ReviewJournal of Zhejiang University. Science. B
Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches.
Review in Journal of Zhejiang University. Science. B. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Unraveling the Microbial Associations of Volatile Flavor Profiles in Spontaneously Fermented Camel Milk from Three Regions of Xinjiang, China.Foods (Basel, Switzerland) · 2026Article
- Isolation, Characterization, and Preliminary Application of Staphylococcal Bacteriophages in SichuanMicroorganisms · 2025Article
- Comparative Study on the Physical and Chemical Properties Influenced by Variations in Fermentation Bacteria Groups: Inoculating Different Fermented Mare's Milk into Cow's Milk.Foods (Basel, Switzerland) · 2025Article
- Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation.Applied and environmental microbiology · 2023Article
- Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods.Foods (Basel, Switzerland) · 2023Review
- Microbial Communities of Artisanal Fermented Milk Products from Russia.Microorganisms · 2022Article
- Eating Fermented: Health Benefits of LAB-Fermented Foods.Foods (Basel, Switzerland) · 2021Review
- Bacterial and fungal communities of traditional fermented Chinese soybean paste (Doujiang) and their properties.Food science & nutrition · 2021Article
- Distinct bacterial community of a solid-state fermented Chinese traditional food huase sufu revealed by high-throughput sequencing.Food science and biotechnology · 2021Article
- Interaction and Application of Molds and Yeasts in Chinese Fermented Foods.Frontiers in microbiology · 2021Review
- A Review: Microbial Diversity and Function of Fermented Meat Products in China.Frontiers in microbiology · 2021Review
- Microbiome and Functional Analysis of a Traditional Food Process: Isolation of a Novel Species (Frontiers in microbiology · 2020Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culture-dependent as well as culture-independent methods, like different high-throughput sequencing (HTS) techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.
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