Quality characteristics and bacterial community of a Chinese salt-fermented shrimp paste

Effects of garlic addition on bacterial communities and the conversions of nitrate and nitrite in a simulated pickle fermentation system

(2020) Huang Ting-Ting et al.   FOOD CONTROL

Accelerating aroma formation of raw soy sauce using low intensity sonication

(2020) Xianli Gao et al.   FOOD CHEMISTRY

Evaluation of biogenic amines and microbial composition in the Chinese traditional fermented food grasshopper sub shrimp paste

(2020) Xue Sang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation

(2019) Kyung Hyun Kim et al.   FOOD MICROBIOLOGY

Flavor characteristics of shrimp sauces with different fermentation and storage time

(2019) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA

(2019) Zhanggen Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of temperature on microbial succession and quality of sour meat during fermentation

(2019) Jing Lv et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial diversity during processing of Thai traditional fermented shrimp paste, determined by next generation sequencing

(2019) Apiniharn Phewpan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region

(2019) Xinran Lv et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu

(2018) Jingsi Gu et al.   FOOD RESEARCH INTERNATIONAL

Occurrence of biogenic amines in sufu obtained from Chinese market

(2018) Da-Wei Li et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Composition and Metabolic Activities of the Bacterial Community in Shrimp Sauce at the Flavor-Forming Stage of Fermentation As Revealed by Metatranscriptome and 16S rRNA Gene Sequencings

(2016) Shan Duan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot

(2016) Hae-Won Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Symbiotic Bacteria in Gills and Guts of Chinese Mitten Crab (Eriocheir sinensis) Differ from the Free-Living Bacteria in Water

(2016) Meiling Zhang et al.   PLoS One

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

(2016) Lin Yang et al.   PLoS One

Changes in intestinal bacterial communities are closely associated with shrimp disease severity

(2015) Jinbo Xiong et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation

(2015) Se Hee Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Alterations of the human gut microbiome in liver cirrhosis

(2014) Nan Qin et al.   NATURE

Antioxidant Properties of Bio-active Substances from Shrimp Head Fermented by Bacillus licheniformis OPL-007

(2013) Xiangzhao Mao et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood

(2013) Ji Young Jung et al.   FOOD MICROBIOLOGY

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

(2013) Se Hee Lee et al.   FOOD MICROBIOLOGY

Antioxidant production and chitin recovery from shrimp head fermentation with Streptococcus thermophilus

(2013) Xiangzhao Mao et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Microbiology and epidemiology ofHalomonasspecies

(2013) Kwang Kyu Kim et al.   Future Microbiology

The intestinal microbial diversity in mud crab (Scylla paramamosain) as determined by PCR-DGGE and clone library analysis

(2012) S. Li et al.   JOURNAL OF APPLIED MICROBIOLOGY

Bacterial communities in fish sauce mash using culture-dependent and -independent methods

(2012) Youhei Fukui et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Suppressive effect of Tetragenococcus halophilus, isolated from fish-nukazuke, on histamine accumulation in salted and fermented fish

(2011) Takashi Kuda et al.   FOOD CHEMISTRY

Analysis of biogenic amines in fermented fish products consumed in Korea

(2011) Jin Seok Moon et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation

(2011) Natteewan Udomsil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing

(2009) Seong Woon Roh et al.   ISME Journal