Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t-Reference-Cited by-同舟云学术

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Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t

Published:2021-02 Issue: Volume:37 Page:145-152
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Yue Xiqing,Li Mohan^ORCID,Liu Yiming,Zhang Xiumin,Zheng Yan

Funder

National Key R&D Program of China

‘Twelfth Five Year’ National Science and Technology Plan Project

Chinese Scholarship Council

Shenyang Technological Innovation Project

LiaoNing Revitalization Talents Project

Liaoning Distinguished Professor Project

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference61 articles.

1. Microbiology and technology of fermented foods;Ibrahim;J Dairy Res,2020

2. Effects of Leuconostoc mesenteroides on physicochemical and microbial succession characterization of soybean paste, Da-Jiang;Zhang;LWT,2019

3. Identification of microbial profile of koji using single molecule, real‐time sequencing technology;Hui;J Food Sci,2017

4. Bioactivity of soy-based fermented foods: a review;Cao;Biotechnol Adv,2018

5. Antioxidant and neuroprotective effects of doenjang prepared with Rhizopus, Pichia, and Bacillus;Kang;Prev Nutr Food Sci,2016

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