Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers
Y Wang, Q Chen, L Li, S Chen, Y Zhao… - … Reviews in Food …, 2023 - Wiley Online Library
Regular consumption of fish promotes sustainable health while reducing negative
environmental impacts. Fermentation has long been used for preserving perishable foods …
environmental impacts. Fermentation has long been used for preserving perishable foods …
Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and …
D Zhao, J Hu, W Chen - Food Chemistry, 2022 - Elsevier
Complex microbial community plays an important role for flavor formation in traditional dry-
cured grass carp. To investigate the correlation between microorganisms and flavour …
cured grass carp. To investigate the correlation between microorganisms and flavour …
[HTML][HTML] Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage
J Deng, H Xu, X Li, Y Wu, B Xu - Lwt, 2022 - Elsevier
In this work, the changes in volatile flavor compounds and microbial communities in post-
ripening Jinhua ham were analyzed. Hexanal and nonanal were the main flavor substances …
ripening Jinhua ham were analyzed. Hexanal and nonanal were the main flavor substances …
[HTML][HTML] Dynamic changes in Thai-style fermented fish: Low-salt, short fermentation with autochthonous starter culture
Thai-fermented fish (Pla-ra), a popular seasoning for Thai cuisine, is rich in free amino acids,
but its high salt content and long fermentation time limit its applications. Autochthonous …
but its high salt content and long fermentation time limit its applications. Autochthonous …
[HTML][HTML] Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis
D Zhao, J Hu, X Zhou, W Chen - Food Chemistry: X, 2022 - Elsevier
The sensory characteristics of dry-cured squid are closely related to its microbial community
structure. To explore the relationship between microorganims and flavour formation, the …
structure. To explore the relationship between microorganims and flavour formation, the …
Dynamic changes in physicochemical and microbiological qualities of coconut water during postharvest storage under different conditions
R Detudom, P Deetae, H Wei, H Boran, S Chen… - Horticulturae, 2023 - mdpi.com
Coconut is naturally sealed with coconut water inside. Microbial contamination occurs only
after the seal is broken during extraction. This study evaluated changes in the …
after the seal is broken during extraction. This study evaluated changes in the …
Pigments from halophilic bacteria isolated from salty fermented foods, bioactivity and safety for further development as bio/natural-food additives
W Sricharoen, N Chotechuang… - Food Agricultural …, 2022 - ph02.tci-thaijo.org
Pigments producing strains Halobacillus yeomjeoni (81-1) Salinicoccus sp.(82-1) Bacillus
infantis (63-11) Bacillus amyloliquefaciens (60-5) and Staphylococcus carnosus (48-10) …
infantis (63-11) Bacillus amyloliquefaciens (60-5) and Staphylococcus carnosus (48-10) …
Development of crispy fried Pla-ra product using prototype from accelerated fermentation with autochthonous bacterial starter
A Suriya, S Settachaimongkon - Food Agricultural Sciences and …, 2022 - ph02.tci-thaijo.org
The fermentation of Pla-ra with autochthonous starter contained Bacillus subtilis subsp
Subtilis UD6-2 and Virgibacillus halodenitrificans NCFF-2 under solid state fermentation …
Subtilis UD6-2 and Virgibacillus halodenitrificans NCFF-2 under solid state fermentation …