Related references
Note: Only part of the references are listed.Multi-omics analysis reveals therapeutic effects of Bacillus subtilis-fermented Astragalus membranaceus in hyperuricemia via modulation of gut microbiota
Ruoyu Wang et al.
FOOD CHEMISTRY (2023)
Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
Yongjun Wu et al.
BMC MICROBIOLOGY (2022)
Microbiome and -omics application in food industry
Ilario Ferrocino et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2022)
Omics-Driven Biotechnology for Industrial Applications
Bashar Amer et al.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY (2021)
Specific metagenomic asset drives the spontaneous fermentation of Italian sausages
Irene Franciosa et al.
FOOD RESEARCH INTERNATIONAL (2021)
Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea
Shuai Hu et al.
FOOD RESEARCH INTERNATIONAL (2021)
Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach
Ryosuke Unno et al.
FRONTIERS IN MICROBIOLOGY (2021)
Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi
Se-Jin Lee et al.
FOODS (2021)
Cheesomics: the future pathway to understanding cheese flavour and quality
Roya Afshari et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China
Zhen He et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data
Roya Afshari et al.
SCIENTIFIC REPORTS (2020)
Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches
Se Hee Lee et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2020)
Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation
Hye Seon Song et al.
FOOD CHEMISTRY (2020)
Functional Microbiota for Polypeptide Degradation during Hypertonic Moromi-Fermentation of Pixian Broad Bean Paste
Lijie Zhang et al.
FOODS (2020)
Microbial single-cell omics: the crux of the matter
Anne-Kristin Kaster et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2020)
Metaproteomics insights into traditional fermented foods and beverages
Liang Yang et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Interspecies assertiveness of Lactobacillus curvatus and Lactobacillus sakei in sausage fermentations
Dorothee Janssen et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Multi-omics and potential applications in wine production
Kimmo Siren et al.
CURRENT OPINION IN BIOTECHNOLOGY (2019)
Functional Genomic Analyses of Exopolysaccharide-Producing Streptococcus thermophilus ASCC 1275 in Response to Milk Fermentation Conditions
Qinglong Wu et al.
FRONTIERS IN MICROBIOLOGY (2019)
An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China
Mengxi Xie et al.
FOOD RESEARCH INTERNATIONAL (2019)
Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China
Mengxi Xie et al.
FOOD CHEMISTRY (2019)
Next generation microbiological risk assessment meta-omics: The next need for integration
Luca Cocolin et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS
Marianna Ruggirello et al.
FOOD MICROBIOLOGY (2018)
Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy
Yi Lu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese
A. S. Bertuzzi et al.
MSYSTEMS (2018)
Multi-OMICS: a critical technical perspective on integrative lipidomics approaches
Dominik Kopczynski et al.
BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS (2017)
Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches
Valentina Alessandria et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2016)
A new perspective on microbial landscapes within food production
Nicholas A. Bokulich et al.
CURRENT OPINION IN BIOTECHNOLOGY (2016)
Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt
Sarn Settachaimongkon et al.
FOOD MICROBIOLOGY (2016)
Assessment of the bacterial community in directly brined Alorena de Malaga table olive fermentations by metagenetic analysis
E. Medina et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production
Eleonora Sattin et al.
FRONTIERS IN MICROBIOLOGY (2016)
A multi-omic future for microbiome studies
Janet K. Jansson et al.
NATURE MICROBIOLOGY (2016)
Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses
Eric Dugat-Bony et al.
PLOS ONE (2015)
Traditional cheeses: Rich and diverse microbiota with associated benefits
Marie-Christine Montel et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Relating the metatranscriptome and metagenome of the human gut
Eric A. Franzosa et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2014)
Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using -omics techniques
Maya P. Piddocke et al.
MICROBIAL CELL FACTORIES (2011)