ArticleFoods (Basel, Switzerland)2023
Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing.
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.
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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
3 citing papers in PubMed.
- Impact of Microbial Interactions on Growth and Flavor Profiles of Indigenous Yeasts and Lactic Acid Bacteria in Shanxi Aged Vinegar: Combinatorial Co-Cultures Versus Monocultures.Foods (Basel, Switzerland) · 2026Article
- Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2025Article
- Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
This study aimed to explore key physicochemical characteristics and evolutionary patterns of microbial community structure during the fermentation of aged vinegar. The correlation between microorganisms and physicochemical characteristics during fermentation was examined. The results revealed significant differences in genera at different stages of fermentation. The dominant bacteria in R1 were
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Registered trials
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