Evidence map›Paper›PMID 37048240›Full record

ArticleFoods (Basel, Switzerland)2023

Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution.

Hao Zhou, Boyang Xu, Shanshan Xu, Suwei Jiang, Dongdong Mu, Xuefeng Wu, Xingjiang Li

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
2.2field-weighted citation impact, top 13% of its field
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

4 citing papers in PubMed, 14 citations in OpenAlex.

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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

7 authors at 2 institutions in 1 country.

Hao ZhouAnhui Fermented Food Engineering Research Center, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Boyang XuAnhui Fermented Food Engineering Research Center, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Shanshan XuAnhui Fermented Food Engineering Research Center, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Suwei JiangDepartment of Biotechnology and Food Engineering, Hefei University, Hefei 230601, China.
Dongdong MuAnhui Fermented Food Engineering Research Center, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Xuefeng WuAnhui Fermented Food Engineering Research Center, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.ORCID 0000-0001-9257-0358
Xingjiang LiAnhui Fermented Food Engineering Research Center, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Hefei University of Technology · CNHefei University · CN

Funding

Project of Anhui Province 202103b06020019Project of Anhui Province 202107d06020011Project of Anhui Province 202204c06020037Project of Fuyang City in Anhui Province JZ2022AHDS0089
6 · The paper itself

Abstract

Pit-wall mud (PWM) fosters bacterial communities involved in Baijiu production. PWM varies depending on pit age and height. In this study, we explored the bacterial communities in PWM and factors driving their evolution. The abundance and diversity of bacterial communities were low in new PWM (NPWM). In old PWM (OPWM), similar but diverse bacterial communities were observed at different heights.

Indexed as

bacteriamaturationphysicochemical propertypit mudstrong-flavor Baijiu

Identifiers

PMID37048240
PMCPMC10093803
OpenAlexW4361002746

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

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.