The Dynamics Analysis of Fungal Community Diversity During the Fermentation Process of Chinese Traditional Soybean Paste-Reference-Cited by-同舟云学术

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The Dynamics Analysis of Fungal Community Diversity During the Fermentation Process of Chinese Traditional Soybean Paste

Published:2019-09-07 Issue:9 Volume:11 Page:4789-4797
ISSN:1877-2641
Container-title:Waste and Biomass Valorization
language:en
Short-container-title:Waste Biomass Valor

Author:

Ge Jingping,Wang Jiawang,Chen Li,Song Gang,Ping Wenxiang

Funder

The National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering

Link

http://link.springer.com/content/pdf/10.1007/s12649-019-00800-z.pdf

Reference35 articles.

1. Shin, D., Jeong, D.: Korean traditional fermented soybean products: Jang. J Ethnic Foods 2(1), 2–7 (2015)

2. Jeong, Y.H., Jin, K.H., Jung, K.M., Suna, K., Sol, K.D., Daily, J.W., Youn, J.D., Young, K.D., Sunmin, P.: Standardized chungkookjang, short-term fermented soybeans with Bacillus lichemiformis, improves glucose homeostasis as much as traditionally made chungkookjang in diabetic rats. J. Clin. Biochem. Nutr. 52(1), 49–57 (2013)

3. Kwon, D.Y., Sang, M.H., Ahn, I.S., Min, J.K., Yang, H.J., Park, S.: Isoflavonoids and peptides from, long-term fermented soybeans, increase insulin sensitivity and exert insulinotropic effects in vitro. Nutrition 27(2), 244–252 (2011)

4. Yang, H.J., Kwon, D.Y., Min, J.K., Kang, S., Park, S.: Meju, unsalted soybeans fermented with Bacillus subtilis and Aspergilus oryzae, potentiates insulinotropic actions and improves hepatic insulin sensitivity in diabetic rats. Nutr. Metab. 9(1), 37–37 (2012)

5. Zhang, W., Luo, Q., Zhu, Y., Ma, J., Cao, L., Yang, M., Wen, P., Zhang, Z., He, X.: Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing. PLoS ONE 13(3), e0194876 (2018)

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2. Detection of the microbial diversity and flavour components of northeastern Chinese soybean paste during storage;Food Chemistry;2022-04

3. Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar;PLOS ONE;2021-12-17

4. Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and Bhutan;Food Research International;2021-02

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