Evidence map›Paper›PMID 39459219›Full record

ArticleMolecules (Basel, Switzerland)2024

Dynamic Changes and Potential Correlations between Microbial Diversity and Volatile Flavor Compounds in Chinese Medium-Temperature Daqu during Manufacturing.

Xin Nie, Xiaohan Jia, Kaixian Zhu, Ziqing Ling, Hongfan Chen, Jing Xie, Zonghua Ao, Chuan Song, Caihong Shen, Chenglin Zhu and 4 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing 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

6 citing papers in PubMed.

  1. Article
  2. Review
  3. Article
  4. Turning-Modulated Vertical COFoods (Basel, Switzerland) · 2026
    Article
  5. Article
  6. Improvement of Esterifying Power of IsolatedFoods (Basel, Switzerland) · 2025
    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

14 authors.

Xin NieCulinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
Xiaohan JiaCulinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
Kaixian ZhuCulinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
Ziqing LingCulinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
Hongfan ChenCulinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
Jing XieCulinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
Zonghua AoLuzhou Laojiao Co., Ltd., Luzhou 646000, China.
Chuan SongLuzhou Laojiao Co., Ltd., Luzhou 646000, China.ORCID 0000-0003-1373-3361
Caihong ShenLuzhou Laojiao Co., Ltd., Luzhou 646000, China.
Chenglin ZhuCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.ORCID 0000-0003-3486-1936
Wei YanInner Mongolia Hetao Liquor Group Co., Ltd., Bayan Nur 015400, China.
Jiabin WangInner Mongolia Hetao Liquor Group Co., Ltd., Bayan Nur 015400, China.
Yijing WangSchool of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan 620860, China.
Zhiping ZhaoCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0000-0002-0460-777X

Funding

College Student Innovation and Entrepreneurship Training Program Project 202211552018, s202211552175Science and Technology Department of Sichuan Province 2024YFHZ0113, 2022NSFSC1763Solid-state Brewing Technology Innovation Center of Sichuan GFGS-2023000886, GFGS-2024000690
6 · The paper itself

Abstract

To investigate the dynamic changes and potential correlations between microbial diversity and volatile organic compounds (VOCs) during Chinese medium-temperature Daqu (MTD) manufacturing at different key stages, in this study, high-throughput sequencing (HTS) and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the microbial diversity and VOCs of MTD, respectively. The results showed that

Indexed as

Alcoholic BeveragesFungiVolatile Organic CompoundsBacteriaBiodiversityChinaFermentationFlavoring AgentsGas Chromatography-Mass SpectrometryMicrobiotaTemperatureFlavoring AgentsVolatile Organic CompoundsBaijiu medium-temperature Daqucorrelationhigh-throughput sequencingmicrobial structurevolatile organic compounds

Identifiers

PMID39459219
PMCPMC11509951

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.