Evidence map›Paper›PMID 37509756›Full record

ArticleFoods (Basel, Switzerland)2023

Microbial Community Dynamics and the Correlation between Specific Bacterial Strains and Higher Alcohols Production in Tartary Buckwheat Huangjiu Fermentation.

Sheng Yin, Mingquan Huang, Jiaxuan Wang, Bo Liu, Qing Ren

Abstract 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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. 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

5 authors.

Sheng YinKey Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China.ORCID 0000-0002-4481-495X
Mingquan HuangKey Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China.
Jiaxuan WangKey Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China.
Bo LiuKey Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China.
Qing RenKey Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China.

Funding

Joint Program of Beijing Natural Science Foundation and Beijing Municipal Education Commission KZ201910011014National Natural Science Foundation of China 31401669Support Project of High-level Teachers in Beijing Municipal Universities IDHT20180506Talent Training Quality Construction-First Class Professional Construction PXM2019-014213-000010
6 · The paper itself

Abstract

Tartary buckwheat is a healthy grain rich in nutrients and medicinal ingredients and consequently is commonly used for Huangjiu brewing. In order to reveal the correlation between microbial succession and higher alcohols production, in this study, Huangjiu fermentation was conducted using Tartary buckwheat as the raw material and wheat Qu as the starter culture. Microbial community dynamics analysis indicated that the bacterial diversity initially decreased rapidly to a lower level and then increased and maintained at a higher level during fermentation.

Indexed as

higher alcoholsHuangjiumicrobial community dynamicsTartary buckwheat

Identifiers

PMID37509756
PMCPMC10379207

What OpenQuestion holds

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LicenceCC BY
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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.