Student or educator? Sign up with your school email and get 6 months of Pro free.
CoChat
Sign Up
Cited by 39

The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.

Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu

Hu, Min, Dong, Jun, Tan, Guiliang, Li, Xueyan, Zheng, Ziyi, Li, Mei·2021·Food Microbiology
DOI 10.1016/j.fm.2021.103762
Open this paper in CoChat — free account

Overview

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1016/j.fm.2021.103762

Cites

2 of 2 references verified0 citation errors · 0 not checkable

Statistics

Verification

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Citations

Cites

Show all 2 references

Research works printed but not linked: 36

  1. Ahmad, 2019, Biogenic amines formation mechanism and determination strategies: future challenges and limitations, Crit. Rev. Anal. Chem., 1
  2. Alberto, 2007, Putrescine production from agmatine by Lactobacillus hilgardii: effect of phenolic compounds, Food Contr., 18, 898, 10.1016/j.foodcont.2006.05.006 · DOI
  3. Alneberg, 2014, Binning metagenomic contigs by coverage and composition, Nat. Methods, 11, 1144, 10.1038/nmeth.3103 · DOI
  4. Alvarez, 2014, The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution, Trends Food Sci. Technol., 39, 146, 10.1016/j.tifs.2014.07.007 · DOI · Paper page
  5. Björnsdóttir-Butler, 2010, Development of molecular-based methods for determination of high histamine producing bacteria in fish, Int. J. Food Microbiol., 139, 161, 10.1016/j.ijfoodmicro.2010.03.017 · DOI
  6. Bolger, 2014, Trimmomatic: a flexible trimmer for Illumina sequence data, Bioinformatics, 30, 2114, 10.1093/bioinformatics/btu170 · DOI · Paper page
  7. Chen, 2018, Potential probiotic characterization of Lactobacillus reuteri from traditional Chinese highland barley wine and application for room-temperature-storage drinkable yogurt, J. Dairy Sci., 101, 5780, 10.3168/jds.2017-14139 · DOI
  8. De Filippis, 2017, Metagenomics insights into food fermentations, Microbial Biotechnology, 10, 91, 10.1111/1751-7915.12421 · DOI
  9. Franzosa, 2018, Species-level functional profiling of metagenomes and metatranscriptomes, Nat. Methods, 15, 962, 10.1038/s41592-018-0176-y · DOI · Paper page
  10. Gardini, 2016, Technological factors affecting biogenic amine content in foods: a review, Front. Microbiol., 7, 1218, 10.3389/fmicb.2016.01218 · DOI · Paper page
  11. Guan, 2013, Investigation of biogenic amines in sufu (furu): a Chinese traditional fermented soybean food product, Food Contr., 31, 345, 10.1016/j.foodcont.2012.10.033 · DOI
  12. Han, 2001, Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food, Food Contr., 12, 541, 10.1016/S0956-7135(01)00064-0 · DOI
  13. Huang, 2018, Bacterial community succession and metabolite changes during sufu fermentation, LWT-Food Science and Technology, 97, 537, 10.1016/j.lwt.2018.07.041 · DOI
  14. Huson, 2007, MEGAN analysis of metagenomic data, Genome Res., 17, 377, 10.1101/gr.5969107 · DOI · Paper page
  15. Hwan, 1999, Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution, J. Sci. Food Agric., 79, 243, 10.1002/(SICI)1097-0010(199902)79:2<243::AID-JSFA179>3.0.CO;2-I · DOI
  16. Kanehisa, 2000, KEGG: Kyoto encyclopedia of genes and genomes, Nucleic Acids Res., 28, 27, 10.1093/nar/28.1.27 · DOI · Paper page
  17. Ladero, 2012, Multiplex qPCR for the detection and quantification of putrescine-producing lactic acid bacteria in dairy products, Food Contr., 27, 307, 10.1016/j.foodcont.2012.03.024 · DOI
  18. Ladero, 2010, qPCR for quantitative detection of tyramine-producing bacteria in dairy products, Food Res. Int., 43, 289, 10.1016/j.foodres.2009.10.007 · DOI
  19. Landete, 2011, PCR methods for the detection of biogenic amine-producing bacteria on wine, Ann. Microbiol., 61, 159, 10.1007/s13213-010-0068-6 · DOI
