Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine-Reference-Cited by-同舟云学术

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Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine

Published:2021-02 Issue: Volume:140 Page:109986
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Jianming,Zhang Chengcheng,Wu Weicheng,Lv Xucong,Xin Xiaoting,Liu Daqun,Hu Haijiao,Guo Sitong

Funder

Natural Science Foundation of Zhejiang Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Umami compounds present in low molecular umami fractions of asam sunti-a fermented fruit of averrhoa bilimbi L;Annisa;Food Chemistry,2019

2. Assessment of bacterial profiles in aged, home-made sichuan paocai brine with varying titratable acidity by pacbio smrt sequencing technology;Cao;Food Control,2017

3. Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean;Chen;Food Research International,2019

4. Quality and microbial flora changes of radish paocai during multiple fermentation rounds;Chen;Food Control,2019

5. Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak;Chuah;Food Microbiology,2016

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1. The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products;Food Chemistry;2025-01

2. Whole-genome analysis, evaluation and regulation of in vitro and in vivo GABA production from Levilactobacillus brevis YSJ3;International Journal of Food Microbiology;2024-08

3. Diverse origins of fibrinolytic enzymes: A comprehensive review;Heliyon;2024-03

4. The impact of Levilactobacillus brevis YSJ3 and Lactiplantibacillus plantarum JLSC2-6 co-culture on gamma-aminobutyric acid yield, volatile and non-volatile metabolites, antioxidant activity, and bacterial community in fermented cauliflower byproducts;Food Chemistry;2024-01

5. Meta-analysis of microbiomes reveals metagenomic features of fermented vegetables;Food Research International;2023-11

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