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For: Dung N, Rombouts F, Nout M. Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine. INNOV FOOD SCI EMERG 2005. [DOI: 10.1016/j.ifset.2005.04.007] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Number Cited by Other Article(s)
1
Fuloria S, Mehta J, Talukdar MP, Sekar M, Gan SH, Subramaniyan V, Rani NNIM, Begum MY, Chidambaram K, Nordin R, Maziz MNH, Sathasivam KV, Lum PT, Fuloria NK. Synbiotic Effects of Fermented Rice on Human Health and Wellness: A Natural Beverage That Boosts Immunity. Front Microbiol 2022;13:950913. [PMID: 35910609 PMCID: PMC9325588 DOI: 10.3389/fmicb.2022.950913] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 06/23/2022] [Indexed: 12/26/2022]  Open
2
The Analysis of Changes in Nutritional Components and Flavor Characteristics of Wazu Rice Wine During Fermentation Process. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02188-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
3
Lin X, Ren X, Huang Y, Liang Z, Li W, Su H, He Z. Regional characteristics and discrimination of the fermentation starter Hong Qu in traditional rice wine brewing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
4
Yu P, Du J, Cao C, Cai G, Sun J, Wu D, Lu J. Development of a novel multi-strain wheat Qu with high enzyme activities for Huangjiu fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021;101:4808-4817. [PMID: 33502765 DOI: 10.1002/jsfa.11127] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 01/17/2021] [Accepted: 01/27/2021] [Indexed: 06/12/2023]
5
Effect of enzymes addition on the fermentation of Chinese rice wine using defined fungal starter. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111101] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
6
Leo VV, Viswanath V, Deka P, Zothanpuia, Ramji DR, Pachuau L, Carrie W, Malvi Y, Singh G, Singh BP. Saccharomyces and Their Potential Applications in Food and Food Processing Industries. Fungal Biol 2021. [DOI: 10.1007/978-3-030-67561-5_12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
7
Assessment of microbial quality and health risks associated with traditional rice wine starter Xaj-pitha of Assam, India: a step towards defined and controlled fermentation. 3 Biotech 2020;10:64. [PMID: 32030333 DOI: 10.1007/s13205-020-2059-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Accepted: 01/06/2020] [Indexed: 12/13/2022]  Open
8
Liu S, Yang L, Zhou Y, He S, Li J, Sun H, Yao S, Xu S. Effect of mixed moulds starters on volatile flavor compounds in rice wine. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.113] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
9
Engineering Synthetic Microbial Communities through a Selective Biofilm Cultivation Device for the Production of Fermented Beverages. Microorganisms 2019;7:microorganisms7070206. [PMID: 31330825 PMCID: PMC6680646 DOI: 10.3390/microorganisms7070206] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 07/16/2019] [Accepted: 07/18/2019] [Indexed: 11/24/2022]  Open
10
Waché Y, Do TL, Do TBH, Do TY, Haure M, Ho PH, Kumar Anal A, Le VVM, Li WJ, Licandro H, Lorn D, Ly-Chatain MH, Ly S, Mahakarnchanakul W, Mai DV, Mith H, Nguyen DH, Nguyen TKC, Nguyen TMT, Nguyen TTT, Nguyen TVA, Pham HV, Pham TA, Phan TT, Tan R, Tien TN, Tran T, Try S, Phi QT, Valentin D, Vo-Van QB, Vongkamjan K, Vu DC, Vu NT, Chu-Ky S. Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project. Front Microbiol 2018;9:2278. [PMID: 30374334 PMCID: PMC6196250 DOI: 10.3389/fmicb.2018.02278] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Accepted: 09/06/2018] [Indexed: 12/03/2022]  Open
11
Ly S, Mith H, Tarayre C, Taminiau B, Daube G, Fauconnier ML, Delvigne F. Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS. Front Microbiol 2018;9:894. [PMID: 29867806 PMCID: PMC5951977 DOI: 10.3389/fmicb.2018.00894] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2017] [Accepted: 04/18/2018] [Indexed: 01/08/2023]  Open
12
Chay C, Dizon E, Elegado F, Norng C, Hurtada W, Raymundo L. Isolation and identification of molds and yeasts in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia. FOOD RESEARCH 2017. [DOI: 10.26656/fr.2017.6.101] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]  Open
13
Mangang KCS, Das AJ, Deka SC. Comparative shelf life study of two different rice beers prepared using wild-type and established microbial starters. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.446] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
14
Bora SS, Keot J, Das S, Sarma K, Barooah M. Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (Xaj-pitha) of Assam, India. 3 Biotech 2016;6:153. [PMID: 28330225 PMCID: PMC4947050 DOI: 10.1007/s13205-016-0471-1] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Accepted: 07/05/2016] [Indexed: 12/11/2022]  Open
15
New insight into microbial diversity and functions in traditional Vietnamese alcoholic fermentation. Int J Food Microbiol 2016;232:15-21. [DOI: 10.1016/j.ijfoodmicro.2016.05.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Revised: 04/13/2016] [Accepted: 05/20/2016] [Indexed: 11/19/2022]
16
Yang D, Luo X, Wang X. Characteristics of traditional Chinese shanlan wine fermentation. J Biosci Bioeng 2013;117:203-207. [PMID: 24012384 DOI: 10.1016/j.jbiosc.2013.07.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2013] [Revised: 07/13/2013] [Accepted: 07/22/2013] [Indexed: 11/30/2022]
17
Yeasts preservation: alternatives for lyophilisation. World J Microbiol Biotechnol 2012;28:3239-44. [PMID: 22806747 PMCID: PMC3465650 DOI: 10.1007/s11274-012-1118-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2012] [Accepted: 06/22/2012] [Indexed: 11/16/2022]
18
Rich nutrition from the poorest – Cereal fermentations in Africa and Asia. Food Microbiol 2009;26:685-92. [DOI: 10.1016/j.fm.2009.07.002] [Citation(s) in RCA: 172] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2009] [Revised: 07/03/2009] [Accepted: 07/08/2009] [Indexed: 11/20/2022]
19
Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE. Int J Food Microbiol 2008;128:268-73. [DOI: 10.1016/j.ijfoodmicro.2008.08.020] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2008] [Revised: 07/03/2008] [Accepted: 08/28/2008] [Indexed: 11/23/2022]
20
Aidoo KE, Nout MJR, Sarkar PK. Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Res 2006;6:30-9. [PMID: 16423068 DOI: 10.1111/j.1567-1364.2005.00015.x] [Citation(s) in RCA: 123] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]  Open
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