Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics

Long-chain alkanes in the atmosphere: A review

(2022) Junling Li et al.   Journal of Environmental Sciences-China

Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review

(2022) Jiarun Han et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)

(2022) Jinhong Zang et al.   FOOD RESEARCH INTERNATIONAL

Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS

(2022) Yijia Deng et al.   Foods

Characterizing the microbial community of Pixian Doubanjiang and analysing the metabolic pathway of major flavour metabolites

(2021) Menglu Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactobacillus plantarum ZJ316 improves the quality of Stachys sieboldii Miq. pickle by inhibiting harmful bacteria growth, degrading nitrite and promoting the gut microbiota health in vitro

(2021) Shuting Hang et al.   Food & Function

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

(2021) Xinxiu Ma et al.   Foods

Characterization of key aroma-active compounds in four commercial oyster sauce by SGC/GC × GC–O–MS, AEDA, and OAV

(2021) Mingguang Yu et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of autochthonous lactic acid bacteria on fermented Yucha quality

(2020) Jing Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Quality, functionality, and microbiology of fermented fish: a review

(2019) Jinhong Zang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Higher Straight-Chain Aliphatic Aldehydes: Importance as Odor-Active Volatiles in Human Foods and Issues for Future Research

(2019) Satoshi Tsuzuki   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

(2019) Shuangping Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Flavor characteristics of shrimp sauces with different fermentation and storage time

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

Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis

(2018) Zhongyuan Li et al.   FOOD MICROBIOLOGY

Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (Decapterus maruadsi)

(2018) Song Min Cao et al.   Journal of Oleo Science

Lipid fraction and fatty acid profile changes in low-salt fermented fish as affected by processing stage and inoculation of autochthonous starter cultures

(2018) Yanshun Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Predictive functional profiles using metagenomic 16S rRNA data: a novel approach to understanding the microbial ecology of aquaculture systems

(2018) Ángel Martín Ortiz-Estrada et al.   Reviews in Aquaculture

The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation

(2018) Andrea Comasio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish by-products

(2017) Jiuxiang Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Engineering fungal de novo fatty acid synthesis for short chain fatty acid production

(2017) Jan Gajewski et al.   Nature Communications

Engineering cytosolic acetyl-coenzyme A supply in Saccharomyces cerevisiae : Pathway stoichiometry, free-energy conservation and redox-cofactor balancing

(2016) Harmen M. van Rossum et al.   METABOLIC ENGINEERING

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

Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus ) fish sauce

(2015) Jianan Sun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles

(2015) Iu Benet et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sequencing and beyond: integrating molecular 'omics' for microbial community profiling

(2015) Eric A. Franzosa et al.   NATURE REVIEWS MICROBIOLOGY

Intermediate role of α-keto acids in the formation of Strecker aldehydes

(2013) Francisco J. Hidalgo et al.   FOOD CHEMISTRY

Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage

(2013) Chunping Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

(2011) Ji Young Jung et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometry

(2010) Paul J. Sarnoski et al.   FOOD CHEMISTRY

Functional characterization of rose phenylacetaldehyde reductase (PAR), an enzyme involved in the biosynthesis of the scent compound 2-phenylethanol

(2010) Xiao-Min Chen et al.   JOURNAL OF PLANT PHYSIOLOGY

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Analysis of Volatile Compounds in Traditional Chinese Fish Sauce (Yu Lu)

(2008) Jin-Jin Jiang et al.   Food and Bioprocess Technology

Paenibacillus tyraminigenes sp. nov. isolated from Myeolchi-jeotgal, a traditional Korean salted and fermented anchovy

(2008) Jae-Hyung Mah et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY