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37 та иш

Иш: Comparison of suansun fermentation methods based on SBSE-GC-MS combined with SVM machine learning

  1. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

    Jinshui Zheng, Stijn Wittouck, Elisa Salvetti +12

    Мақола20203 иқтибос
    ABI

  2. Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation

    Caixia Chen, Guiguang Cheng, Yaping Liu +5

    Мақола20223 иқтибос
    ABI

  3. Quality analysis of ultra-fine whole pulp of bamboo shoots (Chimonobambusa quadrangularis) fermented by Lactobacillus plantarum and Limosilactobacillus reuteri

    Lei Wang, Yan-Yu Luo, Ying Zhang +5

    Мақола20233 иқтибос
    ABI

  4. Flavor changes and microbial evolution in fermentation liquid of sour bamboo shoots

    Caixia Chen, Jing Li, Guiguang Cheng +5

    Мақола20233 иқтибос
    ABI

  5. Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics

    Cuiwen Jian, Minghao Sun, Ting Ma +6

    Мақола20243 иқтибос
    ABI

  6. Characterization of microbial diversity and important off-odor compounds in fermented Ma bamboo shoots (Dendrocalamus latiflorus Munro)

    Tong Hu, Jinhui Zhu, Yinghan Chai +5

    Мақола20232 иқтибос
    ABI

  7. Metatranscriptomics unravel the formation mechanism of key flavors during the natural fermentation of suansun, a Chinese traditional fermented bamboo shoot

    Xinyue Qin, Tao Xiong, Shijin Xiong +3

    Мақола20232 иқтибос
    ABI

  8. Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions

    Qian Qiao, Zheng-Pei Chen, Ke Li +4

    Мақола20242 иқтибос
    ABI

  9. Integrated metagenomics and metatranscriptomics analyses reveal the impacts of different Lactiplantibacillus plantarum strains on microbial communities and metabolic profiles in pickled bamboo shoots

    Yuhui Wu, Yuming You, Liangru Wu +5

    Мақола20242 иқтибос
    ABI

  10. Metagenomic analysis of Lactobacillus plantarum DACN768 inoculation effects on volatile flavor compounds, microbial succession, and flavor metabolic network in suansun

    Bingjie Xue, Yuming You, Muying Du +4

    Мақола20242 иқтибос
    ABI

  11. Value addition to bamboo shoots: a review

    Debangana Choudhury, Jatindra K. Sahu, Garima Sharma

    Шарҳ мақола20112 иқтибос
    ABI

  12. Bacterial communities and volatile organic compounds in traditional fermented salt-free bamboo shoots

    Junjie Li, Yang Liu, He Xiao +4

    Мақола20222 иқтибос
    ABI

  13. The potential correlation between microbial communities and flavors in fermented bamboo shoots

    Shubo Li, Minghao Sun, Yufeng Tian +5

    Мақола20232 иқтибос
    ABI

  14. Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots

    Hui Tang, Jin‐Kui Ma, Lin Chen +6

    Мақола20232 иқтибос
    ABI

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