Effects of Tartary buckwheat on physicochemical properties and microbial community of low salt natural fermented soybean paste

Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste

(2021) Jung-A Ryu et al.   Frontiers in Microbiology

Fermentation characteristics and bacterial dynamics during Chinese sauerkraut fermentation by Lactobacillus curvatus LC-20 under varied salt concentrations reveal its potential in low-salt suan cai production

(2021) Jiale He et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Rapid detection of the reducing sugar and amino acid nitrogen contents of Daqu based on hyperspectral imaging

(2021) Haoping Huang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

High-throughput sequencing of the microbial community associated with the physicochemical properties of meju (dried fermented soybean) and doenjang (traditional Korean fermented soybean paste)

(2021) Jung-A Ryu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch

(2021) Antonio Roberto Giriboni Monteiro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biodiversity and technological features of Weissella isolates obtained from Brazilian artisanal cheese-producing regions

(2021) Camila Gonçalves Teixeira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang)

(2021) Sung-Hun Yi et al.   MOLECULES

Microbial amylolytic enzymes in foods: Technological importance of the Bacillus genus

(2021) Ticiane Carvalho Farias et al.   Biocatalysis and Agricultural Biotechnology

Metabolic potential of microbial community and distribution mechanism of Staphylococcus species during broad bean paste fermentation

(2021) Yun Jia et al.   FOOD RESEARCH INTERNATIONAL

Fermentation in fine cocoa type Scavina: Change in standard quality as the effect of use of starters yeast in fermentation

(2020) Denise Sande Santos et al.   FOOD CHEMISTRY

Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii

(2020) Yun-Cheng Li et al.   FOOD CHEMISTRY

Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures

(2020) Miriam Rodríguez-González et al.   Foods

Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t

(2020) Xiqing Yue et al.   Current Opinion in Food Science

Effects of Leuconostoc mesenteroides on physicochemical and microbial succession characterization of soybean paste, Da-jiang

(2019) Ping Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Improving RNA content of salt-tolerant Zygosaccharomyces rouxii by atmospheric and room temperature plasma (ARTP) mutagenesis and its application in soy sauce brewing

(2019) Jian Guo et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

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

(2019) Yu Hao et al.   FOOD CONTROL

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

(2019) Byung Hee Chun et al.   FOOD MICROBIOLOGY

Tartary buckwheat protein prevented dyslipidemia in high-fat diet-fed mice associated with gut microbiota changes

(2018) Xiao-Li Zhou et al.   FOOD AND CHEMICAL TOXICOLOGY

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

Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da-jiang

(2018) Ping Zhang et al.   JOURNAL OF FOOD SCIENCE

Microbial Community Structure and Associations During a Marine Dinoflagellate Bloom

(2018) Jin Zhou et al.   Frontiers in Microbiology

Draft genome sequence of Candida versatilis and osmotolerance ability analysis in soy sauce fermentation

(2018) Luchen Ruan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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 green approach for starch modification: Esterification by lipase and novel imidazolium surfactant

(2016) Sunita Adak et al.   CARBOHYDRATE POLYMERS

Physicochemical, microbiological, and sensory characteristics of soy sauce fermented in different regional ceramics

(2016) Sunyoung Park et al.   Applied Biological Chemistry

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

(2016) Lin Yang et al.   PLoS One

Buckwheat as a Functional Food and Its Effects on Health

(2015) Juan Antonio Giménez-Bastida et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gene regulation in Aspergillus oryzae promotes hyphal growth and flavor formation in soy sauce koji

(2015) Guozhong Zhao et al.   RSC Advances

Search for potential molecular indices for the fermentation progress of soy sauce through dynamic changes of volatile compounds

(2013) Quanzeng Wei et al.   FOOD RESEARCH INTERNATIONAL

Reduction of the degradation activity of umami-enhancing purinic ribonucleotide supplement in miso by the targeted suppression of acid phosphatases in the Aspergillus oryzae starter culture

(2013) Junichiro Marui et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Low–Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens

(2013) LARRY R. BEUCHAT et al.   JOURNAL OF FOOD PROTECTION

Fermentation properties of low-salted Doenjang supplemented with licorice and mustard

(2012) So-Lim Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Microbial community analysis of Korean soybean pastes by next-generation sequencing

(2012) Young-Do Nam et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quality-filtering vastly improves diversity estimates from Illumina amplicon sequencing

(2012) Nicholas A Bokulich et al.   NATURE METHODS

FLASH: fast length adjustment of short reads to improve genome assemblies

(2011) T. Magoc et al.   BIOINFORMATICS

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

Chimeric 16S rRNA sequence formation and detection in Sanger and 454-pyrosequenced PCR amplicons

(2011) B. J. Haas et al.   GENOME RESEARCH

Metagenomic biomarker discovery and explanation

(2011) Nicola Segata et al.   GENOME BIOLOGY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Changes in microbial community during Chinese traditional soybean paste fermentation

(2009) Jianxin Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY