Bo Kang

机构：Hubei University of Technology

发表论文 7 篇 · 总被引 215 次 · h-index 6

代表论文

• Understanding the ontogeny and succession of Bacillus velezensis and B. subtilis subsp. subtilis by focusing on kimchi fermentation (2018 · Scientific Reports · 被引 47)
• Red pepper powder is a crucial factor that influences the ontogeny of Weissella cibaria during kimchi fermentation (2016 · Scientific Reports · 被引 46)
• The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation (2015 · Scientific Reports · 被引 40)
• Effect of fermentation conditions on the formation of ammonium salt in soy sauce (2021 · LWT · 被引 32)
• Metabolomic profiles of the liquid state fermentation in co-culture of A. oryzae and Z. rouxii (2021 · Food Microbiology · 被引 25)
• Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce (2022 · Journal of Food Science · 被引 23)