Yongtao Fei

A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

Yin Zheng, Yongtao Fei, Yue Yang et al. · Food Microbiology · 2020 · 83 citations

Biosynthesis, Engineering, Food Fermentation +10

High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant

Yongtao Fei, Li Li, Liyan Chen et al. · Food Microbiology · 2018 · 54 citations

Traditional Chinese Tofu-coagulant, Microbial Diversity, Food Fermentation +10

Molecular Characterization of Lactobacillus plantarum DMDL 9010, a Strain with Efficient Nitrite Degradation Capacity

Yongtao Fei, Dongmei Liu, Tong-hui Luo et al. · PLoS ONE · 2014 · 47 citations · Full text

Probiotic, Molecular Characterization, Food Fermentation +13

Investigation on the safety of Lactobacillus amylolyticus L6 and its fermentation properties of tofu whey

Yongtao Fei, Li Liu, Dongmei Liu et al. · LWT · 2017 · 47 citations

Biomanufacturing, Fermentation Properties, Food Fermentation +10

Characterization of Lactobacillus amylolyticus L6 as potential probiotics based on genome sequence and corresponding phenotypes

Yongtao Fei, Li Li, Yin Zheng et al. · LWT · 2017 · 33 citations

Probiotic, Potential Probiotics, Genome Sequence +9