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For: Zhang L, Zhang L, Xu Y. Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation. J Sci Food Agric 2020;100:2782-2790. [PMID: 32020610 DOI: 10.1002/jsfa.10310] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 01/30/2020] [Accepted: 02/05/2020] [Indexed: 06/10/2023]
Number Cited by Other Article(s)
1
Jiang L, Shen S, Zuo A, Chi Y, Lu Y, He Q. Characterizing flavor development in low-salt Chinese horse bean-chili paste through integrated metabolomics and metagenomics. Food Chem 2025;463:141076. [PMID: 39243610 DOI: 10.1016/j.foodchem.2024.141076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 08/26/2024] [Accepted: 08/29/2024] [Indexed: 09/09/2024]
2
Zhou RY, Chua JY, Liu SQ. Growth and metabolism of halophilic Candida versatilis and Tetragenococcus halophilus in simultaneous and sequential fermentation of salted soy whey. Food Microbiol 2025;125:104627. [PMID: 39448145 DOI: 10.1016/j.fm.2024.104627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 07/24/2024] [Accepted: 08/26/2024] [Indexed: 10/26/2024]
3
Huang P, Yang B, Zhao X, Wang L, Cui C. Enzymatic synthesis of N-succinyl-L-phenylalanine and exploration of its potential as a novel taste enhancer. Food Chem 2024;460:140747. [PMID: 39121766 DOI: 10.1016/j.foodchem.2024.140747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 07/06/2024] [Accepted: 07/31/2024] [Indexed: 08/12/2024]
4
Huang P, Wang Z, Cheng Y, Gao W, Cui C. Integrated virtual screening coupled with sensory evaluation identifies N-succinyl-L-tryptophan as a novel compound with multiple taste enhancement properties. Food Chem 2024;457:140131. [PMID: 38917565 DOI: 10.1016/j.foodchem.2024.140131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 06/02/2024] [Accepted: 06/14/2024] [Indexed: 06/27/2024]
5
Huang P, Liu Y, Cai L, Cui C. Investigation of the multiple taste enhancement properties of N-succinyl-amino acids and their relationship to chemical structure using dynamic sensory techniques. Food Chem 2024;453:139661. [PMID: 38772310 DOI: 10.1016/j.foodchem.2024.139661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/07/2024] [Accepted: 05/11/2024] [Indexed: 05/23/2024]
6
He K, Peng X, Li Y, Zhao M, Feng Y. Revealing metabolite profiles in soy sauce and exploring their correlation with umami taste using UPLC-Orbitrap-MS/MS and GC-Tof-MS derivatization. Food Chem 2024;463:141303. [PMID: 39426240 DOI: 10.1016/j.foodchem.2024.141303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 08/29/2024] [Accepted: 09/13/2024] [Indexed: 10/21/2024]
7
Lim JY, Choi YJ, Choi JY, Yang JH, Chung YB, Park SH, Min SG, Lee MA. Microbial Dynamics and Metabolite Profiles in Different Types of Salted Seafood (Jeotgal) During Fermentation. ACS OMEGA 2024;9:35798-35808. [PMID: 39184488 PMCID: PMC11339811 DOI: 10.1021/acsomega.4c04410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 07/22/2024] [Accepted: 08/02/2024] [Indexed: 08/27/2024]
8
Zhao C, Zhang Y, Li S, Lin J, Lin W, Li W, Luo L. Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji. Food Chem 2024;441:138396. [PMID: 38218154 DOI: 10.1016/j.foodchem.2024.138396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 12/09/2023] [Accepted: 01/06/2024] [Indexed: 01/15/2024]
9
Yao S, Tu R, Jin Y, Zhou R, Wu C, Qin J. Improvement of the viability of Tetragenococcus halophilus under acidic stress by forming the biofilm cell structure based on RNA-Seq and iTRAQ analyses. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024;104:3559-3569. [PMID: 38147410 DOI: 10.1002/jsfa.13240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 12/22/2023] [Accepted: 12/23/2023] [Indexed: 12/28/2023]
10
Nguyen PT, Nguyen-Thi TU, Nguyen HT, Pham MN, Nguyen TT. Halophilic lactic acid bacteria - Play a vital role in the fermented food industry. Folia Microbiol (Praha) 2024;69:305-321. [PMID: 38372951 DOI: 10.1007/s12223-024-01149-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Accepted: 02/06/2024] [Indexed: 02/20/2024]
11
Li A, Feng X, Yang G, Peng X, Du M, Song J, Kan J. Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC-MS, and descriptive sensory evaluation. Food Res Int 2024;182:114181. [PMID: 38519190 DOI: 10.1016/j.foodres.2024.114181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 02/26/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
12
Zhang W, Xiao Z, Gu Z, Deng X, Liu J, Luo X, Song C, Jiang X. Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing. Food Chem 2024;432:137245. [PMID: 37657348 DOI: 10.1016/j.foodchem.2023.137245] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 08/08/2023] [Accepted: 08/21/2023] [Indexed: 09/03/2023]
13
