Evidence map›Paper›PMID 41554940›Full record

ArticleCurrent microbiology2026

Investigation of the Fermentation Characteristics of Yeast in the Natural Fermentation Solution Derived from Passiflora edulis Sims.

Ying Mao, Tian-Qian Zhou, Xu Bai, Qing-Fang Xu, Xiu Gao, Yu-Peng Liang, Ya-Lan Zhao, Jian Cai, Ling Zhu

Abstract read
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Article in Current microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

9 authors.

Ying MaoYunnan Institute of Product Quality Supervision and Inspection, Kunming, 650223, People's Republic of China.
Tian-Qian ZhouYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, People's Republic of China.
Xu BaiYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, People's Republic of China.
Qing-Fang XuYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, People's Republic of China.
Xiu GaoYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, People's Republic of China.
Yu-Peng LiangNational Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Key Laboratory of Microbial Diversity in Southwest China, Ministry of Education, Yunnan Institute of Microbiology, School of Life Sciences, Yunnan University, Kunming, 650091, People's Republic of China.
Ya-Lan ZhaoNational Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Key Laboratory of Microbial Diversity in Southwest China, Ministry of Education, Yunnan Institute of Microbiology, School of Life Sciences, Yunnan University, Kunming, 650091, People's Republic of China.
Jian CaiYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, People's Republic of China. caijian928@outlook.com.
Ling ZhuYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, People's Republic of China. lingzhu2021@mail.qjnu.edu.cn.

Funding

Applied Basic Research Foundation of Yunnan Province 202301BA070001-081Special Basic Cooperative Research Innovation Programs of Qujing Science and Technology Bureau & Qujing Normal University KJLH2022YB07Special Basic Cooperative Research Innovation Programs of Qujing Science and Technology Bureau & Qujing Normal University KJLH2023ZD0Yunnan Fundamental Research Projects 202301AU070012
6 · The paper itself

Abstract

Passiflora edulis (P. edulis Sims) is prevalent in tropical regions, and its distinctive taste and aroma are highly appreciated due to its unique nutritional profile. With the increasing recognition of the added value of P. edulis Sims wine, an expanding number of researchers have begun to focus on the related studies concerning the brewing process of this wine. Isolating high-quality yeast strains from the natural fermentation broth of P. edulis Sims is crucial for this purpose. In this study, 38 yeast strains were isolated and purified from the fermentation broth of P. edulis Sims. Nine yeast strains were selected using WL medium for further analysis. The fermentation characteristics of these strains were evaluated based on their production of esters, ethanol, and hydrogen sulfide (H

Indexed as

FermentationPassifloraWineYeastsEstersEthanolHydrogen-Ion ConcentrationHydrogen SulfidePhylogenyEstersEthanolHydrogen Sulfide

Identifiers

PMID41554940

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Registered trials

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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.