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For: Li J, Jiang K, Huang H, Cheng H, Ye X, Zhi Z. Process improvement to prevent the formation of biogenic amines during soy sauce brewing. Food Chem 2020;331:127347. [PMID: 32574945 DOI: 10.1016/j.foodchem.2020.127347] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 06/05/2020] [Accepted: 06/12/2020] [Indexed: 01/20/2023]
Number Cited by Other Article(s)
1
Zhu Y, Gong C, Pan S, Wu S. Shelf-life extension of soy sauce by using chitosan oligosaccharides combined with tea polyphenols. Food Chem X 2023;20:100985. [PMID: 38144750 PMCID: PMC10739744 DOI: 10.1016/j.fochx.2023.100985] [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: 07/25/2023] [Revised: 10/31/2023] [Accepted: 11/06/2023] [Indexed: 12/26/2023]  Open
2
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
3
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]
4
Formation of biogenic amines in soy sauce and reduction via simple phytochemical addition. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
5
Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce. Food Chem 2022;393:133289. [PMID: 35689918 DOI: 10.1016/j.foodchem.2022.133289] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 05/14/2022] [Accepted: 05/20/2022] [Indexed: 11/21/2022]
6
Zhou TT, Yigaimu A, Muhammad T, Jian PL, Sha LN, Zhang SB. Novel carrier-mediated membrane-assisted three-phase liquid–liquid extraction coupled with liquid chromatography–mass spectrometry for the determination of eight biogenic amines in foods. Food Chem 2022;387:132857. [DOI: 10.1016/j.foodchem.2022.132857] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 02/28/2022] [Accepted: 03/27/2022] [Indexed: 11/15/2022]
7
Liu D, Wang K, Xue X, Wen Q, Qin S, Suo Y, Liang M. The Effects of Different Processing Methods on the Levels of Biogenic Amines in Zijuan Tea. Foods 2022;11:foods11091260. [PMID: 35563983 PMCID: PMC9103763 DOI: 10.3390/foods11091260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 04/20/2022] [Accepted: 04/26/2022] [Indexed: 11/22/2022]  Open
8
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]
9
Xie S, Li Z, Sun B, Zhang Y. Impact of salt concentration on bacterial diversity and changes in biogenic amines during fermentation of farmhouse soybean paste in Northeast China. Curr Res Food Sci 2022;5:1225-1234. [PMID: 35996617 PMCID: PMC9391506 DOI: 10.1016/j.crfs.2022.07.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 07/26/2022] [Accepted: 07/26/2022] [Indexed: 11/29/2022]  Open
10
Jia Y, Niu CT, Xu X, Zheng FY, Liu CF, Wang JJ, Lu ZM, Xu ZH, Li Q. Metabolic potential of microbial community and distribution mechanism of Staphylococcus species during broad bean paste fermentation. Food Res Int 2021;148:110533. [PMID: 34507779 DOI: 10.1016/j.foodres.2021.110533] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 06/10/2021] [Accepted: 06/14/2021] [Indexed: 01/08/2023]
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