ArticleFood science & nutrition2021
The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by
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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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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Who cites it
13 citing papers in PubMed, 36 citations in OpenAlex.
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- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology.Comprehensive reviews in food science and food safety · 2026Review
- Edible Qualities and Flavor Omics of Peanut-Soybean Dajiang.Food science & nutrition · 2026Article
- Novel Insight into Metabolism Mechanism of Biogenic Amines During Fermentation of Chinese Traditional Fermented Mandarin Fish (Foods (Basel, Switzerland) · 2025Article
- Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China.Food science & nutrition · 2023Article
- Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods.Foods (Basel, Switzerland) · 2023Review
- A comparative study of tea polyphenols and its palmitic acid-modified derivatives: their effects on the microbial ecosystem and biogenic amines in Chinese sausage.Journal of food science and technology · 2023Article
- Article
- Safety evaluation and application of lactic acid bacteria and yeast strains isolated from Sichuan broad bean paste.Food science & nutrition · 2023Article
- Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland.Scientific reports · 2022Article
- Microbial Diversity and Quality-Related Physicochemical Properties of Spicy Cabbage in Northeastern China and Their Correlation Analysis.Foods (Basel, Switzerland) · 2022Article
- The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines byFood science & nutrition · 2021Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Soybean paste was a traditional fermented product in Northeast China, mainly fermented by molds, yeast, Bacillus, and lactic acid bacteria. This study investigated the dynamic changes of the microbial community and biogenic amine content during the fermentation of the traditional soybean paste. The microbial diversity of soybean paste in different regions was analyzed by MiSeq sequencing technology. The results showed that
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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.