ArticlemSystems2024
Predicting the final metabolic profile based on the succession-related microbiota during spontaneous fermentation of the starter for Chinese liquor making.
Article in mSystems, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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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
5 citing papers in PubMed.
- Environmental contributors to bacterially dominated fermenting consortia of artisanal Mezcal.BMC microbiology · 2026Article
- Unraveling the multiple interactions between phages, microbes and flavor in the fermentation of strong-flavor Baijiu.Bioresources and bioprocessing · 2025Article
- Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains.Foods (Basel, Switzerland) · 2025Article
- Deciphering the role of traditional flipping crafts in medium-temperature Daqu fermentation: Microbial succession and metabolic phenotypes.Current research in food science · 2025Article
- Unraveling the role of histone acetylation in sepsis biomarker discovery.Frontiers in molecular biosciences · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Microbial inoculation is an effective way to improve the quality of fermented foods via affecting the microbiota structure. However, it is unclear how the inoculation regulates the microbiota structure, and it is still difficult to directionally control the microbiota function via the inoculation. In this work, using the spontaneous fermentation of the starter (
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Registered trials
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.