ArticleFrontiers in microbiology2021
Tissue Type: A Crucial Factor Influencing the Fungal Diversity and Communities in Sichuan Pork Bacon.
Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 17 citations in OpenAlex.
- Article
- Diversity of MycotoxigenicFoods (Basel, Switzerland) · 2026Article
- Elucidating the mechanism of accelerated ripening and enhanced flavor in Hunan bacon under temperature cycling with liquid smoke application: Insights from myofibrillar protein-2,3-butanedione interactions.Current research in food science · 2026Article
- Exploring the link between flavor compounds and bacterial community structure of traditional fermented Jiang-shui in Gansu province.Food chemistry: X · 2025Article
- The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C).Foods (Basel, Switzerland) · 2025Article
- The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods.Foods (Basel, Switzerland) · 2024Article
- The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products.Foods (Basel, Switzerland) · 2024Review
- The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon.Foods (Basel, Switzerland) · 2023Article
- Microbial succession and its correlation with the dynamics of flavor compounds involved in the fermentation of Longxi bacon.Frontiers in microbiology · 2023Article
- Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon.Frontiers in microbiology · 2021Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to the variations of fungal diversity and community structure in different parts of traditional homemade Sichuan pork bacon. A total of seven phyla and 91 fungal genera were identified. Among them, Ascomycota and Basidiomycota were the first and second most abundant phyla in the bacon tissues. In addition, five dominant genera (
Indexed as
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What OpenQuestion holds
Registered trials
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