Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces

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

Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)

(2021) Ziqi Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Lactic acid bacterial diversity in Brie cheese focusing on salt concentration and pH of isolation medium and characterisation of halophilic and alkaliphilic lactic acid bacterial isolates

(2020) Ryosuke Unno et al.   INTERNATIONAL DAIRY JOURNAL

Functional and safety assessment of Staphylococcus simulans PMRS35 with high lipase activity isolated from high salt-fermented fish (Budu) for starter development

(2020) Pochanart Kanjan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation

(2020) Xue Sang et al.   Frontiers in Microbiology

Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation

(2020) Hye Seon Song et al.   FOOD CHEMISTRY

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

Lactobacillus plantarum LPL-1, a bacteriocin producing strain, changed the bacterial community composition and improved the safety of low-salt fermented sausages

(2020) Ying Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of biogenic amines and microbial composition in the Chinese traditional fermented food grasshopper sub shrimp paste

(2020) Xue Sang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures

(2020) Jinhong Zang et al.   FOOD MICROBIOLOGY

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

(2020) Yaqing Xiao et al.   FOOD RESEARCH INTERNATIONAL

Integration of α, β and γ components of macroinvertebrate taxonomic and functional diversity to measure of impacts of commercial sand dredging

(2020) Xingliang Meng et al.   ENVIRONMENTAL POLLUTION

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

(2020) Zehan Wang et al.   FOOD CHEMISTRY

Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation

(2020) Dong Min Han et al.   FOOD MICROBIOLOGY

Quality characteristics and bacterial community of a Chinese salt-fermented shrimp paste

(2020) Wenya Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The applications of Lactobacillus plantarum-derived extracellular vesicles as a novel natural antibacterial agent for improving quality and safety in tuna fish

(2020) Bao-Hong Lee et al.   FOOD CHEMISTRY

Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

(2020) Nahar Sabikun et al.   FOOD CHEMISTRY

Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

(2020) Feiyu An et al.   FOOD CHEMISTRY

High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham

(2020) Yanbo Wang et al.   FOOD MICROBIOLOGY

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

Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products

(2019) Ruichang Gao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation

(2019) Kyung Hyun Kim et al.   FOOD MICROBIOLOGY

Flavor characteristics of shrimp sauces with different fermentation and storage time

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

Genomic and metabolic features of Tetragenococcus halophilus as revealed by pan-genome and transcriptome analyses

(2019) Byung Hee Chun et al.   FOOD MICROBIOLOGY

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

Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis

(2019) Huan Zhan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial diversity during processing of Thai traditional fermented shrimp paste, determined by next generation sequencing

(2019) Apiniharn Phewpan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region

(2019) Xinran Lv et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Advances in umami taste and aroma of edible mushrooms

(2019) Li-bin Sun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

(2019) Ninglong Zhang et al.   Food Bioscience

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

Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions

(2018) Olumide A. Odeyemi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments

(2018) Jinyuan Sun et al.   RSC Advances

Dried bonito dashi: Contributions of mineral salts and organic acids to the taste of dashi

(2018) Eugene R. Delay et al.   PHYSIOLOGY & BEHAVIOR

Metagenomics reveals flavour metabolic network of cereal vinegar microbiota

(2017) Lin-Huan Wu et al.   FOOD MICROBIOLOGY

Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish

(2017) Xuefeng Zeng et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures

(2017) Hsien-Feng Kung et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

(2017) Qian Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

(2016) Jin Yue et al.   FOOD CHEMISTRY

Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria

(2016) Sezen Özcelik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C

(2014) Hongbing Fan et al.   FOOD CHEMISTRY

Characterization of flavobacteria possibly associated with fish and fish farm environment. Description of three novel Flavobacterium species: Flavobacterium collinsii sp. nov., Flavobacterium branchiarum sp. nov., and Flavobacterium branchiicola sp. nov.

(2013) L. Zamora et al.   AQUACULTURE

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

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

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

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

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