ArticleBiology2025
Microbial, Physicochemical, and Flavor Interactions in High-Temperature Sauce-Flavor
Article in Biology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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.
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.
Who cites it
4 citing papers in PubMed.
- Ecology-microbiome engineering in Sauce-flavor Baijiu via Single-Cell Raman Spectroscopy.Biodesign research · 2026Review
- Correlation Between Bacterial Diversity and Flavor Compounds in Hengshui Laobaigan Baijiu.Foods (Basel, Switzerland) · 2026Article
- Targeted Intervention Strategies for Seasonal Fluctuations in Daqu Microorganisms in Brewing.Foods (Basel, Switzerland) · 2026Review
- Turning-Modulated Vertical COFoods (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
Abstract
Sauce-flavor Daqu is the solid-state fermentation starter for sauce-flavor Baijiu. Its microbial community influences flavor formation, yet links between community change, process conditions, and flavor development during high-temperature fermentation remain unclear. We investigated Daqu fermentation by integrating high-throughput sequencing, monitoring of physicochemical parameters, and analysis of volatile compounds. Fermentation temperature showed three phases: rapid rise, fluctuating plateau, and gradual decline. High temperatures were associated with increased thermophilic microbes such as
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.