{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,10]],"date-time":"2026-06-10T06:04:17Z","timestamp":1781071457270,"version":"3.54.1"},"reference-count":62,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,6,10]],"date-time":"2026-06-10T00:00:00Z","timestamp":1781049600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>Traditional stinky tofu is predominantly produced via open fermentation, which is highly susceptible to environmental fluctuations. This leads to inconsistent product quality and severely restricts its industrial development and market promotion. This study aimed to systematically investigate the dynamic changes in basic physicochemical parameters, free amino acids, and volatile flavor compounds during the solid-state fermentation of Jianshui stinky tofu, to provide a scientific basis for its production quality control.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>We monitored the fermentation process of Jianshui stinky tofu and analyzed key quality indicators including titratable acidity, protein content, amino acid nitrogen, total polyphenols, and total flavonoids. Free amino acid profiles were determined using high-performance liquid chromatography (HPLC), and volatile flavor components were identified via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Dominant microbial strains were isolated and identified through morphological observation and molecular biological methods.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      During fermentation, titratable acidity increased to 0.80 g\/100 g, while crude protein content decreased by 15.04%, and total amino acid nitrogen increased 4-fold due to continuous microbial metabolism. The bioactive components were significantly enhanced: total polyphenol and total flavonoid contents increased by 29.84% and 162.02%, respectively. Total free amino acids reached 402.07 mg\/100 g, with essential amino acid content increasing 6-fold, indicating that fermented stinky tofu had significantly improved nutritional value and was more easily digestible. A total of 53 volatile flavor components were identified, with both the number and concentration of volatile compounds increasing markedly after fermentation. Ketones and heterocyclic compounds were the main contributors to the characteristic flavor of stinky tofu. Notably, phenol content was significantly higher than in other fermented soybean products, which was identified as the key substance forming its unique aroma. A high-protease-producing strain was isolated and identified as\n                      <jats:italic>Mucor circinelloides<\/jats:italic>\n                      .\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Discussion<\/jats:title>\n                    <jats:p>This study systematically revealed the dynamic changes in quality and flavor formation during Jianshui stinky tofu fermentation. The findings provide a theoretical foundation for precise fermentation process control and the development of novel stinky tofu products.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fmicb.2026.1739952","type":"journal-article","created":{"date-parts":[[2026,6,10]],"date-time":"2026-06-10T05:41:30Z","timestamp":1781070090000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Dynamics changes of nutrients, flavor compounds, and beneficial microorganisms during Jianshui stinky tofu fermentation"],"prefix":"10.3389","volume":"17","author":[{"given":"Jinming","family":"Meng","sequence":"first","affiliation":[{"name":"Yunnan Province International Joint Laboratory of Green Food (China-Vietnam), School of Chemical and Resource Engineering, Honghe University","place":["Mengzi, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zuxin","family":"Wu","sequence":"additional","affiliation":[{"name":"Yunnan Province International Joint Laboratory of Green Food (China-Vietnam), School of Chemical and Resource Engineering, Honghe University","place":["Mengzi, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingyu","family":"Ma","sequence":"additional","affiliation":[{"name":"Yunnan Province International Joint Laboratory of Green Food (China-Vietnam), School of Chemical and Resource Engineering, Honghe University","place":["Mengzi, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongshuo","family":"Zuo","sequence":"additional","affiliation":[{"name":"Yunnan Province International Joint Laboratory of Green Food (China-Vietnam), School of Chemical and Resource Engineering, Honghe University","place":["Mengzi, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Su","family":"Liu","sequence":"additional","affiliation":[{"name":"Yunnan Province International Joint Laboratory of Green Food (China-Vietnam), School of Chemical and Resource Engineering, Honghe University","place":["Mengzi, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Na","family":"Wu","sequence":"additional","affiliation":[{"name":"Yunnan Province International Joint Laboratory of Green Food (China-Vietnam), School of Chemical and Resource Engineering, Honghe University","place":["Mengzi, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,6,10]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"223","DOI":"10.1016\/j.biotechadv.2018.12.001","article-title":"Bioactivity of soy-based fermented foods: a review","volume":"37","author":"Cao","year":"2019","journal-title":"Biotechnol. Adv."},{"key":"ref2","doi-asserted-by":"publisher","first-page":"107094","DOI":"10.1016\/j.fbio.2025.107094","article-title":"Dynamic interplay between core functional microbial succession and flavor metabolite formation in naturally fermented sufu: a multi-omics perspective","volume":"71","author":"Chen","year":"2025","journal-title":"Food Biosci."},{"key":"ref3","doi-asserted-by":"publisher","first-page":"102345","DOI":"10.1016\/j.fbio.2022.102345","article-title":"Effect of the succession of the microbial community on physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu","volume":"51","author":"Chen","year":"2023","journal-title":"Food Biosci."},{"key":"ref4","doi-asserted-by":"publisher","first-page":"16928","DOI":"10.1039\/C9RA10344A","article-title":"Bioprocessing of soybeans (Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity","volume":"10","author":"Chen","year":"2020","journal-title":"RSC Adv."},{"key":"ref5","doi-asserted-by":"publisher","first-page":"100057","DOI":"10.1016\/j.focha.2022.100057","article-title":"Effect of starter cultures on dynamics succession of microbial communities, physicochemical parameters, enzyme activities, tastes and volatile flavor compounds during sufu fermentation","volume":"1","author":"Chen","year":"2022","journal-title":"Food Chem. Adv."},{"key":"ref6","doi-asserted-by":"publisher","first-page":"2283","DOI":"10.3969\/j.issn.1006-267x.2022.04.024","article-title":"Effects of citrus extract on number of microbes and metabolites in cecum of piglets","volume":"34","author":"Cui","year":"2022","journal-title":"Chin. J. Anim. Nutr."},{"key":"ref7","doi-asserted-by":"publisher","first-page":"671","DOI":"10.1016\/j.jff.2013.12.018","article-title":"Flavonoid bioconversion in Bifidobacterium pseudocatenulatum B7003: a potential probiotic strain for functional food development","volume":"7","author":"Di Gioia","year":"2014","journal-title":"J. Funct. Foods"},{"key":"ref8","doi-asserted-by":"publisher","first-page":"11612","DOI":"10.1021\/acs.jafc.0c04274","article-title":"Chemical and sensory characteristics of soy sauce: a review","volume":"68","author":"Diez-Simon","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"ref9","doi-asserted-by":"publisher","first-page":"150","DOI":"10.1016\/j.procbio.2021.12.028","article-title":"Effects of Lactiplantibacillus plantarum X7021 on physicochemical properties, purines, isoflavones and volatile compounds of fermented soymilk","volume":"113","author":"Du","year":"2022","journal-title":"Process Biochem."},{"key":"ref10","doi-asserted-by":"publisher","first-page":"3489","DOI":"10.1021\/acs.jafc.5b00520","article-title":"Total phenolic contents, antioxidant activities, and lipid fractions from berry pomaces obtained by solid-state fermentation of two Sambucus species with Aspergillus niger","volume":"63","author":"Dulf","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref11","doi-asserted-by":"publisher","first-page":"27","DOI":"10.1016\/j.foodchem.2016.04.016","article-title":"Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products","volume":"209","author":"Dulf","year":"2016","journal-title":"Food Chem."},{"key":"ref12","doi-asserted-by":"publisher","first-page":"102618","DOI":"10.1016\/j.fochx.2025.102618","article-title":"Metabolites of epigallocatechin gallate and changes in antioxidant activity through biotransformation with Eurotium cristatum during liquid-state fermentation","volume":"29","author":"Fan","year":"2025","journal-title":"Food Chem. X"},{"key":"ref13","doi-asserted-by":"publisher","first-page":"108605","DOI":"10.1016\/j.lwt.2019.108605","article-title":"Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce","volume":"116","author":"Gao","year":"2019","journal-title":"LWT"},{"key":"ref14","doi-asserted-by":"publisher","first-page":"127118","DOI":"10.1016\/j.foodchem.2020.127118","article-title":"Accelerating aroma formation of raw soy sauce using low intensity sonication","volume":"329","author":"Gao","year":"2020","journal-title":"Food Chem."},{"key":"ref15","doi-asserted-by":"publisher","first-page":"102924","DOI":"10.1016\/j.fochx.2025.102924","article-title":"Microbial fermentation of soybeans: synergistic enhancement of bioactivity and sensory properties","volume":"30","author":"Gong","year":"2025","journal-title":"Food Chem. X"},{"key":"ref16","doi-asserted-by":"publisher","first-page":"135201","DOI":"10.1016\/j.foodchem.2022.135201","article-title":"Dynamics changes in physicochemical properties, volatile metabolites, non-volatile metabolites, and physiological functions of barley juice during Bifidobacterium infantis fermentation","volume":"407","author":"Guo","year":"2023","journal-title":"Food Chem."},{"key":"ref17","doi-asserted-by":"publisher","first-page":"126739","DOI":"10.1016\/j.foodchem.2020.126739","article-title":"Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution","volume":"321","author":"He","year":"2020","journal-title":"Food Chem."},{"key":"ref18","doi-asserted-by":"publisher","first-page":"79","DOI":"10.11882\/j.issn.0254-5071.2016.07.017","article-title":"Changes trend of volatile components in stinky tofu brine during the fermentation","volume":"35","author":"He","year":"2016","journal-title":"China Brewing"},{"key":"ref19","doi-asserted-by":"publisher","first-page":"117765","DOI":"10.1016\/j.lwt.2025.117765","article-title":"Decoding the dynamic evolution of volatile organic compounds of dark tea during solid-state fermentation with Debaryomyces hansenii using HS-SPME-GC\/MS, E-nose and transcriptomic analysis","volume":"223","author":"Huang","year":"2025","journal-title":"LWT"},{"key":"ref20","doi-asserted-by":"publisher","first-page":"e14309","DOI":"10.1111\/jfpp.14309","article-title":"Investigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS-SPME\/GC-MS combined with multivariate statistical analysis","volume":"44","author":"Ji","year":"2020","journal-title":"J. Food Process. Preserv."},{"key":"ref21","doi-asserted-by":"publisher","first-page":"e12786","DOI":"10.1111\/jfbc.12786","article-title":"Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC\u00d7GC-TOF\/MS","volume":"43","author":"Jia","year":"2019","journal-title":"J. Food Biochem."},{"key":"ref22","doi-asserted-by":"publisher","first-page":"140808","DOI":"10.1016\/j.foodchem.2024.140808","article-title":"Comparison of primary and secondary metabolites and antioxidant activities by solid-state fermentation of Apios americana Medikus with different fungi","volume":"461","author":"Lee","year":"2024","journal-title":"Food Chem."},{"key":"ref23","doi-asserted-by":"publisher","first-page":"426","DOI":"10.1111\/j.1574-6976.2009.00204.x","article-title":"Indole as an intercellular signal in microbial communities","volume":"34","author":"Lee","year":"2010","journal-title":"FEMS Microbiol. Rev."},{"key":"ref24","doi-asserted-by":"publisher","first-page":"111489","DOI":"10.1016\/j.lwt.2021.111489","article-title":"Effect of fermentation by Lactobacillus acidophilus CH-2 on the enzymatic browning of pear juice","volume":"147","author":"Li","year":"2021","journal-title":"LWT"},{"key":"ref25","doi-asserted-by":"publisher","first-page":"173","DOI":"10.1016\/j.fshw.2022.07.035","article-title":"Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS","volume":"12","author":"Li","year":"2023","journal-title":"Food Sci. Human Wellness"},{"key":"ref26","doi-asserted-by":"publisher","first-page":"129131","DOI":"10.1016\/j.foodchem.2021.129131","article-title":"An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation","volume":"349","author":"Liu","year":"2021","journal-title":"Food Chem."},{"key":"ref27","doi-asserted-by":"publisher","first-page":"175","DOI":"10.1016\/j.foodres.2018.06.033","article-title":"Correlation between the key aroma compounds and gDNA copies of Bacillus during fermentation and maturation of natto","volume":"112","author":"Liu","year":"2018","journal-title":"Food Res. Int."},{"key":"ref28","doi-asserted-by":"publisher","first-page":"S3052","DOI":"10.1080\/10942912.2017.1402028","article-title":"Quality assessment of soy sauce using underivatized amino acids by capillary electrophoresis","volume":"20","author":"Luo","year":"2017","journal-title":"Int. J. Food Prop."},{"key":"ref29","doi-asserted-by":"publisher","first-page":"195","DOI":"10.1038\/s41559-020-01353-4","article-title":"Polarization of microbial communities between competitive and cooperative metabolism","volume":"5","author":"Machado","year":"2021","journal-title":"Nat. Ecol. Evol."