Evidence map›Paper›PMID 35068549›Full record

ArticleJournal of food science and technology2022

Study on taste characteristics and microbial communities in Pingwu Fuzhuan brick tea and the correlation between microbiota composition and chemical metabolites.

Mao-Yun Li, Yue Xiao, Kai Zhong, Hong Gao

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Multiplex PCR Identification ofFoods (Basel, Switzerland) · 2022
    Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Mao-Yun LiCollege of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610065 China.ORCID 0000-0002-4703-8941
Yue XiaoCollege of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610065 China.
Kai ZhongCollege of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610065 China.
Hong GaoCollege of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610065 China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Pingwu Fuzhuan brick tea (PWT) is considered the "Sichuan western road" border-selling tea. The taste and quality of Fuzhuan brick tea (FBT) is greatly influenced by microorganisms. Considering the dearth of studies on the taste and microbial community of PWT, this study aimed to investigate the taste characteristics using electronic tongue system and microbial community structures using high-throughput sequencing, followed by comparison with FBT from other regions and determining the correlation between microbial communities and chemical compositions. The taste strengths of sweetness, bitterness, umami and astringency in PWT were all at lower level compared to other regions FBT. Regarding microbial diversity, the fungal communities in PWT were distinct from those of other regions FBT in terms of taxonomic composition and abundance. SUPPLEMENTARY INFORMATION: The online version of this article contains supplementary material available at (10.1007/s13197-021-04976-y).

Indexed as

Bacterial communityElectronic tongueFungal communityHigh-throughput sequencingPingwu Fuzhuan brick teaTaste characteristics

Identifiers

PMID35068549
PMCPMC8758844

What OpenQuestion holds

Textmetadata
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Registered trials

None linked

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.