Characterization of bacterial community and flavor differences of different types of Douchi

Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses

(2018) Hao Jin et al.   JOURNAL OF DAIRY SCIENCE

Isolation of nitrite-degrading strains from Douchi and their application to degrade high nitrite in Jiangshui

(2018) Xing Guo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing

(2018) Eugenia Jiménez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing

(2018) Weibing Zhang et al.   PLoS One

Biofilm formation of Flavobacterium psychrophilum on various substrates

(2018) Abel G. Ríos-Castillo et al.   AQUACULTURE RESEARCH

Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang )

(2017) Hee Yeon Jung et al.   JOURNAL OF SENSORY STUDIES

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

Effect of feeding Lactobacillus plantarum P-8 on the faecal microbiota of broiler chickens exposed to lincomycin

(2017) Pengfei Gao et al.   Science Bulletin

Comparison of biogas sludge and raw crop material as source of hydrolytic cultures for anaerobic digestion

(2016) Stefan Weiß et al.   BIORESOURCE TECHNOLOGY

Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions

(2016) Cristian Bortolini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

One step forwards for the routine use of high-throughput DNA sequencing in environmental monitoring. An efficient and standardizable method to maximize the detection of environmental bacteria

(2016) Antonia Bruno et al.   MicrobiologyOpen

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

(2016) Lin Yang et al.   PLoS One

The reproductive tracts of two malaria vectors are populated by a core microbiome and by gender- and swarm-enriched microbial biomarkers

(2016) Nicola Segata et al.   Scientific Reports

Differential fecal microbiota are retained in broiler chicken lines divergently selected for fatness traits

(2016) Qiangchuan Hou et al.   Scientific Reports

16S rRNA gene high-throughput sequencing data mining of microbial diversity and interactions

(2015) Feng Ju et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons

(2015) Justyna Połka et al.   FOOD MICROBIOLOGY

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

A Study on Soluble Solids Content Assessment Using Electronic Nose: Persimmon Fruit Picked on Different Dates

(2014) Wei Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of Different Black Bean Hydrolyzate on Protease Activity of Douchi Koji

(2014) Kai-ye Deng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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 microbial community in Chinese douchi during post-fermentation process

(2011) Tingtao Chen et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGE

(2011) Tingtao Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Bacterial Contamination of Stock Solutions in Storage Cases for Contact Lens, and the Disinfectant-Resistance of Isolates

(2010) KATSUNORI FURUHATA et al.   BIOCONTROL SCIENCE

Analysis of Bacterial and Fungal Communities in Japanese- and Chinese-Fermented Soybean Pastes Using Nested PCR–DGGE

(2009) Tae Woon Kim et al.   CURRENT MICROBIOLOGY

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

In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)

(2007) Dong Wang et al.   FOOD CHEMISTRY