154 related articles for article (PubMed ID: 36789042)
1. Safety evaluation and application of lactic acid bacteria and yeast strains isolated from Sichuan broad bean paste.
Feng L; Gu J; Guo L; Mu G; Tuo Y
Food Sci Nutr; 2023 Feb; 11(2):940-952. PubMed ID: 36789042
[TBL] [Abstract][Full Text] [Related]
2. Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China.
Li S; Guo L; Gu J; Mu G; Tuo Y
Food Sci Nutr; 2023 Aug; 11(8):4502-4515. PubMed ID: 37576040
[TBL] [Abstract][Full Text] [Related]
3. Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids.
Lin H; Yu X; Fang J; Lu Y; Liu P; Xing Y; Wang Q; Che Z; He Q
Molecules; 2018 May; 23(6):. PubMed ID: 29843477
[TBL] [Abstract][Full Text] [Related]
4. A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation.
Jia Y; Niu CT; Lu ZM; Zhang XJ; Chai LJ; Shi JS; Xu ZH; Li Q
Appl Environ Microbiol; 2020 Jun; 86(12):. PubMed ID: 32303548
[TBL] [Abstract][Full Text] [Related]
5. The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by
Li S; Du X; Feng L; Mu G; Tuo Y
Food Sci Nutr; 2021 Dec; 9(12):6458-6470. PubMed ID: 34925777
[TBL] [Abstract][Full Text] [Related]
6. Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste.
Liu C; Zhu T; Song H; Niu C; Wang J; Zheng F; Li Q
J Food Sci Technol; 2021 Jul; 58(7):2734-2748. PubMed ID: 34194109
[TBL] [Abstract][Full Text] [Related]
7. The effect of lactic acid bacteria on cocoa bean fermentation.
Ho VT; Zhao J; Fleet G
Int J Food Microbiol; 2015 Jul; 205():54-67. PubMed ID: 25889523
[TBL] [Abstract][Full Text] [Related]
8. Patterns of biogenic amine during broad bean paste fermentation: microbial diversity and functionality via Bacillus bioaugmentation.
Luo Y; Li D; Liao H; Xia X
J Sci Food Agric; 2023 Feb; 103(3):1315-1325. PubMed ID: 36114594
[TBL] [Abstract][Full Text] [Related]
9. The differences between broad bean koji fermented in laboratory and factory conditions by an efficient
Li H; Lu ZM; Deng WQ; Zhang QS; Chen G; Li Q; Xu ZH; Ma YH
Front Microbiol; 2023; 14():1139406. PubMed ID: 37032872
[TBL] [Abstract][Full Text] [Related]
10. Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics.
Lin H; Liao S; Zhou Z; Yan Z; Zhao J; Xiang Y; Xu M; Zhao J; Liu P; Ding W; Rao Y; Tang J
Food Res Int; 2024 May; 183():114202. PubMed ID: 38760133
[TBL] [Abstract][Full Text] [Related]
11. Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste.
Wu Q; Xu Z; Feng S; Shi X; Qin L; Zeng H
Foods; 2024 Apr; 13(8):. PubMed ID: 38672882
[TBL] [Abstract][Full Text] [Related]
12. Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms.
Ho VTT; Fleet GH; Zhao J
Int J Food Microbiol; 2018 Aug; 279():43-56. PubMed ID: 29727857
[TBL] [Abstract][Full Text] [Related]
13. Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean.
Bartkiene E; Krungleviciute V; Juodeikiene G; Vidmantiene D; Maknickiene Z
J Sci Food Agric; 2015 Apr; 95(6):1336-42. PubMed ID: 25042749
[TBL] [Abstract][Full Text] [Related]
14. Adaptive evolution of Aspergillus oryzae 3.042 strain and process optimization to reduce the formation of tyrosine crystals in broad bean paste.
Niu C; Min S; Jia Y; Zhao J; Yang Y; Liu C; Zheng F; Li Q
J Food Biochem; 2019 Feb; 43(2):e12716. PubMed ID: 31353653
[TBL] [Abstract][Full Text] [Related]
15. Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation.
Romanens E; Freimüller Leischtfeld S; Volland A; Stevens MJA; Krähenmann U; Isele D; Fischer B; Meile L; Miescher Schwenninger S
Int J Food Microbiol; 2019 Feb; 290():262-272. PubMed ID: 30408647
[TBL] [Abstract][Full Text] [Related]
16. Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation.
Yang Y; Niu C; Shan W; Zheng F; Liu C; Wang J; Li Q
Food Chem; 2021 Jul; 351():128454. PubMed ID: 33652296
[TBL] [Abstract][Full Text] [Related]
17. Yeasts are essential for cocoa bean fermentation.
Ho VT; Zhao J; Fleet G
Int J Food Microbiol; 2014 Mar; 174():72-87. PubMed ID: 24462702
[TBL] [Abstract][Full Text] [Related]
18. Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria.
Rui X; Wen D; Li W; Chen X; Jiang M; Dong M
Food Funct; 2015 Feb; 6(2):622-9. PubMed ID: 25536445
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation.
Zhao S; Niu C; Wang Y; Zan Y; Zheng F; Liu C; Wang J; Li Q
Appl Environ Microbiol; 2023 Jul; 89(7):e0062123. PubMed ID: 37306603
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]