Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

Enhancing Activities of Salt-Tolerant Proteases Secreted by Aspergillus oryzae Using Atmospheric and Room-Temperature Plasma Mutagenesis

(2020) Xianli Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

Revisit gut microbiota and its impact on human health and disease

(2019) Rui-xue Ding et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

(2019) Xianli Gao et al.   FOOD CHEMISTRY

Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China

(2019) Mengxi Xie et al.   FOOD CHEMISTRY

Long-term fermented soybean paste improves metabolic parameters associated with non-alcoholic fatty liver disease and insulin resistance in high-fat diet-induced obese mice

(2018) Min-Seok Kim et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang , a Chinese popular traditional fermented condiment

(2018) Junrui Wu et al.   FOOD RESEARCH INTERNATIONAL

Bacterial community succession and metabolite changes during sufu fermentation

(2018) Xiaoning Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean ( Vicia faba L.) paste

(2017) Zhihua Li et al.   FOOD CHEMISTRY

Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding

(2017) Marina Giello et al.   FOOD MICROBIOLOGY

Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter

(2017) Yuhong Huang et al.   Frontiers in Microbiology

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

Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis

(2016) Christophe Monnet et al.   Frontiers in Microbiology

Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate

(2016) Francesca De Filippis et al.   Scientific Reports

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

(2016) Zong-Min Wang et al.   Scientific Reports

Bacterial community involved in traditional fermented soybean paste dajiang made in northeast China

(2013) Jun Rui Wu et al.   ANNALS OF MICROBIOLOGY

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

(2013) Ji Young Jung et al.   FOOD MICROBIOLOGY

Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi

(2013) Sang Hyeon Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts

(2012) C. Varela et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis

(2012) Yasushi Tanaka et al.   FOOD MICROBIOLOGY

Effect of Sucrose and Halophilic Lactic Acid BacteriumTetragenococuus halophiluson Chemical Characteristics and Microbial Proliferation during Fish Sauce Fermentation

(2012) Kei-Ichi Shozen et al.   JOURNAL OF FOOD SAFETY

Production of volatile compounds by Lactobacillus sakei from branched chain α-keto acids

(2011) K. Amelie Gutsche et al.   FOOD MICROBIOLOGY

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

Full-length transcriptome assembly from RNA-Seq data without a reference genome

(2011) Manfred G Grabherr et al.   NATURE BIOTECHNOLOGY

Free-amino acid profiles of thua nao, a Thai fermented soybean

(2010) Katekan Dajanta et al.   FOOD CHEMISTRY

Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis

(2010) Jianxin Zhao et al.   FOOD CONTROL

The Carbohydrate-Active EnZymes database (CAZy): an expert resource for Glycogenomics

(2008) B. L. Cantarel et al.   NUCLEIC ACIDS RESEARCH