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

Composition and functional diversity of fecal bacterial community of wild boar, commercial pig and domestic native pig as revealed by 16S rRNA gene sequencing

Jinqing Huang, Wenjuan Zhang, Rong Fan, +5

Archives of Microbiology

BiologyCommercial PigMicrobial DiversityDysbiosisWild Boar +8

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

Isolation, characterization and selection of potential probiotic lactic acid bacteria from feces of wild boar, native pig and commercial pig

Jinqing Huang, Wenjuan Zhang, Zhenying Hu, +4

Livestock Science

Native PigCommercial PigProbioticDysbiosisLactic Acid Bacteria +6

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

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