Effect of Hericium erinaceus on bacterial diversity and volatile flavor changes of soy sauce

Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage

(2019) Zhanggen Liu et al.   FOOD MICROBIOLOGY

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

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

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

Isolation of crude oligosaccharides from Hericium erinaceus by integrated membrane technology and its proliferative activity

(2019) Ming Cai et al.   FOOD HYDROCOLLOIDS

Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism

(2019) Weiwei Li et al.   FOOD RESEARCH INTERNATIONAL

Links between microbial compositions and volatile profiles of rice noodle fermentation liquid evaluated by 16S rRNA sequencing and GC-MS

(2019) Cuiping Yi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures

(2019) Mirna Mrkonjic Fuka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

(2019) Zhen He 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

Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce

(2019) Guozhong Zhao et al.   FOOD CHEMISTRY

Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean

(2018) Yu-Hang Chen et al.   FOOD RESEARCH INTERNATIONAL

Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus

(2018) Mei Ai et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology

(2017) Jialu Cao et al.   FOOD CONTROL

Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce

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

Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce

(2017) Hongbin Wang et al.   Polish Journal of Microbiology

Chemistry, Nutrition, and Health-Promoting Properties of Hericium erinaceus (Lion’s Mane) Mushroom Fruiting Bodies and Mycelia and Their Bioactive Compounds

(2015) Mendel Friedman   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Combination Inhibition Activity of Nisin and Ethanol on the Growth Inhibition of Pathogenic Gram Negative Bacteria and Their Application as Disinfectant Solution

(2015) Komsan Phongphakdee et al.   JOURNAL OF FOOD SCIENCE

Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean

(2014) Ji Young Jung et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

(2013) Yunzi Feng et al.   FOOD CHEMISTRY

Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods

(2013) Yin-zhuo Yan et al.   FOOD MICROBIOLOGY

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

Isolation And Identification Of An Antioxidant Peptide Prepared From Fermented Peanut Meal UsingBacillus SubtilisFermentation

(2013) Youwei Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Practical innovations for high-throughput amplicon sequencing

(2013) Derek S Lundberg et al.   NATURE METHODS

Biogenic amine formation and bacterial contribution in Natto products

(2012) Bitna Kim et al.   FOOD CHEMISTRY

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

Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation

(2012) Thin Thin Wah et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

(2010) Xian-Li Gao et al.   FOOD SCIENCE AND BIOTECHNOLOGY