Assessment of the Distribution and Safety of Tetragenococcus muriaticus for Potential Application in the Preparation of Chinese Grasshopper Sub Shrimp Paste

The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation

(2020) Xue Sang et al.   Frontiers in Microbiology

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

Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages

(2019) Lu Li et al.   Frontiers in Microbiology

AHLs Regulate Biofilm Formation and Swimming Motility of Hafnia alvei H4

(2019) Yao lei Zhu et al.   Frontiers in Microbiology

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

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

Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd

(2018) Jingsi Gu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi

(2018) Lu Li et al.   Scientific Reports

Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter

(2018) Takura Wakinaka et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2018) Young Kyoung Park et al.   FOOD CHEMISTRY

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

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

Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose

(2017) Yan Fan et al.   Journal of Ocean University of China

Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi , produced from Acetes vulgaris , during processing and fermentation

(2017) Jaksuma Pongsetkul et al.   Food Bioscience

Characterisation and application ofHalomonas shantousisSWA25, a halotolerant bacterium with multiple biogenic amine degradation activity

(2016) Ying Xu et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

A novel method for qualitative analysis of edible oil oxidation using an electronic nose

(2016) Lirong Xu et al.   FOOD CHEMISTRY

Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development

(2016) Do-Won Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development

(2015) Do-Won Jeong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Safety Assessment of the Biogenic Amines in Fermented Soya Beans and Fermented Bean Curd

(2014) Juan Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Degradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauce

(2013) Muhammad Zukhrufuz Zaman et al.   FOOD CONTROL

Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi

(2012) Tingtao Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Molecular identification of dominant microflora associated with ‘Hawaijar’ — A traditional fermented soybean (Glycine max (L.)) food of Manipur, India

(2008) K. Jeyaram et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY