Evidence map›Paper›PMID 40565636›Full record

ArticleFoods (Basel, Switzerland)2025

Deciphering the Molecular Adapting Mechanism of Lactic Acid-Tolerant

Haowei Fan, Yin Wan, Wenqin Cai, Feng Li, Jiahui Fan, Juan Du, Mingjing Yi, Jiayi Yuan, Guiming Fu

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. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Haowei FanState Key Laboratory of Food Science and Resources, College of food Science and Technology, Nanchang University, Nanchang 330047, China.
Yin WanState Key Laboratory of Food Science and Resources, College of food Science and Technology, Nanchang University, Nanchang 330047, China.
Wenqin CaiState Key Laboratory of Food Science and Resources, College of food Science and Technology, Nanchang University, Nanchang 330047, China.
Feng LiState Key Laboratory of Food Science and Resources, College of food Science and Technology, Nanchang University, Nanchang 330047, China.
Jiahui FanState Key Laboratory of Food Science and Resources, College of food Science and Technology, Nanchang University, Nanchang 330047, China.
Juan DuState Key Laboratory of Food Science and Resources, College of food Science and Technology, Nanchang University, Nanchang 330047, China.
Mingjing YiState Key Laboratory of Food Science and Resources, College of food Science and Technology, Nanchang University, Nanchang 330047, China.
Jiayi YuanState Key Laboratory of Food Science and Resources, College of food Science and Technology, Nanchang University, Nanchang 330047, China.
Guiming FuState Key Laboratory of Food Science and Resources, College of food Science and Technology, Nanchang University, Nanchang 330047, China.

Funding

National Natural Science Foundation of China 32260574Research Project of State Key Laboratory of Food Science and Technology SKLF-ZZB-202313
6 · The paper itself

Abstract

During the solid-state brewing process of traditional Chinese Baijiu, lactic acid is the most abundant organic acid, which inhibits the growth and metabolism of

Indexed as

genomicslactic acid toleranceSaccharomyces cerevisiaetranscriptomics

Identifiers

PMID40565636
PMCPMC12191993

What OpenQuestion holds

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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.