Identification of biogenic amine-producing microbes during fermentation of ganjang, a Korean traditional soy sauce, through metagenomic and metatranscriptomic analyses

Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation

(2020) David Van der Veken et al.   Microorganisms

Metagenomic analysis of the human microbiome reveals the association between the abundance of gut bile salt hydrolases and host health

(2020) Baolei Jia et al.   Gut Microbes

Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation

(2020) Dong Min Han et al.   FOOD MICROBIOLOGY

New insight into the classification and evolution of glucose transporters in the Metazoa

(2019) Baolei Jia et al.   FASEB JOURNAL

Quality, functionality, and microbiology of fermented fish: a review

(2019) Jinhong Zang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Crystal Structure of d-Ornithine/d-Lysine Decarboxylase, a Stereoinverting Decarboxylase: Implications for Substrate Specificity and Stereospecificity of Fold III Decarboxylases

(2019) Robert S. Phillips et al.   BIOCHEMISTRY

Soy sauce fermentation: Microorganisms, aroma formation, and process modification

(2019) Putu Virgina Partha Devanthi et al.   FOOD RESEARCH INTERNATIONAL

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

Metagenomic and metatranscriptomic analysis of the microbial community structure and metabolic potential of fermented soybean in Yunnan Province

(2019) Xiao-Feng LIU et al.   Food Science and Technology

Food safety risks in traditional fermented food from South-East Asia

(2019) Anil Kumar Anal et al.   FOOD CONTROL

The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste

(2019) Byung Hee Chun et al.   FOOD MICROBIOLOGY

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

(2018) Jingsi Gu et al.   FOOD RESEARCH INTERNATIONAL

Omics approaches to understand sourdough fermentation processes

(2018) Stefan Weckx et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biogenic amine formation and bacterial contribution in Cheonggukjang , a Korean traditional fermented soybean food

(2018) Ah Ran Jeon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

‘Democratized’ genomic enzymology web tools for functional assignment

(2018) Rémi Zallot et al.   CURRENT OPINION IN CHEMICAL BIOLOGY

The Pfam protein families database in 2019

(2018) Sara El-Gebali et al.   NUCLEIC ACIDS RESEARCH

Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review

(2018) Young Kyoung Park et al.   FOOD CHEMISTRY

Modified QuEChERS combined with ultra high performance liquid chromatography tandem mass spectrometry to determine seven biogenic amines in Chinese traditional condiment soy sauce

(2017) Hao Dong et al.   FOOD CHEMISTRY

Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review

(2017) Fernanda Assumpção Fiorda et al.   FOOD MICROBIOLOGY

Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste

(2017) Do-Won Jeong et al.   FOOD MICROBIOLOGY

Biogenic amines in foods

(2017) Dara Doeun et al.   FOOD SCIENCE AND BIOTECHNOLOGY

metaSPAdes: a new versatile metagenomic assembler

(2017) Sergey Nurk et al.   GENOME RESEARCH

A prominent glycyl radical enzyme in human gut microbiomes metabolizestrans-4-hydroxy-l-proline

(2017) B. J. Levin et al.   SCIENCE

Meta-omics insights in the microbial community profiling and functional characterization of fermented foods

(2017) Gu Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metagenomic and metatranscriptomic analysis of saliva reveals disease-associated microbiota in patients with periodontitis and dental caries

(2017) Daniel Belstrøm et al.   npj Biofilms and Microbiomes

MEGA7: Molecular Evolutionary Genetics Analysis Version 7.0 for Bigger Datasets

(2016) Sudhir Kumar et al.   MOLECULAR BIOLOGY AND EVOLUTION

Fast and sensitive taxonomic classification for metagenomics with Kaiju

(2016) Peter Menzel et al.   Nature Communications

Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste

(2016) Woo Yong Jung et al.   Frontiers in Microbiology

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review

(2016) Jayanta Kumar Patra et al.   Frontiers in Microbiology

Chromohalobacteris a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce

(2015) Ji Young Jung et al.   JOURNAL OF FOOD SCIENCE

Editorial: Biogenic amines in foods

(2015) Giovanna Suzzi et al.   Frontiers in Microbiology

Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expression

(2015) Eleonora Bargossi et al.   Frontiers in Microbiology

Kimchi microflora: history, current status, and perspectives for industrial kimchi production

(2014) Ji Young Jung et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Fast and sensitive protein alignment using DIAMOND

(2014) Benjamin Buchfink et al.   NATURE METHODS

Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation

(2013) Ji Young Jung et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification and histamine formation of Tetragenococcus isolated from Thai fermented food products

(2012) Jaruwan Sitdhipol et al.   ANNALS OF MICROBIOLOGY

Evidence of Two Functionally Distinct Ornithine Decarboxylation Systems in Lactic Acid Bacteria

(2012) Andrea Romano et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic Amines

(2012) Roberto Bermúdez et al.   Frontiers in Microbiology

Prodigal: prokaryotic gene recognition and translation initiation site identification

(2010) Doug Hyatt et al.   BMC BIOINFORMATICS

Biogenic amines in fermented foods

(2010) G Spano et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Evidence of horizontal transfer as origin of strain to strain variation of the tyramine production trait in Lactobacillus brevis

(2008) E COTON et al.   FOOD MICROBIOLOGY

Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce

(2008) M SATOMI et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY