Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai

Shijin Xiong, Xiaoyan Xu, Linli Zhang, +6

Food Research International

BiologyIn Vitro FermentationFlavoromicsMetabolomic ProfilingSecondary Metabolite +8

ACE inhibitory peptides from enzymatic hydrolysate of fermented black sesame seed: Random forest-based optimization, screening, and molecular docking analysis

Tonghao Du, Yazhou Xu, Xiaoyan Xu, +8

Food Chemistry

EngineeringBiochemistryBioassay-guided IsolationNatural SciencesGlycobiology +10

Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome

Shijin Xiong, Xiaoyan Xu, Tonghao Du, +5

Food Chemistry

BiochemistryFlavoromicsIn Vitro FermentationMicrobiota SuccessionMedicine +10

In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk

Philippe Madjirebaye, Muyan Xiao, Bechir Mahamat, +7

Food Bioscience

ProbioticFood FermentationIn Vitro FermentationAntioxidant EffectLactic Acid Bacteria +8

Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment

Philippe Madjirebaye, Fei Peng, Tao Huang, +11

Food Bioscience

Shelf LifeFood FermentationFood SpoilageLactic Acid BacteriaStorage Stability Assessment +8

Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment

Tonghao Du, Jinqing Huang, Shijin Xiong, +7

Food Chemistry

Fermentation PretreatmentIn Vitro FermentationEnzyme TreatmentBlack Sesame SeedAlternative Protein Source +1

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

Linli Zhang, Shijin Xiong, Tonghao Du, +5

Food Bioscience

Food FermentationMicrobiota SuccessionSoy Sauce FermentationCharacteristic FlavorsFood Microbiology +6

Lactic acid bacteria with anti-hyperuricemia ability: Screening in vitro and evaluating in mice

Xueting Zhao, Fei Peng, Zhanggen Liu, +7

Food Bioscience

Medical MicrobiologyProbioticAntimicrobial SusceptibilityHealth SciencesLactic Acid Bacteria +8

Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making

Linli Zhang, Shijin Xiong, Tonghao Du, +5

Food Bioscience

Microbial SuccessionFood FermentationFlavoromicsHealth SciencesFood Analysis +8

Heterogeneity of microbiome and flavor profiles of industrial-scale Laotan Suancai: Fermentation craft plays important roles

Shijin Xiong, Dandan Qiu, Xiaoyan Xu, +8

Food Bioscience

Microbial DiversityFood FermentationMicrobial EcologyEnvironmental MicrobiologyFlavor Profiles +6