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Journal Abstract Search

256 related items for PubMed ID: 20417400

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  • 3. Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis.
    Tanaka Y, Watanabe J, Mogi Y.
    Food Microbiol; 2012 Aug; 31(1):100-6. PubMed ID: 22475947
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  • 4. 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 10; 59(15):8401-8. PubMed ID: 21710980
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  • 5. Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke.
    An C, Takahashi H, Kimura B, Kuda T.
    J Sci Food Agric; 2010 Aug 30; 90(11):1796-801. PubMed ID: 20572057
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  • 6. Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation.
    Devanthi PVP, El Kadri H, Bowden A, Spyropoulos F, Gkatzionis K.
    Food Res Int; 2018 Mar 30; 105():333-343. PubMed ID: 29433222
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  • 8. Profiling of dynamic changes in the microbial community during the soy sauce fermentation process.
    Wei Q, Wang H, Chen Z, Lv Z, Xie Y, Lu F.
    Appl Microbiol Biotechnol; 2013 Oct 30; 97(20):9111-9. PubMed ID: 24037306
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  • 10. Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds.
    Udomsil N, Rodtong S, Tanasupawat S, Yongsawatdigul J.
    Int J Food Microbiol; 2010 Jul 15; 141(3):186-94. PubMed ID: 20541276
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  • 12. 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 15; 100(6):2782-2790. PubMed ID: 32020610
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  • 13. Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method.
    Wei CL, Chao SH, Tsai WB, Lee PS, Tsau NH, Chen JS, Lai WL, Tu JC, Tsai YC.
    Food Microbiol; 2013 Apr 15; 33(2):252-61. PubMed ID: 23200659
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  • 14. 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 01; 240():1-8. PubMed ID: 28946215
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  • 15. Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation.
    Qi W, Hou LH, Guo HL, Wang CL, Fan ZC, Liu JF, Cao XH.
    J Sci Food Agric; 2014 Jun 01; 94(8):1537-42. PubMed ID: 24154976
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  • 16. Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE.
    Thanh VN, Mai le T, Tuan DA.
    Int J Food Microbiol; 2008 Dec 10; 128(2):268-73. PubMed ID: 18838186
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  • 17. Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE).
    Nielsen DS, Hønholt S, Tano-Debrah K, Jespersen L.
    Yeast; 2005 Mar 10; 22(4):271-84. PubMed ID: 15704234
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  • 18. Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation.
    Wah TT, Walaisri S, Assavanig A, Niamsiri N, Lertsiri S.
    Int J Food Microbiol; 2013 Jan 01; 160(3):282-9. PubMed ID: 23290236
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  • 19. Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter.
    Wakinaka T, Iwata S, Takeishi Y, Watanabe J, Mogi Y, Tsukioka Y, Shibata Y.
    Int J Food Microbiol; 2019 Mar 02; 292():137-143. PubMed ID: 30599453
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  • 20. Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis.
    Chang HW, Kim KH, Nam YD, Roh SW, Kim MS, Jeon CO, Oh HM, Bae JW.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):159-66. PubMed ID: 18562030
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