ArticleFrontiers in nutrition2023
Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics.
Article in Frontiers in nutrition, 2023. 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
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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
10 citing papers in PubMed, 32 citations in OpenAlex.
- Microbial and enzymatic synergy in fermented fish: impacts on flavor, texture, and safety with multi-omics and AI insights.Food chemistry: X · 2026Review
- Multi-omics unravels synergistic mechanism of mixed-strain fermentation byFood chemistry: X · 2026Article
- Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits.Comprehensive reviews in food science and food safety · 2026Review
- Effect ofFood chemistry: X · 2026Article
- GC-IMS combined with sensory and chemical analyses to reveal flavor and taste differences of antarctic krill paste under different processing conditions.Frontiers in nutrition · 2026Article
- Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality ofFoods (Basel, Switzerland) · 2025Article
- Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality.Foods (Basel, Switzerland) · 2024Review
- The regulation of key flavor of traditional fermented food by microbial metabolism: A review.Food chemistry: X · 2023Review
- Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes.Foods (Basel, Switzerland) · 2023Review
- Quality Assessment and Classification ofMolecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This article purposed to discuss the connection between microbiota and characteristic flavor of different fish sauces (Natural fermentation (WQ), koji outdoor fermentation (YQ), heat preservation with enzyme (BWE), and heat preservation with koji (BWQ)) at the early (3 months) and late stage (7 months). A total of 117 flavor compounds were determined according to SPME-GC-MS analysis. O2PLS-DA and VIP values were used to reveal 15 and 28 flavor markers of different fish sauces at 3 and 7 M of fermentation. Further, the possible flavor formation pathways were analyzed using metagenomic sequencing, and the key microbes associated with flavor formation were identified at the genetic level. The top 10 genera related to flavor generation, such as
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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.