Evidence map›Paper›PMID 40361556›Full record

ArticleFoods (Basel, Switzerland)2025

Interaction Between Lactic Acid Bacteria and Acetic Acid Bacteria in Sichuan Bran Vinegar: Impact on Their Growth and Metabolites.

Jianlong Li, Jie Wu, Meiling Tu, Xue Xiao, Kaidi Hu, Qin Li, Ning Zhao, Aiping Liu, Xiaolin Ao, Xinjie Hu and 1 more

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

11 authors.

Jianlong LiCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Jie WuCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Meiling TuCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Xue XiaoKey Laboratory of Agricultural Product Processing, Nutrition Health (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Ya'an 625014, China.
Kaidi HuCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Qin LiCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Ning ZhaoCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Aiping LiuCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Xiaolin AoCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Xinjie HuCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Shuliang LiuCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, China.

Funding

Science and Technology Department of Sichuan Province 2024NSFSC2079
6 · The paper itself

Abstract

Microbial interactions are essential for maintaining the stability and functionality of microbiota in fermented foods. In this study, representative strains of predominant lactic acid bacteria and acetic acid bacteria in Sichuan bran vinegar were selected, and their interactions in a simulated solid-state fermentation system were investigated. The results reveal that the biomass of

Indexed as

Acetobacter pasteurianusinteractionLactobacillus amylovorusSichuan bran vinegarvolatile compounds

Identifiers

PMID40361556
PMCPMC12071839

What OpenQuestion holds

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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.