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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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Rational Design of Disulfide Bonds Increases Thermostability of a Mesophilic 1,3-1,4-β-Glucanase from Bacillus terquilensis

PloS one, 2016-04, Vol.11 (4), p.e0154036

2016

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Transcriptomic and metabolomic analysis reveals genes related to stress tolerance in high gravity brewing

World journal of microbiology & biotechnology, 2022-04, Vol.38 (4), p.59-59, Article 59

2022

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Screening lager yeast with higher ethyl-acetate production by adaptive laboratory evolution in high concentration of acetic acid

World journal of microbiology & biotechnology, 2021-07, Vol.37 (7), p.125-125, Article 125

2021

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Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste

Journal of food science and technology, 2021-07, Vol.58 (7), p.2734-2748

2021

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Fed-Batch Fermentation of Saccharomyces pastorianus with High Ribonucleic Acid Yield

Foods, 2022-09, Vol.11 (18), p.2742

2022

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Development of a Rapid and Sensitive Fluorescence Sensing Method for the Detection of Acetaldehyde in Alcoholic Beverages

Foods, 2022-10, Vol.11 (21), p.3450

2022

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A Novel Approach to Develop Lager Yeast with Higher NADH Availability to Improve the Flavor Stability of Industrial Beer

Foods, 2021-12, Vol.10 (12), p.3057

2021

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Characterization of a New 1,3-1,4-β-Glucanase Gene from Bacillus tequilensis CGX5-1

Applied biochemistry and biotechnology, 2014-06, Vol.173 (3), p.826-837

2014

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Regulations of RLM1 gene affect the anti-autolytic ability of lager yeast

Shengwu gongcheng xuebao, 2019-06, Vol.35 (6), p.1059

2019

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Physiological changes of Saccharomyces cerevisiae during serial re-pitching: a review

Shengwu gongcheng xuebao, 2018-03, Vol.34 (3), p.311

2018

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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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Simultaneous determination of diethylacetal and acetaldehyde during beer fermentation and storage process

Journal of the science of food and agriculture, 2018-09, Vol.98 (12), p.4733-4741

2018

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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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Unraveling the Mechanisms for Low-Level Acetaldehyde Production during Alcoholic Fermentation in Saccharomyces pastorianus Lager Yeast

Journal of agricultural and food chemistry, 2019-02, Vol.67 (7), p.2020-2027

2019

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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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Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation

Applied and environmental microbiology, 2023-07, Vol.89 (7), p.e0062123-e0062123

2023

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Rational design of thermostability in bacterial 1,3-1,4-β-glucanases through spatial compartmentalization of mutational hotspots

Applied microbiology and biotechnology, 2017-02, Vol.101 (3), p.1085-1097

2017

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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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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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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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Lysine-Based Site-Directed Mutagenesis Increased Rigid β‑Sheet Structure and Thermostability of Mesophilic 1,3–1,4-β-Glucanase

Journal of agricultural and food chemistry, 2015-06, Vol.63 (21), p.5249-5256

2015

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

Rational Design of Disulfide Bonds Increases Thermostability of a Mesophilic 1,3-1,4-β-Glucanase from Bacillus terquilensis

Transcriptomic and metabolomic analysis reveals genes related to stress tolerance in high gravity brewing

Screening lager yeast with higher ethyl-acetate production by adaptive laboratory evolution in high concentration of acetic acid

Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste

Fed-Batch Fermentation of Saccharomyces pastorianus with High Ribonucleic Acid Yield

Development of a Rapid and Sensitive Fluorescence Sensing Method for the Detection of Acetaldehyde in Alcoholic Beverages

A Novel Approach to Develop Lager Yeast with Higher NADH Availability to Improve the Flavor Stability of Industrial Beer

Characterization of a New 1,3-1,4-β-Glucanase Gene from Bacillus tequilensis CGX5-1

Regulations of RLM1 gene affect the anti-autolytic ability of lager yeast

Physiological changes of Saccharomyces cerevisiae during serial re-pitching: a review

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

Simultaneous determination of diethylacetal and acetaldehyde during beer fermentation and storage process

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

Unraveling the Mechanisms for Low-Level Acetaldehyde Production during Alcoholic Fermentation in Saccharomyces pastorianus Lager Yeast

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

Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation

Rational design of thermostability in bacterial 1,3-1,4-β-glucanases through spatial compartmentalization of mutational hotspots

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

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

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

Lysine-Based Site-Directed Mutagenesis Increased Rigid β‑Sheet Structure and Thermostability of Mesophilic 1,3–1,4-β-Glucanase

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

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