Concepedia

Spontaneous Fermentation Control

Spontaneous Fermentation Control is a methodological framework within starter culture development that enables the systematic regulation and standardization of microbial ecosystems in fermentation processes initiated without the intentional introduction of defined microbial inocula, thereby ensuring consistency, safety, and reproducibility in outcomes while harnessing naturally occurring microbial communities.

22

Publications

1.2K

Citations

93

Authors

35

Institutions

Publications per year

2017–2026

14

Parents

Publications

22

Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example

Qun Wu, Yang Zhu, Cheng Fang et al. · Trends in Food Science & Technology · 2021 · 248 citations · Full text

, , +17

Microbiological diversity associated with the spontaneous wet method of coffee fermentation

Suzana Reis Evangelista, Maria Gabriela da Cruz Pedroso Miguel, Cristina Ferreira Silva et al. · International Journal of Food Microbiology · 2015 · 158 citations

, , +16

Degradation of cyanogenic glycosides by Lactobacillus plantarum strains from spontaneous cassava fermentation and other microorganisms

Vicki Lei, Wisdom Kofi Amoa‐Awua, Leon Brimer · International Journal of Food Microbiology · 1999 · 87 citations

, , +17

Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China

Chengcheng Zhang, Jianming Zhang, Daqun Liu · International Journal of Food Microbiology · 2021 · 83 citations

, , +17

Modeling and Regulation of Higher Alcohol Production through the Combined Effects of the C/N Ratio and Microbial Interaction

Jian Jiang, Yuancai Liu, Huanhuan Li et al. · Journal of Agricultural and Food Chemistry · 2019 · 73 citations

, , +14

1–5 of 22

Authors

93

  1. YX
    Yan Xu

    Jiangnan University, China

    6 publications · 483 citations

    6

    h-index

  2. QW
    Qun Wu

    Jiangnan University, China

    4 publications · 191 citations

    4

    h-index

  3. YZ
    Yang Zhu

    Wageningen University & Research, Netherlands

    2 publications · 265 citations

    2

    h-index

  4. KC
    Kaixiang Cui

    Jiangnan University, China

    2 publications · 77 citations

    2

    h-index

  5. SP
    Spiros Paramithiotis

    Agricultural University of Athens, Greece

    2 publications · 32 citations

    2

    h-index

1–5 of 93

Institutions

35

  1. Jiangnan University

    Wuxi, China

    6 h-index

    24 publications

    1.7K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    5 h-index

    20 publications

    1.5K citations

  3. Agricultural University of Athens

    Athens, Greece

    2 h-index

    9 publications

    150 citations

  4. Wageningen University & Research

    Wageningen, The Netherlands

    2 h-index

    3 publications

    513 citations

  5. Autonomous University of Queretaro

    Querétaro City, Mexico

    1 h-index

    3 publications

    93 citations

  6. University of North Carolina at Chapel Hill

    Chapel Hill, United States

    1 h-index

    2 publications

    44 citations

  7. Zunyi Medical University

    Zunyi, China

    1 h-index

    5 publications

    220 citations

  8. University of Tasmania

    Hobart, Australia

    1 h-index

    1 publications

    31 citations

1–8 of 35

Venues

  1. International Journal of Food Microbiology

    5 publications · 391 citations

    5

    h-index

  2. Journal of Agricultural and Food Chemistry

    3 publications · 150 citations

    3

    h-index

  3. Food Research International

    2 publications · 61 citations

    2

    h-index

  4. Food Microbiology

    2 publications · 70 citations

    2

    h-index

  5. European Food Research and Technology

    2 publications · 32 citations

    2

    h-index

1–5