Untargeted metabolite profiling for koji-fermentative bioprocess unravels the effects of varying substrate types and microbial inocula-Reference-Cited by-同舟云学术

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Untargeted metabolite profiling for koji-fermentative bioprocess unravels the effects of varying substrate types and microbial inocula

Published:2018-11 Issue: Volume:266 Page:161-169
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Seo Han Sol,Lee Sunmin,Singh Digar,Shin Hye Won,Cho Sun A,Lee Choong Hwan

Funder

Strategic Initiative for Microbiomes in Agriculture and Food

Ministry of Agriculture, Food and Rural Affairs, Republic of Korea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution;Alvarez;Trends in Food Science & Technology,2014

2. Bacillus amyloliquefaciens GA1 as a source of potent antibiotics and other secondary metabolites for biocontrol of plant pathogens;Arguelles-Arias;Microbial Cell Factories,2009

3. Metabolite profiling of Cheonggukjang, a fermented soybean paste, inoculated with various Bacillus strains during fermentation;Baek;Bioscience, Biotechnology, and Biochemistry,2010

4. Mixed colonies of Aspergillus niger and Aspergillus oryzae cooperatively degrading wheat bran;Benoit-Gelber;Fungal Genetics and Biology,2017

5. Enrichment of phenolics and free radical scavenging property of wheat Koji prepared with two filamentous fungi;Bhanja;Bioresource Technology,2009

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2. Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics;Food Research International;2024-05

3. Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review;International Journal of Food Science & Technology;2024-04-12

4. Microbial community structure and interactions between Aspergillus oryzae and bacteria in traditional solid-state fermentation of Jiangqu;Food Microbiology;2023-12

5. Untargeted metabolomic profiling of Aspergillus sojae 3.495 and Aspergillus oryzae 3.042 fermented soy sauce koji and effect on moromi fermentation flavor;LWT;2023-07

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