ArticleFoods (Basel, Switzerland)2022
Metagenomics of Virus Diversities in Solid-State Brewing Process of Traditional Chinese Vinegar.
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 9 papers.
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Who cites it
9 citing papers in PubMed, 18 citations in OpenAlex.
- Insights into the Composition and Function of Virus Communities During Acetic Acid Fermentation of Shanxi Aged Vinegar.Foods (Basel, Switzerland) · 2025Article
- Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar.BMC microbiology · 2025Article
- Isolation, Characterization, and Preliminary Application of Staphylococcal Bacteriophages in SichuanMicroorganisms · 2025Article
- Metagenomics and Metagenome-Assembled Genomes: Analysis ofFoods (Basel, Switzerland) · 2025Article
- Metagenomic insights into viral dynamics and funcation in Baijiu.Current research in food science · 2025Article
- Article
- Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seedFrontiers in microbiology · 2024Article
- Dynamic Development of Viral and Bacterial Diversity during Grass Silage Preservation.Viruses · 2023Article
- Uncovering differences in the composition and function of phage communities and phage-bacterium interactions in raw soy sauce.Frontiers in microbiology · 2023Article
Corrections and comments
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
Abstract
Traditional Chinese vinegar offers an exceptional flavor and rich nutrients due to its unique solid-state fermentation process, which is a multiple microbial fermentation system including various bacteria, fungi and viruses. However, few studies on the virus diversities in traditional Chinese vinegar have been reported. In this paper, using Zhenjiang aromatic vinegar as a model system, we systemically explored the viral communities in the solid-state brewing process of traditional Chinese vinegar using bacterial and viral metagenomes. Results showed that the viral diversity in vinegar
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