169 related articles for article (PubMed ID: 36639757)
1. 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]
2. 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]
3. 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]
4. 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]
5. Genomic and metabolic features of Tetragenococcus halophilus as revealed by pan-genome and transcriptome analyses.
Chun BH; Han DM; Kim KH; Jeong SE; Park D; Jeon CO
Food Microbiol; 2019 Oct; 83():36-47. PubMed ID: 31202417
[TBL] [Abstract][Full Text] [Related]
6. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.
Udomsil N; Rodtong S; Choi YJ; Hua Y; Yongsawatdigul J
J Agric Food Chem; 2011 Aug; 59(15):8401-8. PubMed ID: 21710980
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.
Udomsil N; Chen S; Rodtong S; Yongsawatdigul J
Food Microbiol; 2016 Aug; 57():54-62. PubMed ID: 27052702
[TBL] [Abstract][Full Text] [Related]
10. Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation.
Kim KH; Lee SH; Chun BH; Jeong SE; Jeon CO
Food Microbiol; 2019 Sep; 82():465-473. PubMed ID: 31027807
[TBL] [Abstract][Full Text] [Related]
11. Identification of an operon and its regulator required for autoaggregation in
Endo R; Hotta S; Wakinaka T; Mogi Y; Watanabe J
Appl Environ Microbiol; 2023 Dec; 89(12):e0145823. PubMed ID: 38014957
[No Abstract] [Full Text] [Related]
12. Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju.
Kim DH; Kim SA; Jo YM; Seo H; Kim GY; Cheon SW; Yang SH; Jeon CO; Han NS
BMC Microbiol; 2022 Jun; 22(1):149. PubMed ID: 35668352
[TBL] [Abstract][Full Text] [Related]
13. Chromohalobacter moromii sp. nov., a moderately halophilic bacterium isolated from lupine-based moromi fermentation.
Lülf RH; Hilgarth M; Ehrmann MA
Syst Appl Microbiol; 2022 Jul; 45(4):126324. PubMed ID: 35580548
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation.
Zhang L; Zhang L; Xu Y
J Sci Food Agric; 2020 Apr; 100(6):2782-2790. PubMed ID: 32020610
[TBL] [Abstract][Full Text] [Related]
17. Characterization of Tetragenococcus strains from sugar thick juice reveals a novel species, Tetragenococcus osmophilus sp. nov., and divides Tetragenococcus halophilus into two subspecies, T. halophilus subsp. halophilus subsp. nov. and T. halophilus subsp. flandriensis subsp. nov.
Justé A; Van Trappen S; Verreth C; Cleenwerck I; De Vos P; Lievens B; Willems KA
Int J Syst Evol Microbiol; 2012 Jan; 62(Pt 1):129-137. PubMed ID: 21357458
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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]
[Next] [New Search]
