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Accelerating aroma formation of raw soy sauce using low intensity sonication

Food chemistry, 2020-11, Vol.329, p.127118-127118, Article 127118

2020

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Construction of a Novel Shuttle Vector for Tetragenococcus species based on a Cryptic Plasmid from Tetragenococcus halophilus

Journal of microbiology and biotechnology, 2023, Vol.33 (2), p.211-218

2023

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Characterization of an Aminopeptidase A from Tetragenococcus halophilus CY54 Isolated from Myeolchi-Jeotgal

Journal of microbiology and biotechnology, 2023, Vol.33 (3), p.371-377

2023

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Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide

Food chemistry, 2023-03, Vol.404, p.134583-134583, Article 134583

2023

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Aflatoxin B1 degradation by salt tolerant Tetragenococcus halophilus CGMCC 3792

Food and chemical toxicology, 2018-11, Vol.121, p.430-436

2018

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Dynamics of the microbiome and volatile organic compounds during fermentation and aging of soy sauce

Journal of bioscience and bioengineering, 2024-12, Vol.138 (6), p.522-532

2024

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Application of a low acetate-producing strain of Tetragenococcus halophilus to soy sauce fermentation

Journal of bioscience and bioengineering, 2024-10

2024

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Characteristics of Doenjang (Soybean Paste) Fermented with Multiple Starters Including Tetragenococcus halophilus

Microbiology and biotechnology letters, 2023-06, Vol.51 (2), p.147-156

2023

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Characteristics of Doenjang (Soybean Paste) Fermented with Multiple Starters Including Tetragenococcus halophilus

한국미생물·생명공학회지, 2023, 51(2), , pp.147-156

2023

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Study on the mechanism of aflatoxin B1 degradation by Tetragenococcushalophilus

Food science & technology, 2023-04, Vol.180, Article 114662

2023

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Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation

Food chemistry, 2018-02, Vol.240, p.1-8

2018

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Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation

Innovative food science & emerging technologies, 2021-05, Vol.69, p.102662, Article 102662

2021

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Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Journal of the science of food and agriculture, 2020-04, Vol.100 (6), p.2782-2790

2020

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Microbiology of sugar-rich environments: diversity, ecology and system constraints

Environmental microbiology, 2015-02, Vol.17 (2), p.278-298

2015

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Temperature stress improved exopolysaccharide yield from Tetragenococcus halophilus: Structural differences and underlying mechanisms revealed by transcriptomic analysis

Bioresource technology, 2023-12, Vol.390, p.129863-129863, Article 129863

2023

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Comprehensive investigation on volatile and non-volatile metabolites in low-salt doubanjiang with different fermentation methods

Food chemistry, 2023-07, Vol.413, p.135588-135588, Article 135588

2023

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An isolated salt-tolerant Tetragenococcus halophilus 2MH-3 improved the volatile flavor of low-salt fermented fish sauce by regulating the microbial community

Food research international, 2024-11, Vol.196, p.115052, Article 115052

2024

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Study on the mechanism of aflatoxin B1 degradation by Tetragenococcus halophilus

Food science & technology, 2023-04, Vol.180, p.114662, Article 114662

2023

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Structural characterization and bioactivity of novel exopolysaccharides produced by Tetragenococcus halophilus

Food research international, 2022-05, Vol.155, p.111083-111083, Article 111083

2022

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Effect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxii

Food research international, 2019-07, Vol.121, p.348-358

2019

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Structure characterization, antioxidant and emulsifying capacities of exopolysaccharide derived from Tetragenococcus halophilus SNTH-8

International journal of biological macromolecules, 2022-05, Vol.208, p.288-298

2022

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Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches

Food chemistry, 2024-07, Vol.445, p.138746-138746, Article 138746

2024

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Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates

Food science & technology, 2023-07, Vol.184, p.115053, Article 115053

2023

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The evolutionary mechanism and function analysis of two subgroups of histamine-producing and non-histamine-producing Tetragenococcus halophilus

Food research international, 2024-01, Vol.176, p.113744-113744, Article 113744

2024

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The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation

Future foods : a dedicated journal for sustainability in food science, 2021-12, Vol.4, p.100055, Article 100055

2021

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Accelerating aroma formation of raw soy sauce using low intensity sonication

Construction of a Novel Shuttle Vector for Tetragenococcus species based on a Cryptic Plasmid from Tetragenococcus halophilus

Characterization of an Aminopeptidase A from Tetragenococcus halophilus CY54 Isolated from Myeolchi-Jeotgal

Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide

Aflatoxin B1 degradation by salt tolerant Tetragenococcus halophilus CGMCC 3792

Dynamics of the microbiome and volatile organic compounds during fermentation and aging of soy sauce

Application of a low acetate-producing strain of Tetragenococcus halophilus to soy sauce fermentation

Characteristics of Doenjang (Soybean Paste) Fermented with Multiple Starters Including Tetragenococcus halophilus

Characteristics of Doenjang (Soybean Paste) Fermented with Multiple Starters Including Tetragenococcus halophilus

Study on the mechanism of aflatoxin B1 degradation by Tetragenococcushalophilus

Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation

Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Microbiology of sugar-rich environments: diversity, ecology and system constraints

Temperature stress improved exopolysaccharide yield from Tetragenococcus halophilus: Structural differences and underlying mechanisms revealed by transcriptomic analysis

Comprehensive investigation on volatile and non-volatile metabolites in low-salt doubanjiang with different fermentation methods

An isolated salt-tolerant Tetragenococcus halophilus 2MH-3 improved the volatile flavor of low-salt fermented fish sauce by regulating the microbial community

Study on the mechanism of aflatoxin B1 degradation by Tetragenococcus halophilus

Structural characterization and bioactivity of novel exopolysaccharides produced by Tetragenococcus halophilus

Effect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxii

Structure characterization, antioxidant and emulsifying capacities of exopolysaccharide derived from Tetragenococcus halophilus SNTH-8

Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches

Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates

The evolutionary mechanism and function analysis of two subgroups of histamine-producing and non-histamine-producing Tetragenococcus halophilus

The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation

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