ArticleFrontiers in microbiology2018
Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing.
Article in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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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
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Who cites it
17 citing papers in PubMed.
- Mining the Impact of Mechanical-Stamping Heterogeneity on the Macro- and Micro-Levels ofFoods (Basel, Switzerland) · 2025Article
- Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor.Food chemistry: X · 2025Article
- Investigation of Microbial Community Shifts under the Mizumoto Japanese Traditional Sake Brewing Process Using Chemical Analyses and High-throughput Sequencing.Microbes and environments · 2025Article
- Legendary fermented herbs: an ethnobotanical study of the traditional fermentation starter of the Chuanqing people in Northwestern Guizhou, China.Journal of ethnobiology and ethnomedicine · 2024Article
- Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavorFrontiers in microbiology · 2024Article
- Exploring the Successions in Microbial Community and Flavor ofFoods (Basel, Switzerland) · 2023Article
- 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
- rocF affects the production of tetramethylpyrazine in fermented soybeans with Bacillus subtilis BJ3-2.BMC biotechnology · 2022Article
- Analysis of microbial diversity and succession duringEngineering in life sciences · 2022Article
- Chinese Baijiu: The Perfect Works of Microorganisms.Frontiers in microbiology · 2022Review
- Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu.Frontiers in microbiology · 2021Article
- Chemical and Bacterial Components in Sake and Sake Production Process.Current microbiology · 2020Review
- Assessing the Microbial Communities in Four Different Daqus by Using PCR-DGGE, PLFA, and Biolog Analyses.Polish journal of microbiology · 2020Article
- Integrative Metagenomics-Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of TraditionalFrontiers in microbiology · 2020Article
- Application ofFrontiers in microbiology · 2020Article
- Profiling of Fungal Diversity and Fermentative Yeasts in Traditional ChineseFrontiers in microbiology · 2020Article
- Characterizing Relationship of Microbial Diversity and Metabolite in SichuanFrontiers in microbiology · 2019Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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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.