Characterizing the microbial community of Pixian Doubanjiang and analysing the metabolic pathway of major flavour metabolites

Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)

(2020) Xinxing Xu et al.   FOOD MICROBIOLOGY

Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine

(2020) Zhang-Cheng Liang et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Dong Min Han et al.   FOOD MICROBIOLOGY

Effect of the raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce

(2019) Ru Liang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure

(2019) Ru Liang et al.   FOOD RESEARCH INTERNATIONAL

Effects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeans

(2019) Wanida T. Chitisankul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (Capsicum annuum L.) sauce

(2019) Zhihua Li et al.   FOOD MICROBIOLOGY

Physicochemical properties and microbial community dynamics during Chinese horse bean-chili-paste fermentation, revealed by culture-dependent and culture-independent approaches

(2019) Yunhao Lu et al.   FOOD MICROBIOLOGY

Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem

(2019) Guiqiang He et al.   FOOD RESEARCH INTERNATIONAL

Comparative proteomics of the metabolic pathways involved in l-lactic acid production in Bacillus coagulans BCS13002 using different carbon sources

(2019) Kun Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine

(2019) Liang Zhang et al.   FOOD MICROBIOLOGY

The effect of salt reduction on the microbial community structure and quality characteristics of sliced roast beef and turkey breast

(2018) Chad G. Bower et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

New pathways for the biodegradation of diethyl phthalate by Sphingobium yanoikuyae SHJ

(2018) Yan Wang et al.   PROCESS BIOCHEMISTRY

An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China

(2018) Mengxi Xie et al.   FOOD RESEARCH INTERNATIONAL

Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste

(2018) Yunhao Lu 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

Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation

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

A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines

(2017) Juliana Milheiro et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Metabolic Engineering of TCA Cycle for Production of Chemicals

(2016) Kiira S. Vuoristo et al.   TRENDS IN BIOTECHNOLOGY

Modelling of the growth/no growth interface of Wallemia sebi and Eurotium herbariorum as a function of pH, aw and ethanol concentration

(2015) N. Deschuyffeleer et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence

(2015) Md. Azizul Haque et al.   Journal of the Korean Society for Applied Biological Chemistry

Autochthonous yeasts with β-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must

(2015) Fernanda Gaensly et al.   Journal of Functional Foods

Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

(2014) Rui-Ying Cui et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Predictive functional profiling of microbial communities using 16S rRNA marker gene sequences

(2013) Morgan G I Langille et al.   NATURE BIOTECHNOLOGY

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS