ArticleJournal of food science and technology2019
Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
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The trial behind it
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Who cites it
23 citing papers in PubMed.
- Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham.Foods (Basel, Switzerland) · 2025Article
- Comparative Analysis of the Microbial Community Profiles of Sichuan and Guizhou Smoke-Cured Sausages Using a High-Throughput Sequencing Approach.Microorganisms · 2025Article
- Impact of chia seed protein hydrolysate and apple pomace pectin on the properties of egg-free mayonnaise.Heliyon · 2025Article
- Study on the Changes and Correlation of Microorganisms and Flavor in Different Processing Stages of Mianning Ham.Foods (Basel, Switzerland) · 2024Article
- The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products.Foods (Basel, Switzerland) · 2024Review
- The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon.Foods (Basel, Switzerland) · 2023Article
- Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented "Pirot 'Ironed' Sausage".Foods (Basel, Switzerland) · 2023Article
- Freeze-Dried Powder of Fermented Chili Paste-New Approach to Cured Salami Production.Foods (Basel, Switzerland) · 2022Article
- Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products.Foods (Basel, Switzerland) · 2022Review
- Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread.Foods (Basel, Switzerland) · 2022Article
- Autochthonous fungi are central components in microbial community structure in raw fermented sausages.Microbial biotechnology · 2022Article
- Article
- Study on taste characteristics and microbial communities in Pingwu Fuzhuan brick tea and the correlation between microbiota composition and chemical metabolites.Journal of food science and technology · 2022Article
- Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, China.Frontiers in microbiology · 2022Article
- Contribution of omics to biopreservation: Toward food microbiome engineering.Frontiers in microbiology · 2022Review
- Novel methods of microbiome analysis in the food industry.International microbiology : the official journal of the Spanish Society for Microbiology · 2021Review
- Interaction and Application of Molds and Yeasts in Chinese Fermented Foods.Frontiers in microbiology · 2021Review
- Tissue Type: A Crucial Factor Influencing the Fungal Diversity and Communities in Sichuan Pork Bacon.Frontiers in microbiology · 2021Article
- A Review: Microbial Diversity and Function of Fermented Meat Products in China.Frontiers in microbiology · 2021Review
- Cyprus Sausages' Bacterial Community Identification Through Metataxonomic Sequencing: Evaluation of the Impact of Different DNA Extraction Protocols on the Sausages' Microbial Diversity Representation.Frontiers in microbiology · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The microbial community diversity and succession of Chinese Sichuan sausages during the spontaneous fermentation were demonstrated using high-throughput sequencing technology. The bacterial diversity was abundant and the succession of bacterial community along the direction of
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Registered trials
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