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Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)
28/28 checkable references clean · checked 2026-07-22
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 28 checked references that resolve
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Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine
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The Outer Membrane of Gram-Negative Bacteria Inhibits Antibacterial Activity of Brochocin-C
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Potential of wine-associated lactic acid bacteria to degrade biogenic amines
resolves10.1016/S0740-0020(02)00157-0
Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage
resolves10.1007/s00253-018-8742-x
A new method for the in vitro determination of the bile tolerance of potentially probiotic lactobacilli
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Dietary Putrescine Reduces the Intestinal Anticarcinogenic Activity of Sulindac in a Murine Model of Familial Adenomatous Polyposis
resolves10.1271/bbb.58.660
Identification and Characteristics of Lactic Acid Bacteria Isolated from Masai Fermented Milk in Northern Tanzania
resolves10.1016/j.foodchem.2012.06.091
Biogenic amine formation and bacterial contribution in Natto products
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Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage
resolves10.1016/j.ijfoodmicro.2015.02.031
Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation
resolves10.1007/s00253-014-6090-z
Phenotypic evaluation of natural and industrial Saccharomyces yeasts for different traits desirable in industrial bioethanol production
resolves10.1016/j.foodchem.2013.12.093
Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae
resolves10.1038/s41598-018-21814-y
Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation
resolves10.1111/jfpp.13629
Technological properties of<i>Lactobacillus plantarum</i>strains isolated from Siahmazgi cheese
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Different Lactobacillus populations dominate in “Chorizo de León” manufacturing performed in different production plants
resolves10.1002/jsfa.8135
A possible approach to assess acidification of meat starter cultures: a case study from some wild strains of <i>Lactobacillus plantarum</i>
resolves10.1080/10942912.2017.1293089
Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China
resolves10.1016/j.foodchem.2010.03.023
Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus
resolves10.1016/j.foodres.2018.05.076
Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing
resolves10.1016/j.foodcont.2013.03.001
Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish
resolves10.1111/jfpp.13131
Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish
resolves10.1016/j.foodcont.2013.11.048
Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish
resolves10.1111/ijfs.12010
Changes of biogenic amines in <scp>C</scp>hinese low‐salt fermented fish pieces (<scp>S</scp>uan yu) inoculated with mixed starter cultures
resolves10.1016/j.foodchem.2018.08.143
Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread
The 2 references without a DOI — listed, not checked
no DOI — not checkedOptimization of pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added lactic acid Bacteria strains to improve microbial conjugated linoleic acid production in fermented ground beef
no DOI — not checkedDynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes
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