Xu Y - Search Results

1

Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation.

Liu J, Wu Q, Wang P, Lin J, Huang L, Xu Y. Liu J, et al. Among authors: xu y. Appl Environ Microbiol. 2017 Dec 1;83(24):e01475-17. doi: 10.1128/AEM.01475-17. Print 2017 Dec 15. Appl Environ Microbiol. 2017. PMID: 28970229 Free PMC article.

2

Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor.

Wang HY, Zhang XJ, Zhao LP, Xu Y. Wang HY, et al. Among authors: xu y. J Ind Microbiol Biotechnol. 2008 Jun;35(6):603-9. doi: 10.1007/s10295-008-0323-z. Epub 2008 Mar 4. J Ind Microbiol Biotechnol. 2008. PMID: 18317829

3

Regulation of metabolic flux in Lactobacillus casei for lactic acid production by overexpressed ldhL gene with two-stage oxygen supply strategy.

Ge XY, Xu Y, Chen X, Zhang LY. Ge XY, et al. Among authors: xu y. J Microbiol Biotechnol. 2015 Jan;25(1):81-8. doi: 10.4014/jmb.1407.07001. J Microbiol Biotechnol. 2015. PMID: 25179900 Free article.

4

Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.

Meng X, Wu Q, Wang L, Wang D, Chen L, Xu Y. Meng X, et al. Among authors: xu y. J Ind Microbiol Biotechnol. 2015 Dec;42(12):1601-8. doi: 10.1007/s10295-015-1647-0. Epub 2015 Sep 1. J Ind Microbiol Biotechnol. 2015. PMID: 26323612

5

Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes.

Wu Q, Kong Y, Xu Y. Wu Q, et al. Among authors: xu y. Appl Environ Microbiol. 2015 Oct 16;82(2):422-30. doi: 10.1128/AEM.02518-15. Print 2016 Jan 15. Appl Environ Microbiol. 2015. PMID: 26475111 Free PMC article.

6

Genomic and transcriptomic analyses of the Chinese Maotai-flavored liquor yeast MT1 revealed its unique multi-carbon co-utilization.

Lu X, Wu Q, Zhang Y, Xu Y. Lu X, et al. Among authors: xu y. BMC Genomics. 2015 Dec 15;16:1064. doi: 10.1186/s12864-015-2263-0. BMC Genomics. 2015. PMID: 26666414 Free PMC article.

7

Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds.

Hu X, Du H, Ren C, Xu Y. Hu X, et al. Among authors: xu y. Appl Environ Microbiol. 2016 Apr 4;82(8):2506-15. doi: 10.1128/AEM.03409-15. Print 2016 Apr. Appl Environ Microbiol. 2016. PMID: 26896127 Free PMC article.

8

Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strains from Chinese liquor.

Zhi Y, Wu Q, Du H, Xu Y. Zhi Y, et al. Among authors: xu y. Int J Food Microbiol. 2016 Aug 16;231:1-9. doi: 10.1016/j.ijfoodmicro.2016.04.021. Epub 2016 Apr 21. Int J Food Microbiol. 2016. PMID: 27161758

9

Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.

Sha S, Chen S, Qian M, Wang C, Xu Y. Sha S, et al. Among authors: xu y. J Agric Food Chem. 2017 Jan 11;65(1):123-131. doi: 10.1021/acs.jafc.6b04242. Epub 2016 Dec 30. J Agric Food Chem. 2017. PMID: 27989125

10

Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor.

Wang X, Du H, Xu Y. Wang X, et al. Among authors: xu y. Int J Food Microbiol. 2017 Mar 6;244:27-35. doi: 10.1016/j.ijfoodmicro.2016.12.018. Epub 2017 Jan 2. Int J Food Microbiol. 2017. PMID: 28064120

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