ArticleFrontiers in microbiology2020
Variations in Fungal Community and Diversity in Doushen With Different Flavors.
Article in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Distinct bacterial and fungal communities linked to functional potential in fermented fish and vegetables.Frontiers in microbiology · 2026Article
- Effects of Exocellobiohydrolase CBHA on Fermentation of Tobacco Leaves.Journal of microbiology and biotechnology · 2024Article
- Exposure ofPathogens (Basel, Switzerland) · 2023Article
- Tissue Type: A Crucial Factor Influencing the Fungal Diversity and Communities in Sichuan Pork Bacon.Frontiers in microbiology · 2021Article
- Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon.Frontiers in microbiology · 2021Article
- High-throughput sequencing-based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food.Food science & nutrition · 2020Article
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Authors and funding
5 authors.
Funding
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Abstract
Doushen, a traditional Chinese fermented soybean product, may be spiced or spicy depending on whether pepper powder is added. While numerous studies have investigated the microbial communities of other fermented foods, little is known on the fungal diversity of Doushen. Therefore, in this study, we investigated the fungal community and diversity in both spiced and spicy Doushen. Our results revealed that fungal species richness significantly differed between the samples with different flavors. A total of nine phyla and 188 fungal genera were identified, and Ascomycota and
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