Evidence map›Paper›PMID 41321473›Full record

ArticleCurrent research in food science2025

Mechanistic insights into microbial contribution and key flavor formation of cereal vinegar fermentation in the industrial closed solid-state fermenter.

Ao Zhang, Na Li, Jiarong Hu, Jiao Wang, Liting Wang, Chunxue Zhang, Jia Song, Kai Liang, Fanfan Lang, Yu Zheng and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0cells of the map it votes in
0citing papers in PubMed
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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

11 authors.

Ao ZhangKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, School of Biological Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.
Na LiKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, School of Biological Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.
Jiarong HuKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, School of Biological Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.
Jiao WangKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, School of Biological Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.
Liting WangKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, School of Biological Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.
Chunxue ZhangKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, School of Biological Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.
Jia SongKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, School of Biological Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.
Kai LiangKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, School of Biological Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.
Fanfan LangShanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering, Shanxi Zilin Vinegar Industry Co., Ltd., Taiyuan, 030400, China.
Yu ZhengKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, School of Biological Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.
Min WangKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, School of Biological Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The closed solid-state fermenter was applied in vinegar factory production to improve controllability and reduce labor. However, microbial roles and key flavor formation mechanisms remain unclear in this controlled fermentation system. In the present study, the microbial metabolic network related to substrate degradation and key flavor formation was reconstructed in the industrial solid-state fermenter.

Indexed as

Cereal vinegarFlavor formationIndustrial closed solid-state fermenterMetabolic network reconstructionMeta-transcriptomics

Identifiers

PMID41321473
PMCPMC12661153

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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.