Chai Lijuan

TL;DR: On the basis of phenotypic, chemotaxonomic, phylogenetic and genotypic characteristics, strain HSLZ-75T should be classified as a novel species of the genus Lactobacillus in the family LACTobacillaceae of the order Lactoacillales, for which the name LactOBacillus jinshani sp.

TL;DR: The results provided an alternative strategy to specifically manipulate the metabolic flux within microbial consortia of certain ecological niches, and showed species-specific features between the two types of Lactobacillus.

TL;DR: Zhang et al. as mentioned in this paper studied the assembly and co-occurrence patterns for abundant and non-abundant bacterial sub-communities using Zhenjiang aromatic vinegar fermentation as a model system.

TL;DR: Clostridia inhabiting in jiupei and pit mud plays key roles in the formation of flavour during the fermentation process of Luzhou-flavour baijiu, and isolated Clostridial strains showed different metabolic capacities of volatile fatty acids in pure culture.

TL;DR: A Gram-stain-negative, coccus-shaped, obligately anaerobic, non-motile and non-spore-forming bacterium, designated strain JN500902T, was isolated from the mud in a fermentation cellar used continuously over 30 years for Chinese strong-flavour baijiu production as mentioned in this paper.