Mingye Peng

Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar

Ting Huang, Zhen‐Ming Lu, Mingye Peng et al. · Food Research International · 2021 · 97 citations

Engineering, Food Fermentation, Environmental Engineering +9

Komagataeibacter europaeus improves community stability and function in solid-state cereal vinegar fermentation ecosystem: Non-abundant species plays important role

Mingye Peng, Xiaojuan Zhang, Ting Huang et al. · Food Research International · 2021 · 65 citations

Biology, Microbial Diversity, Important Role +8

Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles

Mengzhou Zhou, Zheng Xin, Hanjian Zhu et al. · Food Chemistry · 2021 · 60 citations

Probiotic, Food Fermentation, Fermented Pickles +12

Effect of citrus peel on phenolic compounds, organic acids and antioxidant activity of soy sauce

Mingye Peng, Jingyi Liu, Zhijie Liu et al. · LWT · 2018 · 46 citations

Food Chemistry, Organic Acids, Citrus Peel +4

Effects of a mixed koji culture of <i>Aspergillus oryzae</i> HG‐26 and <i>Aspergillus niger</i> HG‐35 on the levels of enzymes, antioxidants and phenolic compounds in soy sauce during the fermentation process

Mingye Peng, Jingyi Liu, Yao Huang et al. · International Journal of Food Science & Technology · 2017 · 27 citations

Engineering, Soy Sauce, Polyphenolics +19