ArticleFood science & nutrition2021
Comparative analysis of the microbial community and nutritional quality of sufu.
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 9 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
9 citing papers in PubMed, 21 citations in OpenAlex.
- Miso without kōji: nesashi miso ecology driven by spontaneous fermentation withFrontiers in microbiology · 2026Article
- Chinese soy-based microbiome and associated microbial risks: a metagenomic investigation.NPJ biofilms and microbiomes · 2025Article
- Effects of Cold Post-Fermentation Process on Microbial Diversity and Biogenic Amines in Protease-Assisted FermentedFoods (Basel, Switzerland) · 2025Article
- Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics.Foods (Basel, Switzerland) · 2025Article
- The Fermentation Law of Biogenic Amines in the Pre-Fermentation Process Is Revealed by Correlation Analysis.Foods (Basel, Switzerland) · 2025Article
- Assisted Fermentation by a ModifiedFood science & nutrition · 2025Article
- Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review.Bioresources and bioprocessing · 2023Review
- Evaluation of Sufu Fermented UsingFoods (Basel, Switzerland) · 2023Article
- Comparative analysis of the microbial community and nutritional quality of sufu.Food science & nutrition · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sufu is a type of fermented food with abundant nutrients and delicious taste. It is made from the fermentation of tofu by various microorganisms. In this study, three types of sufu were prepared through natural fermentation: (NF), single-strain fermentation (SF), and mixed-strain fermentation (MF). Microbial species, amino acids, and fatty acids were identified to investigate dynamic changes in nutritional quality and microbial flora in sufu. The results showed that the number of microbial species in NF sufu was the highest (
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.