Cheonggukjang (CGJ, fermented soybean paste), a traditional Korean fermented dish, has
recently emerged as a functional food that improves blood circulation and intestinal …

Phage ecology has attracted increasing attention in recent years. Fermented foods have rich
and diverse microbial communities, which are not only the creators of the unique flavors in …

Cheonggukjang is a naturally fermented soybean food of Korea. The present study was
aimed to reveal the whole microbial community structure of naturally fermented …

Bacillus species such as Bacillus subtilis and Bacillus amyloliquefaciens are widely used to
produce fermented foods from soybeans and locust beans in Asian and West African …

In recent years, a new potential measure against foodborne pathogenic bacteria was
rediscovered—bacteriophages. However, despite all their advantages, in connection to their …

Soybean dregs are restricted as feed additives because they contain anti-nutrient factors.
Herein, soybean dreg was bio-transformed by solid-state fermentation (SSF) using a poly γ …

Cereal and legume grains and their processing by-products are rich sources of bioactives
such as phenolics with considerable health potential, but these bioactives suffer from low …

Soy sauce contains several nitrogen-containing compounds, most of which are proteins and
their decomposition products during the fermentation process. These compounds include …

Aeromonas hydrophila, a Gram-negative pathogenic bacterium, is responsible for huge
economic losses in aquaculture. In this study, we evaluated the efficacy of bacteriophage …

Pe poke is a naturally fermented sticky soybean food of Myanmar. The present study was
aimed to profile the whole microbial community structure and their predictive gene …