172 related articles for article (PubMed ID: 37066671)
1. Dynamics of bacterial community, metabolites profile and physicochemical characteristics during solid-state fermentation of soybean meal and corn mixed substrates inoculated with Bacillus pumilus and Limosilactobacillus fermentum.
Huang J; Dai Y; Zhang Y; Liu G; Peng F; Xie M; Xiong T
J Sci Food Agric; 2023 Aug; 103(11):5588-5599. PubMed ID: 37066671
[TBL] [Abstract][Full Text] [Related]
2. Dynamics of the Physicochemical Characteristics, Microbiota, and Metabolic Functions of Soybean Meal and Corn Mixed Substrates during Two-Stage Solid-State Fermentation.
Wang C; Shi C; Su W; Jin M; Xu B; Hao L; Zhang Y; Lu Z; Wang F; Wang Y; Du H
mSystems; 2020 Feb; 5(1):. PubMed ID: 32047057
[TBL] [Abstract][Full Text] [Related]
3. Comparison of nutritional value, bioactivity, and volatile compounds of soybean meal-corn bran mixed substrates fermented by different microorganisms.
Huang J; Dai Y; Huang T; Du T; Xiong T
Lett Appl Microbiol; 2023 Feb; 76(2):. PubMed ID: 36694951
[TBL] [Abstract][Full Text] [Related]
4. Cellulase with Bacillus velezensis improves physicochemical characteristics, microbiota and metabolites of corn germ meal during two-stage co-fermentation.
Chen L; Guo Y; Liu X; Zheng L; Wei B; Zhao Z
World J Microbiol Biotechnol; 2024 Jan; 40(2):59. PubMed ID: 38170296
[TBL] [Abstract][Full Text] [Related]
5. Solid-state fermentation of corn-soybean meal mixed feed with
Shi C; Zhang Y; Lu Z; Wang Y
J Anim Sci Biotechnol; 2017; 8():50. PubMed ID: 28603613
[TBL] [Abstract][Full Text] [Related]
6. Integrated Microbiota and Metabolome Analysis to Assess the Effects of the Solid-State Fermentation of Corn-Soybean Meal Feed Using Compound Strains.
Li Y; Hao Q; Duan C; Ding Y; Wang Y; Guo X; Liu Y; Guo Y; Zhang Y
Microorganisms; 2023 May; 11(5):. PubMed ID: 37317292
[TBL] [Abstract][Full Text] [Related]
7. Integrated Microbiomic and Metabolomic Dynamics of Fermented Corn and Soybean By-Product Mixed Substrate.
Wang C; Wei S; Jin M; Liu B; Yue M; Wang Y
Front Nutr; 2022; 9():831243. PubMed ID: 35299761
[TBL] [Abstract][Full Text] [Related]
8. Variations of Soybean Meal and Corn Mixed Substrates in Physicochemical Characteristics and Microbiota During Two-Stage Solid-State Fermentation.
Su W; Jiang Z; Hao L; Li W; Gong T; Zhang Y; Du S; Wang C; Lu Z; Jin M; Wang Y
Front Microbiol; 2021; 12():688839. PubMed ID: 34484139
[TBL] [Abstract][Full Text] [Related]
9. Amino acid and phosphorus digestibility of fermented corn-soybean meal mixed feed with
Shi C; Zhang Y; Yin Y; Wang C; Lu Z; Wang F; Feng J; Wang Y
J Anim Sci; 2017 Sep; 95(9):3996-4004. PubMed ID: 28992026
[TBL] [Abstract][Full Text] [Related]
10. Fermentation of NaHCO
Chen L; Chen W; Zheng B; Yu W; Zheng L; Qu Z; Yan X; Wei B; Zhao Z
Appl Microbiol Biotechnol; 2022 Sep; 106(18):6077-6094. PubMed ID: 35976426
[TBL] [Abstract][Full Text] [Related]
11. Broad-spectrum antimicrobial activity of cinnamoyl esterase-producing Lactobacilli and their application in fermented rice bran.
Kim JH; Lee ES; Kim BM; Ham JS; Oh MH
J Sci Food Agric; 2022 Jun; 102(8):3130-3139. PubMed ID: 34791662
[TBL] [Abstract][Full Text] [Related]
12. Effect of Limosilactobacillus fermentum 332 on physicochemical characteristics, volatile flavor components, and Quorum sensing in fermented sausage.
Gu Y; Qiao R; Jin B; He Y; Tian J
Sci Rep; 2023 Mar; 13(1):3942. PubMed ID: 36894700
[TBL] [Abstract][Full Text] [Related]
13. A new strategy to apply Bacillus subtilis MA139 for the production of solid-state fermentation feed.
Ying W; Zhu R; Lu W; Gong L
Lett Appl Microbiol; 2009 Aug; 49(2):229-34. PubMed ID: 19500243
[TBL] [Abstract][Full Text] [Related]
14. Screening and application of purine degrading Limosilactobacillus fermentum LF-1 from Huangjiu fermentation broth.
Wang X; Yang S; Lu J; Xie G; Wu D
J Sci Food Agric; 2023 Dec; 103(15):7921-7931. PubMed ID: 37490358
[TBL] [Abstract][Full Text] [Related]
15. Optimization of Mixed Solid-state Fermentation of Soybean Meal by
Su LW; Cheng YH; Hsiao FS; Han JC; Yu YH
Pol J Microbiol; 2018; 67(3):297-305. PubMed ID: 30451446
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Volatile Compounds in Tofu Obtained by Soy Milk Fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG.
Mendoza-Avendaño C; Ovando-Chacón SL; Luján-Hidalgo MC; Meza-Gordillo R; Ruiz-Cabrera MA; Grajales-Lagunes A; Gutiérrez-Miceli FA; Abud-Archila M
Curr Microbiol; 2022 Sep; 79(10):317. PubMed ID: 36088517
[TBL] [Abstract][Full Text] [Related]
18. Effect of Bacillus subtilis and Lactobacillus plantarum on solid-state fermentation of soybean meal.
Chen Q; Liu B; Liu G; Shi H; Wang J
J Sci Food Agric; 2023 Sep; 103(12):6070-6079. PubMed ID: 37140367
[TBL] [Abstract][Full Text] [Related]
19. Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics.
Chen T; Wang H; Su W; Mu Y; Tian Y
Food Res Int; 2023 Mar; 165():112350. PubMed ID: 36869445
[TBL] [Abstract][Full Text] [Related]
20. Nutritional quality improvement of soybean meal by Bacillus velezensis and Lactobacillus plantarum during two-stage solid- state fermentation.
Chen L; Zhao Z; Yu W; Zheng L; Li L; Gu W; Xu H; Wei B; Yan X
AMB Express; 2021 Feb; 11(1):23. PubMed ID: 33547539
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
