ArticleFood science & nutrition2021
Screening of dominant strains in red sour soup from Miao nationality and the optimization of inoculating fermentation conditions.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed.
- Microecological succession and quality enhancement of fermented tomato sour soup by synthetic functional microbiota.Food chemistry: X · 2026Article
- Analysis of Microbial Interactions During the Production of Chinese Ethnic Fermented Foods.Foods (Basel, Switzerland) · 2026Review
- Kaili sour soup in alleviation of hepatic steatosis in rats via lycopene route: an experimental study.Annals of medicine · 2025Article
- Microbial community structure analysis and screening of dominant strains in Guizhou white sour soup: enhancing safety, improving flavor, and shortening fermentation cycle.Food chemistry: X · 2025Article
- Altering the bacterial community: sour soup decreased COFrontiers in microbiology · 2025Article
- The quality characteristics and microbial communities of three components in traditional split-fermented red sour soup.Food science & nutrition · 2024Article
- Xanthohumol and echinocystic acid induces PSTVd tolerance in tomato.Plant direct · 2024Article
- The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties.Microorganisms · 2024Review
- Analysis of factors related to browning of red sour soup during fermentation.Frontiers in nutrition · 2023Article
- Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation.Microorganisms · 2022Article
- The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup.Foods (Basel, Switzerland) · 2022Article
- Effects of post-fermentation on the flavor compounds formation in red sour soup.Frontiers in nutrition · 2022Article
- Screening of dominant strains in red sour soup from Miao nationality and the optimization of inoculating fermentation conditions.Food science & nutrition · 2021Article
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7 authors.
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Abstract
Red sour soup is a traditional fermented product in southwest China. Currently, the existing production process mainly adopts the method of natural fermentation, with long fermentation cycles and poor stability between batches. Rapid establishment of dominant strains can accelerate the formation of lactic acid, which can inhibit the growth of miscellaneous bacteria. It is also helpful for the inhibition of nitrite accumulation, shortening of fermentation. In this study, the dominant strain H9, with lactic acid-producing ability, was isolated from the natural fermented red sour soup, and was identified as
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