ArticleApplied and environmental microbiology2014
In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor.
Article in Applied and environmental microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
25 citing papers in PubMed, 84 citations in OpenAlex.
- How molecular, supramolecular structure and gelatinization properties of starch influence fermentation behavior of sorghum cultivars.Food chemistry: X · 2026Article
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- Metabolic diversity in sorghum: Mechanism underlying grain color variation and fermentation quality.PloS one · 2025Article
- Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation.Frontiers in microbiology · 2025Article
- Unraveling the regional environmental ecology dominated baijiu fermentation microbial community succession and associated unique flavor.Frontiers in microbiology · 2024Review
- Effects of microbial interspecies relationships and physicochemical parameters on volatile flavors in sorghum-based fermented grains during the fermentation of Shanxi light-flavored liquor.Food science & nutrition · 2023Article
- Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application.Frontiers in microbiology · 2023Review
- Chinese Baijiu: The Perfect Works of Microorganisms.Frontiers in microbiology · 2022Review
- Analysis of microbial diversity and functional differences in different types of high-temperature Daqu.Food science & nutrition · 2021Article
- Distribution and function of dominant yeast species in the fermentation of strong-flavor baijiu.World journal of microbiology & biotechnology · 2021Article
- Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines.Food science and biotechnology · 2021Article
- Correlation Between Microbial Diversity and Volatile Flavor Compounds ofFrontiers in microbiology · 2021Article
- Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine.Frontiers in microbiology · 2021Article
- Article
- Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation.Frontiers in microbiology · 2020Article
- Draft Genome Sequences of Two Isolates of the Yeast Kazachstania servazzii Recovered from Soil in Ireland.Microbiology resource announcements · 2019Article
- Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation.Applied and environmental microbiology · 2019Article
- Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation.Applied and environmental microbiology · 2018Article
- Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu Fermentation.Frontiers in microbiology · 2018Article
- Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation.Applied and environmental microbiology · 2017Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
The in situ metabolic characteristics of the yeasts involved in spontaneous fermentation process of Chinese light-style liquor are poorly understood. The covariation between metabolic profiles and yeast communities in Chinese light-style liquor was modeled using the partial least square (PLS) regression method. The diversity of yeast species was evaluated by sequence analysis of the 26S ribosomal DNA (rDNA) D1/D2 domains of cultivable yeasts, and the volatile compounds in fermented grains were analyzed by gas chromatography (GC)-mass spectrometry (MS). Eight yeast species and 58 volatile compounds were identified, respectively. The modulation of 16 of these volatile compounds was associated with variations in the yeast population (goodness of prediction [Q(2)]>20%). The results showed that Pichia anomala was responsible for the characteristic aroma of Chinese liquor, through the regulation of several important volatile compounds, such as ethyl lactate, octanoic acid, and ethyl tetradecanoate. Correspondingly, almost all of the compounds associated with P. anomala were detected in a pure culture of this yeast. In contrast to the PLS regression results, however, ethyl lactate and ethyl isobutyrate were not detected in the same pure culture, which indicated that some metabolites could be generated by P. anomala only when it existed in a community with other yeast species. Furthermore, different yeast communities provided different volatile patterns in the fermented grains, which resulted in distinct flavor profiles in the resulting liquors. This study could help identify the key yeast species involved in spontaneous fermentation and provide a deeper understanding of the role of individual yeast species in the community.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.