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Items: 1 to 20 of 165

1.

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;97(20):9111-9. doi: 10.1007/s00253-013-5146-9. Epub 2013 Sep 14.

PMID:
24037306
2.

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. doi: 10.1016/j.fm.2012.02.005. Epub 2012 Feb 23.

PMID:
22475947
3.

Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods.

Yan YZ, Qian YL, Ji FD, Chen JY, Han BZ.

Food Microbiol. 2013 May;34(1):189-95. doi: 10.1016/j.fm.2012.12.009. Epub 2013 Jan 4.

PMID:
23498197
4.

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;33(2):252-61. doi: 10.1016/j.fm.2012.10.001. Epub 2012 Oct 9.

PMID:
23200659
5.

Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE).

Yoshikawa S, Yasokawa D, Nagashima K, Yamazaki K, Kurihara H, Ohta T, Kawai Y.

Food Microbiol. 2010 Jun;27(4):509-14. doi: 10.1016/j.fm.2009.12.008. Epub 2010 Jan 4.

PMID:
20417400
6.

Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis.

Kim TW, Lee JH, Kim SE, Park MH, Chang HC, Kim HY.

Int J Food Microbiol. 2009 May 31;131(2-3):265-71. doi: 10.1016/j.ijfoodmicro.2009.03.001. Epub 2009 Mar 10.

PMID:
19324443
7.

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;94(8):1537-42. doi: 10.1002/jsfa.6454. Epub 2013 Nov 14.

PMID:
24154976
8.

Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar.

Nie Z, Zheng Y, Du H, Xie S, Wang M.

Food Microbiol. 2015 May;47:62-8. doi: 10.1016/j.fm.2014.11.006. Epub 2014 Nov 18.

PMID:
25583338
9.

Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar.

Xu W, Huang Z, Zhang X, Li Q, Lu Z, Shi J, Xu Z, Ma Y.

Food Microbiol. 2011 Sep;28(6):1175-81. doi: 10.1016/j.fm.2011.03.011. Epub 2011 Apr 15.

PMID:
21645817
10.

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 1;160(3):282-9. doi: 10.1016/j.ijfoodmicro.2012.10.022. Epub 2012 Nov 16.

PMID:
23290236
11.

PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment.

Ezeokoli OT, Gupta AK, Mienie C, Popoola TO, Bezuidenhout CC.

Int J Food Microbiol. 2016 Mar 2;220:58-62. doi: 10.1016/j.ijfoodmicro.2016.01.003. Epub 2016 Jan 9.

PMID:
26796580
12.

Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi.

Chen T, Jiang S, Xiong S, Wang M, Zhu D, Wei H.

J Sci Food Agric. 2012 Aug 15;92(10):2171-6. doi: 10.1002/jsfa.5604. Epub 2012 Feb 8.

PMID:
22318896
13.

Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean.

Jung JY, Lee SH, Jeon CO.

Int J Food Microbiol. 2014 Aug 18;185:112-20. doi: 10.1016/j.ijfoodmicro.2014.06.003. Epub 2014 Jun 12.

PMID:
24960292
14.

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation.

Yang L, Yang HL, Tu ZC, Wang XL.

PLoS One. 2016 Dec 19;11(12):e0168166. doi: 10.1371/journal.pone.0168166. eCollection 2016.

15.

Monitoring of the bacterial and fungal biodiversity and dynamics during Massa Medicata Fermentata fermentation.

Xu Y, Xie YB, Zhang XR, Chen C, Xiang H, Xie Q.

Appl Microbiol Biotechnol. 2013 Nov;97(22):9647-55. doi: 10.1007/s00253-013-5187-0. Epub 2013 Aug 28.

16.

[Production of tyramine in "moromi" mash during soy sauce fermentation].

Ibe A, Tabata S, Sadamasu Y, Yasui A, Shimoi T, Endoh M, Saito K.

Shokuhin Eiseigaku Zasshi. 2003 Oct;44(5):220-6. Japanese.

17.

Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce.

Yang Y, Deng Y, Jin Y, Liu Y, Xia B, Sun Q.

J Sci Food Agric. 2017 Aug;97(10):3220-3227. doi: 10.1002/jsfa.8169. Epub 2017 Feb 13.

PMID:
27925209
18.

Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles.

Xiang W, Li K, Liu S, Xing Y, Li M, Che Z.

World J Microbiol Biotechnol. 2013 Mar;29(3):559-67. doi: 10.1007/s11274-012-1210-3. Epub 2012 Nov 21.

PMID:
23180546
19.

Molecular identification of microbial community in surface and undersurface douchi during postfermentation.

Chen T, Wang M, Li S, Wu Q, Wei H.

J Food Sci. 2014 Apr;79(4):M653-8. doi: 10.1111/1750-3841.12417. Epub 2014 Mar 12.

PMID:
24621312
20.

Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce.

Jung JY, Chun BH, Jeon CO.

J Food Sci. 2015 Dec;80(12):M2853-9. doi: 10.1111/1750-3841.13114. Epub 2015 Oct 23.

PMID:
26495904

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