},{"key":"ref30","doi-asserted-by":"publisher","first-page":"1606","DOI":"10.3390\/microorganisms10081606","article-title":"Fermented soy products and their potential health benefits: a review","volume":"10","author":"Prado","year":"2022","journal-title":"Microorganisms"},{"key":"ref31","doi-asserted-by":"publisher","first-page":"111575","DOI":"10.1016\/j.foodres.2022.111575","article-title":"Fermented soybean foods: a review of their functional components, mechanism of action and factors influencing their health benefits","volume":"158","author":"Qiao","year":"2022","journal-title":"Food Res. Int."},{"key":"ref32","doi-asserted-by":"publisher","first-page":"635","DOI":"10.3390\/antiox9070635","article-title":"The antioxidant role of soy and soy foods in human health","volume":"9","author":"Rizzo","year":"2020","journal-title":"Antioxidants"},{"key":"ref33","doi-asserted-by":"publisher","first-page":"6","DOI":"10.1186\/s43014-020-0020-5","article-title":"Plant food anti-nutritional factors and their reduction strategies: an overview","volume":"2","author":"Samtiya","year":"2020","journal-title":"Food Prod. Process. Nutr."},{"key":"ref34","doi-asserted-by":"publisher","first-page":"2","DOI":"10.1016\/j.jef.2015.02.002","article-title":"Korean traditional fermented soybean products: Jang","volume":"2","author":"Shin","year":"2015","journal-title":"J. Ethnic Foods"},{"key":"ref35","doi-asserted-by":"publisher","first-page":"1057","DOI":"10.1111\/ijfs.14388","article-title":"Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties","volume":"55","author":"Suleman","year":"2020","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref36","doi-asserted-by":"publisher","first-page":"9","DOI":"10.3969\/j.issn.1005-6521.2013.24.003","article-title":"Study on the changes of free amino acids in spiced beef during processing","author":"Sun","year":"2013","journal-title":"Food Res Dev"},{"key":"ref37","first-page":"386","volume-title":"Health Benefits of Fermented Foods and Beverages","author":"Tamang","year":""},{"key":"ref38","doi-asserted-by":"publisher","first-page":"8","DOI":"10.1016\/j.jef.2015.02.003","article-title":"Naturally fermented ethnic soybean foods of India","volume":"2","author":"Tamang","year":"","journal-title":"J. Ethnic Foods"},{"key":"ref39","doi-asserted-by":"publisher","first-page":"102045","DOI":"10.1016\/j.fbio.2022.102045","article-title":"Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China","volume":"50","author":"Tian","year":"2022","journal-title":"Food Biosci."},{"key":"ref40","doi-asserted-by":"publisher","first-page":"115","DOI":"10.1016\/j.tifs.2017.02.003","article-title":"Inactivation methods of soybean trypsin inhibitor \u2013 a review","volume":"64","author":"Vagadia","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref41","doi-asserted-by":"publisher","first-page":"389","DOI":"10.1016\/j.fm.2012.07.019","article-title":"Screening of different stress factors and development of growth\/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF)","volume":"32","author":"Vermeulen","year":"2012","journal-title":"Food Microbiol."},{"key":"ref42","doi-asserted-by":"publisher","first-page":"106955","DOI":"10.1016\/j.compag.2022.106955","article-title":"A heterogeneous double ensemble algorithm for soybean planting area extraction in Google earth engine","volume":"197","author":"Wang","year":"2022","journal-title":"Comput. Electron. Agric."},{"key":"ref43","doi-asserted-by":"publisher","first-page":"189","DOI":"10.1016\/j.foodchem.2018.05.035","article-title":"Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea","volume":"264","author":"Wang","year":"2018","journal-title":"Food Chem."},{"key":"ref44","doi-asserted-by":"publisher","first-page":"457","DOI":"10.1016\/j.foodres.2018.06.021","article-title":"The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang, a Chinese popular traditional fermented condiment","volume":"112","author":"Wu","year":"2018","journal-title":"Food Res. Int."},{"key":"ref45","doi-asserted-by":"publisher","first-page":"134","DOI":"10.3969\/j.issn.1003-0174.2020.02.023","article-title":"Optimization of fermentation conditions for Bacillus Amyloliquefaciens fermented tofu production and research on nutritional and functional properties","volume":"35","author":"Wu","year":"2020","journal-title":"J. Chinese Cereals Oils Assoc."},{"key":"ref46","doi-asserted-by":"publisher","first-page":"100854","DOI":"10.1016\/j.crfs.2024.100854","article-title":"Characterization and discrimination of volatile organic compounds and \u03b1-glucosidase inhibitory activity of soybeans (Glycine max L.) during solid-state fermentation with Eurotium cristatum YL-1","volume":"9","author":"Xiao","year":"2024","journal-title":"Curr. Res. Food Sci."