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World Journal of Microbiology & Biotechnology
|
October 9, 2023
Ultra-high-depth macrogenomic sequencing revealed differences in microbial composition and function between high temperature and medium-high temperature Daqu
Yurong Wang, Jianshe Gai, Qiangchuan Hou, et al.
Science Bulletin
|
January 20, 2023
Effect of feeding Lactobacillus plantarum P-8 on the faecal microbiota of broiler chickens exposed to lincomycin
Pengfei Gao, Qiangchuan Hou, Lai-Yu Kwok, et al.
Food & Function
|
April 26, 2019
Metagenomic analysis revealed beneficial effects of probiotics in improving the composition and function of the gut microbiota in dogs with diarrhoea
Haiyan Xu, Feiyan Zhao, Qiangchuan Hou, et al.
Frontiers in Microbiology
|
September 21, 2018
Design of Primers for Evaluation of Lactic Acid Bacteria Populations in Complex Biological Samples
Qiangchuan Hou, Xiaoye Bai, Weicheng Li, et al.
International Journal of Systematic and Evolutionary Microbiology
|
January 8, 2019
Halobasidium xiangyangense gen. nov., sp. nov., a new xylose-utilizing yeast in the family Cystobasidiaceae, isolated from the pickling sauce used to make Datoucai, a high-salt fermented food
Zhuang Guo, Yurong Wang, Qiangchuan Hou, et al.
Journal of the Science of Food and Agriculture
|
February 9, 2018
Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio single-molecule real-time sequencing technology
Jixia Yang, Jialu Cao, Haiyan Xu, et al.
World Journal of Microbiology & Biotechnology
|
October 14, 2025
High-temperature Daqu of different colors from the Zibo region of China: Analysis of microbial community structure, physicochemical characteristics, and enzymatic activities
Mengjun Cui, Qiangchuan Hou, Yurong Wang, et al.
Food Science & Nutrition
|
September 30, 2020
Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine
Wenchao Cai, Fengxian Tang, Chunhui Shan, et al.
International Journal of Systematic and Evolutionary Microbiology
|
February 26, 2019
Vibrio zhugei sp. nov., a moderately halophilic bacterium isolated from pickling sauce
Zhuang Guo, Weicheng Li, Yurong Wang, et al.
International Journal of Systematic and Evolutionary Microbiology
|
March 23, 2019
Lactobacillus zhachilii sp. nov., a lactic acid bacterium isolated from Zha-Chili
Zhendong Zhang, Qiangchuan Hou, Yurong Wang, et al.
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Search research articles
Search
Showing results (11-20 of 69) with videos related to
Sort By:
Page
of 7
World Journal of Microbiology & Biotechnology
|
October 9, 2023
Ultra-high-depth macrogenomic sequencing revealed differences in microbial composition and function between high temperature and medium-high temperature Daqu
Yurong Wang, Jianshe Gai, Qiangchuan Hou, et al.
Science Bulletin
|
January 20, 2023
Effect of feeding Lactobacillus plantarum P-8 on the faecal microbiota of broiler chickens exposed to lincomycin
Pengfei Gao, Qiangchuan Hou, Lai-Yu Kwok, et al.
Food & Function
|
April 26, 2019
Metagenomic analysis revealed beneficial effects of probiotics in improving the composition and function of the gut microbiota in dogs with diarrhoea
Haiyan Xu, Feiyan Zhao, Qiangchuan Hou, et al.
Frontiers in Microbiology
|
September 21, 2018
Design of Primers for Evaluation of Lactic Acid Bacteria Populations in Complex Biological Samples
Qiangchuan Hou, Xiaoye Bai, Weicheng Li, et al.
International Journal of Systematic and Evolutionary Microbiology
|
January 8, 2019
Halobasidium xiangyangense gen. nov., sp. nov., a new xylose-utilizing yeast in the family Cystobasidiaceae, isolated from the pickling sauce used to make Datoucai, a high-salt fermented food
Zhuang Guo, Yurong Wang, Qiangchuan Hou, et al.
Journal of the Science of Food and Agriculture
|
February 9, 2018
Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio single-molecule real-time sequencing technology
Jixia Yang, Jialu Cao, Haiyan Xu, et al.
World Journal of Microbiology & Biotechnology
|
October 14, 2025
High-temperature Daqu of different colors from the Zibo region of China: Analysis of microbial community structure, physicochemical characteristics, and enzymatic activities
Mengjun Cui, Qiangchuan Hou, Yurong Wang, et al.
Food Science & Nutrition
|
September 30, 2020
Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine
Wenchao Cai, Fengxian Tang, Chunhui Shan, et al.
International Journal of Systematic and Evolutionary Microbiology
|
February 26, 2019
Vibrio zhugei sp. nov., a moderately halophilic bacterium isolated from pickling sauce
Zhuang Guo, Weicheng Li, Yurong Wang, et al.
International Journal of Systematic and Evolutionary Microbiology
|
March 23, 2019
Lactobacillus zhachilii sp. nov., a lactic acid bacterium isolated from Zha-Chili
Zhendong Zhang, Qiangchuan Hou, Yurong Wang, et al.
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