ArticleFrontiers in microbiology2020
Profiling of Fungal Diversity and Fermentative Yeasts in Traditional Chinese
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 21 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
21 citing papers in PubMed.
- Species-specific microbial dynamics are associated with molecular compositional restructuring of free metabolites during Light-flavorFood chemistry. Molecular sciences · 2026Article
- Traditional Foods and Starters Utilizing Salt and Osmo-Tolerant YeastMicroorganisms · 2026Review
- Microbial architecture and metabolic profiles inFrontiers in microbiology · 2026Review
- Different brewing materials change the vertical distribution pattern of eukaryotic communities in Luzhou-flavor liquor pit muds.Scientific reports · 2025Article
- Unveiling the impact of soft wheat proportions on microbial communities and quality attributes of medium-temperatureFood chemistry: X · 2025Article
- Metagenomics-based analysis of microbial community dynamics and flavor compound correlations during rice-flavor Baijiu brewing.Frontiers in bioengineering and biotechnology · 2025Article
- High-Throughput Sequencing Analysis of Microbiota and Enzyme Activities inJournal of microbiology and biotechnology · 2024Article
- Advancements in Fermented Beverage Safety: Isolation and Application ofMicroorganisms · 2024Article
- Characterization and Correlation of Microbiota and Higher Alcohols Based on Metagenomic and Metabolite Profiling during Rice-Flavor Baijiu Fermentation.Foods (Basel, Switzerland) · 2023Article
- Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods.Foods (Basel, Switzerland) · 2023Review
- Major Active Metabolite Characteristics ofFoods (Basel, Switzerland) · 2023Article
- Effect of Yeast Fermentation on the Physicochemical Properties and Bioactivities of Polysaccharides ofFoods (Basel, Switzerland) · 2022Article
- Screening of Yeasts Isolated fromFoods (Basel, Switzerland) · 2022Article
- Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process.World journal of microbiology & biotechnology · 2022Article
- Analysis of microbial diversity and succession duringEngineering in life sciences · 2022Article
- Chinese Baijiu: The Perfect Works of Microorganisms.Frontiers in microbiology · 2022Review
- The formation of higher alcohols in rice wine fermentation using different rice cultivars.Frontiers in microbiology · 2022Article
- Alterations of Gut Mycobiota Profiles in Adenoma and Colorectal Cancer.Frontiers in cellular and infection microbiology · 2022Article
- Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks.World journal of microbiology & biotechnology · 2021Article
- Revealing the Yeast Diversity of the Flor Biofilm Microbiota in Sherry Wines Through Internal Transcribed Spacer-Metabarcoding and Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry.Frontiers in microbiology · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To increase the safety and quality of baijiu and rice wine in China, controlling the use of traditional
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Registered trials
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