Solid‐state fermented Chinese alcoholic beverage (baijiu) and ethanol resulted in distinct metabolic and microbiome responses-Reference-Cited by-同舟云学术

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Solid‐state fermented Chinese alcoholic beverage (baijiu) and ethanol resulted in distinct metabolic and microbiome responses

Published:2019-03-11 Issue:6 Volume:33 Page:7274-7288
ISSN:0892-6638
Container-title:The FASEB Journal
language:en
Short-container-title:FASEB j.

Author:

Fang Cheng¹,Du Hai¹,Zheng Xiaojiao²,Zhao Aihua²,Jia Wei²³,Xu Yan¹

Affiliation:

1. State Key Laboratory of Food Science and TechnologySchool of BiotechnologyJiangnan UniversityWuxiChina

2. Center for Translational MedicineShanghai Jiao Tong University Affiliated Sixth People's HospitalShanghaiChina

3. University of Hawaii Cancer CenterHonoluluHawaiiUSA

Funder

National Natural Science Foundation of China

Government of Jiangsu Province

Beijing Technology and Business University

Publisher

Wiley

Subject

Genetics,Molecular Biology,Biochemistry,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1096/fj.201802306R

Reference68 articles.

1. Global, regional, and national comparative risk assessment of 79 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990–2015: a systematic analysis for the Global Burden of Disease Study 2015

2. Global burden of alcoholic liver diseases

3. Meta-analysis of the relationship between alcohol consumption and coronary heart disease and mortality in type 2 diabetic patients

4. Moderate Alcohol Consumption Lowers the Risk of Type 2 Diabetes

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Short-chain fatty acids and their producing microorganisms in the Nongxiangxing baijiu ecosystem: Status and perspectives;Food Bioscience;2024-10

2. Alcohol in Baijiu Contributes to the Increased Probability of Host Infection by Clostridioides difficile Spores;Foodborne Pathogens and Disease;2024-07-25

3. Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavor Baijiu;Frontiers in Microbiology;2024-06-17

4. Wuliangye strong aroma baijiu promotes intestinal homeostasis by improving gut microbiota and regulating intestinal stem cell proliferation and differentiation;Journal of the Science of Food and Agriculture;2024-05-17

5. Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu;Frontiers in Microbiology;2024-01-22

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