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

Enhancing Activities of Salt-Tolerant Proteases Secreted by Aspergillus oryzae Using Atmospheric and Room-Temperature Plasma Mutagenesis

(2020) Xianli Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

(2019) Xianli Gao et al.   FOOD CHEMISTRY

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

(2019) Byung Hee Chun et al.   FOOD MICROBIOLOGY

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

(2019) Byung Hee Chun et al.   FOOD MICROBIOLOGY

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

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

Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation

(2017) Risa Harada et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Deblur Rapidly Resolves Single-Nucleotide Community Sequence Patterns

(2017) Amnon Amir et al.   mSystems

Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing Methods

(2016) Liqiang Zhang et al.   JOURNAL OF FOOD SCIENCE

DADA2: High-resolution sample inference from Illumina amplicon data

(2016) Benjamin J Callahan et al.   NATURE METHODS

Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce

(2016) Ji Young Jung et al.   PLoS One

Compositional differences among Chinese soy sauce types studied by 13 C NMR spectroscopy coupled with multivariate statistical analysis

(2016) Ghulam Mustafa Kamal et al.   TALANTA

Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste

(2016) Woo Yong Jung et al.   Frontiers in Microbiology

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review

(2016) Jayanta Kumar Patra et al.   Frontiers in Microbiology

Chromohalobacteris a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce

(2015) Ji Young Jung et al.   JOURNAL OF FOOD SCIENCE

Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence

(2015) Md. Azizul Haque et al.   Journal of the Korean Society for Applied Biological Chemistry

Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea

(2015) Seung-Beom Hong et al.   MYCOBIOLOGY

Soy Sauce Classification by Geographic Region and Fermentation Based on Artificial Neural Network and Genetic Algorithm

(2014) Libin Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bacterial Community Migration in the Ripening of Doenjang, a Traditional Korean Fermented Soybean Food

(2014) Do-Won Jeong et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

(2014) Joanita Sulaiman et al.   Frontiers in Microbiology

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

(2013) Quanzeng Wei et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

(2013) Kyung Eun LEE et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation

(2013) Se Hee Lee et al.   FOOD MICROBIOLOGY

Analyses of archaeal communities in Doenjang and Ganjang using a culture-independent manner based on 16S rRNA sequences

(2013) Min Keun Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Biogeochemical implications of the ubiquitous colonization of marine habitats and redox gradients by Marinobacter species

(2013) Kim M. Handley et al.   Frontiers in Microbiology

Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis

(2012) Yasushi Tanaka et al.   FOOD MICROBIOLOGY

Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method

(2012) Chia-Li Wei et al.   FOOD MICROBIOLOGY

The SILVA ribosomal RNA gene database project: improved data processing and web-based tools

(2012) Christian Quast et al.   NUCLEIC ACIDS RESEARCH

The Airway Microbiota in Cystic Fibrosis: A Complex Fungal and Bacterial Community—Implications for Therapeutic Management

(2012) Laurence Delhaes et al.   PLoS One

Stacks : Building and Genotyping Loci De Novo From Short-Read Sequences

(2011) Julian M. Catchen et al.   G3-Genes Genomes Genetics

The UNITE database for molecular identification of fungi - recent updates and future perspectives

(2010) Kessy Abarenkov et al.   NEW PHYTOLOGIST