Evidence map›Paper›PMID 38024365›Full record

ArticleFrontiers in nutrition2023

Metagenomic and metaproteomic analyses of microbial amino acid metabolism during Cantonese soy sauce fermentation.

Cong Chen, Lin Feng Wen, Li Xin Yang, Jun Li, Qi Xin Kan, Ting Xu, Zhan Liu, Jiang Yan Fu, Yong Cao

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

Article in Frontiers in nutrition, 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
2.6field-weighted citation impact, top 11% 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, 13 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

9 authors at 1 institution in 1 country.

Cong Chen *College of Food Science, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangdong Natural Active Object Engineering Technology Research Center, South China Agricultural University, Guangzhou, China.
Lin Feng Wen *College of Food Science, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangdong Natural Active Object Engineering Technology Research Center, South China Agricultural University, Guangzhou, China.
Li Xin YangCollege of Food Science, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangdong Natural Active Object Engineering Technology Research Center, South China Agricultural University, Guangzhou, China.
Jun LiCollege of Food Science, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangdong Natural Active Object Engineering Technology Research Center, South China Agricultural University, Guangzhou, China.
Qi Xin KanCollege of Food Science, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangdong Natural Active Object Engineering Technology Research Center, South China Agricultural University, Guangzhou, China.
Ting XuGuangdong Meiweixian Flavouring Foods Co., Ltd., Zhongshan, China.
Zhan LiuGuangdong Meiweixian Flavouring Foods Co., Ltd., Zhongshan, China.
Jiang Yan FuGuangdong Meiweixian Flavouring Foods Co., Ltd., Zhongshan, China.
Yong CaoCollege of Food Science, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangdong Natural Active Object Engineering Technology Research Center, South China Agricultural University, Guangzhou, China.
South China Agricultural University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Cantonese soy sauce is an important type of traditional Chinese brewed soy sauce that was developed in southern China, mainly in Guangdong. Due to the long fermentation period and complex microbiota in Cantonese soy sauce, there are few reports on the microbial metaproteomics of Cantonese soy sauce. In this study, integrative metagenomic and metaproteomic analyzes were used to identify the changes in the dominant microbiota and amino acid synthesis-related enzymes and metabolism during Cantonese soy sauce fermentation. Metagenomic analysis revealed that

Indexed as

Cantonese soy saucefermentationmetagenomicmetaproteomicmicrobial amino acid metabolism

Identifiers

PMID38024365
PMCPMC10657203
OpenAlexW4388297099

What OpenQuestion holds

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LicenceCC BY
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Registered trials

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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.