Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China-Reference-Cited by-同舟云学术

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Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China

Published:2019-12 Issue: Volume:301 Page:125270
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xie Mengxi,An Feiyu,Yue Xiqing^ORCID,Liu Yiming,Shi Haisu,Yang Mei,Cao Xueyan,Wu Junrui,Wu Rina

Funder

National Natural Science Foundation of China

LiaoNing Revitalization Talents Program

Shenyang Science and Technology Project

Shenyang Youth Science and Technology Innovation Talent Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Identification and characterization of a novel multicopper oxidase from Acidomyces acidophilus with ferroxidase activity;Boonen;Biochimie,2014

2. Interactions between Staphylococcus aureus and lactic acid bacteria: an old story with new perspectives;Charlier;International Journal of Food Microbiology,2009

3. Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars;Cho;Journal of Food and Drug Analysis.,2016

4. Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation;Cocolin;International Journal of Food Microbiology,2013

5. Functional replacement of the Saccharomyces cerevisiae fatty acid synthase with a bacterial type II system allows flexible product profiles;Fernandez-Moya;Biotechnology and Bioengineering,2015

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