Evidence map›Paper›PMID 39425794›Full record

ArticleArchives of microbiology2024

Isolation and identification of epiphytic Pichia kudriavzevii from loquat peels and investigation of its fermentation characteristics for liquor production.

Qingfang Xu, Wei Huang, Yanqin Li, Jian Cai, Xiu Gao, Xu Bai, Weiliang Liu, Lifang Zhang, Ling Zhu

Abstract read
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In one paragraph

Article in Archives of microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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.

Qingfang XuYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Wei HuangYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Yanqin LiYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Jian CaiYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Xiu GaoYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Xu BaiYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Weiliang LiuYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Lifang ZhangYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Ling ZhuYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China. lingzhu2021@mail.qjnu.edu.cn.

Funding

College student innovation and entrepreneurship project S202310684005Special Basic Cooperative Research Innovation Programs of Qujing Science and Technology Bureau & Qujing Normal University KJLH2022YB07Special Basic Cooperative Research Innovation Programs of Qujing Science and Technology Bureau & Qujing Normal University KJLH2023ZD06Special Basic Cooperative Research Programs of Yunnan Provincial Undergraduate Universities' Association 202301BA070001-081Yunnan Fundamental Research Projects 202301AU070012
6 · The paper itself

Abstract

During the process of fruit wine production, yeast plays a crucial role in influencing the taste, flavor, and overall quality of the wine. This study aims to enhance the flavor and quality of loquat wine by isolating strains of Pichia kudriavzevii (P. kudriavzevii) with desirable winemaking characteristics from loquat fruit fermentation broth. A total of 12 strains of P. kudriavzevii were isolated and subjected to morphological and molecular biological identification. Their fermentation performance, ethanol production, ester production, hydrogen sulfide production, killer activity, and tolerance were evaluated. The results revealed that strains Q-2, Q-9, Q-10, Q-12, Q-20, and Q-42 exhibited robust growth and strong tolerance under conditions of 40 °C temperature, 12% ethanol concentration, 350 g/L glucose concentration, and pH 2.8. Strain Q-42 demonstrated the strongest gas production capacity, killer activity, and good ester and ethanol production. As a highly active fermentation strain with excellent wine making characteristics, P. kudriavzevii Q-42 provides a valuable yeast resource for the industrial production of loquat wine and offers technical support for improving the overall quality of loquat wine.

Indexed as

EriobotryaEthanolFermentationPichiaWineFruitHydrogen SulfidePhylogenyEthanolHydrogen SulfideFermentation characteristicsLoquat peelsPichia kudriavzeviiScreening

Identifiers

PMID39425794

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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.