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2024	Analysis of the differences in physicochemical properties, volatile compounds, and microbial community structure of pit mud in different time spaces PeerJ Baolin Han, Hucheng Gong, Xiaohu Ren, Shulin Tian, Yu Wang, Shufan Zhang, Jiaxu Zhang, Jing Luo
2023	Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods Foods Jingya Fan, Guanyi Qu, Datao Wang, Jian Chen, Guocheng Du, Fang Fang
2023	Comparing the differences of prokaryotic microbial community between pit walls and bottom from Chinese liquor revealed by 16S rRNA gene sequencing Open Life Sciences Shu Fang, Chuanxiang Wang, Juan Yan
2023	Ultra-high-depth macrogenomic sequencing revealed differences in microbial composition and function between high temperature and medium–high temperature Daqu World Journal of Microbiology and Biotechnology Yurong Wang, Jianshe Gai, Qiangchuan Hou, Huijun Zhao, Chunhui Shan, Zhuang Guo
2023	A specific and rapid method for detecting Bacillus and Acinetobacter species in Daqu Frontiers in Bioengineering and Biotechnology Yanwei Wei, Shuyue Zhang, Guikun Guan, Ziran Wan, Ruiming Wang, Piwu Li, Yu Liu, Junqing Wang, Guanhua Jiao, Hao Wang, Chuying Sun
2023	Relationships between fungal diversity and fruit quality of Yuluxiang pear during low temperature storage Frontiers in Microbiology Yaru Hou, Xiaoyu Zhang, Zhenfeng Gao, Tian Chen, Lixin Zhang
2023	The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review Journal of the Institute of Brewing Wei Cheng, Xuefeng Chen, Yuxi Guo, Duan Zhou, Huawei Zeng, Huan Fu
2022	Analysis of microbial community structure and volatile compounds in pit mud used for manufacturing Taorong-type Baijiu based on high-throughput sequencing Scientific Reports Yanbo Liu, Mengxiao Sun, Pei Hou, Wenya Wang, Xiangkun Shen, Lixin Zhang, Suna Han, Chunmei Pan
2022	Deep sequencing reveals changes in prokaryotic taxonomy and functional diversity of pit muds in different distilleries of China Annals of Microbiology Qiangchuan Hou, Yurong Wang, Hui Ni, Wenchao Cai, Wenhui Liu, Shaoyong Yang, Zhendong Zhang, Chunhui Shan, Zhuang Guo
2022	The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu Frontiers in Microbiology Wenchao Cai, Yu’ang Xue, Fengxian Tang, Yurong Wang, Shaoyong Yang, Wenhui Liu, Qiangchuan Hou, Xinquan Yang, Zhuang Guo, Chunhui Shan
2022	Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome Foods Cong Chen, Haiquan Yang, Jie Liu, Huibo Luo, Wei Zou
2022	Analysis of microbial community diversity and physicochemical factors in pit mud of different ages based on high-throughput sequencing Canadian Journal of Microbiology Yan Gong, Na Ma, Hui Tang
2022	Analysis on bacterial community structure of new and old fermented pit mud of Shedian Liquor Biotechnology & Biotechnological Equipment Yanbo Liu, Mingyue Xu, Zhijun Zhao, Junyi Wu, Xian Wang, Xiyu Sun, Suna Han, Chunmei Pan
2021	Microbial community changes during the mechanized production of light aromaXiaoqu baijiu Biotechnology & Biotechnological Equipment Yuanliang Hu, Luyao Wang, Zongjie Zhang, Qiang Yang, Shenxi Chen, Long Zhang, Xian Xia, Junming Tu, Yunxiang Liang, Shumiao Zhao
2021	Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region BMC Microbiology Huanming Liu, Guangxun Tan, Qitong Chen, Weiwei Dong, Ping Chen, Kaiyun Cai, Yuanliang Hu, Weiyan Zhang, Nan Peng, Yunxiang Liang, Shumiao Zhao
2021	Use of High-Throughput Sequencing to Identify Fungal Communities on the Surface of Citri Reticulatae Pericarpium During the 3-Year Aging Process Current Microbiology Fangqing Yang, Dan Yang, Sujuan Liu, Shuangmei Xu, Fu Wang, Hongping Chen, Youping Liu
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