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Comparison and application of the extraction method for the determination of enzymatic profiles in matured soybean koji
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Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation
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Soy sauce fermentation: microorganisms, aroma formation, and process modification
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Effect of novel starter culture on reduction of biogenic amines, quality improvement, and sensory properties of Doenjang, a traditional Korean soybean fermented sauce variety
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Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd
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Biogenic amines in Chinese soy sauce
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Biogenic amines in fish and soy sauces
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Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce
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The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi
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Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation
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Unraveling the core functional microbiota involved in metabolic network of characteristic flavor development during soy sauce fermentation
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Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation
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Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making
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Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation
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Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai
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Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation
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Probiotic effect of Bifidobacterium longum 51A and Weissella paramesenteroides WpK4 on gerbils infected with Giardia lamblia
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Effect of initial 5 days fermentation under low salt condition on the quality of soy sauce
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Fermentation of high-salt liquid-state soy sauce without any additives by inoculation of lactic acid bacteria and yeast
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Quality assessment of soy sauce using underivatized amino acids by capillary electrophoresis
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Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation
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Comparison between traditional and industrial soy sauce (kecap) fermentation in Indonesia
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The efficacy of combined (NaClO and organic acids) washing treatments in controlling Escherichia coli O157:H7, Listeria monocytogenes and spoilage bacteria on shredded cabbage and bean sprout
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Metagenomic analysis of the relationship between microorganisms and flavor development during soy sauce fermentation
10.1016/j.fbio.2023.103193 · 2023
Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid
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Determination of glutamine and glutamic acid in mammalian cell cultures using tetrathiafulvalene modified enzyme electrodes
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Effect of citrus peel on phenolic compounds, organic acids and antioxidant activity of soy sauce
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Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China
10.1016/j.foodchem.2013.07.072 · 2014
Characterizing microbial community and metabolites of Cantonese soy sauce
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Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation
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Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality
10.1016/j.foodcont.2023.110044 · 2024
Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes
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Effect of phenolic compounds on bioconversion of glucose to ethanol by yeast Saccharomyces cerevisiae PE-2
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Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce
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Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: survival and sensory and analytical characterization
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Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation
10.1016/j.foodchem.2019.05.202 · 2019
Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy sauce fermentation process
10.1016/j.foodres.2022.111347 · 2022
Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation
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Exploring a degradation strategy for biogenic amines based on the Cantonese soy sauce production method
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