Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds

Genome evolution across 1,011 Saccharomyces cerevisiae isolates

Jackson Peter, Matteo De Chiara, Anne Friedrich et al. · Nature · 2018 · 1.2K citations · Full text

Life Sciences, Evolutionary Biology, Genetics +17

Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts

Brigida Gallone, Jan Steensels, Troels Prahl et al. · Cell · 2016 · 733 citations · Full text

Life Sciences, Evolutionary Biology, Microbiology +12

Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects

Maria Gullo, Elena Verzelloni, Matteo Canonico · Process Biochemistry · 2014 · 184 citations · Full text

Life Sciences, Biotechnology, Microbiology +16

Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology

Jialu Cao, Jixia Yang, Qiangchuan Hou et al. · Food Control · 2017 · 161 citations

Life Sciences, Food Science, Microbiology +13

Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process

Guiqiang He, Jun Huang, Rongqing Zhou et al. · Frontiers in Microbiology · 2019 · 161 citations · Full text

Agriculture, Food Science, Microbiology +16