Evidence map›Paper›PMID 38559445›Full record

ArticleFood chemistry: X2024

Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condiment.

Zhendong Zhang, Huijun Zhao, Renzhi Zhu, Shaojing Cheng, Yuanqi Yu, Lan Xiang, Zhipan Xiang, Zhuang Guo, Yurong Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. 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.

Zhendong ZhangSchool of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyu, Guizhou Province, China.
Huijun ZhaoHubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, China.
Renzhi ZhuSchool of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyu, Guizhou Province, China.
Shaojing ChengSchool of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyu, Guizhou Province, China.
Yuanqi YuSchool of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyu, Guizhou Province, China.
Lan XiangSchool of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyu, Guizhou Province, China.
Zhipan XiangSchool of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyu, Guizhou Province, China.
Zhuang GuoHubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, China.
Yurong WangHubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To explore the microbial diversity and flavor profiles of stinky acid, we utilized high-throughput sequencing, culture-based techniques, and bionic E-sensory technologies. The results revealed a significant correlation between the acidity levels of stinky acid and the richness of its microbial community. Ten core bacterial genera and three core fungal genera exhibited ubiquity across all stinky acid samples. Through E-nose analysis, it was found that sulfides constituted the principal odor compounds responsible for stinky acid's distinct aroma. Further insights arose from the correlation analysis, indicating the potential contribution of

Indexed as

Correlation analysisHigh-throughput sequencingMicrobial diversitySensory qualityStinky acid

Identifiers

PMID38559445
PMCPMC10978482

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.