Evidence map›Paper›PMID 41158150›Full record

ArticleFood chemistry: X2025

Study on the influence of microorganisms on the flavor of black tea.

Siyu Liao, Hongting Mo, Yixuan Gao, Tunyaluk Bouphun, Wei Xu, Ling Lin

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. 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

6 authors.

Siyu LiaoCollege of Horticulture, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
Hongting MoCollege of Horticulture, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
Yixuan GaoCollege of Horticulture, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
Tunyaluk BouphunFaculty of Science and Agricultural Technology, Rajamangala University of Technology Lanna Lampang, Lampang 52000, Thailand.
Wei XuCollege of Horticulture, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
Ling LinCollege of Horticulture, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, microorganisms isolated from black tea (BT) processing samples were added to BT fermentation, and the volatile profile and chemical characteristics of BT fermented by adding single tea-derived microbe were investigated. Briefly, a total of 14 yeast and 33 bacteria were isolated, among which five were selected for BT fermentation. Adding tea-derived microorganisms during fermentation increased the contents of water extract, caffeine, and theabrownins while reduced soluble sugars, gallic acid, and ester catechins content in BT, with better quality observed in

Indexed as

AromaBlack teaMicrobial fermentationMicrobial purificationQuality compounds

Identifiers

PMID41158150
PMCPMC12554971

What OpenQuestion holds

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LicenceCC BY-NC
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.