1. Characterization of the dominant bacterial communities of traditional fermentation starters for Hong Qu glutinous rice wine by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs. (September 2016) Authors: Lv, Xu-Cong; Jia, Rui-Bo; Li, Yan; Chen, Fang; Chen, Zhi-Chao; Liu, Bin; Chen, Shao-Jun; Rao, Ping-Fan; Ni, Li Journal: Food control Issue: Volume 67(2016:Sep.) Page Start: 292 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterization of the dominant bacterial communities of traditional fermentation starters for Hong Qu glutinous rice wine by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs. (September 2016) Authors: Lv, Xu-Cong; Jia, Rui-Bo; Li, Yan; Chen, Fang; Chen, Zhi-Chao; Liu, Bin; Chen, Shao-Jun; Rao, Ping-Fan; Ni, Li Journal: Food control Issue: Volume 67(2016:Sep.) Page Start: 292 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Development of propidium monoazide combined with real-time quantitative PCR (PMA-qPCR) assays to quantify viable dominant microorganisms responsible for the traditional brewing of Hong Qu glutinous rice wine. (August 2016) Authors: Lv, Xu-Cong; Li, Yan; Qiu, Wan-Wei; Wu, Xiao-Qi; Xu, Bing-Xin; Liang, Yi-Ting; Liu, Bin; Chen, Shao-Jun; Rao, Ping-Fan; Ni, Li Journal: Food control Issue: Volume 66(2016:Aug.) Page Start: 69 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine. (December 2018) Authors: Huang, Zi-Rui; Hong, Jia-Li; Xu, Jia-Xin; Li, Lu; Guo, Wei-Ling; Pan, Yu-Yang; Chen, Shao-Jun; Bai, Wei-Dong; Rao, Ping-Fan; Ni, Li; Zhao, Li-Na; Liu, Bin; Lv, Xu-Cong Journal: Food microbiology Issue: Volume 76(2018) Page Start: 487 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Microbial community structure and dynamics during the traditional brewing of Fuzhou Hong Qu glutinous rice wine as determined by culture-dependent and culture-independent techniques. (November 2015) Authors: Lv, Xu-Cong; Chen, Zhi-Chao; Jia, Rui-Bo; Liu, Zhi-Bin; Zhang, Wen; Chen, Shao-Jun; Rao, Ping-Fan; Ni, Li Journal: Food control Issue: Volume 57(2015:Nov.) Page Start: 216 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Screening and identification of Monacus strain with high TMP production and statistical optimization of its culture medium composition and liquid state fermentation conditions using response surface methodology (RSM). Issue 4 (4th July 2017) Authors: Jia, Rui-Bo; Guo, Wei-Ling; Zhou, Wen-Bin; Jiang, Ya-Jun; Zhu, Feng-Feng; Chen, Jing-Hao; Li, Yan; Liu, Bin; Chen, Shao-Jun; Chen, Ji-Cheng; Ni, Li; Rao, Ping-Fan; Lv, Xu-Cong Journal: Biotechnology, biotechnological equipment Issue: Volume 31:Issue 4(2017) Page Start: 828 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