Guo Z - Search Results

1

Fungal Diversity in Xinjiang Traditional Cheese and its Correlation With Moisture Content.

Zhang K, Zhang Y, Li S, Li Y, Li B, Guo Z, Xiao S. Zhang K, et al. Among authors: guo z. Indian J Microbiol. 2022 Mar;62(1):47-53. doi: 10.1007/s12088-021-00967-x. Epub 2021 Aug 17. Indian J Microbiol. 2022. PMID: 35068603 Free PMC article.

2

High-throughput Sequencing-based Analysis of Microbial Diversity in Rice Wine Koji from Different Areas.

Zhao X, Wang Y, Cai W, Yang M, Zhong X, Guo Z, Shan C. Zhao X, et al. Among authors: guo z. Curr Microbiol. 2020 May;77(5):882-889. doi: 10.1007/s00284-020-01877-9. Epub 2020 Jan 16. Curr Microbiol. 2020. PMID: 31950235

3

Bacterial Diversity in Pickled Cowpea (Vigna unguiculata [Linn.] Walp) as Determined by Illumina MiSeq Sequencing and Culture-Dependent Methods.

Guo Z, Wang Y, Xiang F, Hou Q, Zhang Z. Guo Z, et al. Curr Microbiol. 2021 Apr;78(4):1286-1297. doi: 10.1007/s00284-021-02382-3. Epub 2021 Feb 27. Curr Microbiol. 2021. PMID: 33638668

4

Evaluation of bacterial diversity of traditional cheese in Tarbagatay Prefecture, China, and its correlation with cheese quality.

Zhang K, Jia M, Guo Z, Li Y, Li B, Li X. Zhang K, et al. Among authors: guo z. Food Sci Nutr. 2021 Apr 9;9(6):3155-3164. doi: 10.1002/fsn3.2275. eCollection 2021 Jun. Food Sci Nutr. 2021. PMID: 34136180 Free PMC article.

5

The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu.

Cai W, Xue Y, Tang F, Wang Y, Yang S, Liu W, Hou Q, Yang X, Guo Z, Shan C. Cai W, et al. Among authors: guo z. Front Microbiol. 2022 Jan 6;12:789845. doi: 10.3389/fmicb.2021.789845. eCollection 2021. Front Microbiol. 2022. PMID: 35069486 Free PMC article.

6

Characterization of two novel pentose-fermenting and GABA-producing species: Levilactobacillus tujiorum sp. nov. and Secundilactobacillus angelensis sp. nov. Isolated from a solid-state fermented zha-chili.

Zhang Z, Wang Y, Dong Y, Xiang F, Zhang Y, Zhang H, Sun Y, Guo Z. Zhang Z, et al. Among authors: guo z. Syst Appl Microbiol. 2022 Sep;45(5):126344. doi: 10.1016/j.syapm.2022.126344. Epub 2022 Jul 4. Syst Appl Microbiol. 2022. PMID: 35834933

7

Levilactobacillus yiduensis sp. nov., Isolated from Zha-chili in Yidu County, Hubei Province, China.

Dong Y, Wang Y, Zhao H, Zhang Y, Zhang H, Sun Y, Guo Z. Dong Y, et al. Among authors: guo z. Curr Microbiol. 2023 Feb 21;80(4):112. doi: 10.1007/s00284-023-03211-5. Curr Microbiol. 2023. PMID: 36809591

8

Assessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing.

Xu H, Liu W, Gesudu Q, Sun Z, Zhang J, Guo Z, Zheng Y, Hou Q, Yu J, Qing Y, Kwok LY, Menhe B, Zhang H. Xu H, et al. Among authors: guo z. J Sci Food Agric. 2015 Aug 15;95(10):2007-15. doi: 10.1002/jsfa.6912. Epub 2014 Oct 15. J Sci Food Agric. 2015. PMID: 25214028

9

Determination of fungal diversity of acidic gruel by using culture-dependent and independent methods.

Wang Y, She M, Guo Z, Shuang Q. Wang Y, et al. Among authors: guo z. Food Sci Nutr. 2020 Oct 19;8(11):5832-5840. doi: 10.1002/fsn3.1844. eCollection 2020 Nov. Food Sci Nutr. 2020. PMID: 33282235 Free PMC article.

10

High-throughput sequencing-based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food.

Wang Y, Xiang F, Zhang Z, Hou Q, Guo Z. Wang Y, et al. Among authors: guo z. Food Sci Nutr. 2020 Oct 27;8(12):6612-6620. doi: 10.1002/fsn3.1953. eCollection 2020 Dec. Food Sci Nutr. 2020. PMID: 33312545 Free PMC article.

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