Microbiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations

Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels

(2020) Mohamed Mannaa et al.   Foods

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

(2019) Carmen Diez-Simon et al.   Metabolomics

Soy sauce fermentation: Microorganisms, aroma formation, and process modification

(2019) Putu Virgina Partha Devanthi et al.   FOOD RESEARCH INTERNATIONAL

Structure and diversity of bacterial communities in the fermentation of da-jiang

(2018) Pengfei Zhang et al.   ANNALS OF MICROBIOLOGY

Extracellular polymer substance synthesized by a halophilic bacterium Chromohalobacter canadensis 28

(2018) Nadja Radchenkova et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Identification of Microbial Profile of Koji Using Single Molecule, Real-Time Sequencing Technology

(2017) Wenyan Hui et al.   JOURNAL OF FOOD SCIENCE

Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce

(2017) Yang Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Rhea: a transparent and modular R pipeline for microbial profiling based on 16S rRNA gene amplicons

(2017) Ilias Lagkouvardos et al.   PeerJ

Brevibacterium sediminis sp. nov., isolated from deep-sea sediments from the Carlsberg and Southwest Indian Ridges

(2016)   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing Methods

(2016) Liqiang Zhang et al.   JOURNAL OF FOOD SCIENCE

IMNGS: A comprehensive open resource of processed 16S rRNA microbial profiles for ecology and diversity studies

(2016) Ilias Lagkouvardos et al.   Scientific Reports

Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation

(2015) Young-Ran Song et al.   JOURNAL OF FOOD SCIENCE

Chromohalobacteris a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce

(2015) Ji Young Jung et al.   JOURNAL OF FOOD SCIENCE

Gut metabolites and bacterial community networks during a pilot intervention study with flaxseeds in healthy adult men

(2015) Ilias Lagkouvardos et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development

(2014) Do-Won Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Oceanobacillus gochujangensis sp. nov., isolated from gochujang a traditional Korean fermented food

(2014) Seo-Jung Jang et al.   JOURNAL OF MICROBIOLOGY

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

(2014) Joanita Sulaiman et al.   Frontiers in Microbiology

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

(2013) Quanzeng Wei et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

(2013) Kyung Eun LEE et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Koji – where East meets West in fermentation

(2013) Yang Zhu et al.   BIOTECHNOLOGY ADVANCES

Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods

(2013) Yin-zhuo Yan et al.   FOOD 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

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

(2012) Shu Yang Sun et al.   JOURNAL OF THE INSTITUTE OF BREWING

Evaluation of general 16S ribosomal RNA gene PCR primers for classical and next-generation sequencing-based diversity studies

(2012) Anna Klindworth et al.   NUCLEIC ACIDS RESEARCH

Oceanobacillus soja sp. nov. isolated from soy sauce production equipment in Japan

(2009) Tatsuya Tominaga et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY