ArticleFood chemistry: X2024
Effect of temperature on the quality and microbial community during Daocai fermentation.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- An inventory of selected Nigerian fermented foods: enhancing the trajectory of sustainable development goals.NPJ science of food · 2026Review
- Multi-omics insights into the microbial and metabolic drivers of regional flavor diversity in Guizhou traditional fermented fish.Frontiers in microbiology · 2026Article
- Changes in microbial community succession and volatile compounds during the natural fermentation of bangcai.Frontiers in microbiology · 2025Article
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Authors and funding
7 authors.
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Abstract
Daocai is a traditional salted pickle in the southeastern region of Guizhou with a unique aroma, color, and taste. The quality of Daocai is greatly influenced by the fermentation temperature. In this study, high-throughput sequencing and headspace-gas chromatography-ion mobility spectrometry were used to investigate the changes in microbial community succession and volatile flavor compounds during Daocai fermentation under temperature-controlled (D group) and non-temperature-controlled (C group).We found that the predominant genera in the C group samples were
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