},{"key":"ref47","doi-asserted-by":"publisher","first-page":"113925","DOI":"10.1016\/j.lwt.2022.113925","article-title":"Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation","volume":"169","author":"Xiao","year":"2022","journal-title":"LWT"},{"key":"ref48","doi-asserted-by":"publisher","first-page":"33","DOI":"10.1016\/j.jff.2014.10.033","article-title":"Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1\u20136","volume":"12","author":"Xiao","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref49","doi-asserted-by":"publisher","first-page":"202","DOI":"10.1016\/j.foodchem.2014.11.014","article-title":"A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China","volume":"174","author":"Xu","year":"2015","journal-title":"Food Chem."},{"key":"ref50","doi-asserted-by":"publisher","first-page":"97","DOI":"10.12938\/bmfh.18-017","article-title":"Antioxidant capacity of soymilk yogurt and exopolysaccharides produced by lactic acid bacteria","volume":"38","author":"Yamamoto","year":"2019","journal-title":"Biosci. Microbiota Food Health"},{"key":"ref51","doi-asserted-by":"publisher","first-page":"116574","DOI":"10.1016\/j.foodres.2025.116574","article-title":"Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas","volume":"214","author":"Yang","year":"2025","journal-title":"Food Res. Int."},{"key":"ref52","doi-asserted-by":"publisher","first-page":"128454","DOI":"10.1016\/j.foodchem.2020.128454","article-title":"Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation","volume":"351","author":"Yang","year":"","journal-title":"Food Chem."},{"key":"ref53","doi-asserted-by":"publisher","first-page":"128880","DOI":"10.1016\/j.foodchem.2020.128880","article-title":"HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu","volume":"346","author":"Yang","year":"","journal-title":"Food Chem."},{"key":"ref54","doi-asserted-by":"publisher","first-page":"130989","DOI":"10.1016\/j.foodchem.2021.130989","article-title":"Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)","volume":"370","author":"Yao","year":"2022","journal-title":"Food Chem."},{"key":"ref55","doi-asserted-by":"publisher","first-page":"112313","DOI":"10.1016\/j.lwt.2021.112313","article-title":"Effects of microbial community succession on flavor compounds and physicochemical properties during CS sufu fermentation","volume":"152","author":"Yao","year":"2021","journal-title":"LWT"},{"key":"ref56","doi-asserted-by":"publisher","first-page":"133393","DOI":"10.1016\/j.foodchem.2022.133393","article-title":"Halophilic bacteria as starter cultures: a new strategy to accelerate fermentation and enhance flavor of shrimp paste","volume":"393","author":"Yu","year":"2022","journal-title":"Food Chem."},{"key":"ref57","doi-asserted-by":"publisher","first-page":"1280","DOI":"10.1080\/10408398.2014.989958","article-title":"An updated review of dietary isoflavones: nutrition, processing, bioavailability and impacts on human health","volume":"57","author":"Zaheer","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref58","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.foodcont.2013.12.026","article-title":"Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation","volume":"41","author":"Zhang","year":"2014","journal-title":"Food Control"},{"key":"ref59","doi-asserted-by":"publisher","first-page":"110788","DOI":"10.1016\/j.lwt.2020.110788","article-title":"Correlation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi","volume":"140","author":"Zhang","year":"2021","journal-title":"LWT"},{"key":"ref60","doi-asserted-by":"publisher","first-page":"2920","DOI":"10.1002\/jsfa.10924","article-title":"The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean","volume":"101","author":"Zhao","year":"2021","journal-title":"J. Sci. Food Agric."},{"key":"ref61","doi-asserted-by":"publisher","first-page":"131902","DOI":"10.1016\/j.foodchem.2021.131902","article-title":"Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate","volume":"377","author":"Zheng","year":"2022","journal-title":"Food Chem."},{"key":"ref62","doi-asserted-by":"publisher","first-page":"142","DOI":"10.1016\/j.lwt.2019.04.091","article-title":"Flavor characteristics of shrimp sauces with different fermentation and storage time","volume":"110","author":"Zhu","year":"2019","journal-title":"LWT"}],"container-title":["Frontiers in Microbiology"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2026.1739952\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,6,10]],"date-time":"2026-06-10T05:41:33Z","timestamp":1781070093000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2026.1739952\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,6,10]]},"references-count":62,"alternative-id":["10.3389\/fmicb.2026.1739952"],"URL":"https:\/\/doi.org\/10.3389\/fmicb.2026.1739952","relation":{},"ISSN":["1664-302X"],"issn-type":[{"value":"1664-302X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,6,10]]},"article-number":"1739952"}}