ReviewFrontiers in microbiology2021
Interaction and Application of Molds and Yeasts in Chinese Fermented Foods.
Review 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 11 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
11 citing papers in PubMed, 39 citations in OpenAlex.
- Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization.Comprehensive reviews in food science and food safety · 2026Review
- The coexistence of Lactiplantibacillus and Wickerhamomyces in sugarcane top silage drives potential pathogen suppression and aerobic stability through enhanced lactic acid and acetic acid production.BMC microbiology · 2026Article
- Lactiplantibacillus plantarum-mediated modulation of volatile flavor and quality in low-salt spontaneously fermented yellow capsicum sauce.NPJ science of food · 2026Article
- Differences in Nutrition and Sensory Quality Between Cooked Soybeans, Fermented Natto, and Post-Ripening Natto.Foods (Basel, Switzerland) · 2026Article
- Microbial dynamics, metabolite and volatile organic compounds profiles of Tianzao (sweet fermented rice) during storage.World journal of microbiology & biotechnology · 2025Article
- Comparative assessment of microbial community of soybean paste prepared with different raw materials.Food science and biotechnology · 2025Article
- Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk withFoods (Basel, Switzerland) · 2025Article
- Isolation and Evaluation ofFoods (Basel, Switzerland) · 2025Article
- Unveiling the microbiota of sauce-flavorFrontiers in microbiology · 2024Article
- Enzymatic properties and inhibition tolerance analysis of key enzymes in β-phenylethanol anabolic pathway ofSynthetic and systems biotechnology · 2023Article
- Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation.Frontiers 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
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermentation is an ancient food preservation and processing technology with a long history of thousands of years, that is still practiced all over the world. Fermented foods are usually defined as foods or beverages made by controlling the growth of microorganisms and the transformation of raw and auxiliary food components, which provide the human body with many beneficial nutrients or health factors. As fungus widely used in traditional Chinese fermented foods, molds and yeasts play an irreplaceable role in the formation of flavor substances and the production of functional components in fermented foods. The research progress of molds and yeasts in traditional Chinese fermented foods from traditional to modern is reviewed, including the research on the diversity, and population structure of molds and yeasts in fermented foods. The interaction between fermenting mold and yeast and the latest research results and application development prospects of related industries were discussed.
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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.