ArticleFrontiers in microbiology2020
Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation.
Article in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 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
27 citing papers in PubMed, 64 citations in OpenAlex.
- Comparative Volatile Profiling Reveals the Chemical Association of Huangshui with Fermented Grains, Pit Mud, and Nongxiangxing Baijiu.Foods (Basel, Switzerland) · 2026Article
- Correlation Between Bacterial Diversity and Flavor Compounds in Hengshui Laobaigan Baijiu.Foods (Basel, Switzerland) · 2026Article
- Investigating the Spatial Heterogeneity of Microbial Communities and Flavor Compounds During the First Fermentation Stage of Sauce-Flavor Baijiu.Foods (Basel, Switzerland) · 2026Article
- Lactic acid fermentation using Rhizopus spp.: current insights and future prospects.Bioresources and bioprocessing · 2025Review
- Native synthetic microbial communities enhance zha-chili by boosting the fermentation capacity of indigenous microorganisms.iMetaOmics · 2025Article
- Traceability between microbial community and environmental microbial Community in Maotai-flavor Daqu.Food chemistry: X · 2025Article
- Improvement of Esterifying Power of IsolatedFoods (Basel, Switzerland) · 2025Article
- Isolation and Evaluation ofFoods (Basel, Switzerland) · 2025Article
- Characterization and Correlation Analysis of Bacterial Composition and Physicochemical Quality in High- and Medium-Temperature Daqu from China's Binzhou Region.Current microbiology · 2025Article
- Isolation and characterization ofFrontiers in microbiology · 2025Article
- Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-FlavorFoods (Basel, Switzerland) · 2024Article
- Comparative analysis of the transcriptional responses of Acetilactobacillus jinshanensis BJ01 to organic acids.Archives of microbiology · 2023Article
- Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu.Frontiers in microbiology · 2023Article
- Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation.Frontiers in microbiology · 2023Article
- Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu.Frontiers in microbiology · 2023Article
- Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-FlavorFoods (Basel, Switzerland) · 2022Article
- What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu.Foods (Basel, Switzerland) · 2022Review
- Fungal Interactions Strengthen the Diversity-Functioning Relationship of Solid-State Fermentation Systems.mSystems · 2022Article
- Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in NongxiangFoods (Basel, Switzerland) · 2022Article
- Analysis of microbial community structure and volatile compounds in pit mud used for manufacturing Taorong-type Baijiu based on high-throughput sequencing.Scientific reports · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Baiyunbian baijiu, the most popular miscellaneous-flavor baijiu in China, has been widely consumed for decades. Similar to many Chinese baijiu, Baiyunbian baijiu is fermented in five successive batches every year. Sensory analysis demonstrated that the raw baijiu obtained from the last two fermentation batches always has better quality than that produced from the former three batches. In this study, the microbial compositions of fungi and bacteria in each fermentation batch were investigated via high-throughput sequencing. The results showed that
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.