ArticleFrontiers in microbiology2021
Microbial Community Succession and Metabolite Changes During Fermentation of BS Sufu, the Fermented Black Soybean Curd by
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.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed, 26 citations in OpenAlex.
- Lineage-specific endosymbiosis in Mucorales: restriction ofCurrent research in microbial sciences · 2026Article
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
- Assisted Fermentation by a ModifiedFood science & nutrition · 2025Article
- Mitochondrial genomic characteristics and phylogenetic analysis of a brewing fungus,Mitochondrial DNA. Part B, Resources · 2024Article
- Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor.PloS one · 2024Article
- Starch Properties of Roasting Rice from Naturally High-Resistant Starch Rice Varieties.Molecules (Basel, Switzerland) · 2023Article
- Quality characteristics of soybean fermented byHeliyon · 2023Article
- Isolation of Main Pathogens Causing Postharvest Disease in FreshJournal of fungi (Basel, Switzerland) · 2023Article
- Integrated Microbiomic and Metabolomic Dynamics of Fermented Corn and Soybean By-Product Mixed Substrate.Frontiers in nutrition · 2022Article
- The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu.Frontiers in microbiology · 2021Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BS Sufu is a fermented food that is made by mixed black soybeans and soybeans. Microbial communities and metabolites play an important role for the final product. We characterized microbial diversity of BS Sufu during fermentation by high-throughput DNA sequencing. Meanwhile, volatile compounds were investigated by solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that bacterial diversity was higher than that of fungi in BS Sufu. We found the existence of bacterial and fungal core communities, including
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Registered trials
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