| scholarly article | Q13442814 |
| P356 | DOI | 10.1111/JAM.12917 |
| P698 | PubMed publication ID | 26251195 |
| P50 | author | Chen Chen | Q56954093 |
| P2093 | author name string | Z Liu | |
| Y Xu | |||
| W Hu | |||
| Q Xie | |||
| H Xiang | |||
| T J Wang | |||
| Y B Xie | |||
| J W Cui | |||
| J Y Xiang | |||
| P2860 | cites work | Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans | Q42945222 |
| Comparison of regulative functions between dietary soy isoflavones aglycone and glucoside on lipid metabolism in rats fed cholesterol | Q46420096 | ||
| Molecular identification of microbial community in surface and undersurface douchi during postfermentation. | Q46920385 | ||
| A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China | Q47962354 | ||
| Dynamics of bacterial communities during solid-state fermentation using agro-industrial wastes to produce poly-γ-glutamic acid, revealed by real-time PCR and denaturing gradient gel electrophoresis (DGGE). | Q33931779 | ||
| Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi. | Q34154239 | ||
| Occurrence and taxonomic characteristics of strains of predominant in African indigenous fermented foods and beverages | Q35110191 | ||
| Natural populations of lactic acid bacteria in douchi from Yunnan Province, China | Q35882285 | ||
| Characterization of three Bacillus cereus strains involved in a major outbreak of food poisoning after consumption of fermented black beans (Douchi) in Yunan, China | Q42193147 | ||
| P433 | issue | 5 | |
| P921 | main subject | statistics | Q12483 |
| P304 | page(s) | 1324-1334 | |
| P577 | publication date | 2015-09-24 | |
| P1433 | published in | Journal of Applied Microbiology | Q15756992 |
| P1476 | title | Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation | |
| P478 | volume | 119 |
| Q60046532 | Bacterial diversity and community in Qula from the Qinghai-Tibetan Plateau in China |
| Q58721623 | Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi |
| Q92320862 | Exploring functional core bacteria in fermentation of a traditional Chinese food, Aspergillus-type douchi |
| Q36228155 | High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation |
| Q104461463 | High-throughput sequencing-based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food |
| Q51145457 | Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing. |
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