ArticleFrontiers in microbiology2018
Analysis of Beijing Douzhir Microbiota by High-Throughput Sequencing and Isolation of Acidogenic, Starch-Flocculating Strains.
Article in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- A Dominant Probiotic from the Traditional Chinese Fermented Food Douzhier Exhibits Anti-Influenza Activity.Nutrients · 2026Article
- Mung Bean Starch-Derived Fermented Liquid Alleviates Constipation via 5-HT Modulation and Gut Microbiota Regulation: An In Vivo Study.Foods (Basel, Switzerland) · 2025Article
- Revealing the Characteristics and Correlations Among Microbial Communities, Functional Genes, and Vital Metabolites Through Metagenomics in Henan Mung Bean Sour.Microorganisms · 2025Article
- Identification, Genome Characterization, and Growth Optimization ofMicroorganisms · 2025Article
- Multi-omics reveals dynamic succession and correlations between bacterial communities and metabolites in Luoyang mung bean sour during continuous propagation.Current research in microbial sciences · 2025Article
- The impact of lactic acid bacteria inoculation on the fermentation and metabolomic dynamics of indigenous Beijing douzhi microbial communities.Frontiers in microbiology · 2024Article
- The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu.Foods (Basel, Switzerland) · 2023Article
- Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria.Frontiers in microbiology · 2023Article
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Beijing Douzhir is a traditional Chinese fermented drink produced by the natural fermentation of mung beans as the raw material. Ma tofu is an edible by-product of Douzhir processing. Douzhir microbiota, particularly bacteria involved in the natural fermentation process, has not been clearly established, resulting in limited industrial Douzhir production. Here, three uncooked Douzhir samples (D group) and three uncooked Ma tofu samples (M group) (two replicates per sample) were collected from three manufacturers in different locations in Beijing. The composition and diversity of the bacterial communities in each sample were analyzed by high-throughput sequencing. In total, 637 operational taxonomic units (OTUs) were revealed in the D group through database alignment, and 656 OTUs were found in the M group. The Chao, ACE, and Shannon indices were not significantly different in Douzhir samples from different manufacturers (
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