FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W4366987906> ?p ?o ?g. }

• W4366987906 endingPage "1768" @default.
• W4366987906 startingPage "1768" @default.
• W4366987906 abstract "Zhayu is a type of traditional fermented fish product in China that is made through the fermentation of salted fish with a mixture of cereals and spices. Inoculation fermentation was performed using Pediococcus pentosaceus P1, Lactiplantibacillus plantarum L1, and a mixture of two strains, which were isolated from cured fish in Hunan Province. Compared with the natural fermentation, inoculation with lactic acid bacteria (LAB) accelerated the degradation of myosin and actin in Zhayu, increased the trichloroacetic acid (TCA)-soluble peptide content by about 1.3-fold, reduced the colony counts of Enterobacteriaceae and Staphylococcus aureus by about 40%, and inhibited their lipid oxidation. In the texture profile analysis performed, higher levels of hardness and chewiness were observed in the inoculation groups. In this study, the bacterial community and volatile flavor compounds were detected through 16S high-throughput sequencing and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). Inoculation with L. plantarum L1 reduced around 75% abundance of Klebsiella compared with the natural fermentation group, which was positively correlated with 2,3-Butanediol, resulting in a less pungent alcohol odor in Zhayu products. The abundances of 2-pentylfuran and 2-butyl-3-methylpyrazine were increased over threefold in the L1 group, which may give Zhayu its unique flavor and aroma." @default.
• W4366987906 created "2023-04-27" @default.
• W4366987906 creator A5009899507 @default.
• W4366987906 creator A5025673070 @default.
• W4366987906 creator A5061716028 @default.
• W4366987906 creator A5071975204 @default.
• W4366987906 creator A5076558779 @default.
• W4366987906 creator A5090514345 @default.
• W4366987906 date "2023-04-24" @default.
• W4366987906 modified "2023-10-18" @default.
• W4366987906 title "Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product" @default.
• W4366987906 cites W1590457525 @default.
• W4366987906 cites W1974467085 @default.
• W4366987906 cites W2051434993 @default.
• W4366987906 cites W2056071651 @default.
• W4366987906 cites W2058154249 @default.
• W4366987906 cites W2094064199 @default.
• W4366987906 cites W2224577756 @default.
• W4366987906 cites W2271798785 @default.
• W4366987906 cites W2281516224 @default.
• W4366987906 cites W2406296511 @default.
• W4366987906 cites W2428139196 @default.
• W4366987906 cites W2468012713 @default.
• W4366987906 cites W2587912598 @default.
• W4366987906 cites W2594219486 @default.
• W4366987906 cites W2735229098 @default.
• W4366987906 cites W2748110867 @default.
• W4366987906 cites W2755439291 @default.
• W4366987906 cites W2774639866 @default.
• W4366987906 cites W2792528253 @default.
• W4366987906 cites W2793068831 @default.
• W4366987906 cites W2805351377 @default.
• W4366987906 cites W2904716669 @default.
• W4366987906 cites W2905288402 @default.
• W4366987906 cites W2909213313 @default.
• W4366987906 cites W2926414988 @default.
• W4366987906 cites W2960532416 @default.
• W4366987906 cites W2982121296 @default.
• W4366987906 cites W2991296395 @default.
• W4366987906 cites W3004322417 @default.
• W4366987906 cites W3010897667 @default.
• W4366987906 cites W3016428728 @default.
• W4366987906 cites W3036883021 @default.
• W4366987906 cites W3037289217 @default.
• W4366987906 cites W3048005516 @default.
• W4366987906 cites W3080808522 @default.
• W4366987906 cites W3094269889 @default.
• W4366987906 cites W3118485562 @default.
• W4366987906 cites W3153754240 @default.
• W4366987906 cites W3167679412 @default.
• W4366987906 cites W3194616649 @default.
• W4366987906 cites W3205339941 @default.
• W4366987906 cites W4287881515 @default.
• W4366987906 cites W4292553255 @default.
• W4366987906 cites W4295857760 @default.
• W4366987906 cites W4296110807 @default.
• W4366987906 cites W4311974461 @default.
• W4366987906 doi "https://doi.org/10.3390/foods12091768" @default.
• W4366987906 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/37174306" @default.
• W4366987906 hasPublicationYear "2023" @default.
• W4366987906 type Work @default.
• W4366987906 citedByCount "0" @default.
• W4366987906 crossrefType "journal-article" @default.
• W4366987906 hasAuthorship W4366987906A5009899507 @default.
• W4366987906 hasAuthorship W4366987906A5025673070 @default.
• W4366987906 hasAuthorship W4366987906A5061716028 @default.
• W4366987906 hasAuthorship W4366987906A5071975204 @default.
• W4366987906 hasAuthorship W4366987906A5076558779 @default.
• W4366987906 hasAuthorship W4366987906A5090514345 @default.
• W4366987906 hasBestOaLocation W43669879061 @default.
• W4366987906 hasConcept C100544194 @default.
• W4366987906 hasConcept C185592680 @default.
• W4366987906 hasConcept C2775920511 @default.
• W4366987906 hasConcept C2776841996 @default.
• W4366987906 hasConcept C2777176278 @default.
• W4366987906 hasConcept C2777388531 @default.
• W4366987906 hasConcept C2778822545 @default.
• W4366987906 hasConcept C2778896599 @default.
• W4366987906 hasConcept C2778985185 @default.
• W4366987906 hasConcept C2780206646 @default.
• W4366987906 hasConcept C2780563676 @default.
• W4366987906 hasConcept C2780719635 @default.
• W4366987906 hasConcept C2780794410 @default.
• W4366987906 hasConcept C2909208804 @default.
• W4366987906 hasConcept C31903555 @default.
• W4366987906 hasConcept C505870484 @default.
• W4366987906 hasConcept C523546767 @default.
• W4366987906 hasConcept C52708203 @default.
• W4366987906 hasConcept C54355233 @default.
• W4366987906 hasConcept C86803240 @default.
• W4366987906 hasConceptScore W4366987906C100544194 @default.
• W4366987906 hasConceptScore W4366987906C185592680 @default.
• W4366987906 hasConceptScore W4366987906C2775920511 @default.
• W4366987906 hasConceptScore W4366987906C2776841996 @default.
• W4366987906 hasConceptScore W4366987906C2777176278 @default.
• W4366987906 hasConceptScore W4366987906C2777388531 @default.
• W4366987906 hasConceptScore W4366987906C2778822545 @default.
• W4366987906 hasConceptScore W4366987906C2778896599 @default.

• next