ArticleFoods (Basel, Switzerland)2020
Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Microbial Diversity and Functional Potential of Keem: A Traditional Starter Culture for Alcoholic Beverage-Application of Next-Generation Amplicon and Shotgun Metagenome Sequences.Molecular biotechnology · 2026Article
- Isolation and Identification of Lactic Acid Bacteria from Traditional Fermented Shredded Potato and Research on Their Prebiotic, Antioxidant, and Fermentative Properties.Probiotics and antimicrobial proteins · 2026Article
- Effects of Lactic Acid Bacteria-Directed Screening on Flavor and Functional Properties of Fermented Corn Protein Hydrolysate.Foods (Basel, Switzerland) · 2025Article
- Core microbes closely related with the nutrients and flavor of sweet fermented oats (whole grain food) from China.World journal of microbiology & biotechnology · 2023Article
- Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties.Molecules (Basel, Switzerland) · 2022Review
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Authors and funding
7 authors.
Funding
Abstract
In this study, high-throughput sequencing methods were used to analyze the composition and diversity of the microbial communities of three different traditional fermented blueberry beverages (Jiaosu A, Jiaosu B, and Jiaosu C) produced in three different regions. Lactic acid bacteria and yeast counts, total soluble solids, total titration acid, total phenols, total flavonoids, total anthocyanin, superoxide dismutase, and antioxidant activity were analyzed in all samples. The results showed that at the phylum level, the bacteria in all samples were predominantly Firmicutes and Proteobacteria, while the majority of fungus belonged to Ascomycota. At the genus level,
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