Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
Article in Food Bioscience (October 2024)
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Multi-omics analysis of a traditional fermented food reveals a byproduct-associated subpopulation of Neurospora intermedia for waste-to-food upcycling
Preprint in bioRxiv (July 2024)
Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics
Article in Food Chemistry X (July 2024)