Novel insight into physicochemical and flavor formation in koumiss based on microbial metabolic network

Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques

(2020) Li Zhang et al.   MOLECULES

Profiling of koumiss microbiota and organic acids and their effects on koumiss taste

(2020) Hai Tang et al.   BMC MICROBIOLOGY

Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk

(2020) Han Wu et al.   FOOD CHEMISTRY

The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation

(2020) Burcu Özel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Study of bacterial and fungal community structures in traditional koumiss from Inner Mongolia

(2019) Liang Guo et al.   JOURNAL OF DAIRY SCIENCE

Dynamic evaluation of the nutritional composition of homemade koumiss from Inner Mongolia during the fermentation process

(2019) Wenjun Liu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage

(2019) Wurihan et al.   INTERNATIONAL DAIRY JOURNAL

Investigating bacterial population structure and dynamics in traditional koumiss from Inner Mongolia using single molecule real-time sequencing

(2016) Qimu Gesudu et al.   JOURNAL OF DAIRY SCIENCE

Bacterial microbiota compositions of naturally fermented milk are shaped by both geographic origin and sample type

(2016) Z. Zhong et al.   JOURNAL OF DAIRY SCIENCE

Investigation of bacterial and fungal diversity in tarag using high-throughput sequencing

(2014) Zhihong Sun et al.   JOURNAL OF DAIRY SCIENCE

Interaction between lactic acid bacteria and yeasts in airag, an alcoholic fermented milk

(2012) SUDUN et al.   ANIMAL SCIENCE JOURNAL

Detection and identification of wild yeast in Koumiss

(2012) Zhishen Mu et al.   FOOD MICROBIOLOGY

Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters

(2011) Mi-Ja Jung et al.   FOOD MICROBIOLOGY

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds

(2008) Anne Plotto et al.   FLAVOUR AND FRAGRANCE JOURNAL