ArticleFrontiers in microbiology2022
Microbial Community and Metabolite Dynamics During Soy Sauce
Article in Frontiers in microbiology, 2022. 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
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
10 citing papers in PubMed, 32 citations in OpenAlex.
- Associations between microbial community succession and volatile flavor dynamics during traditional Huizhou Mao-tofu fermentation.Food chemistry: X · 2026Article
- Construction of Synthetic Microbial Community with Core Microorganisms for Soy Sauce Fermentation.Foods (Basel, Switzerland) · 2026Article
- Shipped and shifted: modeling collection-induced bias in microbiome multi-omics using a tractable fermentation system.NPJ biofilms and microbiomes · 2026Article
- Multi-Omics Insights into Microbial Interactions and Fermented Food Quality.Microorganisms · 2025Review
- Impact ofFoods (Basel, Switzerland) · 2025Article
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
- Insights into Microbial and Metabolite Profiles in Traditional Northern Thai Fermented Soybean (Tuanao) Fermentation Through Metagenomics and Metabolomics.Foods (Basel, Switzerland) · 2025Article
- The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves.Bioresources and bioprocessing · 2023Article
- Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods.Foods (Basel, Switzerland) · 2023Review
- The differences between broad bean koji fermented in laboratory and factory conditions by an efficientFrontiers in microbiology · 2023Article
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 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Koji making is a pre-fermentation stage in soy sauce manufacturing that impacts final product quality. Previous studies have provided valuable insights into the microbial species present in
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.