Tonghao Du

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

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

Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes

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

Novel lactic acid bacteria with anti-hyperglycaemic properties: In vitro screening and probiotic assessment

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

Improving physicochemical and biological properties of gelatin-xylooligosaccharide conjugates by Maillard reaction

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

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

Comparison of nutritional value, bioactivity, and volatile compounds of soybean meal–corn bran mixed substrates fermented by different microorganisms

Application of soy protein isolate–xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying

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

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

The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China

Composition and functional diversity of fecal bacterial community of wild boar, commercial pig and domestic native pig as revealed by 16S rRNA gene sequencing

Isolation, characterization and selection of potential probiotic lactic acid bacteria from feces of wild boar, native pig and commercial pig