Shijin Xiong

Transcriptomics and metabolomics reveal effects of Lactiplantibacillus plantarum NCU116 fermentation on carrot flavor

Analysis of the quality and bacterial composition of spicy cabbage between Liaoning and Yanbian in northeastern China based on flavoromics and amplicon sequencing

Healthy Function of Plant-Based Foods Fermented by Lactic Acid Bacteria

Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome

Lacticaseibacillus rhamnosus NCUH061012 alleviates hyperuricemia via modulating gut microbiota and intestinal metabolites in mice

Unraveling the core functional microbiota involved in metabolic network of characteristic flavor development during soy sauce fermentation

Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation

Effects of fermentation with Lactiplantibacillus plantarum NCU116 on the antihypertensive activity and protein structure of black sesame seed

In vitro screening of Lactiplantibacillus plantarum with probiotic properties and anti-colon cancer potential

Integrating flavoromics and amplicon sequencing compared the differences in the quality and microbiome of Japanese, Korean, and Chinese style spicy cabbage

Fermentation of asparagus juice using selected probiotic <i>Lactiplantibacillus plantarum</i> JGS49 isolated from pickled asparagus: microbiological, physicochemical and flavour characteristics

Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai

ACE inhibitory peptides from enzymatic hydrolysate of fermented black sesame seed: Random forest-based optimization, screening, and molecular docking analysis

Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation

Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment

Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making

Lactic acid bacteria with anti-hyperuricemia ability: Screening in vitro and evaluating in mice

Heterogeneity of microbiome and flavor profiles of industrial-scale Laotan Suancai: Fermentation craft plays important roles

Metatranscriptomics unravel the formation mechanism of key flavors during the natural fermentation of suansun, a Chinese traditional fermented bamboo shoot

Integrated metatranscriptomics and metabolomics revealed the metabolic pathways of biogenic amines during Laotan Suancai fermentation

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

In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk

Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment