Evidence map›Paper›PMID 41282312›Full record

ArticleFood chemistry: X2025

Regulatory effects of molasses on microbial community and amino acid profiles during alfalfa high-temperature fermentation.

Jingyi Liu, Zhijun Wang, Junfeng Hao, Muqier Zhao, Jiaqi Yu, Yushan Jia, Gentu Ge

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. 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

7 authors.

Jingyi LiuKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, China, Key Laboratory of Grassland Resources, Ministry of Education, China, College of Grassland Science, Inner Mongolia Agricultural University, Hohhot, China.
Zhijun WangKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, China, Key Laboratory of Grassland Resources, Ministry of Education, China, College of Grassland Science, Inner Mongolia Agricultural University, Hohhot, China.
Junfeng HaoKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, China, Key Laboratory of Grassland Resources, Ministry of Education, China, College of Grassland Science, Inner Mongolia Agricultural University, Hohhot, China.
Muqier ZhaoKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, China, Key Laboratory of Grassland Resources, Ministry of Education, China, College of Grassland Science, Inner Mongolia Agricultural University, Hohhot, China.
Jiaqi YuKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, China, Key Laboratory of Grassland Resources, Ministry of Education, China, College of Grassland Science, Inner Mongolia Agricultural University, Hohhot, China.
Yushan JiaKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, China, Key Laboratory of Grassland Resources, Ministry of Education, China, College of Grassland Science, Inner Mongolia Agricultural University, Hohhot, China.
Gentu GeKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, China, Key Laboratory of Grassland Resources, Ministry of Education, China, College of Grassland Science, Inner Mongolia Agricultural University, Hohhot, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The harvest period of alfalfa is highly concentrated in midsummer. To clarify the impact of high temperature on the fermentation process and the regulatory effect of fermentation methods on microbial community structure and amino acid metabolism, this experiment designed treatments involving fermenting alfalfa with molasses additives for 60 days under two temperature conditions: 35 °C and ambient temperature. High-temperature molasses fermentation promotes thermotolerant bacteria proliferation. Treated alfalfa's bacterial community differs sharply from fresh samples, with the most obvious changes at high temperatures. High temperature lowers

Indexed as

AlfalfaAmino acid preservationMicrobial communityTargeted metabolomicsThermophilic fermentation

Identifiers

PMID41282312
PMCPMC12639592

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.