Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus

Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

(2020) Huipeng Liang et al.   FOOD MICROBIOLOGY

Co‐fermentation of lentils using lactic acid bacteria and Bacillus subtilis natto increases functional and antioxidant components

(2020) Kaiyang Chen et al.   JOURNAL OF FOOD SCIENCE

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

(2020) Zehan Wang et al.   FOOD CHEMISTRY

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

Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation

(2019) Jing Lv et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA

(2019) Zhanggen Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial diversity in Korean temple kimchi fermentation

(2019) Moeun Lee et al.   FOOD RESEARCH INTERNATIONAL

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

Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

(2018) Yangsheng Xiao et al.   FOOD RESEARCH INTERNATIONAL

Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

(2018) Axelle Septembre-Malaterre et al.   FOOD RESEARCH INTERNATIONAL

Lactobacillus casei starter culture improves vitamin content, increases acidity and decreases nitrite concentration during sauerkraut fermentation

(2018) Renpeng Du et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio single-molecule real-time sequencing technology

(2018) Jixia Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization

(2018) Huipeng Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

(2018) Xiao-Na Pang et al.   Scientific Reports

Fast evaluation by quantitative PCR of microbial diversity and safety of Chinese Paocai inoculated with Lactobacillus plantarum NCU116 as the culture starter

(2018) Tao Xiong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters

(2018) Seong-Eun Park et al.   FOOD CHEMISTRY

Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology

(2017) Jialu Cao et al.   FOOD CONTROL

Microbial safety and sensory quality of instant low-salt Chinese paocai

(2016) Qisheng Zhang et al.   FOOD CONTROL

Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography–Mass Spectrometry-Based Metabolomics Approach

(2016) Nan Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

GC–MS based metabolomics approach of Kimchi for the understanding of Lactobacillus plantarum fermentation characteristics

(2016) Seong-Eun Park et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Multiple roles of lactic acid bacteria microflora in the formation of marker flavour compounds in traditional chinese paocai

(2016) Nan Zhao et al.   RSC Advances

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

(2016) Zong-Min Wang et al.   Scientific Reports

STAMP: statistical analysis of taxonomic and functional profiles

(2014) Donovan H. Parks et al.   BIOINFORMATICS

Fast and sensitive protein alignment using DIAMOND

(2014) Benjamin Buchfink et al.   NATURE METHODS

Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii

(2013) Chongde Wu et al.   ANNALS OF MICROBIOLOGY

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

De novo assembly of human genomes with massively parallel short read sequencing

(2009) R. Li et al.   GENOME RESEARCH

Comparative Genomics of Enzymes in Flavor-Forming Pathways from Amino Acids in Lactic Acid Bacteria

(2008) M. Liu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY