ArticleFood chemistry: X2023
Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 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
5 citing papers in PubMed.
- Multi-Analysis Characterization ofFoods (Basel, Switzerland) · 2026Article
- Impact of low aging temperature on the microbial and metabolic dynamics of rice wine during long-term storage.Current research in food science · 2026Article
- Isolation, characterization, and genomic analysis of3 Biotech · 2025Article
- Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution.Foods (Basel, Switzerland) · 2025Review
- Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine.World journal of microbiology & biotechnology · 2023Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Makgeolli, the traditional Korean rice wine, is generally considered to contain lactic acid bacteria (LAB) despite its bacterial inoculation-free brewing process. The existence of LAB in makgeolli often presents inconsistent trends in microbial profiles and cell numbers. Therefore, to establish LAB-related insights, 94 commercial non-pasteurized products were collected and microbial communities and metabolites were analyzed using 16S rRNA amplicon sequencing and GC-MS, respectively. All samples contained various LAB genera and species, with an average viable cell number of 5.61 log CFU/mL. Overall, 10 LAB genera and 25 LAB species were detected; the most abundant and frequent LAB genus was
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