Fermented fish and fermented fish-based products are part of the diet of many countries all
over the world. Their popularity is not only due to the unique flavor, the distinct texture, and …

Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of
food production, as they have been used since centuries in bread-making or in the …

The present study investigated the volatile compounds in nearly three-year shrimp sauces
and the effects of different fermentation and storage time on the integral aroma …

The main goal of this study was to investigate the dynamics, diversity and succession of
microbial community present during the preparation of Suan yu (fermented fish), with and …

Anchovy sauce shows different taste profiles under different fermentation time. The change
rules of free amino acids was measured by amino acid analyzer, and other taste substances …

In this study, flavor characteristics and dynamic change of Chinese traditional fermented fish
sauce (Yu-lu) with different fermentation time (2, 4, 6, 8, and 12 months) were analyzed. The …

Anchovies are the small pelagic fish that belongs to the family of Engraulidae dominant all
over the Indo-Pacific region, which account for human consumption and as feed for other …

Pixian broad bean paste (PBP) is a traditional Chinese condiment, famous for its distinctive
flavor. Microbial communities play a vital role in producing the unique flavor of PBP, and a …

Huanghua shrimp paste is well-known as a traditional salt-fermented food in China. So far,
however, little is known about its quality characteristics and bacterial community. The quality …

Dajiang is a popular Chinese fermented soybean condiment. Here, a comparative
metaproteomic analysis of traditional and commercial dajiang was performed during …