Liu H, Chen X, Lu J, Wu D. Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024;104:340-351. [PMID: 37574531 DOI: 10.1002/jsfa.12924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 07/12/2023] [Accepted: 08/14/2023] [Indexed: 08/15/2023]
14
Zheng S, Ye P, Zhao X, Li W, Hou L. Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process. Food Res Int 2023;174:113674. [PMID: 37981369 DOI: 10.1016/j.foodres.2023.113674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 10/27/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
15
Li X, Xu X, Wu C, Tong X, Ou S. Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature. Foods 2023;12:3509. [PMID: 37761218 PMCID: PMC10530138 DOI: 10.3390/foods12183509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/13/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023]  Open
16
Wang Q, Cui R, Liu X, Zheng X, Yao Y, Zhao G. Examining the impact of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Starmerella etchellsii on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation. Crit Rev Food Sci Nutr 2023;64:10873-10884. [PMID: 37395610 DOI: 10.1080/10408398.2023.2230285] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/04/2023]
17
An F, Wu J, Feng Y, Pan G, Ma Y, Jiang J, Yang X, Xue R, Wu R, Zhao M. A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways. Compr Rev Food Sci Food Saf 2023;22:2773-2801. [PMID: 37082778 DOI: 10.1111/1541-4337.13162] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 04/01/2023] [Accepted: 04/06/2023] [Indexed: 04/22/2023]
18
Jiang L, Lu Y, Ma Y, Liu Z, He Q. Comprehensive investigation on volatile and non-volatile metabolites in low-salt doubanjiang with different fermentation methods. Food Chem 2023;413:135588. [PMID: 36758388 DOI: 10.1016/j.foodchem.2023.135588] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 12/18/2022] [Accepted: 01/25/2023] [Indexed: 01/30/2023]
19
Huang Z, Feng Y, Zeng J, Zhao M. Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce. Crit Rev Food Sci Nutr 2023;64:7981-7992. [PMID: 37009850 DOI: 10.1080/10408398.2023.2194422] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
20
Li Y, Leng W, Xue J, Yuan L, Liu H, Gao R. A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste. Food Res Int 2023;166:112585. [PMID: 36914317 DOI: 10.1016/j.foodres.2023.112585] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 02/03/2023] [Accepted: 02/05/2023] [Indexed: 02/11/2023]
21
Ma J, Nie Y, Zhang L, Xu Y. Ratio of Histamine-Producing/Non-Histamine-Producing Subgroups of Tetragenococcus halophilus Determines the Histamine Accumulation during Spontaneous Fermentation of Soy Sauce. Appl Environ Microbiol 2023;89:e0188422. [PMID: 36802225 PMCID: PMC10056960 DOI: 10.1128/aem.01884-22] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Accepted: 01/17/2023] [Indexed: 02/23/2023]  Open
22
Glucoregulatory Properties of Fermented Soybean Products. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
23
Zhang L, Kang L, Xu Y. Phenotypic, Genomic, and Transcriptomic Comparison of Industrial Aspergillus oryzae Used in Chinese and Japanese Soy Sauce: Analysis of Key Proteolytic Enzymes Produced by Koji Molds. Microbiol Spectr 2023;11:e0083622. [PMID: 36744888 PMCID: PMC10100866 DOI: 10.1128/spectrum.00836-22] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Accepted: 01/11/2023] [Indexed: 02/07/2023]  Open
24
Systematic analysis of key fermentation parameters influencing biogenic amines production in spontaneous fermentation of soy sauce. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
25
Wu W, Chen T, Zhao M, Feng Y. Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
26
Que Z, Jin Y, Huang J, Zhou R, Wu C. Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
27
Mao J, Zhou Z, Yang H. Microbial succession and its effect on the formation of umami peptides during sufu fermentation. Front Microbiol 2023;14:1181588. [PMID: 37138594 PMCID: PMC10149673 DOI: 10.3389/fmicb.2023.1181588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 03/30/2023] [Indexed: 05/05/2023]  Open
28
Li H, Lu ZM, Deng WQ, Zhang QS, Chen G, Li Q, Xu ZH, Ma YH. The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae. Front Microbiol 2023;14:1139406. [PMID: 37032872 PMCID: PMC10074850 DOI: 10.3389/fmicb.2023.1139406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Accepted: 02/06/2023] [Indexed: 04/11/2023]  Open
29
Formation of biofilm changed the responses of Tetragenococcus halophilus to ethanol stress revealed by transcriptomic and proteomic analyses. Food Res Int 2022;161:111817. [DOI: 10.1016/j.foodres.2022.111817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 08/01/2022] [Accepted: 08/18/2022] [Indexed: 11/23/2022]
30
Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish. Food Res Int 2022;157:111211. [DOI: 10.1016/j.foodres.2022.111211] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 11/23/2022]
31
Kim DH, Kim SA, Jo YM, Seo H, Kim GY, Cheon SW, Yang SH, Jeon CO, Han NS. Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju. BMC Microbiol 2022;22:149. [PMID: 35668352 PMCID: PMC9169274 DOI: 10.1186/s12866-022-02561-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 05/16/2022] [Indexed: 11/17/2022]  Open
32
Li C, Li W, Li L, Chen S, Wu Y, Qi B. Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce. Food Res Int 2022;156:111153. [DOI: 10.1016/j.foodres.2022.111153] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 11/04/2022]
33
Exploring the feasibility of biotransforming salted soy whey into a soy sauce-like condiment using wine yeast Torulaspora delbrueckii and soy sauce yeasts Zygosaccharomyces rouxii and Candida versatilis as single starter cultures. Food Res Int 2022;156:111350. [DOI: 10.1016/j.foodres.2022.111350] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/30/2022] [Accepted: 05/03/2022] [Indexed: 11/24/2022]
34
Zhao S, Niu C, Xing X, Fan L, Zheng F, Liu C, Wang J, Li Q. Revealing the changes of microbiota structure and function in broad bean paste mediated by sunlight and ventilation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113152] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
35
Rodríguez J, González-Guerra A, Vázquez L, Fernández-López R, Flórez AB, de la Cruz F, Mayo B. Isolation and phenotypic and genomic characterization of Tetragenococcus spp. from two Spanish traditional blue-veined cheeses made of raw milk. Int J Food Microbiol 2022;371:109670. [DOI: 10.1016/j.ijfoodmicro.2022.109670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 03/28/2022] [Accepted: 04/02/2022] [Indexed: 11/27/2022]
36
Wang J, Zhao M, Xie N, Huang M, Feng Y. Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor. Int J Food Microbiol 2022;370:109652. [PMID: 35390573 DOI: 10.1016/j.ijfoodmicro.2022.109652] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 02/22/2022] [Accepted: 03/25/2022] [Indexed: 01/26/2023]
37
Zhang X, Liu Z, Kang B, Huang Y, Fu C, Li W, Wu Q, Liu Z, Li D, Wang C, Xu N. Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce. J Food Sci 2022;87:714-727. [DOI: 10.1111/1750-3841.16035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 12/10/2021] [Accepted: 12/17/2021] [Indexed: 11/30/2022]
38
Effect of fermentation conditions on the formation of ammonium salt in soy sauce. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112492] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
39
Zhang L, Huang J, Zhou R, Qi Q, Yang M, Peng C, Wu C, Jin Y. The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi. Food Res Int 2021;150:110747. [PMID: 34865765 DOI: 10.1016/j.foodres.2021.110747] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 09/18/2021] [Accepted: 10/06/2021] [Indexed: 01/19/2023]
40
Liu X, Bai W, Zhao W, Qian M, Dong H. Correlation analysis of microbial communities and precursor substances of ethyl carbamate (EC) during soy sauce fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112288] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
41
Xu D, Wang W, Wang P, Zhang X, Zhang J, Xu C, Wang F. Soy whey as a promising substrate in the fermentation of soy sauce: a study of microbial community and volatile compounds. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15164] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
42
Li YC, Rao JW, Meng FB, Wang ZW, Liu DY, Yu H. Combination of mutagenesis and adaptive evolution to engineer salt-tolerant and aroma-producing yeast for soy sauce fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021;101:4288-4297. [PMID: 33417246 DOI: 10.1002/jsfa.11068] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 12/13/2020] [Accepted: 01/08/2021] [Indexed: 06/12/2023]
43
Sassi S, Wan‐Mohtar WAAQI, Jamaludin NS, Ilham Z. Recent progress and advances in soy sauce production technologies: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15799] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
44
Liu B, Li Y, Cao Z, Wang C. Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102662] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Mannaa M, Seo YS, Park I. Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels. Foods 2020;9:foods9101346. [PMID: 32977610 PMCID: PMC7598154 DOI: 10.3390/foods9101346] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 09/21/2020] [Accepted: 09/22/2020] [Indexed: 11/16/2022]  Open
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