Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce

An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation

(2021) Xiaoyan Liu et al.   FOOD CHEMISTRY

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

Development of a defined autochthonous starter through dissecting the seasonal microbiome of broad bean paste

(2021) Yun Jia et al.   FOOD CHEMISTRY

Roles of metal ions in regulating the formation of a drinking water odorant (2,3,6-trichloroanisole) by Sphingomonas ursincola in drinking water

(2021) Xinyan Zhou et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Roles of Oxygen in Methane-dependent Selenate Reduction in a Membrane Biofilm Reactor: Stimulation or Suppression

(2021) Yulu Wang et al.   WATER RESEARCH

Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates

(2021) Juan Yang et al.   FOOD CHEMISTRY

Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus

(2021) Chunsheng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of aspartic acid on the freeze-drying survival rate of Lactobacillus plantarum LIP-1 and its inherent mechanism

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

GlnR negatively regulates glutamate-dependent acid resistance in Lactobacillus brevis

(2020) Luchan Gong et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique

(2020) Xiaojun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

DNAzyme-based quantitative loop-mediated isothermal amplification for strain-specific detection of starter kimchi fermented with Leuconostoc mesenteroides WiKim32

(2020) Moeun Lee et al.   FOOD CHEMISTRY

The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean

(2020) Guozhong Zhao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix

(2020) Tolgahan Kocadağlı et al.   FOOD CHEMISTRY

Cell surface properties and transcriptomic analysis of cross protection provided between heat adaptation and acid stress in Tetragenococcus halophilus

(2020) Huan Yang et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Guozhong Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters

(2020) Xuewei Jiang et al.   FOOD CHEMISTRY

Comparative study of the free amino acid compositions and contents in three different botanical origins of Coptis herb

(2019) Junjun Li et al.   BIOCHEMICAL SYSTEMATICS AND ECOLOGY

An Alkylpyrazine Synthesis Mechanism Involving L-Threonine-3-Dehydrogenase Describes the Production of 2,5-Dimethylpyrazine and 2,3,5-Trimethylpyrazine by Bacillus subtilis

(2019) Lijie Zhang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China

(2019) Mengxi Xie et al.   FOOD CHEMISTRY

Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem

(2019) Guiqiang He et al.   FOOD RESEARCH INTERNATIONAL

Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities

(2018) Saber Amiri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Comparative evaluation of microbial diversity and metabolite profiles in doenjang , a fermented soybean paste, during the two different industrial manufacturing processes

(2017) Sunmin Lee et al.   FOOD CHEMISTRY

A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines

(2017) Juliana Milheiro et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose

(2017) Lihua Gao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Determination of potential off-flavour in yeast extract

(2017) Ya Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Descriptive terminology for the sensory evaluation of soy sauce

(2016) Miho Imamura   JOURNAL OF SENSORY STUDIES

A Lactobacillus plantarum Esterase Active on a Broad Range of Phenolic Esters

(2015) María Esteban-Torres et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

FLASH: fast length adjustment of short reads to improve genome assemblies

(2011) T. Magoc et al.   BIOINFORMATICS

Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds

(2010) Natteewan Udomsil et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Contribution of enterococci to the volatile profile of slightly-fermented sausages

(2010) M.L. Latorre-Moratalla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Coupled oxidation–reduction of butanol–hexanal by resting Rhodococcus erythropolis NCIMB 13064 cells in liquid and gas phases

(2008) P. Marchand et al.   ENZYME AND MICROBIAL TECHNOLOGY