Molecular identification and relative abundance of microorganisms in douchi koji and salted egg white sufu during processing-Reference-Cited by-同舟云学术

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Molecular identification and relative abundance of microorganisms in douchi koji and salted egg white sufu during processing

Published:2021-01 Issue:1 Volume:92 Page:
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Animal Science Journal

Author:

Chen Yi‐Chao¹,Liaw Ren‐Bao¹,Liao Yu‐Sheng²,Wanangkarn Amornrat³,Chen Wen‐Shyan¹,Tan Fa‐Jui²^ORCID

Affiliation:

1. Livestock Research Institute Council of AgricultureExecutive Yuan Tainan Taiwan

2. Department of Animal Science National Chung Hsing University Taichung Taiwan

3. Department of Agricultural Science Faculty of Agriculture, Natural Resources and Environment Naresuan University Phitsanuloke Thailand

Funder

Council of Agriculture

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13567

Reference35 articles.

1. Controlling aflatoxin contamination and propagation of Aspergillus flavus by a soy-fermenting Aspergillus oryzae strain

2. On the safety of Aspergillus oryzae: a review

3. Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg whitesufu

4. Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan

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. An insight into the quality formation of egg-white sufu based on the dynamic changes of protease activity, physicochemical properties and texture;International Journal of Gastronomy and Food Science;2024-03

2. Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review;Food Research International;2023-01

3. The Quality Characteristics Formation and Control of Salted Eggs: A Review;Foods;2022-09-21

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