Related references
Note: Only part of the references are listed.Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes
Sunmin Lee et al.
FOOD CHEMISTRY (2017)
Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste
Zhihua Li et al.
FOOD CHEMISTRY (2017)
Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste
Do -Won Jeong et al.
FOOD MICROBIOLOGY (2017)
Determination of the fungal community of pit mud in fermentation cellars for Chinese strong-flavor liquor, using DGGE and Illumina MiSeq sequencing
Maoke Liu et al.
FOOD RESEARCH INTERNATIONAL (2017)
Analyses of fungal community by Illumina MiSeq platforms and characterization of Eurotium species on Liupao tea, a distinctive post fermented tea from China
Yan Mao et al.
FOOD RESEARCH INTERNATIONAL (2017)
Challenges and perspectives of metaproteomic data analysis
Robert Heyer et al.
JOURNAL OF BIOTECHNOLOGY (2017)
Metaproteomic analysis of microbiota in the fermented fish, Siniperca chuatsi
Chaofan Ji et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Meta-omics insights in the microbial community profiling and functional characterization of fermented foods
Gu Chen et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Metaproteomic analysis of the relationship between microbial community phylogeny, function and metabolic activity during biohydrogen-methane coproduction under short-term hydrothermal pretreatment from food waste
Xuan Jia et al.
BIORESOURCE TECHNOLOGY (2017)
Assessment of sample preparation methods for metaproteomics of extracellular proteins
Jutta Speda et al.
ANALYTICAL BIOCHEMISTRY (2017)
Unravelling the effect of clostridia spores and lysozyme on microbiota dynamics in Grana Padano cheese: A metaproteomics approach
Alessio Soggiu et al.
JOURNAL OF PROTEOMICS (2016)
Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable
Kang Wook Lee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Production of bioactive peptides during soybean fermentation and their potential health benefits
Samurailatpam Sanjukta et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Proteomic and high-throughput analysis of protein expression and microbial diversity of microbes from 30-and 300-year pit muds of Chinese Luzhou-flavor liquor
Qi Zheng et al.
FOOD RESEARCH INTERNATIONAL (2015)
Safety and biotechnological properties of Enterococcus faecalis and Enterococcus faecium isolates from Meju
Miran Jeong et al.
JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY (2015)
Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing
Su Yun Lee et al.
FOOD CHEMISTRY (2014)
Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean
Ji Young Jung et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Bacterial Community Migration in the Ripening of Doenjang, a Traditional Korean Fermented Soybean Food
Do-Won Jeong et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2014)
Which metaproteome? The impact of protein extraction bias on metaproteomic analyses
Dagmar Hajkova Leary et al.
MOLECULAR AND CELLULAR PROBES (2013)
Metaproteomic characterisation of a Shaoxing rice wine wheat Qu extract
Bo Zhang et al.
FOOD CHEMISTRY (2012)
Screening of Strains with fibrinolytic activity and angiotensin-converting enzyme inhibitory activity from doenjang
Tae-Woon Kim et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2012)
Microbial community analysis of Korean soybean pastes by next-generation sequencing
Young-Do Nam et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Lactic acid bacteria in traditional fermented Chinese foods
Shan-na Liu et al.
FOOD RESEARCH INTERNATIONAL (2011)
Antidiabetic effects of fermented soybean products on type 2 diabetes
Dae Young Kwon et al.
NUTRITION RESEARCH (2010)
Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis
Tae-Woon Kim et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Proteomics Analysis of Lactobacillus casei Zhang, a New Probiotic Bacterium Isolated from Traditional Home-made Koumiss in Inner Mongolia of China
Rina Wu et al.
MOLECULAR & CELLULAR PROTEOMICS (2009)
β-conglycinins among sources of bioactives in hydrolysates of different soybean varieties that inhibit leukemia cells in vitro
Wenyi Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Evaluation of soyasaponin, isoflavone, protein, lipid, and free sugar accumulation in developing soybean seeds
Sun-Lim Kim et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Longer aging time increases the anticancer and antimetastatic properties of doenjang
KO Jung et al.
NUTRITION (2006)
The application of two-dimensional polyacrylamide gel electrophoresis and downstream analyses to a mixed community of prokaryotic microorganisms
P Wilmes et al.
ENVIRONMENTAL MICROBIOLOGY (2004)