Wang ST - 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: wang st. 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

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: wang st. 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

3

[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.

4

[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.

5

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: wang st. Food Res Int. 2021 Feb;140:110037. doi: 10.1016/j.foodres.2020.110037. Epub 2020 Dec 24. Food Res Int. 2021. PMID: 33648263

6

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: wang st. Food Microbiol. 2021 Sep;98:103766. doi: 10.1016/j.fm.2021.103766. Epub 2021 Feb 12. Food Microbiol. 2021. PMID: 33875202

7

Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu.

Chai LJ, Qian W, Zhong XZ, Zhang XJ, Lu ZM, Zhang SY, Wang ST, Shen CH, Shi JS, Xu ZH. Chai LJ, et al. Among authors: wang st. Appl Environ Microbiol. 2021 Aug 11;87(17):e0088521. doi: 10.1128/AEM.00885-21. Epub 2021 Aug 11. Appl Environ Microbiol. 2021. PMID: 34160281 Free PMC article.

8

Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production.

Qian W, Lu ZM, Chai LJ, Zhang XJ, Li Q, Wang ST, Shen CH, Shi JS, Xu ZH. Qian W, et al. Among authors: wang st. Food Res Int. 2021 Sep;147:110449. doi: 10.1016/j.foodres.2021.110449. Epub 2021 Jun 3. Food Res Int. 2021. PMID: 34399451

9

Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop.

Shi W, Chai LJ, Fang GY, Mei JL, Lu ZM, Zhang XJ, Xiao C, Wang ST, Shen CH, Shi JS, Xu ZH. Shi W, et al. Among authors: wang st. Food Res Int. 2022 Jun;156:111298. doi: 10.1016/j.foodres.2022.111298. Epub 2022 Apr 26. Food Res Int. 2022. PMID: 35651059

10

Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation.

Liu WH, Chai LJ, Wang HM, Lu ZM, Zhang XJ, Xiao C, Wang ST, Shen CH, Shi JS, Xu ZH. Liu WH, et al. Among authors: wang st, wang hm. Int J Food Microbiol. 2023 Apr 2;390:110118. doi: 10.1016/j.ijfoodmicro.2023.110118. Epub 2023 Feb 11. Int J Food Microbiol. 2023. PMID: 36796164

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