Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut

Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties

(2020) Richa Soni et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system

(2020) Ishamri Ismail et al.   FOOD CHEMISTRY

Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

(2020) Huipeng Liang et al.   FOOD MICROBIOLOGY

Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation

(2020) Jae-Jun Lee et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

(2020) Huaixiang Tian et al.   JOURNAL OF FOOD SCIENCE

Gas chromatography–mass spectrometry‐based metabolomics analysis of metabolites in commercial and inoculated pickles

(2020) Lin Yun et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Path analysis of non-enzymatic browning in Dongbei Suancai during storage caused by different fermentation conditions

(2020) Chen Wang et al.   FOOD CHEMISTRY

FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation

(2020) Amanda Vaccalluzzo et al.   FOOD MICROBIOLOGY

Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat

(2020) Yulong Zhang et al.   MEAT SCIENCE

Development and comprehensive HS-SPME/GC–MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components

(2020) Shouhui Wei et al.   FOOD CHEMISTRY

Volatile profiles of fresh rice noodles fermented with pure and mixed cultures

(2019) Cuiping Yi et al.   FOOD RESEARCH INTERNATIONAL

Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars

(2019) Xin Zhang et al.   FOOD RESEARCH INTERNATIONAL

Extracellular Proteolytic Activity and Amino Acid Production by Lactic Acid Bacteria Isolated from Malaysian Foods

(2019) Cui Jin Toe et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

(2019) Yun-Jeong Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria

(2019) Min Kyung Park et al.   MOLECULES

Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage

(2019) Mei Zhi Alcine Chan et al.   FOOD MICROBIOLOGY

Effect of mixed moulds starters on volatile flavor compounds in rice wine

(2019) Shan Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in Proteolysis in Fermented Milk Produced by Streptococcus thermophilus in Co-Culture with Lactobacillus plantarum or Bifidobacterium animalis subsp. lactis During Refrigerated Storage

(2019) Sining Li et al.   MOLECULES

Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods

(2019) Dalin Ly et al.   Biomolecules

The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing

(2019) Tongjie Liu et al.   FOOD CHEMISTRY

Quality and microbial flora changes of radish paocai during multiple fermentation rounds

(2019) An-jun Chen et al.   FOOD CONTROL

Inhibitory effects of probiotic potential lactic acid bacteria isolated from kimchi against Listeria monocytogenes biofilm on lettuce, stainless-steel surfaces, and MBEC™ biofilm device

(2019) Md Iqbal Hossain et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modifications of the volatile and nonvolatile metabolome of goat cheese due to adjunct of non-starter lactic acid bacteria

(2019) Giovanna Battelli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Coffee flavour modification through controlled fermentation of green coffee beans by Lactococcus lactis subsp. cremoris

(2019) Chenhui Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou

(2019) Fabio Minervini et al.   Microorganisms

Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcai paocai, a traditional Chinese fermented vegetable food, as assessed by Illumina MiSeq sequencing, DGGE and qPCR assay

(2018) Huipeng Liang et al.   ANNALS OF MICROBIOLOGY

Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation

(2018) Sang Mi Lee et al.   FOOD CHEMISTRY

Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture

(2018) Krittanon Jampaphaeng et al.   FOOD MICROBIOLOGY

Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

(2018) Carlo G. Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters

(2018) Seong-Eun Park et al.   FOOD CHEMISTRY

Microbial succession and metabolite changes during traditional serofluid dish fermentation

(2017) Qianqian Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of inoculants Lactobacillus brevis and Lactobacillus parafarraginis on the fermentation characteristics and microbial communities of corn stover silage

(2017) Zhenshang Xu et al.   Scientific Reports

Effects of Lactobacillus curvatus and Leuconostoc mesenteroides on Suan Cai Fermentation in Northeast China

(2016) Hongyan Yang et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

(2015) Rina Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   Current Opinion in Food Science

Orange terpenes, carvacrol and α-tocopherol encapsulated in maltodextrin and sucrose matrices via batch mixing

(2014) Markus W. Tackenberg et al.   JOURNAL OF FOOD ENGINEERING

Applicability ofLactobacillus plantarumIMDO 788 as a starter culture to control vegetable fermentations

(2013) Dorrit Wouters et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Progress in understanding preferential detection of live cells using viability dyes in combination with DNA amplification

(2012) Mariana Fittipaldi et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

(2011) Ji Young Jung et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Metabolite profiling of Cheonggukjang, a fermented soybean paste, during fermentation by gas chromatography-mass spectrometry and principal component analysis

(2010) Min Kyung Park et al.   FOOD CHEMISTRY