ArticleApplied and environmental microbiology2021
Adaptability of a Caproate-Producing Bacterium Contributes to Its Dominance in an Anaerobic Fermentation System.
Article in Applied and environmental microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 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.
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Who cites it
22 citing papers in PubMed, 67 citations in OpenAlex.
- Unveiling the Acidic Backbone of Baijiu: A Comprehensive Review on Composition, Metabolic Pathways, and Quality Implications.Comprehensive reviews in food science and food safety · 2026Review
- Associations of host gene expression in the brain, liver, muscle with fecal and cecal microbiota composition in pigs.Functional & integrative genomics · 2026Article
- Identification of Key Microorganisms and Metabolic Pathways Associated with the Formation of Off-Flavour Compounds in the Pit Mud of Strong-Flavour Baijiu.Foods (Basel, Switzerland) · 2026Article
- Chemical signatures and sensory perception ofFood chemistry: X · 2026Article
- Molecular Chain Elongation Mechanism for n-Caproate Biosynthesis by Megasphaera Hexanoica.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2025Article
- Characterization of fermentation parameters, volatile compounds and microbial community structure of fermented grains in the upper and lower layers during strong-flavor Baijiu fermentation.Bioresources and bioprocessing · 2025Article
- Quality Control Strategies for Pit Mud Based on the Synergistic Effects of Flavor, Microorganisms and Physicochemical Factors.Foods (Basel, Switzerland) · 2025Review
- Bioturbation analysis of microbial community and organic acid metabolism in the enriched liquid of pit mud by Daqu, HuangShui, and ZaoPei.Food science and biotechnology · 2025Article
- Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation.Frontiers in microbiology · 2025Article
- Microbial function in food fermentations: Current research and future directions.Current research in microbial sciences · 2025Article
- The effect of autochthonous caproic acid-producing consortia inoculation on the multi-dimensional prokaryotic succession of bottom pitmud used for the Chinese strong-flavor Baijiu fermentation.Current research in microbial sciences · 2025Article
- Sediment bacterial biogeography across reservoirs in the Hanjiang river basin, southern China: the predominant influence of eutrophication-induced carbon enrichment.Frontiers in microbiology · 2025Article
- Article
- Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing.Foods (Basel, Switzerland) · 2024Article
- Illuminating the Characteristics and Assembly of Prokaryotic Communities across a pH Gradient in Pit Muds for the Production of Chinese Strong-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
- Article
- Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution.Foods (Basel, Switzerland) · 2023Article
- Mixotrophic chain elongation with syngas and lactate as electron donors.Microbial biotechnology · 2023Article
- Why do lactic acid bacteria thrive in chain elongation microbiomes?Frontiers in bioengineering and biotechnology · 2023Article
- Revealing the Characteristics of Glucose- and Lactate-Based Chain Elongation for Caproate Production bymSystems · 2022Article
Corrections and comments
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Authors and funding
10 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The transformation of diverse feedstocks into medium-chain fatty acids (MCFAs) by mixed cultures is a promising biorefinery route because of the high value of MCFAs. A particular concern is how to maintain the microbial consortia in mixed cultures to achieve stable MCFA production. The Chinese strong aroma-type liquor (
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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.