  20. Langmead, 2012, Fast gapped-read alignment with Bowtie 2, Nat. Methods, 9, 357, 10.1038/nmeth.1923 · DOI · Paper page
  21. Li, 2019, Occurrence of biogenic amines in sufu obtained from Chinese market, Food Science and Biotechnology, 28, 319, 10.1007/s10068-018-0500-4 · DOI
  22. Liang, 2019, Effects of different co-cultures on the amino acid availability, biogenic amine concentrations and protein metabolism of fermented sufu and their relationships, LWT-Food Science and Technology, 113, 108323, 10.1016/j.lwt.2019.108323 · DOI
  23. Nishino, 2007, Biogenic amine production in grass, maize and total mixed ration silages inoculated with Lactobacillus casei or Lactobacillus buchneri, J. Appl. Microbiol., 103, 325, 10.1111/j.1365-2672.2006.03244.x · DOI · Paper page
  24. O'Sullivan, 2015, High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses, BMC Microbiol., 15, 266, 10.1186/s12866-015-0596-0 · DOI
  25. Parks, 2015, CheckM: assessing the quality of microbial genomes recovered from isolates, single cells, and metagenomes, Genome Res., 25, 1043, 10.1101/gr.186072.114 · DOI · Paper page
  26. Peng, 2012, IDBA-UD: a de novo assembler for single-cell and metagenomic sequencing data with highly uneven depth, Bioinformatics, 28, 1420, 10.1093/bioinformatics/bts174 · DOI
  27. Rho, 2010, FragGeneScan: predicting genes in short and error-prone reads, Nucleic Acids Res., 38, 10.1093/nar/gkq747 · DOI
  28. Romano, 2014, Putrescine production via the ornithine decarboxylation pathway improves the acid stress survival of Lactobacillus brevis and is part of a horizontally transferred acid resistance locus, Int. J. Food Microbiol., 175, 14, 10.1016/j.ijfoodmicro.2014.01.009 · DOI
  29. Rossi, 2011, Quantitative analysis of histidine decarboxylase gene hdcA transcription and histamine production by Streptococcus thermophilus PRI60 under conditions relevant to cheese making, Appl. Environ. Microbiol., 77, 2817, 10.1128/AEM.02531-10 · DOI
  30. Sahu, 2016, Biogenic amines in fermented foods: Overview, vol. 1, 303
  31. Santos, 1996, Biogenic amines: their importance in foods, Int. J. Food Microbiol., 29, 213, 10.1016/0168-1605(95)00032-1 · DOI · Paper page
  32. Segata, 2013, PhyloPhlAn is a new method for improved phylogenetic and taxonomic placement of microbes, Nat. Commun., 4, 2304, 10.1038/ncomms3304 · DOI · Paper page
  33. Tan, 2020, High-throughput sequencing and metabolomics reveal differences in bacterial diversity and metabolites between red and white sufu, Front. Microbiol., 11, 758, 10.3389/fmicb.2020.00758 · DOI
  34. Tang, 2011, Monitoring the contents of biogenic amines in sufu by HPLC with SPE and pre-column derivatization, Food Contr., 22, 1203, 10.1016/j.foodcont.2011.01.018 · DOI
  35. Tittarelli, 2019, Biogenic amines producing and degrading bacteria: a snapshot from raw ewes' cheese, LWT-Food Science and Technology, 101, 1, 10.1016/j.lwt.2018.11.030 · DOI
  36. Wunderlichová, 2013, Novel touchdown-PCR method for the detection of putrescine producing gram-negative bacteria in food products, Food Microbiol., 34, 268, 10.1016/j.fm.2012.09.024 · DOI

Metadata

Authors
Hu, M., Dong, J., Tan, G., Li, X., Zheng, Z., & Li, M.
Venue
Food Microbiology
Publisher
Elsevier BV
Published
2021-09
Volume
98
Pages
103762
ISSN
0740-0020
DOI
10.1016/j.fm.2021.103762
Cited by
39
References
2
Language
en
Licence

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

How to cite

Cite CoChat for the checks on this page, and the paper for its own findings.

This page
CoChat. (2026). Citation check: Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu. https://app.cochat.ai/papers/10.1016/j.fm.2021.103762
The paper
Hu, M., Dong, J., Tan, G., Li, X., Zheng, Z., & Li, M. (2021). Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu. Food Microbiology. https://doi.org/10.1016/j.fm.2021.103762

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.