High-throughput sequencing-based study on bacterial community structure and functional prediction of fermented bean curd from different regions in China
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DOI: 10.1038/s41598-025-13691-z
Abstract: In order to understand the bacterial community structure, microbial safety, and functional diversity of traditional fermented food—sufu (fermented bean curd) in China, high-throughput sequencing technology was employed to systematically analyze the bacterial community composition and… read more here.
Keywords: bean curd; high throughput; community structure; fermented bean ... See more keywords
Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Public Health"
DOI: 10.3389/fpubh.2023.1155989
Abstract: Objective The global incidence of diabetes is rising, in part due to the widespread adoption of poor dietary habits. Fermented vegetables have numerous health benefits and are generally affordable. Here, we examined whether regular consumption… read more here.
Keywords: consumption; fermented bean; vegetables fermented; bean curd ... See more keywords