172 related articles for article (PubMed ID: 37576040)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentation.
Shang H; Yue Y; Guo B; Ji C; Zhang S; Dong L; Ferrocino I; Cocolin LS; Lin X
Int J Food Microbiol; 2024 Aug; 421():110806. PubMed ID: 38941886
[TBL] [Abstract][Full Text] [Related]
7. Influence of lactic acid fermentation on the microbiological parameters, biogenic amines, and volatile compounds of bovine colostrum.
Starkute V; Zokaityte E; Klupsaite D; Mockus E; Zokaityte G; Tusas S; Miseikiene R; Stankevicius R; Rocha JM; Bartkiene E
J Dairy Sci; 2023 Dec; 106(12):8389-8403. PubMed ID: 37641360
[TBL] [Abstract][Full Text] [Related]
8. Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China.
An F; Li M; Zhao Y; Zhang Y; Mu D; Hu X; You S; Wu J; Wu R
Food Chem; 2021 May; 343():128509. PubMed ID: 33199116
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes.
Kasankala LM; Xiong YL; Chen J
J Food Sci; 2011; 76(1):C154-61. PubMed ID: 21535644
[TBL] [Abstract][Full Text] [Related]
11. Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of
Hu L; Chen X; Lin R; Xu T; Xiong D; Li L; Zhao Z
Foods; 2023 Feb; 12(3):. PubMed ID: 36766182
[TBL] [Abstract][Full Text] [Related]
12. Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som.
Tangwatcharin P; Nithisantawakhup J; Sorapukdee S
Asian-Australas J Anim Sci; 2019 Oct; 32(10):1580-1590. PubMed ID: 30744331
[TBL] [Abstract][Full Text] [Related]
13. The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste.
Chun BH; Kim KH; Jeong SE; Jeon CO
Food Microbiol; 2020 Apr; 86():103329. PubMed ID: 31703874
[TBL] [Abstract][Full Text] [Related]
14. Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China.
Hu Y; Tian Y; Zhu J; Wen R; Chen Q; Kong B
Food Microbiol; 2022 Sep; 106():104059. PubMed ID: 35690435
[TBL] [Abstract][Full Text] [Related]
15. Screening of
Liu A; Yan X; Shang H; Ji C; Zhang S; Liang H; Chen Y; Lin X
Foods; 2022 Jun; 11(13):. PubMed ID: 35804748
[TBL] [Abstract][Full Text] [Related]
16. Application and Effect of
Xu D; Liu Y; Li X; Wang F; Huang Y; Ma X
Foods; 2023 Apr; 12(9):. PubMed ID: 37174306
[No Abstract] [Full Text] [Related]
17. Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product.
Zhang Z; Wu R; Xu W; Cocolin L; Liang H; Ji C; Zhang S; Chen Y; Lin X
J Sci Food Agric; 2023 Mar; 103(5):2304-2312. PubMed ID: 36636889
[TBL] [Abstract][Full Text] [Related]
18. Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters.
Han J; Lin X; Liang H; Zhang S; Zhu B; Ji C
Food Res Int; 2022 Nov; 161():111918. PubMed ID: 36192920
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
