Two-stage fermentation of corn and soybean meal mixture by Bacillus subtilis and Lactobacillus acidophilus to improve feeding value: optimization, physicochemical property, and microbial community
Du, Tonghao, Xiong, Shijin, Wang, Li, Liu, Guangxian, Guan, Qianqian, Xie, Mingyong, Xiong, Tao, Huang, Jinqing
Published in Food science and biotechnology (01.04.2024)
Published in Food science and biotechnology (01.04.2024)
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Journal Article
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
Xiong, Shijin, Xu, Xiaoyan, Du, Tonghao, Liu, Qiaozhen, Huang, Tao, Ren, Hongbing, Xiong, Tao, Xie, Mingyong
Published in Food chemistry (30.08.2024)
Published in Food chemistry (30.08.2024)
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Journal Article
Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment
Du, Tonghao, Huang, Jinqing, Xiong, Shijin, Zhang, Linli, Xu, Xiaoyan, Xu, Yazhou, Peng, Fei, Huang, Tao, Xiao, Muyan, Xiong, Tao
Published in Food chemistry (01.12.2023)
Published in Food chemistry (01.12.2023)
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Journal Article
ACE inhibitory peptides from enzymatic hydrolysate of fermented black sesame seed: Random forest-based optimization, screening, and molecular docking analysis
Du, Tonghao, Xu, Yazhou, Xu, Xiaoyan, Xiong, Shijin, Zhang, Linli, Dong, Biao, Huang, Jinqing, Huang, Tao, Xiao, Muyan, Xiong, Tao, Xie, Mingyong
Published in Food chemistry (30.03.2024)
Published in Food chemistry (30.03.2024)
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Journal Article
Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai
Xiong, Shijin, Xu, Xiaoyan, Zhang, Linli, Du, Tonghao, Huang, Tao, Huang, Jinqing, Ren, Hongbing, Xiong, Tao, Xie, Mingyong
Published in Food research international (01.02.2024)
Published in Food research international (01.02.2024)
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Journal Article
Fermentation of asparagus juice using selected probiotic Lactiplantibacillus plantarum JGS49 isolated from pickled asparagus: microbiological, physicochemical and flavour characteristics
Huang, Jinqing, Wang, Li, Li, Xue, Zhang, Yao, Du, Tonghao, Xiong, Shijin, Yuan, Linfeng, Xiong, Tao, Liu, Guangxian
Published in International journal of food science & technology (01.10.2024)
Published in International journal of food science & technology (01.10.2024)
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Journal Article
Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making
Zhang, Linli, Xiong, Shijin, Du, Tonghao, Xiao, Muyan, Peng, Zhen, Xie, Mingyong, Guan, Qianqian, Xiong, Tao
Published in Food bioscience (01.06.2023)
Published in Food bioscience (01.06.2023)
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Journal Article
Effects of fermentation with Lactiplantibacillus plantarum NCU116 on the antihypertensive activity and protein structure of black sesame seed
Du, Tonghao, Huang, Jinqing, Xu, Xiaoyan, Xiong, Shijin, Zhang, Linli, Xu, Yazhou, Zhao, Xueting, Huang, Tao, Xiao, Muyan, Xiong, Tao, Xie, Mingyong
Published in International journal of biological macromolecules (01.03.2024)
Published in International journal of biological macromolecules (01.03.2024)
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Journal Article
Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation
Zhang, Linli, Xiong, Shijin, Du, Tonghao, Xu, Yazhou, Madjirebaye, Philippe, Huang, Guidong, Guan, Qianqian, Xiong, Tao
Published in Food bioscience (01.08.2023)
Published in Food bioscience (01.08.2023)
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Journal Article
Metatranscriptomics unravel the formation mechanism of key flavors during the natural fermentation of suansun, a Chinese traditional fermented bamboo shoot
Qin, Xinyue, Xiong, Tao, Xiong, Shijin, Liu, Zhanggen, Xie, Mingyong, Guan, Qianqian
Published in Food bioscience (01.02.2024)
Published in Food bioscience (01.02.2024)
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Journal Article
Integrated metatranscriptomics and metabolomics revealed the metabolic pathways of biogenic amines during Laotan Suancai fermentation
Xiong, Shijin, Xu, Xiaoyan, Liu, Qiaozhen, Xu, Yazhou, Ren, Hongbing, Xiong, Tao, Xie, Mingyong
Published in Food bioscience (01.02.2024)
Published in Food bioscience (01.02.2024)
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Journal Article
Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation
Zhang, Linli, Xiong, Shijin, Du, Tonghao, Zhao, Mingwei, Huang, Guidong, Guan, Qianqian, Xiong, Tao, Xie, Mingyong
Published in Food bioscience (01.06.2024)
Published in Food bioscience (01.06.2024)
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Journal Article
In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk
Madjirebaye, Philippe, Xiao, Muyan, Mahamat, Bechir, Xiong, Shijin, Mueed, Abdul, Wei, Benliang, Huang, Tao, Peng, Fei, Xiong, Tao, Peng, Zhen
Published in Food bioscience (01.10.2022)
Published in Food bioscience (01.10.2022)
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Journal Article
Unraveling the core functional microbiota involved in metabolic network of characteristic flavor development during soy sauce fermentation
Zhang, Linli, Xiong, Shijin, Du, Tonghao, Xu, Yazhou, Zhao, Xueting, Huang, Guidong, Guan, Qianqian, Xiong, Tao
Published in Food bioscience (01.04.2024)
Published in Food bioscience (01.04.2024)
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Journal Article
Lacticaseibacillus rhamnosus NCUH061012 alleviates hyperuricemia via modulating gut microbiota and intestinal metabolites in mice
Zhao, Xueting, Cai, Peng, Xiong, Shijin, Wei, Benliang, Du, Tonghao, Huang, Tao, Yu, Qiang, Xie, Mingyong, Xiong, Tao
Published in Food bioscience (01.04.2024)
Published in Food bioscience (01.04.2024)
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Journal Article
Lactic acid bacteria with anti-hyperuricemia ability: Screening in vitro and evaluating in mice
Zhao, Xueting, Peng, Fei, Liu, Zhanggen, Peng, Zhen, Guan, Qianqian, Cai, Peng, Xiong, Shijin, Yu, Qiang, Xie, Mingyong, Xiong, Tao
Published in Food bioscience (01.04.2023)
Published in Food bioscience (01.04.2023)
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Journal Article
Heterogeneity of microbiome and flavor profiles of industrial-scale Laotan Suancai: Fermentation craft plays important roles
Xiong, Shijin, Qiu, Dandan, Xu, Xiaoyan, Du, Tonghao, Peng, Zhen, Xiao, Muyan, Huang, Tao, Huang, Jinqing, Ren, Hongbing, Xie, Mingyong, Xiong, Tao
Published in Food bioscience (01.10.2023)
Published in Food bioscience (01.10.2023)
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Journal Article
Fermentation with probiotic Lactobacillae enhances the flavor and bioactive metabolites of a commercial green tea extract
Liao, Xue, Xiao, Muyan, Peng, Zhen, Hardie, W. James, Du, Tonghao, Xiong, Shijin, Dai, Yuming, Yang, Lu, Madjirebaye, Philippe, Ren, Hongbing, Huang, Tao, Xiong, Tao, Xie, Mingyong
Published in Food bioscience (01.04.2024)
Published in Food bioscience (01.04.2024)
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Journal Article
Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment
Madjirebaye, Philippe, Peng, Fei, Huang, Tao, Liu, Zhanggen, Mueed, Abdul, Pahane, Majeste Mbiada, Guan, Qianqian, Xiao, Muyan, Du, Tonghao, Wei, Benliang, Xiong, Shijin, Zhang, Linli, Xiong, Tao, Peng, Zhen
Published in Food bioscience (01.12.2022)
Published in Food bioscience (01.12.2022)
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