Evidence map›Paper›PMID 40238191›Full record

ArticleFoods (Basel, Switzerland)2025

Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu.

Chao Ren, Mengke Zhao, Tinghui Xue, Tianpei Geng, Xiao Nie, Chaoyue Han, Yuge Wen, Liyan Jia

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. 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

8 authors.

Chao RenCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Mengke ZhaoCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.ORCID 0009-0004-5824-3280
Tinghui XueCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Tianpei GengCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Xiao NieCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Chaoyue HanCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Yuge WenCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Liyan JiaCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.

Funding

Key R&D Program of Shanxi Province 202302140601016
6 · The paper itself

Abstract

Hongxin (HX) is an indispensable Daqu in the production of light-flavor Baijiu (LFB). However, the classification method of HX is highly subjective, and the classification and functional differences in microorganisms in different grades of HX are still unclear. In this study, metagenomics and physiochemical analysis were used to compare three grades of HX (top, first, second) and clarify their brewing functions in LFB. The results showed that a total of 1556 genera and 5367 species were detected in all samples. Bacteria and fungi are the main microorganisms in HX, and the relative abundance of bacteria and fungi is above 4.5:1.

Indexed as

Hongxin low-temperature Daqumetagenomic sequencingmicrobial diversity and functionphysicochemical properties

Identifiers

PMID40238191
PMCPMC11988444

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.