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Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

Food chemistry, 2021-07, Vol.351, p.128454-128454, Article 128454

2021

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Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature

Food chemistry, 2024-12, Vol.461, p.140846, Article 140846

2024

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Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis

Food chemistry, 2022-07, Vol.381, p.132115-132115, Article 132115

2022

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Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine

Food science & technology, 2022-02, Vol.155, p.112993, Article 112993

2022

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Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture

Food science & technology, 2020-11, Vol.133, p.109917, Article 109917

2020

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Effect of environmental stresses during fermentation on brewing yeast and exploration on the novel flocculation-associated function of RIM15 gene

Bioresource technology, 2023-07, Vol.379, p.129004-129004, Article 129004

2023

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Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation

Food research international, 2023-12, Vol.174 (Pt 1), p.113554-113554, Article 113554

2023

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Enhanced acidic resistance ability and catalytic properties of Bacillus 1,3-1,4-β-glucanases by sequence alignment and surface charge engineering

International journal of biological macromolecules, 2021-12, Vol.192, p.426-434

2021

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Systematic analysis of the aroma profiles produced by Zygosaccharomyces rouxii Y-8 in different environmental conditions and its contribution to doubanjiang (broad bean paste) fermentation with different salinity

Food science & technology, 2022-03, Vol.158, p.113118, Article 113118

2022

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Effects of thermal treatment on alliin and its related sulfides during black garlic processing

Food science & technology, 2022-04, Vol.159, p.113158, Article 113158

2022

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Enhanced expression of a novel trypsin from Streptomyces fradiae in Komagataella phaffii GS115 through combinational strategies of propeptide engineering and self-degredation sites modification

International journal of biological macromolecules, 2024-01, Vol.254 (Pt 3), p.127382-127382, Article 127382

2024

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Evaluating the physiology and fermentation performance of the lager yeast during very high gravity brewing with increased temperature

Food science & technology, 2023-01, Vol.173, p.114312, Article 114312

2023

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Enhanced acidic stability of a Bacillus 1,3-1,4-β-glucanase through pH-based molecular dynamics simulation for efficient application in brewing industry

Process biochemistry (1991), 2022-11, Vol.122, p.263-271

2022

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Unraveling the mystery of ‘bask in daytime and dewed at night’ technique in doubanjiang (broad bean paste) fermentation

Food science & technology, 2021-09, Vol.149, p.111723, Article 111723

2021

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Analysis of bacterial community dynamics in the manufacture process of lajiaojiang (red chili paste)

Food science & technology, 2020-03, Vol.122 (C), p.108976, Article 108976

2020

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Revealing the changes of microbiota structure and function in broad bean paste mediated by sunlight and ventilation

Food science & technology, 2022-04, Vol.159, p.113152, Article 113152

2022

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Identification of gas-forming spoilage bacteria in chili sauce and its control using nisin and salt

Food science & technology, 2020-01, Vol.118 (C), p.108658, Article 108658

2020

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The FKS family genes cause changes in cell wall morphology resulted in regulation of anti-autolytic ability in Saccharomyces cerevisiae

Bioresource technology, 2018-02, Vol.249, p.49-56

2018

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Identification, soluble expression, and characterization of a novel endo-inulinase from Lipomyces starkeyi NRRL Y-11557

International journal of biological macromolecules, 2019-09, Vol.137, p.537-544

2019

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Isolation and identification of gas-producing spoilage microbes in fermented broad bean paste

Food control, 2018-02, Vol.84, p.8-16

2018

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Production of a thermostable 1,3-1,4-β-glucanase mutant in Bacillus subtilis WB600 at a high fermentation capacity and its potential application in the brewing industry

International journal of biological macromolecules, 2018-02, Vol.107 (Pt A), p.28-34

2018

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Residue analysis of gibberellic acid isomer (iso-GA3) in brewing process and its toxicity evaluation in mice

Regulatory toxicology and pharmacology, 2020-02, Vol.110, p.104514, Article 104514

2020

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Simultaneous enhancement of barley β-amylase thermostability and catalytic activity by R115 and T387 residue sites mutation

Biochemical and biophysical research communications, 2019-06, Vol.514 (1), p.301-307

2019

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Comparative analysis of the effect of protein Z4 from barley malt and recombinant Pichia pastoris on beer foam stability: Role of N-glycosylation and glycation

International journal of biological macromolecules, 2018-01, Vol.106, p.241-247

2018

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Identification of gas-forming spoilage bacteria in chili sauce and its control using nisin and salt

Food science & technology, 2020-01, Vol.118 (C)

2020

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Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature

Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis

Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine

Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture

Effect of environmental stresses during fermentation on brewing yeast and exploration on the novel flocculation-associated function of RIM15 gene

Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation

Enhanced acidic resistance ability and catalytic properties of Bacillus 1,3-1,4-β-glucanases by sequence alignment and surface charge engineering

Systematic analysis of the aroma profiles produced by Zygosaccharomyces rouxii Y-8 in different environmental conditions and its contribution to doubanjiang (broad bean paste) fermentation with different salinity

Effects of thermal treatment on alliin and its related sulfides during black garlic processing

Enhanced expression of a novel trypsin from Streptomyces fradiae in Komagataella phaffii GS115 through combinational strategies of propeptide engineering and self-degredation sites modification

Evaluating the physiology and fermentation performance of the lager yeast during very high gravity brewing with increased temperature

Enhanced acidic stability of a Bacillus 1,3-1,4-β-glucanase through pH-based molecular dynamics simulation for efficient application in brewing industry

Unraveling the mystery of ‘bask in daytime and dewed at night’ technique in doubanjiang (broad bean paste) fermentation

Analysis of bacterial community dynamics in the manufacture process of lajiaojiang (red chili paste)

Revealing the changes of microbiota structure and function in broad bean paste mediated by sunlight and ventilation

Identification of gas-forming spoilage bacteria in chili sauce and its control using nisin and salt

The FKS family genes cause changes in cell wall morphology resulted in regulation of anti-autolytic ability in Saccharomyces cerevisiae

Identification, soluble expression, and characterization of a novel endo-inulinase from Lipomyces starkeyi NRRL Y-11557

Isolation and identification of gas-producing spoilage microbes in fermented broad bean paste

Production of a thermostable 1,3-1,4-β-glucanase mutant in Bacillus subtilis WB600 at a high fermentation capacity and its potential application in the brewing industry

Residue analysis of gibberellic acid isomer (iso-GA3) in brewing process and its toxicity evaluation in mice

Simultaneous enhancement of barley β-amylase thermostability and catalytic activity by R115 and T387 residue sites mutation

Comparative analysis of the effect of protein Z4 from barley malt and recombinant Pichia pastoris on beer foam stability: Role of N-glycosylation and glycation

Identification of gas-forming spoilage bacteria in chili sauce and its control using nisin and salt

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