145 related articles for article (PubMed ID: 37569102)
1. Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste.
Li X; Zhang Y; Ma X; Zhang G; Hou H
Foods; 2023 Jul; 12(15):. PubMed ID: 37569102
[TBL] [Abstract][Full Text] [Related]
2. Assessment of the Distribution and Safety of
Sang X; Ma X; Zhang Y; Hao H; Bi J; Zhang G; Hou H
Front Microbiol; 2021; 12():628838. PubMed ID: 33584630
[TBL] [Abstract][Full Text] [Related]
3. The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation.
Sang X; Li K; Zhu Y; Ma X; Hao H; Bi J; Zhang G; Hou H
Front Microbiol; 2020; 11():782. PubMed ID: 32390997
[TBL] [Abstract][Full Text] [Related]
4. Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation.
Zhao Y; Sang X; Hao H; Bi J; Zhang G; Hou H
AMB Express; 2021 Feb; 11(1):25. PubMed ID: 33569734
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce.
Li C; Li W; Li L; Chen S; Wu Y; Qi B
Food Res Int; 2022 Jun; 156():111153. PubMed ID: 35651019
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Variations in the physicochemical properties and bacterial community composition during fermentation of low-salt shrimp paste.
Li W; Mi S; Liu X; Sang Y; Sun J
Food Res Int; 2022 Apr; 154():111034. PubMed ID: 35337596
[TBL] [Abstract][Full Text] [Related]
9. Dynamic Changes in the Bacterial Community and Metabolic Profile during Fermentation of Low-Salt Shrimp Paste (Terasi).
Helmi H; Astuti DI; Putri SP; Sato A; LaviƱa WA; Fukusaki E; Aditiawati P
Metabolites; 2022 Jan; 12(2):. PubMed ID: 35208193
[TBL] [Abstract][Full Text] [Related]
10. Impact of salt concentration on bacterial diversity and changes in biogenic amines during fermentation of farmhouse soybean paste in Northeast China.
Xie S; Li Z; Sun B; Zhang Y
Curr Res Food Sci; 2022; 5():1225-1234. PubMed ID: 35996617
[TBL] [Abstract][Full Text] [Related]
11. Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation.
Ma X; Zhang Y; Li X; Bi J; Zhang G; Hao H; Hou H
Int J Food Microbiol; 2022 Jan; 361():109464. PubMed ID: 34749187
[TBL] [Abstract][Full Text] [Related]
12. Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste.
Yu J; Lu K; Zi J; Yang X; Zheng Z; Xie W
Food Chem; 2022 Nov; 393():133393. PubMed ID: 35688091
[TBL] [Abstract][Full Text] [Related]
13. Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism.
Li Y; Li W; Li C; Li L; Yang D; Wang Y; Chen S; Wang D; Wu Y
Food Res Int; 2023 Apr; 166():112586. PubMed ID: 36914319
[TBL] [Abstract][Full Text] [Related]
14. A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste.
Li Y; Leng W; Xue J; Yuan L; Liu H; Gao R
Food Res Int; 2023 Apr; 166():112585. PubMed ID: 36914317
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions.
Shi B; Kim S; Moon B
Food Sci Biotechnol; 2023 Jul; 32(8):1049-1056. PubMed ID: 37215255
[TBL] [Abstract][Full Text] [Related]
16. The interaction between Lactobacillus plantarum SC-5 and its biogenic amine formation with different salt concentrations in Chinese Dongbei Suancai.
Ye H; Lang X; Ji Y; Li S; Xin N; Meng X; Zhang T; Shen X; Zhao C
Food Res Int; 2021 Dec; 150(Pt B):110813. PubMed ID: 34863503
[TBL] [Abstract][Full Text] [Related]
17. Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters.
Ma X; Bi J; Li X; Zhang G; Hao H; Hou H
Foods; 2021 Oct; 10(11):. PubMed ID: 34828853
[TBL] [Abstract][Full Text] [Related]
18. Biogenic amines and ethyl carbamate in primitivo wine: survey of their concentrations in commercial products and relationship with the use of malolactic starter.
Patrignani F; Ndagijimana M; Belletti N; Gardini F; Vernocchi P; Lanciotti R
J Food Prot; 2012 Mar; 75(3):591-6. PubMed ID: 22410237
[TBL] [Abstract][Full Text] [Related]
19. Determination of biogenic amines in traditional Chinese fermented foods by reversed-phase high-performance liquid chromatography (RP-HPLC).
Gong X; Wang X; Qi N; Li J; Lin L; Han Z
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(8):1431-7. PubMed ID: 24844287
[TBL] [Abstract][Full Text] [Related]
20. Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation.
Zaman MZ; Abu Bakar F; Jinap S; Bakar J
Int J Food Microbiol; 2011 Jan; 145(1):84-91. PubMed ID: 21183239
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]