Shi JS - Search Results

1

Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function.

Chen ZP, Cao Q, Meng TT, Shi W, Zhang XJ, Chai LJ, Shi JS, Chen FW, Wang ST, Zhang SY, Shen CH, Lu ZM, Xu ZH. Chen ZP, et al. Among authors: shi js. Food Res Int. 2025 Jan;200:115466. doi: 10.1016/j.foodres.2024.115466. Epub 2024 Nov 29. Food Res Int. 2025. PMID: 39779106

2

Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar.

Wang ZM, Lu ZM, Yu YJ, Li GQ, Shi JS, Xu ZH. Wang ZM, et al. Among authors: shi js. Food Microbiol. 2015 Sep;50:64-9. doi: 10.1016/j.fm.2015.03.012. Epub 2015 Apr 8. Food Microbiol. 2015. PMID: 25998816

3

Metagenomics reveals flavour metabolic network of cereal vinegar microbiota.

Wu LH, Lu ZM, Zhang XJ, Wang ZM, Yu YJ, Shi JS, Xu ZH. Wu LH, et al. Among authors: shi js. Food Microbiol. 2017 Apr;62:23-31. doi: 10.1016/j.fm.2016.09.010. Epub 2016 Sep 15. Food Microbiol. 2017. PMID: 27889153

4

Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar.

Chai LJ, Xu PX, Qian W, Zhang XJ, Ma J, Lu ZM, Wang ST, Shen CH, Shi JS, Xu ZH. Chai LJ, et al. Among authors: shi js. Int J Food Microbiol. 2019 May 16;297:41-50. doi: 10.1016/j.ijfoodmicro.2019.02.023. Epub 2019 Mar 1. Int J Food Microbiol. 2019. PMID: 30878841

5

[Differences of the structure, succession and function of Clostridial communities between jiupei and pit mud during Luzhou-flavour baijiu fermentation].

Qian W, Lu Z, Chai L, Zhang X, Xu P, Li Q, Wang S, Shen C, Shi J, Xu Z. Qian W, et al. Sheng Wu Gong Cheng Xue Bao. 2020 Jun 25;36(6):1190-1197. doi: 10.13345/j.cjb.190456. Sheng Wu Gong Cheng Xue Bao. 2020. PMID: 32597068 Free article. Chinese.

6

Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar.

Chai LJ, Shen MN, Sun J, Deng YJ, Lu ZM, Zhang XJ, Shi JS, Xu ZH. Chai LJ, et al. Among authors: shi js. Food Microbiol. 2020 Dec;92:103559. doi: 10.1016/j.fm.2020.103559. Epub 2020 Jun 12. Food Microbiol. 2020. PMID: 32950153

7

Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation.

Chai LJ, Qiu T, Lu ZM, Deng YJ, Zhang XJ, Shi JS, Xu ZH. Chai LJ, et al. Among authors: shi js. Food Res Int. 2020 Dec;138(Pt A):109737. doi: 10.1016/j.foodres.2020.109737. Epub 2020 Sep 22. Food Res Int. 2020. PMID: 33292931

8

[Distribution of archaeal community in the mud pit during strong-flavor baijiu fermentation].

Chai L, Qian W, Zhong X, Lu Z, Zhang X, Wang S, Shen C, Shi J, Xu Z. Chai L, et al. Sheng Wu Gong Cheng Xue Bao. 2020 Dec 25;36(12):2635-2643. doi: 10.13345/j.cjb.200356. Sheng Wu Gong Cheng Xue Bao. 2020. PMID: 33398960 Free article. Chinese.

9

Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter.

Yang Y, Wang ST, Lu ZM, Zhang XJ, Chai LJ, Shen CH, Shi JS, Xu ZH. Yang Y, et al. Among authors: shi js. Food Res Int. 2021 Feb;140:110037. doi: 10.1016/j.foodres.2020.110037. Epub 2020 Dec 24. Food Res Int. 2021. PMID: 33648263

10

Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process.

Xiao C, Yang Y, Lu ZM, Chai LJ, Zhang XJ, Wang ST, Shen CH, Shi JS, Xu ZH. Xiao C, et al. Among authors: shi js. Food Microbiol. 2021 Sep;98:103766. doi: 10.1016/j.fm.2021.103766. Epub 2021 Feb 12. Food Microbiol. 2021. PMID: 33875202

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