Concepedia

Traditional Starters

Traditional Starters is a category of microbial inoculum used in food fermentation that is characterized by its empirical development through long-term, region-specific practices and reliance on naturally occurring, non-clinically isolated strains maintained via spontaneous or backslopping propagation.

82

Publications

4.3K

Citations

414

Authors

137

Institutions

Publications per year

2017–2026

44

Parents

Publications

82

Daqu- A Traditional Chinese Liquor Fermentation Starter

Xiaowei Zheng, Minoo Rezaei Tabrizi, M.J.R. Nout et al. · Journal of the Institute of Brewing · 2011 · 335 citations · Full text

, , +17

Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters

Régine Talòn, Sabine Léroy, Isabelle Lebert · Meat Science · 2007 · 183 citations

, , +16

Deciphering the Composition and Functional Profile of the Microbial Communities in Chinese Moutai Liquor Starters

Shuheng Gan, Fan Yang, Sunil Kumar Sahu et al. · Frontiers in Microbiology · 2019 · 153 citations · Full text

, , +17

Antimicrobial Susceptibility of Bacillus Strains Isolated from Primary Starters for African Traditional Bread Production and Characterization of the Bacitracin Operon and Bacitracin Biosynthesis

David Bichala Adimpong, Kim I. Sørensen, Line Thorsen et al. · Applied and Environmental Microbiology · 2012 · 151 citations · Full text

, , +17

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

Zirui Huang, Weiling Guo, Wenbin Zhou et al. · Food Research International · 2018 · 150 citations

, , +17

1–5 of 82

Authors

414

  1. XL
    Xu‐Cong Lv

    Fuzhou University, China

    7 publications · 560 citations

    7

    h-index

  2. LN
    Li Ni

    Fuzhou University, China

    7 publications · 560 citations

    7

    h-index

  3. PR
    Pingfan Rao

    Fuzhou University, China

    6 publications · 468 citations

    6

    h-index

  4. JP
    Jyoti Prakash Tamang

    Sikkim University, India

    4 publications · 180 citations

    4

    h-index

  5. CC
    Chen Chen

    Shanghai Institute of Technology, China

    2 publications · 174 citations

    2

    h-index

1–5 of 414

Institutions

137

  1. Fuzhou University

    Fuzhou, China

    7 h-index

    33 publications

    2.5K citations

  2. Institute of Food Science and Technology

    Beijing, China

    5 h-index

    23 publications

    1.9K citations

  3. Fujian Agriculture and Forestry University

    Fuzhou, China

    4 h-index

    20 publications

    1.9K citations

  4. Sikkim University

    Gangtok, India

    4 h-index

    10 publications

    466 citations

  5. South China University of Technology

    Guangzhou, China

    4 h-index

    16 publications

    626 citations

  6. Beijing Technology and Business University

    Beijing, China

    3 h-index

    7 publications

    275 citations

  7. Jiangnan University

    Wuxi, China

    3 h-index

    15 publications

    495 citations

  8. Shanghai Institute of Technology

    Shanghai, China

    3 h-index

    14 publications

    1K citations

1–8 of 137

Venues

  1. Food Control

    7 publications · 420 citations

    7

    h-index

  2. Frontiers in Microbiology

    7 publications · 475 citations

    7

    h-index

  3. Applied and Environmental Microbiology

    AEM · 5 publications · 333 citations

    5

    h-index

  4. LWT

    4 publications · 192 citations

    4

    h-index

  5. Journal of the Science of Food and Agriculture

    4 publications · 105 citations

    4

    h-index

1–5