328 related articles for article (PubMed ID: 31159886)
21. Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure.
Liang R; Huang J; Wu X; Xu Y; Fan J; Wu C; Jin Y; Zhou R
Food Res Int; 2019 Sep; 123():801-808. PubMed ID: 31285030
[TBL] [Abstract][Full Text] [Related]
22. Degradation and removal of soybean allergen in Japanese soy sauce.
Magishi N; Yuikawa N; Kobayashi M; Taniuchi S
Mol Med Rep; 2017 Aug; 16(2):2264-2268. PubMed ID: 28656270
[TBL] [Abstract][Full Text] [Related]
23. Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce.
Feng Y; Xie Z; Huang M; Tong X; Hou S; Tin H; Zhao M
Food Res Int; 2024 Feb; 177():113756. PubMed ID: 38225154
[TBL] [Abstract][Full Text] [Related]
24. Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor.
Wu Q; Xu Y
J Agric Food Chem; 2012 Feb; 60(8):2033-8. PubMed ID: 22283589
[TBL] [Abstract][Full Text] [Related]
25. The role of microorganisms in soy sauce production.
O'toole DK
Adv Appl Microbiol; 2019; 108():45-113. PubMed ID: 31495405
[TBL] [Abstract][Full Text] [Related]
26. Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing.
Zhang W; Xiao Z; Gu Z; Deng X; Liu J; Luo X; Song C; Jiang X
Food Chem; 2024 Jan; 432():137245. PubMed ID: 37657348
[TBL] [Abstract][Full Text] [Related]
27. Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model.
Choi JH; Song DH; Hong JS; Ham YK; Ha JH; Choi YS; Kim HW
Meat Sci; 2019 May; 151():36-42. PubMed ID: 30685509
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. Immunological functions of soy sauce: hypoallergenicity and antiallergic activity of soy sauce.
Kobayashi M
J Biosci Bioeng; 2005 Aug; 100(2):144-51. PubMed ID: 16198255
[TBL] [Abstract][Full Text] [Related]
30. Comparative study of quality characteristics of Korean soy sauce made with soybeans germinated under dark and light conditions.
Choi UK; Jeong YS; Kwon OJ; Park JD; Kim YC
Int J Mol Sci; 2011; 12(11):8105-18. PubMed ID: 22174653
[TBL] [Abstract][Full Text] [Related]
31. Ratio of Histamine-Producing/Non-Histamine-Producing Subgroups of Tetragenococcus halophilus Determines the Histamine Accumulation during Spontaneous Fermentation of Soy Sauce.
Ma J; Nie Y; Zhang L; Xu Y
Appl Environ Microbiol; 2023 Mar; 89(3):e0188422. PubMed ID: 36802225
[TBL] [Abstract][Full Text] [Related]
32. The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa.
Terlabie NN; Sakyi-Dawson E; Amoa-Awua WK
Int J Food Microbiol; 2006 Feb; 106(2):145-52. PubMed ID: 16253367
[TBL] [Abstract][Full Text] [Related]
33. Effect of temperature on the stability of various peptidases during peptide-enriched soy sauce fermentation.
Nakahara T; Yamaguchi H; Uchida R
J Biosci Bioeng; 2012 Mar; 113(3):355-9. PubMed ID: 22153713
[TBL] [Abstract][Full Text] [Related]
34. Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation.
Song YR; Jeong DY; Baik SH
J Food Sci; 2015 Sep; 80(9):M2005-14. PubMed ID: 26302401
[TBL] [Abstract][Full Text] [Related]
35. Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce.
Meng Q; Hatakeyama M; Sugawara E
Biosci Biotechnol Biochem; 2014; 78(1):109-14. PubMed ID: 25036492
[TBL] [Abstract][Full Text] [Related]
36. Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce.
Zhou X; Guo T; Lu Y; Hadiatullah H; Li P; Ding K; Zhao G
Food Chem; 2022 Nov; 393():133289. PubMed ID: 35689918
[TBL] [Abstract][Full Text] [Related]
37. Functional effects of Japanese style fermented soy sauce (shoyu) and its components.
Kataoka S
J Biosci Bioeng; 2005 Sep; 100(3):227-34. PubMed ID: 16243270
[TBL] [Abstract][Full Text] [Related]
38. Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in
Han J; Kong T; Wang Q; Jiang J; Zhou Q; Li P; Zhu B; Gu Q
Crit Rev Food Sci Nutr; 2023; 63(25):7564-7583. PubMed ID: 35253552
[TBL] [Abstract][Full Text] [Related]
39. Advances and prospects of Bacillus subtilis cellular factories: From rational design to industrial applications.
Gu Y; Xu X; Wu Y; Niu T; Liu Y; Li J; Du G; Liu L
Metab Eng; 2018 Nov; 50():109-121. PubMed ID: 29775652
[TBL] [Abstract][Full Text] [Related]
40. Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa).
Dakwa S; Sakyi-Dawson E; Diako C; Annan NT; Amoa-Awua WK
Int J Food Microbiol; 2005 Sep; 104(1):69-82. PubMed ID: 16002169
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
