Effects of Temperature on Bacterial Biodiversity and Qualities of Fermented Yucha Products

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Characteristic antioxidant activity and comprehensive flavor compound profile of scallop ( Chlamys farreri ) mantle hydrolysates-ribose Maillard reaction products

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The glycerol and ethanol production kinetics in low-temperature wine fermentation using Saccharomyces cerevisiae yeast strains

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MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles

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Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce

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Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis

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Characterization of the dominant bacterial communities of traditional fermentation starters for Hong Qu glutinous rice wine by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs

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Effects of fermentation time and low temperature during the production process of Thai pickled fish (pla-som) on the viability and infectivity of Opisthorchis viverrini metacercariae

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Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce

(2016) Ji Young Jung et al.   PLoS One

Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food

(2016) Jiachao Zhang et al.   Scientific Reports

Fermented Foods as Experimentally Tractable Microbial Ecosystems

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Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India

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Assessment of bacterial diversity in breast milk using culture-dependent and culture-independent approaches

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Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation

(2013) Se Hee Lee et al.   FOOD MICROBIOLOGY

Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage

(2012) Hui Hong et al.   FOOD CHEMISTRY

Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu

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Effect of the initial total solids concentration and initial pH on the bio-hydrogen production from cafeteria food waste

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Microbial enzymatic activities for improved fermented meats

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Ongoing Revolution in Bacteriology: Routine Identification of Bacteria by Matrix‐Assisted Laser Desorption Ionization Time‐of‐Flight Mass Spectrometry

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Comparative Genomics of Enzymes in Flavor-Forming Pathways from Amino Acids in Lactic Acid Bacteria

(2008) M. Liu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY