Evidence map›Paper›PMID 37520381›Full record

ArticleFrontiers in microbiology2023

Insight into the acid tolerance mechanism of

Qin Li, Kaidi Hu, Juan Mou, Jianlong Li, Aiping Liu, Xiaolin Ao, Yong Yang, Li He, Shujuan Chen, Likou Zou and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing 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

5 citing papers in PubMed.

  1. FFoods (Basel, Switzerland) · 2026
    Article
  2. Article
  3. Review
  4. Article
  5. 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

12 authors.

Qin LiCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.
Kaidi HuCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.
Juan MouCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.
Jianlong LiCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.
Aiping LiuCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.
Xiaolin AoCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.
Yong YangCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.
Li HeCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.
Shujuan ChenCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.
Likou ZouCollege of Resources, Sichuan Agricultural University, Chengdu, Sichuan, China.
Mingye GuoSichuan Baoning Vinegar Co., Ltd, Langzhong, Sichuan, China.
Shuliang LiuCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Several lactic acid bacteria (LAB) are double-edged swords in the production of Sichuan bran vinegar; on the one hand, they are important for the flavour of the vinegar, but on the other hand, they result in vinegar deterioration because of their gas-producing features and their acid resistance. These characteristics intensify the difficulty in managing the safe production of vinegar using strains such as

Indexed as

Acetilactobacillus jinshanensis subsp. aerogenes Z-1acidic stressacid resistanceacid tolerance-related genevinegar brewing

Identifiers

PMID37520381
PMCPMC10382275

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.