ArticleFrontiers in microbiology2021
Microbial Communities and Physicochemical Characteristics of Traditional Dajiang and Sufu in North China Revealed by High-Throughput Sequencing of 16S rRNA.
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 9 papers.
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9 citing papers in PubMed, 15 citations in OpenAlex.
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- Effects of Cold Post-Fermentation Process on Microbial Diversity and Biogenic Amines in Protease-Assisted FermentedFoods (Basel, Switzerland) · 2025Article
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- Decarboxylase activity of the non-starter lactic acid bacteriumApplied and environmental microbiology · 2024Article
- Carbohydrate-active enzyme profiles ofFood chemistry: X · 2023Article
- Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation.Foods (Basel, Switzerland) · 2023Article
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15 authors at 4 institutions in 1 country.
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Abstract
The process of soybean fermentation has been practiced for more than 3,000 years. Although Dajiang and Sufu are two popular fermented soybean products consumed in North China, limited information is available regarding their microbial composition. Hence, the current study sought to investigate, and compare, the physicochemical indicators and microbial communities of traditional Dajiang and Sufu. Results showed that the titratable acidity (TA), and salinity, as well as the lactic acid, and malic acid contents were significantly higher in Sufu samples compared to Dajiang. Furthermore, Sufu samples contain abundant sucrose and fructose, while the acetic acid content was lower in Sufu compared to Dajiang samples. Moreover, the predominant bacterial phyla in Dajiang and Sufu samples were Firmicutes and Proteobacteria, while the major genera comprise
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