Evidence map›Paper›PMID 39123542›Full record

ArticleFoods (Basel, Switzerland)2024

The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavor Compounds of Sichuan Sauce-Flavored Sausage.

Lili Ji, Yanan Zhou, Qing Nie, Yi Luo, Rui Yang, Jun Kang, Yinfeng Zhao, Mengzhao Zeng, Yinhua Jia, Shirong Dong and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
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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

12 authors.

Lili JiMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Yanan ZhouMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0009-0007-2120-4108
Qing NieMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Yi LuoMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Rui YangMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Jun KangKey Laboratory of Natural Products and Functional Food Development Research, Sichuan Vocational College of Chemical Industry, Chengdu 646000, China.
Yinfeng ZhaoMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Mengzhao ZengSichuan Stega Biotechnology Co., Ltd., Chengdu 610199, China.
Yinhua JiaSichuan Fansaoguang Food Group Co., Ltd., Chengdu 611732, China.
Shirong DongSichuan Fansaoguang Food Group Co., Ltd., Chengdu 611732, China.
Ling GanCollege of Veterinary Medicine, Southwest University, Chongqing 400715, China.
Jiamin ZhangMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Funding

Chongqing Modern 'Agricultural Industry' Technology System COMAITS202312.he Innovation Service Grant for Scientific and Technological Talents from Colleges and Institutes of Chengdu Municipal Bureau of Science and Technology 2022-RC03-00018-CGSichuan Pig Innovation Team of the National Modern Agricultural Industrial System scsztd-2023-08-07the Open Fund of Sichuan Provincial Key Laboratory of Meat Processing 22-R-14the Open Fund of Sichuan Provincial Key Laboratory of Meat Processing 23-R-14
6 · The paper itself

Abstract

The distinctive taste of Sichuan sauce-flavored sausage comes from an intricate microbial metabolism. The correlation between microbial composition and distinct flavor components has not been researched. The study used headspace solid-phase microextraction action with gas chromatography mass spectrometry to find flavor components and high-throughput sequencing of 16S rRNA to look at the diversity and succession of microbial communities. The correlation network model forecasted the connection between essential bacteria and the development of flavors. The study revealed that the primary flavor compounds in Sichuan sauce-flavored sausages were alcohols, aldehydes, and esters. The closely related microbes were

Indexed as

bacterial diversitycore bacteriahigh-throughput sequencingSichuan sauce-flavored sausagevolatile flavor

Identifiers

PMID39123542
PMCPMC11312067

What OpenQuestion holds

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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.