Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition

Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process

(2019) Guiqiang He et al.   Frontiers in Microbiology

High levels of branched chain fatty acids in nātto and other Asian fermented foods

(2019) Dong Hao Wang et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

(2018) Dongrui Zhao et al.   FOOD RESEARCH INTERNATIONAL

Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese

(2018) Xiaoji Zheng et al.   FOOD RESEARCH INTERNATIONAL

A novel non-dairy beverage from durian pulp fermented with selected probiotics and yeast

(2018) Yuyun Lu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Composition and Genetic Diversity of the Nicotiana tabacum Microbiome in Different Topographic Areas and Growth Periods

(2018) Xiao-Long Yuan et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Joint direct injection and GC–MS chemometric approach for chemical profile and sulfur compounds of sesame-flavor Chinese Baijiu (Chinese liquor)

(2017) Jinyuan Sun et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat

(2017) Choon Yoong Cheok et al.   FOOD CHEMISTRY

Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste

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

Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage

(2017) Barbara Turchi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Meta-omics insights in the microbial community profiling and functional characterization of fermented foods

(2017) Gu Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose

(2017) Yan Fan et al.   Journal of Ocean University of China

Composition and Metabolic Activities of the Bacterial Community in Shrimp Sauce at the Flavor-Forming Stage of Fermentation As Revealed by Metatranscriptome and 16S rRNA Gene Sequencings

(2016) Shan Duan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

(2016) Thanyaporn Kleekayai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Microbial bioinformatics for food safety and production

(2015) Wynand Alkema et al.   BRIEFINGS IN BIOINFORMATICS

Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes

(2015) Thanyaporn Kleekayai et al.   FOOD CHEMISTRY

Salimicrobium jeotgali sp. nov., isolated from salted, fermented seafood

(2014) E. J. Choi et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Application of high-throughput sequencing in understanding human oral microbiome related with health and disease

(2014) Hui Chen et al.   Frontiers in Microbiology

Role of commensal and probiotic bacteria in human health: a focus on inflammatory bowel disease

(2013) Rebeca Martín et al.   Microbial Cell Factories

Dynamics of the bacterial community structure in the rhizosphere of a maize cultivar

(2013) Xiangzhen Li et al.   SOIL BIOLOGY & BIOCHEMISTRY

SPME Technique for Analyzing Headspace Volatiles in Fish Miso, a Japanese Fish Meat-Based Fermented Product

(2010) Anupam GIRI et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products

(2009) Nandhsha Faithong et al.   FOOD CHEMISTRY

CHEMICAL AND MICROBIAL PROPERTIES OF YOGURT PROCESSED FROM COW'S MILK AND SOYMILK

(2009) E.O. FARINDE et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation

(2008) Ernestina M. Peralta et al.   FOOD CHEMISTRY

Genetic and physiological diversity of Tetragenococcus halophilus strains isolated from sugar- and salt-rich environments

(2008) A. Juste et al.   MICROBIOLOGY-SGM

Immunomodulatory effect of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy sauce moromi grown in high-salt medium

(2007) S MASUDA et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY