ArticleFoods (Basel, Switzerland)2024
Nutrition, Flavor, and Microbial Communities of Two Traditional Bacterial Douchi from Gansu, China.
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.
What it found
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Who cites it
5 citing papers in PubMed.
- The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology.Comprehensive reviews in food science and food safety · 2026Review
- Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniques.Food chemistry: X · 2026Article
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
- Thermally-driven bacterial mechanism of biogenic amines enrichment in central pile-fermentation zones of Liuyang Douchi.Food chemistry: X · 2025Article
- Synergistic Flavor Modulation and Functional Enhancement of Douchiba via Compounding withFoods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
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Abstract
Douchi has attracted attention for its unique taste and rich health functions. This study investigated the nutrition, flavor and correlation between the flavor and microorganisms of two traditional bacterial douchi from the province of Gansu in northwest China. The findings reveal significant variations in nutrition, flavor compounds, and the microbiota between Longnan and Qingyang douchi. Three dominant bacterial genera (
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Registered trials
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