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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu)

Pei GaoState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
,
Qixing JiangState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
,
Yanshun XuState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
&
Wenshui XiaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
View further author information
Pages S663-S672 | Received 07 Nov 2016, Accepted 10 Mar 2017, Published online: 10 Jul 2017

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Yanshun Xu, Jinhong Zang, Joe M. Regenstein & Wenshui Xia. (2021) Technological roles of microorganisms in fish fermentation: a review. Critical Reviews in Food Science and Nutrition 61:6, pages 1000-1012.
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Rosanna Tofalo, Vincenzina Fusco, Christina Böhnlein, Jan Kabisch, Antonio F. Logrieco, Diana Habermann, Gyu-Sung Cho, Nabil Benomar, Hikmate Abriouel, Markus Schmidt-Heydt, Horst Neve, Wilhelm Bockelmann & Charles M. A. P. Franz. (2020) The life and times of yeasts in traditional food fermentations. Critical Reviews in Food Science and Nutrition 60:18, pages 3103-3132.
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Xiaojing Zhang, Pei Gao, Wenshui Xia, Qixing Jiang, Shaoquan Liu & Yanshun Xu. (2022) Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. Food Chemistry 397, pages 133773.
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Yueqi An, Xiaowen Cai, Lin Cong, Yang Hu, Ru Liu, Shanbai Xiong & Xiaobo Hu. (2022) Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria. Foods 11:18, pages 2756.
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Hong Xiao, Jiao Yu, Mengyue Hu, Hongying Liu, Zichen Yuan, Yong Xue & Changhu Xue. (2022) Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality. Food Chemistry, pages 134186.
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Aoxue Liu, Xu Yan, Hao Shang, Chaofan Ji, Sufang Zhang, Huipeng Liang, Yingxi Chen & Xinping Lin. (2022) Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish. Foods 11:13, pages 1932.
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Phat Sakpetch, Omme Benchama, Payap Masniyom, Lakha Salaipeth & Pochanart Kanjan. (2021) Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant. Journal of Food Science and Technology 59:2, pages 693-702.
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Fataneh Hashempour-Baltork & Parastou Farshi. 2022. Novel Food Grade Enzymes. Novel Food Grade Enzymes 317 356 .
Zhenyang Liu, Qiumei Liu, Shuai Wei, Qinxiu Sun, Qiuyu Xia, Di Zhang, Wenzheng Shi, Hongwu Ji & Shucheng Liu. (2021) Quality and volatile compound analysis of shrimp heads during different temperature storage. Food Chemistry: X 12, pages 100156.
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Xuewei Jiang, Dong Peng, Wei Zhang, Mingyu Duan, Zhiqiang Ruan, Shouen Huang, Shangting Zhou & Qinjun Fang. (2021) Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters. Food Chemistry 344, pages 128681.
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Dayana P. Meneses, Livia Maria N. Paixão, Thatyane V. Fonteles, Eduardo J. Gudiña, Ligia R. Rodrigues, Fabiano A.N. Fernandes & Sueli Rodrigues. (2021) Esterase production by Aureobasidium pullulans URM 7059 in stirred tank and airlift bioreactors using residual biodiesel glycerol as substrate. Biochemical Engineering Journal 168, pages 107954.
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Jing Yang, Cuicui Jiang, Ruiqi Bao, Mengyang Liu, Jing Lv, Zhaoxia Yang, Wenhuan Xu, Huipeng Liang, Chaofan Ji, Shengjie Li, Sufang Zhang & Xinping Lin. (2020) Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu. International Journal of Food Microbiology 334, pages 108839.
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Zhaoxia Yang, Sasa Liu, Jing Lv, Zeping Sun, Wenhuan Xu, Chaofan Ji, Huipeng Liang, Shengjie Li, Chenxu Yu & Xinping Lin. (2020) Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish. Food Bioscience 37, pages 100725.
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Yusuf Olamide Kewuyemi, Patrick Berka Njobeh, Eugenie Kayitesi, Janet Adeyinka Adebiyi, Ajibola Bamikole Oyedeji, Martins Ajibade Adefisoye & Oluwafemi Ayodeji Adebo. (2020) Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum. Journal of Cereal Science 95, pages 103042.
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Pei Gao, Fang Yang, Peipei Yu, Qixing Jiang, Yanshun Xu & Wenshui Xia. (2020) Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish. Journal of Food Processing and Preservation 44:4.
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Sudhanshu S Behera & Sandeep K Panda. (2020) Ethnic and industrial probiotic foods and beverages: efficacy and acceptance. Current Opinion in Food Science 32, pages 29-36.
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