Evidence map›Paper›PMID 35964278›Full record

ArticleArchives of microbiology2022

Fungal dynamic changes in naturally fermented 'Kyoho' grape juice.

Wenjuan Zhao, Zhiming Zhang, Yuhong Gao, Xiaozhen Liu, Chaojin Du, Fuxian Ma, Sujie Wang, Wanyuan Shi, Yanping Yang, Ruyou Deng and 1 more

Abstract read
PubMed Publisher
In one paragraph

Article in Archives of microbiology, 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. Article
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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

11 authors.

Wenjuan Zhao *Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Southwest Forestry University, Ministry of Education, Kunming, 650224, Yunnan, China.
Zhiming Zhang *Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Southwest Forestry University, Ministry of Education, Kunming, 650224, Yunnan, China.
Yuhong Gao *Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Southwest Forestry University, Ministry of Education, Kunming, 650224, Yunnan, China.
Xiaozhen LiuKey Laboratory of Biodiversity Conservation in Southwest China, National Forest and Glassland Administration, Southwest Forestry University, Kunming, 650224, Yunnan, China.
Chaojin DuKey Laboratory of Biodiversity Conservation in Southwest China, National Forest and Glassland Administration, Southwest Forestry University, Kunming, 650224, Yunnan, China.
Fuxian MaKey Laboratory of Biodiversity Conservation in Southwest China, National Forest and Glassland Administration, Southwest Forestry University, Kunming, 650224, Yunnan, China.
Sujie WangKey Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Southwest Forestry University, Ministry of Education, Kunming, 650224, Yunnan, China.
Wanyuan ShiKey Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Southwest Forestry University, Ministry of Education, Kunming, 650224, Yunnan, China.
Yanping YangKey Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Southwest Forestry University, Ministry of Education, Kunming, 650224, Yunnan, China.
Ruyou DengKey Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Southwest Forestry University, Ministry of Education, Kunming, 650224, Yunnan, China.
Hanyao ZhangKey Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Southwest Forestry University, Ministry of Education, Kunming, 650224, Yunnan, China. zhanghanyao@hotmail.com.ORCID http://orcid.org/0000-0001-7440-4348

Funding

Joint Project of Agricultural Basic Research in Yunnan Province 2018FG001-038National Natural Science Foundation of China 31760450National Natural Science Foundation of China 32160556
6 · The paper itself

Abstract

The 'Kyoho' grape (Vitaceae, Plantae) has large ears, plenty of flesh, and rich nutrition and is planted across a large area in China. There are few reports on this variety in winemaking, especially on the dynamic changes of fungi in the wine fermentation broth. In this study, we used the 'Kyoho' grapes as raw materials and adopted a high throughput to analyze dynamic changes in fungal species composition of the natural fermentation broth at four time points: day 1 (D1P), day 3 (D3P), day 5 (D5P), and day 15 (D15P). Changes in fungal metabolic pathways and dominant yeasts were also analyzed. A total of 78 families, 110 genera, and 137 species were detected, in the natural fermentation broth samples. Forty-nine families, 60 genera, and 72 species were found in the control check (CK). A total of 66 differential metabolic pathways were enriched; of those, 41 were up-regulated compared to CK, such as CDP-diacylglycerol biosynthesis I (PWY 5667), chitin degradation to ethanol (PWY 7118), and the super pathway of phosphatidate biosynthesis (PWY 7411). Changes in fungal metabolic pathways were in line with the dynamic changes of dominant yeast species in the whole process of fermentation. Pichia kluyveri, P. membranifaciens, and Citeromyces matritensis are the dominant species in the later stages of natural fermentation. These yeast species may play vital roles in the 'Kyoho' wine industry in the future.

Indexed as

VitisWineFermentationFruit and Vegetable JuicesHumansYeastsDominant speciesDynamics diversityHigh-throughput sequencing‘Kyoho’ grapeNatural fermentationPathways

Identifiers

PMID35964278

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