154 related articles for article (PubMed ID: 36613413)
1. Carbohydrate Sources Influence the Microbiota and Flavour Profile of a Lupine-Based Moromi Fermentation.
Lülf RH; Selg-Mann K; Hoffmann T; Zheng T; Schirmer M; Ehrmann MA
Foods; 2023 Jan; 12(1):. PubMed ID: 36613413
[TBL] [Abstract][Full Text] [Related]
2. Microbiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations.
Lülf RH; Vogel RF; Ehrmann MA
Int J Food Microbiol; 2021 Sep; 354():109316. PubMed ID: 34247020
[TBL] [Abstract][Full Text] [Related]
3. Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation.
Devanthi PVP; Linforth R; Onyeaka H; Gkatzionis K
Food Chem; 2018 Feb; 240():1-8. PubMed ID: 28946215
[TBL] [Abstract][Full Text] [Related]
4. Monitoring the growth dynamics of Tetragenococcus halophilus strains in lupine moromi fermentation using a multiplex-PCR system.
Link T; Ehrmann MA
BMC Res Notes; 2023 Jun; 16(1):115. PubMed ID: 37349831
[TBL] [Abstract][Full Text] [Related]
5. The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation.
Link T; Vogel RF; Ehrmann MA
BMC Microbiol; 2021 Nov; 21(1):320. PubMed ID: 34798831
[TBL] [Abstract][Full Text] [Related]
6. Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce.
Devanthi PVP; Linforth R; El Kadri H; Gkatzionis K
Food Chem; 2018 Aug; 257():243-251. PubMed ID: 29622206
[TBL] [Abstract][Full Text] [Related]
7. Soy sauce fermentation: Microorganisms, aroma formation, and process modification.
Devanthi PVP; Gkatzionis K
Food Res Int; 2019 Jun; 120():364-374. PubMed ID: 31000250
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Fermentation of high-salt liquid-state soy sauce without any additives by inoculation of lactic acid bacteria and yeast.
Liu R; Gao G; Bai Y; Hou L
Food Sci Technol Int; 2020 Oct; 26(7):642-654. PubMed ID: 32375497
[TBL] [Abstract][Full Text] [Related]
10. Transcriptomic profiling reveals differences in the adaptation of two Tetragenococcus halophilus strains to a lupine moromi model medium.
Link T; Ehrmann MA
BMC Microbiol; 2023 Jan; 23(1):14. PubMed ID: 36639757
[TBL] [Abstract][Full Text] [Related]
11. The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi.
Zhang L; Huang J; Zhou R; Qi Q; Yang M; Peng C; Wu C; Jin Y
Food Res Int; 2021 Dec; 150(Pt A):110747. PubMed ID: 34865765
[TBL] [Abstract][Full Text] [Related]
12. Metagenomic and metaproteomic analyses of microbial amino acid metabolism during Cantonese soy sauce fermentation.
Chen C; Wen LF; Yang LX; Li J; Kan QX; Xu T; Liu Z; Fu JY; Cao Y
Front Nutr; 2023; 10():1271648. PubMed ID: 38024365
[TBL] [Abstract][Full Text] [Related]
13. Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce.
Liang R; Huang J; Wu X; Fan J; Xu Y; Wu C; Jin Y; Zhou R
J Sci Food Agric; 2019 Oct; 99(13):5687-5695. PubMed ID: 31150112
[TBL] [Abstract][Full Text] [Related]
14. Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters.
Jiang X; Peng D; Zhang W; Duan M; Ruan Z; Huang S; Zhou S; Fang Q
Food Chem; 2021 May; 344():128681. PubMed ID: 33279349
[TBL] [Abstract][Full Text] [Related]
15. Microbe participation in aroma production during soy sauce fermentation.
Harada R; Yuzuki M; Ito K; Shiga K; Bamba T; Fukusaki E
J Biosci Bioeng; 2018 Jun; 125(6):688-694. PubMed ID: 29366719
[TBL] [Abstract][Full Text] [Related]
16. Examining the impact of
Wang Q; Cui R; Liu X; Zheng X; Yao Y; Zhao G
Crit Rev Food Sci Nutr; 2023 Jul; ():1-12. PubMed ID: 37395610
[TBL] [Abstract][Full Text] [Related]
17. Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review.
Liu Y; Sun G; Li J; Cheng P; Song Q; Lv W; Wang C
Food Res Int; 2024 May; 184():114273. PubMed ID: 38609250
[TBL] [Abstract][Full Text] [Related]
18. Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation.
Wah TT; Walaisri S; Assavanig A; Niamsiri N; Lertsiri S
Int J Food Microbiol; 2013 Jan; 160(3):282-9. PubMed ID: 23290236
[TBL] [Abstract][Full Text] [Related]
19. Effect of Sequential Inoculation of
Li X; Xu X; Wu C; Tong X; Ou S
Foods; 2023 Sep; 12(18):. PubMed ID: 37761218
[TBL] [Abstract][Full Text] [Related]
20. Accelerating aroma formation of raw soy sauce using low intensity sonication.
Gao X; Liu E; Zhang J; Yang L; Huang Q; Chen S; Ma H; Ho CT; Liao L
Food Chem; 2020 Nov; 329():127118. PubMed ID: 32512391
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]