Correlation between bacterial community succession and propionic acid during gray sufu fermentation

Identification and analysis of the flavor characteristics of unfermented stinky tofu brine during fermentation using SPME-GC–MS, e-nose, and sensory evaluation

(2020) Yang Wang et al.   Journal of Food Measurement and Characterization

The short-chain fatty acid propionate increases glucagon and FABP4 production, impairing insulin action in mice and humans

(2019) Amir Tirosh et al.   Science Translational Medicine

Reduction of biogenic amines in sufu by ethanol addition during ripening stage

(2018) Shuang Qiu et al.   FOOD CHEMISTRY

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

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

MetaboAnalyst 4.0: towards more transparent and integrative metabolomics analysis

(2018) Jasmine Chong et al.   NUCLEIC ACIDS RESEARCH

Bacterial community succession and metabolite changes during sufu fermentation

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

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

Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

(2016) Vasileios Englezos et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Identification and quantification of antifungal compounds produced by lactic acid bacteria and propionibacteria

(2016) Céline Le Lay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese Rice Wine

(2016) Xutao Hong et al.   Scientific Reports

Improved Production of Propionic Acid in Propionibacterium jensenii via Combinational Overexpression of Glycerol Dehydrogenase and Malate Dehydrogenase from Klebsiella pneumoniae

(2015) Long Liu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Functional expression of a novel alkaline-adapted lipase of Bacillus amyloliquefaciens from stinky tofu brine and development of immobilized enzyme for biodiesel production

(2014) Xianghai Cai et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

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

Economic and environmental assessment of propionic acid production by fermentation using different renewable raw materials

(2013) Pär Tufvesson et al.   BIORESOURCE TECHNOLOGY

Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCA

(2013) Miaoyun Li et al.   MEAT SCIENCE

Investigation of biogenic amines in sufu (furu): A Chinese traditional fermented soybean food product

(2012) Rong-Fa Guan et al.   FOOD CONTROL

The Effects of Vital Wheat Gluten and Transglutaminase on the Thermomechanical and Dynamic Rheological Properties of Buckwheat Dough

(2011) Lihong Han et al.   Food and Bioprocess Technology

Lactic acid bacteria in traditional fermented Chinese foods

(2011) Shan-na Liu et al.   FOOD RESEARCH INTERNATIONAL

Antibiosis of vineyard ecosystem fungi against food-borne microorganisms

(2011) Carolina Cueva et al.   RESEARCH IN MICROBIOLOGY

Diversity of lactic acid bacteria in fermented brines used to make stinky tofu

(2008) Shiou-Huei Chao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY