Evidence map›Paper›PMID 37509812›Full record

ArticleFoods (Basel, Switzerland)2023

Characterization and Correlation of Microbiota and Higher Alcohols Based on Metagenomic and Metabolite Profiling during Rice-Flavor Baijiu Fermentation.

Hong Wang, Minqian Zhang, Chunyun Qu, Yongtao Fei, Jinglong Liang, Weidong Bai, Wenhong Zhao, Gengsheng Xiao, Gongliang Liu

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 12 papers.

0numbers the graph read from it
0cells of the map it votes in
12citing papers in PubMed
3.0field-weighted citation impact, top 10% 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

12 citing papers in PubMed, 15 citations in OpenAlex.

  1. Article
  2. Article
  3. Article
  4. Review
  5. Article
  6. Article
  7. Article
  8. Article
  9. Article
  10. Effects ofFoods (Basel, Switzerland) · 2024
    Article
  11. Review
  12. 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

9 authors at 1 institution in 1 country.

Hong WangGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.ORCID 0000-0001-8881-8525
Minqian ZhangGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Chunyun QuGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Yongtao FeiGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Jinglong LiangGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Weidong BaiGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Wenhong ZhaoGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Gengsheng XiaoGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Gongliang LiuGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Ministry of Agriculture and Rural Affairs · CN

Funding

Guangdong Provincial Agricultural Science and Technology Innovation and Extension Project in 2023 2023KJ101Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology 2021B1212040013Guangzhou Science and Technology Projects 202201010268Research Capacity Enhancement Project of Key Discipline in Guangdong Province 2021ZDJS005
6 · The paper itself

Abstract

Higher alcohol, as an inevitable product of fermentation, plays an important role in the flavor and quality of Baijiu. However, the relationship between the complex microbial metabolism and the formation of higher alcohols in rice-flavor Baijiu was not clear. To investigate the relationship between microorganisms and higher alcohol production, two fermentation mashes inoculated with starters from Heyuan Jinhuangtian Liquor Co., Ltd. (Heyuan, China) as JM and Guangdong Changleshao Co., Ltd. (Meizhou, China) as CM, respectively, with significant differences in higher alcohol profiles during rice-flavor Baijiu fermentation were selected. In general, higher alcohols presented a rapid accumulation during the early fermentation stages, especially in JM, with higher and faster increases than those in CM. As for their precursors including amino acids, pyruvic acid and ketoacids, complex variations were observed during the fermentation. Metagenomic results indicated that

Indexed as

capillary gas chromatographyhigher alcohol precursorsmetabolic pathwaysmetagenome sequencing

Identifiers

PMID37509812
PMCPMC10379614
OpenAlexW4384525215

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.