ArticleMicroorganisms2019
Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality.
Article in Microorganisms, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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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
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Who cites it
17 citing papers in PubMed.
- From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings.Comprehensive reviews in food science and food safety · 2026Review
- Needle-shaped diatom frustules in food as a possible promoter of esophageal squamous cell carcinoma in coastal southeastern China: A pilot study.International journal of cancer · 2026Article
- Profiling and Association of Microbiota and Volatile Compounds in Commercial Fermented Shrimp Pastes (Foods (Basel, Switzerland) · 2026Article
- Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits.Comprehensive reviews in food science and food safety · 2026Review
- Article
- Investigation of Microbial Community of Korean Soy Sauce (Microorganisms · 2024Article
- Optimization of production conditions of Mahyaveh, a traditional Iranian fish sauce, with low microbial load.Iranian journal of microbiology · 2022Article
- Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation.Microorganisms · 2022Article
- Effects of post-fermentation on the flavor compounds formation in red sour soup.Frontiers in nutrition · 2022Article
- Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup.Foods (Basel, Switzerland) · 2021Article
- Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters.Foods (Basel, Switzerland) · 2021Article
- Comparative Microbial Profiles of Colonic Digesta between Ningxiang Pig and Large White Pig.Animals : an open access journal from MDPI · 2021Article
- A snapshot study of the microbial community dynamics in naturally fermented cow's milk.Food science & nutrition · 2021Article
- Fish sauce fermentation usingFood science & nutrition · 2021Article
- Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand.PloS one · 2021Article
- The Role of the Bacterial Community in Producing a Peculiar Smell in Chinese Fermented Sour Soup.Microorganisms · 2020Article
- Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste.Frontiers in microbiology · 2020Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
This study revealed for the first time the dynamic changes of the bacterial community during the fermentation of traditional Chinese fish sauce (TCFS) using high-throughput sequencing. In the early phase of TCFS fermentation,
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Registered trials
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