ArticleApplied and environmental microbiology2020
A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation.
Article in Applied and environmental microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
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Who cites it
35 citing papers in PubMed.
- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology.Comprehensive reviews in food science and food safety · 2026Review
- Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation.NPJ science of food · 2026Review
- Construction of Synthetic Microbial Community with Core Microorganisms for Soy Sauce Fermentation.Foods (Basel, Switzerland) · 2026Article
- Designing a Synthetic Microbial Community to Enhance Flavor Compound Production in Sesame Flavor-TypeFoods (Basel, Switzerland) · 2026Article
- A microbiome catalog of Chinese traditional artisanal cheeses provides insights into functional and microbial diversity.Nature communications · 2026Article
- Comprehensive insights into the mechanism of flavor formation inFood chemistry: X · 2026Article
- Dilution-to-Stimulation: A Method for Selecting Polymer-Transforming Microbial Consortia.Methods in molecular biology (Clifton, N.J.) · 2026Article
- From spontaneous to controlled: Simulating key aroma chemical characteristics of spontaneous fermentation with synthetic microbial community in Italian Riesling wine.Food chemistry: X · 2025Article
- Microbial interactions and ecology in fermented food ecosystems.Nature reviews. Microbiology · 2025Review
- Unraveling the mystery of microecology behind the fermented Chinese sauerkraut (Food chemistry: X · 2025Article
- Native synthetic microbial communities enhance zha-chili by boosting the fermentation capacity of indigenous microorganisms.iMetaOmics · 2025Article
- Analysis of Bacterial and Metabolic Diversity of Pickles in Different Karst Regions of Guizhou, China.Foods (Basel, Switzerland) · 2025Article
- Integrated metagenomics and metabolomics analysis reveals dynamic changes of microbiota and metabolic profile during fermentation of cigar tobacco (Frontiers in genetics · 2025Article
- Effects of different fermentation temperatures on microbiomes of cigar tobacco leaves.Frontiers in bioengineering and biotechnology · 2025Article
- Construction of artificial microbial consortia for efficient degradation of chicken feathers and optimization of degradation conditions.World journal of microbiology & biotechnology · 2024Article
- Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation.Foods (Basel, Switzerland) · 2024Article
- Article
- Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process.Foods (Basel, Switzerland) · 2024Article
- Oxygen regulation of microbial communities and chemical compounds in cigar tobacco curing.Frontiers in microbiology · 2024Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Humans have used high salinity for the production of bean-based fermented foods over thousands of years. Although high salinity can inhibit the growth of harmful microbes and select functional microbiota in an open environment, it also affects fermentation efficiency of bean-based fermented foods and has a negative impact on people's health. Therefore, it is imperative to develop novel defined starter cultures for reduced-salt fermentation in a sterile environment. Here, we explored the microbial assembly and function in the fermentation of traditional Chinese broad bean paste with 12% salinity. The results revealed that the salinity and microbial interactions together drove the dynamic of community and pointed out that five dominant genera (
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