ArticleMolecules (Basel, Switzerland)2022
Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 14 citations in OpenAlex.
- 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
- Multi-omics analysis reveals the mechanism underlying microbial-driven flavor formation in fermented xuecai (Frontiers in microbiology · 2026Article
- Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar.BMC microbiology · 2025Article
- Assisted Fermentation by a ModifiedFood science & nutrition · 2025Article
- Precipitation and temperature drive microbial community changes affecting flavor quality ofFood chemistry: X · 2024Article
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Authors and funding
8 authors at 2 institutions in 1 country.
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Abstract
Sufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechanisms during sufu fermentation by examining relationships among bacteria, characteristic flavor compounds, and physicochemical factors. Flavor compounds in sufu were detected through headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, and the microbial community structure was determined through high-throughput 16S rRNA sequencing. The results showed that the fermentation process of sufu could be divided into early and late stages. The early stage was critical for flavor development. Seven microbiota were screened based on their abundance, microbial relevance, and flavor production capacity. Five microbes were screened in the early stage:
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