Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii improves flavor compound profiles of salt-free fermented wheat-gluten: Effects from single strain inoculation-Reference-Cited by-同舟云学术

Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii improves flavor compound profiles of salt-free fermented wheat-gluten: Effects from single strain inoculation

Published:2023 Issue: Volume:6 Page:100492
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Chen Shuoyu,Zhang Fanxin,Ananta Edwin,Muller Jeroen André,Liang Youyun,Lee Yuan Kun,Liu Shaoquan^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference49 articles.

1. Conversion of methionine to methional by Lactococcus lactis;Amárita;FEMS (Fed. Eur. Microbiol. Soc.) Microbiol. Lett.,2001

2. Arginine, citrulline and ornithine metabolism by lactic acid bacteria from wine;Arena;Int. J. Food Microbiol.,1999

3. Hydrolyzate Seasoning Preparation in the Presence of Lactic Acid Bacteria;Baensch,1999

4. Relationships between arginine degradation, pH and survival in Lactobacillus sakei;Champomier Verges;FEMS (Fed. Eur. Microbiol. Soc.) Microbiol. Lett.,1999

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of industrial-scale pickling processes on the dynamic changes in the physicochemical indicators and microbial diversities of Yacai;Food Chemistry: X;2024-10

2. Genomic Sequence of Streptococcus salivarius MDI13 and Latilactobacillus sakei MEI5: Two Promising Probiotic Strains Isolated from European Hakes (Merluccius merluccius, L.);Veterinary Sciences;2024-08-10

3. Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus;Food Chemistry;2024-08

4. Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten;Fermentation;2024-01-24