 4;53(2):164-72. Wei Sheng Wu Xue Bao. 2013. PMID: 23627109 Chinese.

5

Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape.

Shi X, Chen F, Xu Y, Zheng X, Xiao J. Shi X, et al. Nat Prod Res. 2015;29(19):1870-3. doi: 10.1080/14786419.2015.1008475. Epub 2015 Feb 13. Nat Prod Res. 2015. PMID: 25677508

6

Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese.

Zheng X, Liu F, Shi X, Wang B, Li K, Li B, Zhuge B. Zheng X, et al. Among authors: shi x. Food Res Int. 2018 Mar;105:733-742. doi: 10.1016/j.foodres.2017.12.007. Epub 2017 Dec 5. Food Res Int. 2018. PMID: 29433268

7

Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, China.

Zheng X, Liu F, Li K, Shi X, Ni Y, Li B, Zhuge B. Zheng X, et al. Among authors: shi x. Food Res Int. 2018 Sep;111:130-136. doi: 10.1016/j.foodres.2018.05.019. Epub 2018 May 9. Food Res Int. 2018. PMID: 30007669

8

Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China.

Gao F, Chen J, Xiao J, Cheng W, Zheng X, Wang B, Shi X. Gao F, et al. Among authors: shi x. Food Res Int. 2019 Aug;122:348-360. doi: 10.1016/j.foodres.2019.04.029. Epub 2019 Apr 17. Food Res Int. 2019. PMID: 31229088

9

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation.

Li J, Huang Q, Zheng X, Ge Z, Lin K, Zhang D, Chen Y, Wang B, Shi X. Li J, et al. Among authors: shi x. Front Microbiol. 2020 Mar 12;11:228. doi: 10.3389/fmicb.2020.00228. eCollection 2020. Front Microbiol. 2020. PMID: 32226414 Free PMC article.

10

Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor.

Xiao J, Chen Y, Li J, Shi X, Deng L, Wang B. Xiao J, et al. Among authors: shi x. Front Microbiol. 2020 Dec 16;11:614208. doi: 10.3389/fmicb.2020.614208. eCollection 2020. Front Microbiol. 2020. PMID: 33391244 Free PMC article.

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