Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce

Contribution of autochthonous microbiota succession to flavor formation during chinese fermented mandarin fish (Siniperca chuatsi)

(2021) Yingying Shen et al.   FOOD CHEMISTRY

Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network

(2021) Yue Zhao et al.   FOOD RESEARCH INTERNATIONAL

Assessment of the Distribution and Safety of Tetragenococcus muriaticus for Potential Application in the Preparation of Chinese Grasshopper Sub Shrimp Paste

(2021) Xue Sang et al.   Frontiers in Microbiology

Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation

(2021) Bin Liu et al.   Innovative Food Science & Emerging Technologies

Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35

(2021) Pochanart Kanjan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage

(2021) Chunsheng Li et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

(2021) Yueqi Wang et al.   FOOD RESEARCH INTERNATIONAL

Identification of haloarchaea during fermentation of Sardinella longiceps for being the starter culture to accelerate fish sauce production

(2021) Kannan Kamala et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus

(2021) Chunsheng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters

(2021) Xinxiu Ma et al.   Foods

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

(2020) Lijie Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Analysis of microbiota in Hainan Yucha during fermentation by 16S rRNA gene high‐throughput sequencing

(2020) Nan Hu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Screening of a Planococcus bacterium producing a cold‐adapted protease and its application in low‐salt fish sauce fermentation

(2020) Ruichang Gao et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

(2020) Yingying Hu et al.   FOOD MICROBIOLOGY

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

(2020) Zehan Wang et al.   FOOD CHEMISTRY

Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu

(2020) Jing Yang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fish sauce fermentation using Marinococcus halotolerans SPQ isolate as a starter culture

(2020) Anh Nguyen et al.   Food Science & Nutrition

Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing

(2019) Afusat Yinka Aregbe et al.   FOOD CHEMISTRY

Determination of the microbial community in Amazonian cocoa bean fermentation by Illumina-based metagenomic sequencing

(2019) Josilene Lima Serra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Efficient biodegradation of malachite green by a newly isolated Klebsiella pneumoniae strain WA‐1

(2019) Chunsheng Li et al.   Environmental Progress & Sustainable Energy

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Flavor characteristics of shrimp sauces with different fermentation and storage time

(2019) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and their Correlation with TCFS Quality

(2019) Du et al.   Microorganisms

Next-generation sequencing reveals predominant bacterial communities during fermentation of Thai fish sauce in large manufacturing plants

(2019) Chihiro Ohshima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation

(2018) Min Young Jung et al.   FOOD CHEMISTRY

Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce

(2018) Yueqi Wang et al.   Journal of Aquatic Food Product Technology

The impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low-salt fermented fish

(2018) Yanshun Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3

(2018) Ruiqi Bao et al.   Frontiers in Microbiology

Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter

(2018) Takura Wakinaka et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Improvement of fish sauce quality by combined inoculation of Tetragenococcus halophilus MS33 and Virgibacillus sp. SK37

(2017) Natteewan Udomsil et al.   FOOD CONTROL

Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish

(2017) Xuefeng Zeng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Quality improvement on half-fin anchovy (Setipinna taty ) fish sauce by Psychrobacter sp. SP-1 fermentation

(2017) Bin Zheng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Efficient removal of zinc by multi-stress-tolerant yeast Pichia kudriavzevii A16

(2016) Chunsheng Li et al.   BIORESOURCE TECHNOLOGY

Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation

(2015) Se Hee Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation

(2011) Natteewan Udomsil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Halobacteriumsp. SP1(1) as a starter culture for accelerating fish sauce fermentation

(2009) A.V. Akolkar et al.   JOURNAL OF APPLIED MICROBIOLOGY