Bacterial community involved in traditional fermented soybean paste dajiang made in northeast China

Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi

(2012) Tingtao Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation

(2011) Natteewan Udomsil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China

(2010) Jiachao Zhang et al.   FOOD CONTROL

Isolation and identification of dominant microorganisms involved in naturally fermented goat milk in Haixi region of Qinghai, China

(2009) Wen Yi Zhang et al.   ANNALS OF MICROBIOLOGY

Analysis of Bacterial and Fungal Communities in Japanese- and Chinese-Fermented Soybean Pastes Using Nested PCR–DGGE

(2009) Tae Woon Kim et al.   CURRENT MICROBIOLOGY

Changes in microbial community during Chinese traditional soybean paste fermentation

(2009) Jianxin Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia

(2009) Rina Wu et al.   JOURNAL OF BASIC MICROBIOLOGY

Isolation, characterization and identification of lactic acid bacteria and yeasts from sourMifen, a traditional fermented rice noodle from China

(2008) Z.-H. Lu et al.   JOURNAL OF APPLIED MICROBIOLOGY

Antioxidant and antigenotoxic activities of Korean fermented soybean

(2007) Nam Yee Kim et al.   FOOD AND CHEMICAL TOXICOLOGY