Liu MK - Search Results

1

Bioremediation of degraded pit mud by indigenous microbes for Baijiu production.

Liu MK, Liu CY, Tian XH, Feng J, Guo XJ, Liu Y, Zhang XY, Tang YM. Liu MK, et al. Among authors: liu y, liu cy. Food Microbiol. 2022 Dec;108:104096. doi: 10.1016/j.fm.2022.104096. Epub 2022 Aug 4. Food Microbiol. 2022. PMID: 36088112

2

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

Liu M, Tang Y, Zhao K, Liu Y, Guo X, Ren D, Yao W, Tian X, Gu Y, Yi B, Zhang X. Liu M, et al. Food Res Int. 2017 Jan;91:80-87. doi: 10.1016/j.foodres.2016.11.037. Epub 2016 Dec 1. Food Res Int. 2017. PMID: 28290330

3

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

Liu MK, Tang YM, Guo XJ, Zhao K, Tian XH, Liu Y, Yao WC, Deng B, Ren DQ, Zhang XP. Liu MK, et al. Among authors: liu y. Food Res Int. 2017 Dec;102:68-76. doi: 10.1016/j.foodres.2017.09.075. Epub 2017 Sep 28. Food Res Int. 2017. PMID: 29196000

4

Contrasting bacterial community structure in artificial pit mud-starter cultures of different qualities: a complex biological mixture for Chinese strong-flavor Baijiu production.

Liu MK, Tang YM, Zhao K, Liu Y, Guo XJ, Tian XH, Ren DQ, Yao WC. Liu MK, et al. Among authors: liu y. 3 Biotech. 2019 Mar;9(3):89. doi: 10.1007/s13205-019-1622-y. Epub 2019 Feb 18. 3 Biotech. 2019. PMID: 30800600 Free PMC article.

5

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

Liu MK, Tang YM, Guo XJ, Zhao K, Penttinen P, Tian XH, Zhang XY, Ren DQ, Zhang XP. Liu MK, et al. mSystems. 2020 Mar 24;5(2):e00829-19. doi: 10.1128/mSystems.00829-19. mSystems. 2020. PMID: 32209718 Free PMC article.

6

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

Liu MK, Tang YM, Liu CY, Tian XH, Zhang JW, Fan XL, Jiang KF, Ni XL, Zhang XY. Liu MK, et al. Among authors: liu cy. Int J Food Microbiol. 2023 Jul 16;397:110212. doi: 10.1016/j.ijfoodmicro.2023.110212. Epub 2023 Apr 14. Int J Food Microbiol. 2023. PMID: 37084618

7

Microbiologic surveys for Baijiu fermentation are affected by experimental design.

Liu MK, Tian XH, Liu CY, Liu Y, Tang YM. Liu MK, et al. Among authors: liu y, liu cy. Int J Food Microbiol. 2024 Mar 2;413:110588. doi: 10.1016/j.ijfoodmicro.2024.110588. Epub 2024 Jan 22. Int J Food Microbiol. 2024. PMID: 38266376

8

Precipitation and temperature drive microbial community changes affecting flavor quality of Nongxiangxing Daqu.

Guan T, Wei X, Qiu X, Liu Y, Yu J, Hou R, Liu M, Mao Y, Liu Q, Tian L, He Z, Xiang S. Guan T, et al. Food Chem X. 2024 Dec 2;24:102063. doi: 10.1016/j.fochx.2024.102063. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39717403 Free PMC article.

9

Isolation and antimicrobial activities of actinobacteria closely associated with liquorice plants Glycyrrhiza glabra L. and Glycyrrhiza inflate BAT. in Xinjiang, China.

Zhao K, Zhao C, Liao P, Zhang Q, Li Y, Liu M, Ao X, Gu Y, Liao D, Xu K, Yu X, Xiang Q, Huang C, Chen Q, Zhang L, Zhang X, Penttinen P. Zhao K, et al. Microbiology (Reading). 2016 Jul;162(7):1135-1146. doi: 10.1099/mic.0.000301. Epub 2016 May 4. Microbiology (Reading). 2016. PMID: 27145982 Free article.

10

Actinobacteria associated with Chinaberry tree are diverse and show antimicrobial activity.

Zhao K, Li J, Shen M, Chen Q, Liu M, Ao X, Liao D, Gu Y, Xu K, Ma M, Yu X, Xiang Q, Chen J, Zhang X, Penttinen P. Zhao K, et al. Sci Rep. 2018 Jul 23;8(1):11103. doi: 10.1038/s41598-018-29442-2. Sci Rep. 2018. PMID: 30038421 Free PMC article.

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