Insights into the Composition and Function of Virus Communities During Acetic Acid Fermentation of Shanxi Aged Vinegar.

Zhen Yu, Huizi Zhao, Tingting Ma, Xujiao Zhang, Yufeng Yan, Yini Zhu, Yongjian Yu

Abstract read

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

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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

7 authors.

Zhen YuShanxi Provincial Key Laboratory for Vinegar Fermentation Science and Engineering, Shanxi Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, China.ORCID 0000-0002-0896-5371

Huizi ZhaoShanxi Provincial Key Laboratory for Vinegar Fermentation Science and Engineering, Shanxi Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, China.

Tingting MaSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212003, China.

Xujiao ZhangShanxi Provincial Key Laboratory for Vinegar Fermentation Science and Engineering, Shanxi Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, China.

Yufeng YanShanxi Provincial Key Laboratory for Vinegar Fermentation Science and Engineering, Shanxi Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, China.

Yini ZhuSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212003, China.

Yongjian YuSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212003, China.ORCID 0000-0001-8998-2677

Funding

China Postdoctoral Science Foundation 2023M741438Open Project Program of Shanxi Provincial Key Laboratory for Vinegar Fermentation Science and Engineering 20220401931002

6 · The paper itself

Abstract

Viruses play a regulatory role in microbial ecology. Traditional fermented foods have complex fermentation environments with abundant viral participation, yet current research on viral communities in fermented foods remains insufficient. Traditional, manually produced solid-state fermented vinegar serves as an excellent model for studying the role of viral communities in fermented foods. Using metagenomic approaches, this study investigates the structure and dynamics of viral communities during the acetic acid fermentation process of Shanxi aged vinegar. All identified viruses were bacteriophages, and the dominant families were identified as Herelleviridae, Autographiviridae, and Stanwilliamsviridae. The richness and diversity of viral communities exhibited significant variations during acetic acid fermentation. Furthermore, correlation analysis revealed a strong association (

Indexed as

auxiliary metabolic genesfermented foodsvinegarviral metagenomicsvirus

Identifiers

PMID40941211

DOI10.3390/foods14173095

PMCPMC12428672

What OpenQuestion holds

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LicenceCC BY

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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.