ArticleFrontiers in microbiology2019
Naturally Fermented Acid Slurry of Soy Whey: High-Throughput Sequencing-Based Characterization of Microbial Flora and Mechanism of Tofu Coagulation.
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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.
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Who cites it
6 citing papers in PubMed, 20 citations in OpenAlex.
- Volatile aroma profiles and associated microbiota of Yunnan Shiping sour-pulp-fermented stinky tofu.Food chemistry: X · 2026Article
- Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour.NPJ science of food · 2025Article
- Antioxidative Properties of Fermented Soymilk UsingAntioxidants (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
- Tofu Whey Wastewater as a Beneficial Supplement to Poultry Farming: Improving Production Performance and Protecting againstFoods (Basel, Switzerland) · 2022Article
- Antifungal and Aflatoxin-Reducing Activity of β-Glucan Isolated fromFoods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tofu processing generates large quantities of whey as waste water. Although naturally fermented whey serves as a coagulant, the critical constituents remain unknown. High-throughput sequencing identified predominant
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Identifiers
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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.