ArticleFrontiers in microbiology2020
High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu.
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 11 papers.
What it found
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Who cites it
11 citing papers in PubMed, 44 citations in OpenAlex.
- 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
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
- Diversity and Isolation of Endophytic Fungi inCurrent pharmaceutical biotechnology · 2024Article
- Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods.Foods (Basel, Switzerland) · 2023Review
- Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu.Food chemistry: X · 2023Article
- Microbial succession and its effect on the formation of umami peptides during sufu fermentation.Frontiers in microbiology · 2023Article
- Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation.Frontiers in microbiology · 2022Article
- Microbial Community and Metabolite Dynamics During Soy SauceFrontiers in microbiology · 2022Article
- Distinct bacterial community of a solid-state fermented Chinese traditional food huase sufu revealed by high-throughput sequencing.Food science and biotechnology · 2021Article
- Microbial Community Succession and Metabolite Changes During Fermentation of BS Sufu, the Fermented Black Soybean Curd byFrontiers in microbiology · 2021Article
- Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process ofFrontiers in microbiology · 2020Article
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sufu is a traditional fermented soybean food produced in China. However, the microbial compositions and metabolites of different types of sufu have not been studied in detail. Accordingly, in this study, we evaluated the differences in bacterial communities and metabolites between commercial red sufu (RS) and white sufu (WS). Principal coordinate analysis and the unweighted pair group method with arithmetic means analysis of 16S rRNA genes revealed that the bacterial community structures of RS and WS differed dramatically. At the phylum level, the relative abundances of
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