Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food

An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation

(2021) Xiaoyan Liu et al.   FOOD CHEMISTRY

Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China

(2021) Wenchao Cai et al.   FOOD RESEARCH INTERNATIONAL

Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice

(2020) Caiyun Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures

(2020) Jinhong Zang et al.   FOOD MICROBIOLOGY

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

(2020) Yaqing Xiao et al.   FOOD RESEARCH INTERNATIONAL

Comparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques

(2020) Jinda Zhuang et al.   FOOD RESEARCH INTERNATIONAL

Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation

(2020) Chi Zhao et al.   FOOD RESEARCH INTERNATIONAL

Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat

(2020) Yulong Zhang et al.   MEAT SCIENCE

Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum

(2020) Wanying Peng et al.   FOOD CHEMISTRY

Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

(2020) Vivien Chia Yen Tang et al.   FOOD CHEMISTRY

Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham

(2020) Ji Luo et al.   FOOD RESEARCH INTERNATIONAL

Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

(2019) Yun-Jeong Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies

(2019) Claudio Eduardo dos Santos Cruxen et al.   FOOD RESEARCH INTERNATIONAL

Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts

(2019) Nesrin Merve Çelebi Uzkuç et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

(2019) Zhen He et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations

(2019) Xiaozhe Yang et al.   FOOD RESEARCH INTERNATIONAL

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish

(2018) Yanshun Xu et al.   FOOD CHEMISTRY

Effect of inoculating Lactobacillus pentosus R3 on N -nitrosamines and bacterial communities in dry fermented sausages

(2018) Yaqing Xiao et al.   FOOD CONTROL

Probiotic and technological properties of exopolysaccharide producing lactic acid bacteria isolated from cereal-based nigerian fermented food products

(2018) A.T. Adesulu-Dahunsi et al.   FOOD CONTROL

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

(2018) Xinhui Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products

(2017) Aiping Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genome-scale modeling and transcriptome analysis of Leuconostoc mesenteroides unravel the redox governed metabolic states in obligate heterofermentative lactic acid bacteria

(2017) Lokanand Koduru et al.   Scientific Reports

Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage

(2016) Rubén Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages

(2016) Qian Chen et al.   MEAT SCIENCE

Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages

(2015) Marianthi Sidira et al.   FOOD CHEMISTRY

Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model

(2015) Qian Chen et al.   MEAT SCIENCE

High-Throughput Sequencing Technologies

(2015) Jason A. Reuter et al.   MOLECULAR CELL

Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage

(2014) José M. Lorenzo et al.   FOOD CONTROL

Activities of strains of Brochothrix thermosphacta in vitro and in meat

(2014) Annalisa Casaburi et al.   FOOD RESEARCH INTERNATIONAL

Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage

(2013) Ines Essid et al.   FOOD CONTROL

Effect of high hydrostatic pressure (HHP) treatment on flavor, physicochemical properties and biological functionalities of garlic

(2013) Kyung Won Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry

(2012) Stanislau Bogusz Junior et al.   FOOD RESEARCH INTERNATIONAL

The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

(2010) Frédéric Ravyts et al.   FOOD MICROBIOLOGY

Microbial enzymatic activities for improved fermented meats

(2010) Mónica Flores et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Volatile compounds of Cantonese sausage released at different stages of processing and storage

(2009) Weizheng Sun et al.   FOOD CHEMISTRY

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

(2008) Diego L. García-González et al.   MEAT SCIENCE

Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

(2008) Ülkü Dalmış et al.   MEAT SCIENCE

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

(2007) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Effect of α-amylase addition on fermentation of idli—A popular south Indian cereal—Legume-based snack food

(2007) Bharti K. Iyer et al.   LWT-FOOD SCIENCE AND TECHNOLOGY