Comparative evaluation of the effects of natural and artificial inoculation on soybean paste fermentation

Flavor differences between commercial and traditional soybean paste

(2021) Xiao Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce

(2021) Xianli Gao et al.   FOOD CHEMISTRY

Accelerating aroma formation of raw soy sauce using low intensity sonication

(2020) Xianli Gao et al.   FOOD CHEMISTRY

Metagenomic analysis of bacterial community structure and functions during the fermentation of da-jiang, a Chinese traditional fermented food

(2020) Mengxi Xie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture

(2020) Jiadi Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Starter Candidates and NaCl on the Production of Volatile Compounds during Soybean Fermentation

(2019) Do-Won Jeong et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Positive impact of biochar alone and combined with bacterial consortium amendment on improvement of bacterial community during cow manure composting

(2019) Yumin Duan et al.   BIORESOURCE TECHNOLOGY

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

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

Meta‐omics Reveal Microbial Assortments and Key Enzymes in bean sauce mash, a Traditional Fermented Soybean Product

(2019) Mengxi Xie et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Formation of 5-hydroxymethylfurfural in industrial-scale apple juice concentrate processing

(2019) Zhao Li et al.   FOOD CONTROL

Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

(2019) Xianli Gao et al.   FOOD CHEMISTRY

Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China

(2019) Mengxi Xie et al.   FOOD CHEMISTRY

Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations

(2019) Jianping Wei et al.   FOOD CHEMISTRY

Analysis of bacterial diversity and biogenic amines content during fermentation of farmhouse sauce from Northeast China

(2019) Yu Hao et al.   FOOD CONTROL

Effects of Enterococcus faecium and Staphylococcus succinus starters on the production of volatile compounds during doenjang fermentation

(2019) Do-Won Jeong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste

(2019) Byung Hee Chun et al.   FOOD MICROBIOLOGY

Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine

(2019) Liang Zhang et al.   FOOD MICROBIOLOGY

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

Analyses of microbial community of naturally homemade soybean pastes in Liaoning Province of China by Illumina Miseq Sequencing

(2018) Xiaodong Sun et al.   FOOD RESEARCH INTERNATIONAL

Soil microbiomes with distinct assemblies through vertical soil profiles drive the cycling of multiple nutrients in reforested ecosystems

(2018) Shuo Jiao et al.   Microbiome

Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean

(2018) Yu-Hang Chen et al.   FOOD RESEARCH INTERNATIONAL

The chemodiversity of paddy soil dissolved organic matter correlates with microbial community at continental scales

(2018) Hong-Yi Li et al.   Microbiome

Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread

(2018) Zheng Zhao et al.   FOOD CHEMISTRY

Comparative evaluation of microbial diversity and metabolite profiles in doenjang , a fermented soybean paste, during the two different industrial manufacturing processes

(2017) Sunmin Lee et al.   FOOD CHEMISTRY

Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms

(2017) Mahesha M. Poojary et al.   FOOD CHEMISTRY

Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean ( Vicia faba L.) paste

(2017) Zhihua Li et al.   FOOD CHEMISTRY

A comparative secretome analysis of industrial Aspergillus oryzae and its spontaneous mutant ZJGS-LZ-21

(2017) Yuanyuan Zhu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation

(2017) Do-Won Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China

(2017) Mi-Hwa Lee et al.   JOURNAL OF FOOD SCIENCE

Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot

(2016) Hae-Won Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fermentation

(2016) Elena Bartkiene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market

(2015) N. Toro-Funes et al.   FOOD CHEMISTRY

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)

(2015) Sun-Joo Kum et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing

(2014) Su Yun Lee et al.   FOOD CHEMISTRY

Biochemical, textural and microstructural changes in whole-soya bean cotyledon sufu during fermentation

(2014) Xuejuan Xia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Metabolomic analysis of meju during fermentation by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS)

(2011) Hee Joo Kang et al.   FOOD CHEMISTRY

Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste

(2011) Mee-Ra Rhyu et al.   FOOD CHEMISTRY

Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

(2011) Ye-Jin Jo et al.   JOURNAL OF FOOD SCIENCE

Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang)

(2010) Shruti Shukla et al.   FOOD AND CHEMICAL TOXICOLOGY