ArticleFood science & nutrition2025
Analysis of Microbial Community Structure and Functional Genes for Volatile Flavor in Stinky Tofu.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Associations between volatile flavour compounds and microbial communities during the fermentation of traditional mould-fermented Sufu.Food chemistry: X · 2026Article
- Volatile aroma profiles and associated microbiota of Yunnan Shiping sour-pulp-fermented stinky tofu.Food chemistry: X · 2026Article
- A Novel Nitrogen Metabolism Pathway in StrainBiology · 2026Article
- Analysis of Microbial Community Structure and Functional Genes for Volatile Flavor in Stinky Tofu.Food science & nutrition · 2025Article
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Authors and funding
5 authors.
Funding
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Abstract
The distinctive flavor of stinky tofu arises from intricate microbial metabolic networks during traditional fermentation, yet the genetic mechanisms linking microbial community structure to flavor formation remain incompletely resolved. This study employed metagenomic sequencing (Illumina NovaSeq 6000, Q30 > 92%) to generate 7.32 Gb of high-quality data, integrated with functional annotations from KEGG, eggNOG, and CAZy databases, to systematically dissect core microbial taxa and metabolic genes driving flavor biosynthesis. Dominant genera included
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