ArticleFrontiers in microbiology2020
The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation.
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 20 papers, 1 of them a synthesis that pooled it.
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Who cites it
20 citing papers in PubMed, 1 synthesis or guideline pooled it, 57 citations in OpenAlex.
- Assessing the Risks of Potential Pathogens and Antibiotic Resistance Genes Among Heterogeneous Habitats in a Temperate Estuary Wetland: a Meta-analysis.Microbial ecology · 2025Pooled it
- Community Structure and Soil Environmental Drivers of Rhizosphere and Root Endophytic Microbiota ofBiology · 2026Article
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- Apple Juice Fermented withFoods (Basel, Switzerland) · 2025Article
- Effects of epigallocatechin gallate on microbial communities of rainbow trout fillets during ice storage and identification of biogenic amines-producing bacteria.Food science and biotechnology · 2025Article
- Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-Tofu.Foods (Basel, Switzerland) · 2025Article
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- Effect of temperature on the quality and microbial community during Daocai fermentation.Food chemistry: X · 2024Article
- Comprehensive Safety Assessment ofCurrent issues in molecular biology · 2024Article
- Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC-IMS.Food science & nutrition · 2024Article
- Detection of Changes in Soil Microbial Community Physiological Profiles in Relation to Forest Types and Presence of Antibiotics Using BIOLOG EcoPlate.Indian journal of microbiology · 2024Article
- Feasibility of circular fermentation as a new strategy to accelerate fermentation and enhance flavor of Antarctic krill paste.Current research in food science · 2024Article
- Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste.Foods (Basel, Switzerland) · 2023Article
- Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation.Foods (Basel, Switzerland) · 2023Article
- Dynamic Changes in the Bacterial Community and Metabolic Profile during Fermentation of Low-Salt Shrimp Paste (Terasi).Metabolites · 2022Article
- Exploration of the roles of microbiota on biogenic amines formation during traditional fermentation ofFrontiers in microbiology · 2022Article
- Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters.Foods (Basel, Switzerland) · 2021Article
- Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation.AMB Express · 2021Article
- Assessment of the Distribution and Safety ofFrontiers in microbiology · 2021Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Biogenic amines (BAs) and microbial diversity are important factors affecting food quality and safety in fermented foods. In this study, the bacterial and fungal diversity in grasshopper sub shrimp paste taken at different fermentation times were comprehensively analyzed, while the pH, colony counts, salinity, total volatile base nitrogen (TVB-N) and BA contents were quantitatively determined. In addition, the correlations among the samples with respect to microbial communities and the different parameters investigated especially BAs were also established. By combining the results of spearman correlation heatmap with the contents of BAs produced by the 102 halotolerant bacteria isolated from the grasshopper sub shrimp paste, six major genera of bacteria (
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