Yu-Ming Tang

Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste

Zhihua Li, Junpeng Rui, Xiangzhen Li et al. · Food Chemistry · 2016 · 145 citations

Agriculture, Biochemistry, Microbiology +17

Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu

Maoke Liu, Yu-Ming Tang, Xiaojiao Guo et al. · Food Research International · 2017 · 124 citations

Life Sciences, Biology, Microbiology +16

Determination of the fungal community of pit mud in fermentation cellars for Chinese strong-flavor liquor, using DGGE and Illumina MiSeq sequencing

Maoke Liu, Yu-Ming Tang, Ke Zhao et al. · Food Research International · 2016 · 80 citations

Life Sciences, Biology, Microbiology +15

Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production

Maoke Liu, Yu-Ming Tang, Xiaojiao Guo et al. · mSystems · 2020 · 65 citations · Full text

Life Sciences, Biotechnology, Microbiology +14

Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum

Maoke Liu, Yu-Ming Tang, Chengyuan Liu et al. · International Journal of Food Microbiology · 2023 · 39 citations

Agriculture, Microbiology, Plant Sciences +14