185 related articles for article (PubMed ID: 31898817)
1. Influence of Lactobacillus brevis on metabolite changes in bacteria-fermented sufu.
Bao W; Huang X; Liu J; Han B; Chen J
J Food Sci; 2020 Jan; 85(1):165-172. PubMed ID: 31898817
[TBL] [Abstract][Full Text] [Related]
2. Characterization of Volatile Compounds by SPME-GC-MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria-Fermented Soybean Product.
Fan X; Liu G; Qiao Y; Zhang Y; Leng C; Chen H; Sun J; Feng Z
J Food Sci; 2019 Sep; 84(9):2441-2448. PubMed ID: 31429494
[TBL] [Abstract][Full Text] [Related]
3. Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd).
He W; Chung HY
Food Microbiol; 2020 Sep; 90():103408. PubMed ID: 32336369
[TBL] [Abstract][Full Text] [Related]
4. Characterization of the Production of Biogenic Amines and Gamma-Aminobutyric Acid in the Soybean Pastes Fermented by Aspergillus oryzae and Lactobacillus brevis.
Kim NY; Ji GE
J Microbiol Biotechnol; 2015 Apr; 25(4):464-8. PubMed ID: 25341471
[TBL] [Abstract][Full Text] [Related]
5. The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean.
Zhao G; Li J; Zheng F; Yao Y
J Sci Food Agric; 2021 May; 101(7):2920-2929. PubMed ID: 33159694
[TBL] [Abstract][Full Text] [Related]
6. Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract.
Park KB; Oh SH
Bioresour Technol; 2007 May; 98(8):1675-9. PubMed ID: 17055264
[TBL] [Abstract][Full Text] [Related]
7. γ-Aminobutyric Acid (GABA) Production and Angiotensin-I Converting Enzyme (ACE) Inhibitory Activity of Fermented Soybean Containing Sea Tangle by the Co-Culture of Lactobacillus brevis with Aspergillus oryzae.
Jang EK; Kim NY; Ahn HJ; Ji GE
J Microbiol Biotechnol; 2015 Aug; 25(8):1315-20. PubMed ID: 25876604
[TBL] [Abstract][Full Text] [Related]
8. High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter.
Wu Q; Shah NP
Crit Rev Food Sci Nutr; 2017 Nov; 57(17):3661-3672. PubMed ID: 26980301
[TBL] [Abstract][Full Text] [Related]
9. Production of gamma-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100.
Kim JY; Lee MY; Ji GE; Lee YS; Hwang KT
Int J Food Microbiol; 2009 Mar; 130(1):12-6. PubMed ID: 19167126
[TBL] [Abstract][Full Text] [Related]
10. Enhancement of gamma-aminobutyric acid production in Chungkukjang by applying a Bacillus subtilis strain expressing glutamate decarboxylase from Lactobacillus brevis.
Park KB; Oh SH
Biotechnol Lett; 2006 Sep; 28(18):1459-63. PubMed ID: 16955351
[TBL] [Abstract][Full Text] [Related]
11. Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation.
Li H; Qiu T; Huang G; Cao Y
Microb Cell Fact; 2010 Nov; 9():85. PubMed ID: 21070676
[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. Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation.
Cataldo PG; Villegas JM; Savoy de Giori G; Saavedra L; Hebert EM
Int J Food Microbiol; 2020 Nov; 333():108792. PubMed ID: 32707524
[TBL] [Abstract][Full Text] [Related]
14. Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of
Lim HS; Cha IT; Roh SW; Shin HH; Seo MJ
J Microbiol Biotechnol; 2017 Mar; 27(3):450-459. PubMed ID: 27880963
[TBL] [Abstract][Full Text] [Related]
15. Gamma-aminobutyric acid fermentation with date residue by a lactic acid bacterium, Lactobacillus brevis.
Hasegawa M; Yamane D; Funato K; Yoshida A; Sambongi Y
J Biosci Bioeng; 2018 Mar; 125(3):316-319. PubMed ID: 29089240
[TBL] [Abstract][Full Text] [Related]
16. Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean.
Moy YS; Lu TJ; Chou CC
J Biosci Bioeng; 2012 Feb; 113(2):196-201. PubMed ID: 22051578
[TBL] [Abstract][Full Text] [Related]
17. Deciphering the crucial roles of transcriptional regulator GadR on gamma-aminobutyric acid production and acid resistance in Lactobacillus brevis.
Gong L; Ren C; Xu Y
Microb Cell Fact; 2019 Jun; 18(1):108. PubMed ID: 31196094
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu.
Hu M; Dong J; Tan G; Li X; Zheng Z; Li M
Food Microbiol; 2021 Sep; 98():103762. PubMed ID: 33875200
[TBL] [Abstract][Full Text] [Related]
20. Characterization of a Potential Probiotic Lactobacillus brevis RK03 and Efficient Production of γ-Aminobutyric Acid in Batch Fermentation.
Wu CH; Hsueh YH; Kuo JM; Liu SJ
Int J Mol Sci; 2018 Jan; 19(1):. PubMed ID: 29300336
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]