ArticleFoods (Basel, Switzerland)2022
The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 26 citations in OpenAlex.
- Combined Effects of Sodium D-Isoascorbate, Phospholipids and Sodium Lactate on Storage Stability and Shelf Life of Red Sour Soup (Hong Suan Tang) Meat Filling.Foods (Basel, Switzerland) · 2026Article
- Bacterial community and functional prediction differences between white and red sour soup.AMB Express · 2026Article
- Enhancing microbial safety and flavor of fermented peppers through inoculation of distinct lactic acid bacteria and yeasts.Food chemistry: X · 2026Article
- Whole-Genome-Guided Functional Characterization ofFoods (Basel, Switzerland) · 2026Article
- Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties.NPJ science of food · 2026Review
- Analysis of Microbial Interactions During the Production of Chinese Ethnic Fermented Foods.Foods (Basel, Switzerland) · 2026Review
- Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer.Foods (Basel, Switzerland) · 2025Article
- Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu.Food chemistry: X · 2025Article
- Satisfying Consumer Preferences: The Packaging Design of Guizhou Red Sour Soup.Foods (Basel, Switzerland) · 2024Article
- Effect of sugar content on characteristic flavour formation of tomato sour soup fermented byFood chemistry: X · 2024Article
- Analysis of factors related to browning of red sour soup during fermentation.Frontiers in nutrition · 2023Article
- Enzymes and microorganisms jointly promote the fermentation of rapeseed cake.Frontiers in nutrition · 2022Article
- Effect of different regions on fermentation profiles, microbial communities, and their metabolomic pathways and properties in Italian ryegrass silage.Frontiers in microbiology · 2022Article
- Effects of post-fermentation on the flavor compounds formation in red sour soup.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
Chinese red sour soup is a traditional fermented product famous in the southwestern part of China owing to its distinguished sour and spicy flavor. In the present study, the effect of inoculation of lactic acid bacteria (LAB) on the microbial communities and metabolite contents of the Chinese red sour soup was investigated. Traditional red sour soup was made with tomato and red chilli pepper and a live count (10
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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.