ArticleFrontiers in microbiology2014
Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine.
Article in Frontiers in microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
29 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages.Applied and environmental microbiology · 2018Pooled it
- Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation.NPJ science of food · 2026Review
- Development of Sequential Fermentation Starters and Comparison of Quality Characteristics for Black Barley Vinegar Production.Microorganisms · 2025Article
- Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids.Food chemistry: X · 2025Article
- Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation ofCurrent research in food science · 2025Article
- Investigation of Microbial Community of Korean Soy Sauce (Microorganisms · 2024Article
- Lactic acid bacteria in some Indian fermented foods and their predictive functional profiles.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Advances in Gluten Hypersensitivity: Novel Dietary-Based Therapeutics in Research and Development.International journal of molecular sciences · 2024Review
- Unveiling the microbial communities and metabolic pathways of Keem, a traditional starter culture, through whole-genome sequencing.Scientific reports · 2024Article
- Ratio of Histamine-Producing/Non-Histamine-Producing Subgroups of Tetragenococcus halophilus Determines the Histamine Accumulation during Spontaneous Fermentation of Soy Sauce.Applied and environmental microbiology · 2023Article
- Carbohydrate Sources Influence the Microbiota and Flavour Profile of a Lupine-Based Moromi Fermentation.Foods (Basel, Switzerland) · 2023Article
- First report on metagenomics and their predictive functional analysis of fermented bamboo shoot food of Tripura, North East India.Frontiers in microbiology · 2023Article
- Deciphering microbial community dynamics along the fermentation course of soy sauce under different temperatures using metagenomic analysis.Bioscience of microbiota, food and health · 2023Article
- Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food.Foods (Basel, Switzerland) · 2022Article
- Microbial Community and Metabolite Dynamics During Soy SauceFrontiers in microbiology · 2022Article
- Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation.Frontiers in microbiology · 2022Article
- Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics.mSystems · 2021Article
- Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar.PloS one · 2021Article
- Article
- Engineering a recombination neutral protease I fromRSC advances · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.