195 related articles for article (PubMed ID: 34443655)
1. Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (
Yi SH; Hong SP
Molecules; 2021 Aug; 26(16):. PubMed ID: 34443655
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Screening and Characterization of Potential Bacillus Starter Cultures for Fermenting Low-Salt Soybean Paste (Doenjang).
Jeon HH; Jung JY; Chun BH; Kim MD; Baek SY; Moon JY; Yeo SH; Jeon CO
J Microbiol Biotechnol; 2016 Apr; 26(4):666-74. PubMed ID: 26718466
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation.
Jeong DW; Heo S; Lee B; Lee H; Jeong K; Her JY; Lee KG; Lee JH
Int J Food Microbiol; 2017 Dec; 262():8-13. PubMed ID: 28950164
[TBL] [Abstract][Full Text] [Related]
6. Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product.
Shukla S; Bahuguna A; Park HK; Kim JK; Kim M
Sci Rep; 2020 Jan; 10(1):1081. PubMed ID: 31974506
[TBL] [Abstract][Full Text] [Related]
7. Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety.
Shukla S; Lee JS; Park HK; Yoo JA; Hong SY; Kim JK; Kim M
J Food Sci; 2015 Aug; 80(8):M1794-803. PubMed ID: 26147854
[TBL] [Abstract][Full Text] [Related]
8. Occurrence of Toxigenic Bacillus cereus and Bacillus thuringiensis in Doenjang, a Korean Fermented Soybean Paste.
Park KM; Kim HJ; Jeong MC; Koo M
J Food Prot; 2016 Apr; 79(4):605-12. PubMed ID: 27052865
[TBL] [Abstract][Full Text] [Related]
9. Effects of Aspergillus species inoculation and their enzymatic activities on the formation of volatile components in fermented soybean paste (doenjang).
Kum SJ; Yang SO; Lee SM; Chang PS; Choi YH; Lee JJ; Hurh BS; Kim YS
J Agric Food Chem; 2015 Feb; 63(5):1401-18. PubMed ID: 25590895
[TBL] [Abstract][Full Text] [Related]
10. Heterologous expression and enzymatic characterization of γ-glutamyltranspeptidase from Bacillus amyloliquefaciens.
Lee JM; Lee J; Nam GH; Son BS; Jang MU; Lee SW; Hurh BS; Kim TJ
J Microbiol; 2017 Feb; 55(2):147-152. PubMed ID: 28120195
[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. Fermentative features of Bacillus velezensis and Leuconostoc mesenteroides in doenjang-meju, a Korean traditional fermented soybean brick.
Han DM; Baek JH; Chun BH; Jeon CO
Food Microbiol; 2023 Apr; 110():104186. PubMed ID: 36462832
[TBL] [Abstract][Full Text] [Related]
13. Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial
Lee HY; Cho DY; Jung JG; Kim MJ; Jeong JB; Lee JH; Lee GY; Jang MY; Lee JH; Haque MA; Cho KM
Molecules; 2023 Apr; 28(8):. PubMed ID: 37110750
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Characterization and correlation of microbial communities and metabolite and volatile compounds in doenjang fermentation.
Han DM; Chun BH; Kim HM; Jeon CO
Food Res Int; 2021 Oct; 148():110645. PubMed ID: 34507720
[TBL] [Abstract][Full Text] [Related]
16. Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce.
Jung JY; Chun BH; Jeon CO
J Food Sci; 2015 Dec; 80(12):M2853-9. PubMed ID: 26495904
[TBL] [Abstract][Full Text] [Related]
17. Incidence, Antibiotic Susceptibility, and Toxin Profiles of Bacillus cereus sensu lato Isolated from Korean Fermented Soybean Products.
Yim JH; Kim KY; Chon JW; Kim DH; Kim HS; Choi DS; Choi IS; Seo KH
J Food Sci; 2015 Jun; 80(6):M1266-70. PubMed ID: 25950845
[TBL] [Abstract][Full Text] [Related]
18. Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds.
Park KY; Jung KO; Rhee SH; Choi YH
Mutat Res; 2003; 523-524():43-53. PubMed ID: 12628502
[TBL] [Abstract][Full Text] [Related]
19. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis.
Kim TW; Lee JH; Kim SE; Park MH; Chang HC; Kim HY
Int J Food Microbiol; 2009 May; 131(2-3):265-71. PubMed ID: 19324443
[TBL] [Abstract][Full Text] [Related]
20. Dynamics and correlation of microbial communities and metabolic compounds in doenjang-meju, a Korean traditional soybean brick.
Kim HM; Han DM; Baek JH; Chun BH; Jeon CO
Food Res Int; 2022 May; 155():111085. PubMed ID: 35400461
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
