Overview of microbials in traditional Chinese fermented soybean products: Origin, functionality and flavor profile

Plant food anti-nutritional factors and their reduction strategies: an overview

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Culturing the human microbiota and culturomics

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Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

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Fermentation-enabled wellness foods: A fresh perspective

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Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

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A Chinese fermented soybean food

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Purification and characterization of a fibrinolytic enzyme produced by Bacillus amyloliquefaciens DC-4 screened from douchi, a traditional Chinese soybean food

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Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities

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Production, optimization and partial purification of protease from Bacillus subtilis

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A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China

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Antioxidant action of soy isoflavones on oxidative stress and antioxidant enzyme activities in exercised rats

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Angiotensin I-converting enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean product

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Genome and transcriptome analysis of surfactin biosynthesis in Bacillus amyloliquefaciens MT45

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An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation

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

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Molecular identification of dominant microflora associated with ‘Hawaijar’ — A traditional fermented soybean (Glycine max (L.)) food of Manipur, India

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Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

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Characterization of a Potential Probiotic Lactobacillus brevis RK03 and Efficient Production of γ-Aminobutyric Acid in Batch Fermentation

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Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor

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The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids

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Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

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Detection of the microbial diversity and flavour components of northeastern Chinese soybean paste during storage

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Correlation between flavor compounds and microorganisms of Chaling natural fermented red sufu

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Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources

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Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing

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Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

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Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production

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A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria

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Characterization of flavor fingerprinting of red sufu during fermentation and the comparison of volatiles of typical products

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Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste

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Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor‐type Douchi

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Characterization of bacterial community and flavor differences of different types of Douchi

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Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China

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Insights into volatile flavor compound variations and characteristic fingerprints in Longpai soy sauce moromi fermentation via HS-GC-IMS and HS-SPME-GC× GC-ToF-MS

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Dynamic analysis of physicochemical characteristics and microbial communities of Aspergillus-type douchi during fermentation

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Cholesterol assimilation and biotransformation by Lactobacillus helveticus

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Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality

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Microbial diversity and chemical property analyses of sufu products with different producing regions and dressing flavors

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Microbial communities succession and flavor substances changes during Pixian broad-bean paste fermentation

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Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation

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Isolation, identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang (broad bean paste) fermentation

Niu, C., Xing, X., Yang, X. R., Zheng, F., Liu, C., Wang, J., & Li, Q. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.102225 · Cited by 34 · see citing works

The aroma profile and microbiota structure in oil furu, a Chinese fermented soybean curd

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Effects of Lactobacillus fermentum GD01 fermentation on the nutritional components and flavor substances of three kinds of bean milk

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Characterization of Three Bacillus cereus Strains Involved in a Major Outbreak of Food Poisoning After Consumption of Fermented Black Beans ( Douchi ) in Yunan, China

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Correlation between microbial community succession and flavor substances during fermentation of Yongchuan Douchi

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Effects of a ferment soy product on the adipocyte area reduction and dyslipidemia control in hypercholesterolemic adult male rats

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Analysis of microbial community and the characterization of Aspergillus flavus in Liuyang Douchi during fermentation

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Effect of starter cultures on dynamics succession of microbial communities, physicochemical parameters, enzyme activities, tastes and volatile flavor compounds during sufu fermentation

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Effect of the changs of microbial community on flavor components of traditional soybean paste during storage period

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Bacterial Contamination of Stock Solutions in Storage Cases for Contact Lens, and the Disinfectant-Resistance of Isolates

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HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste

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Characteristics of microbial community, taste, aroma of high-salt liquid-state secondary fortified fermented soy sauce

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Molecular Identification of Microbial Community in Surface and Undersurface Douchi During Postfermentation

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Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice

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Association between flavors and microbial communities of traditional Aspergillus-Douchi produced by a typical industrial-scale factory

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Impact of prebiotics on equol production from soymilk isoflavones by two Bifidobacterium species

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Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu

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Prolonged stabilization of platinum-resistant ovarian cancer in a single patient consuming a fermented soy therapy

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Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics

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Next‐Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China

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Correlation analysis of microbial communities and precursor substances of ethyl carbamate (EC) during soy sauce fermentation

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Leuconostoc performance in soy-based fermentations - Survival, acidification, sugar metabolism, and flavor comparisons.

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Investigation of gas-producing bacteria in sufu and its effective method to control their growth

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Safety evaluation and application of lactic acid bacteria and yeast strains isolated from Sichuan broad bean paste

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Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various Cultures

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Effects of selected Bacillus strains on the biogenic amines, bioactive ingredients and antioxidant capacity of shuidouchi

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Influence of bacteriocin-producing Bacillus strains on quality characteristics of fermented soybean product with biogenic amine-forming lactic acid bacteria

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Isolation of Bacillus spp. with High Fibrinolytic Activity and Performance Evaluation in Fermented Douchi

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Salt tolerance and ester production mechanisms of Candida etchellsii in Chinese horse bean-chili-paste

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Genome and functional diversity of Leuconostoc mesenteroides from different habitats and geographic locations

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Column Chromatography Free Purification of Recombinant α-Amylase from Bacillus licheniformis by Tagging with Hydrophobic Elastin Like Polypeptide

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Glutamic Acid Production in Biotin-rich Media by Temperature-sensitive Mutants ofBrevibacterium lactofermentum, a Novel Fermentation Process

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Processing Technology of Beijing Traditional Food "Douzhi"

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Research Progress on Biosafety Detection of Fermented Bean Products

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Analysis of Beijing Douzhir microbiota and isolation and identification of advantage bacterium capable of flocculating starch

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Ultrasound technique: structure-function relationship of plant-based proteins and digestibility in food applications

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Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC–MS analysis

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Research progress and potential application of Thua Nao

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Analysis of the microbial community in Yongchuan douchi and the screening and application of core fermentation strains

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Impact of lactic acid bacteria coculture on the quality characteristics of goat cheese during ripening

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Isolation, characterization, and biotechnological application of novel glutaminase-producing Bacillus strain for quality enhancement in soy sauce

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The optimization of quality in soybean paste: A study based on combining lactic acid bacteria isolation and purification technology with multi-sensor technology

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Effect of mixed starter cultures of Bacillus on sensory characteristics of bacterial-douchi: insights from free amino acids, electronic sensory, flavor profiling and quorum sensing

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Soybean-Based Ethnic Fermented Food Products: Preparation Methods, Nutritional Quality, and Their Health Benefits

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Analysis of Volatile Substances Difference in Hazelnut Soy Sauce at Different Fermentation Stages Based on HS ‐ SMPE ‐ GC / MS

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