ArticleFoods (Basel, Switzerland)2024
Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation.
Article in Foods (Basel, Switzerland), 2024. 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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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
5 citing papers in PubMed.
- Effects of Different Chili Pepper Varieties on the Quality and Microbial Diversity of Spontaneously Fermented Chili Paste.Foods (Basel, Switzerland) · 2026Article
- Lactiplantibacillus plantarum-mediated modulation of volatile flavor and quality in low-salt spontaneously fermented yellow capsicum sauce.NPJ science of food · 2026Article
- Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation.Foods (Basel, Switzerland) · 2026Article
- Multi-omics insights into co-fermentation byFrontiers in nutrition · 2026Article
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Authors and funding
6 authors.
Funding
Abstract
Broad bean paste (BBP) is a traditional fermented soy food, and its high salt content not only prolongs the fermentation time but also threatens human health. In this study, three BBP-meju with different salt concentrations were prepared, and the effects of varying salinity on fermentation were comprehensively compared. The results showed that salt-reduced fermentation contributed to the accumulation of amino acid nitrogen, reducing sugars, free amino acids, and organic acids. Alcohols, esters, aldehydes, and acids were the main volatile flavor compounds in BBP-meju, and the highest total volatile flavor compounds were found in medium-salt meju.
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