The facilitation between Staphylococcus carnosus M43 and Zygosaccharomyces rouxii Y-8, and as starter on the quality of broad bean paste-Reference-Cited by-同舟云学术

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The facilitation between Staphylococcus carnosus M43 and Zygosaccharomyces rouxii Y-8, and as starter on the quality of broad bean paste

Published:2023-10 Issue: Volume:55 Page:103019
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhao Shuai,Niu Chengtuo,Wang Yiheng,Zheng Feiyun,Liu Chunfeng,Wang Jinjing,Li Qi^ORCID

Funder

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

JIangsu Education Department

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference46 articles.

1. Competition and subnational governments: Tax competition, competition in urban areas, and education competition;Agrawal;National Tax Journal,2015

2. Mining the factors driving the evolution of the pit mud microbiome under the impact of long-term Production of strong-flavor baijiu;Chai;Applied and Environmental Microbiology,2021

3. CRISPR-Cas genome engineering of esterase activity in Saccharomyces cerevisiae steers aroma formation;Dank;BMC Research Notes,2018

4. Synthetic co-cultures: Novel avenues for bio-based processes;Diender;Current Opinion in Biotechnology,2021

5. Comparative physiological and transcriptomic analyses reveal salt tolerance mechanisms of Zygosaccharomyces rouxii;Dingkang;Process Biochemistry,2019

Cited by 3 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. Regulatory mechanisms of the microbial starter fortification on the community and flavor characteristics in Doubanjiang;Food Bioscience;2024-10

2. Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce;Food Bioscience;2024-10

3. Analysis of the microbial community structure and characteristic flavor of traditional fermented bean paste;Food Science & Nutrition;2024-08-21

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