278 related articles for article (PubMed ID: 29668035)
1. Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da-jiang.
Zhang P; Zhang P; Xie M; An F; Qiu B; Wu R
J Food Sci; 2018 May; 83(5):1342-1349. PubMed ID: 29668035
[TBL] [Abstract][Full Text] [Related]
2. The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang, a Chinese popular traditional fermented condiment.
Wu J; Tian T; Liu Y; Shi Y; Tao D; Wu R; Yue X
Food Res Int; 2018 Oct; 112():457-467. PubMed ID: 30131157
[TBL] [Abstract][Full Text] [Related]
3. An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China.
Xie M; Wu J; An F; Yue X; Tao D; Wu R; Lee Y
Food Res Int; 2019 Jan; 115():414-424. PubMed ID: 30599960
[TBL] [Abstract][Full Text] [Related]
4. Meta-omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product.
Xie M; An F; Wu J; Liu Y; Shi H; Wu R
J Sci Food Agric; 2019 Nov; 99(14):6522-6534. PubMed ID: 31321764
[TBL] [Abstract][Full Text] [Related]
5. Analysis of Oligosaccharides in Korean Fermented Soybean Products by the Combination of Mass Spectrometry and Gas Chromatography.
Song J; Lee H; Park I; Lee H
J Agric Food Chem; 2023 Jan; 71(1):760-769. PubMed ID: 36574638
[TBL] [Abstract][Full Text] [Related]
6. Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium.
Lin CC; Wu PS; Liang DW; Kwan CC; Chen YS
J Food Sci; 2012 Jan; 77(1):C95-101. PubMed ID: 22260104
[TBL] [Abstract][Full Text] [Related]
7. The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste.
Chun BH; Kim KH; Jeong SE; Jeon CO
Food Microbiol; 2020 Apr; 86():103329. PubMed ID: 31703874
[TBL] [Abstract][Full Text] [Related]
8. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S).
Biscola V; de Olmos AR; Choiset Y; Rabesona H; Garro MS; Mozzi F; Chobert JM; Drouet M; Haertlé T; Franco BDGM
Benef Microbes; 2017 Aug; 8(4):635-643. PubMed ID: 28726509
[TBL] [Abstract][Full Text] [Related]
9. Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China.
Xie M; An F; Yue X; Liu Y; Shi H; Yang M; Cao X; Wu J; Wu R
Food Chem; 2019 Dec; 301():125270. PubMed ID: 31377619
[TBL] [Abstract][Full Text] [Related]
10. Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale.
Lee EJ; Hyun J; Choi YH; Hurh BS; Choi SH; Lee I
J Food Sci; 2018 Jun; 83(6):1723-1732. PubMed ID: 29761893
[TBL] [Abstract][Full Text] [Related]
11. Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China.
Lee MH; Li FZ; Lee J; Kang J; Lim SI; Nam YD
J Food Sci; 2017 Apr; 82(4):960-968. PubMed ID: 28253439
[TBL] [Abstract][Full Text] [Related]
12. High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food.
Xu D; Wang P; Zhang X; Zhang J; Sun Y; Gao L; Wang W
Food Microbiol; 2020 Apr; 86():103340. PubMed ID: 31703864
[TBL] [Abstract][Full Text] [Related]
13. Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China.
An F; Li M; Zhao Y; Zhang Y; Mu D; Hu X; You S; Wu J; Wu R
Food Chem; 2021 May; 343():128509. PubMed ID: 33199116
[TBL] [Abstract][Full Text] [Related]
14. A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation.
Jia Y; Niu CT; Lu ZM; Zhang XJ; Chai LJ; Shi JS; Xu ZH; Li Q
Appl Environ Microbiol; 2020 Jun; 86(12):. PubMed ID: 32303548
[TBL] [Abstract][Full Text] [Related]
15. Bacterial community migration in the ripening of doenjang, a traditional Korean fermented soybean food.
Jeong DW; Kim HR; Jung G; Han S; Kim CT; Lee JH
J Microbiol Biotechnol; 2014 May; 24(5):648-60. PubMed ID: 24548930
[TBL] [Abstract][Full Text] [Related]
16. Sample prefractionation with liquid isoelectric focusing enables in depth microbial metaproteome analysis of mesophilic and thermophilic biogas plants.
Kohrs F; Heyer R; Magnussen A; Benndorf D; Muth T; Behne A; Rapp E; Kausmann R; Heiermann M; Klocke M; Reichl U
Anaerobe; 2014 Oct; 29():59-67. PubMed ID: 24309213
[TBL] [Abstract][Full Text] [Related]
17. Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities.
Liu L; Chen X; Hao L; Zhang G; Jin Z; Li C; Yang Y; Rao J; Chen B
Crit Rev Food Sci Nutr; 2022; 62(7):1971-1989. PubMed ID: 33226273
[TBL] [Abstract][Full Text] [Related]
18. Effect of the changs of microbial community on flavor components of traditional soybean paste during storage period.
Deng W; Wang M; Li Z; Liu G; Liu Z; Yu H; Liu J
Food Res Int; 2022 Nov; 161():111866. PubMed ID: 36192906
[TBL] [Abstract][Full Text] [Related]
19. Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang.
Jo E; Lee H; Song Y; Cha J
J Microbiol Biotechnol; 2024 Apr; 34(4):863-870. PubMed ID: 38247211
[TBL] [Abstract][Full Text] [Related]
20. Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product.
Feng Z; Gao W; Ren D; Chen X; Li JJ
J Sci Food Agric; 2013 Apr; 93(6):1471-8. PubMed ID: 23400969
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
