Evidence map›Paper›PMID 41897721›Full record

ArticleFoods (Basel, Switzerland)2026

Microbial Communities, Volatile Flavor Profiles and Metabolomic Characteristics During Traditional Hakka Huangjiu Fermentation.

Lin Cheng, Yujing Wang, Xin Feng, Bing Li, Yifang Chen, Feiliang Zhong, Xuegang Luo

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. 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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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

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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.

Lin ChengKey Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Yujing WangKey Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Xin FengKey Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Bing LiKey Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Yifang ChenKey Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Feiliang ZhongKey Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Xuegang LuoKey Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.ORCID 0000-0002-7975-0722

Funding

National Key Research and Development Program 2022YFF1103305Tianjin Science and Technology Achievements Transfer and Transformation Project 24ZYCGSY00390
6 · The paper itself

Abstract

The brewing of Traditional Hakka Huangjiu (THHJ) is usually divided into saccharification and post-fermentation. Microbial succession during saccharification is the major factor influencing the development of the volatile and non-volatile substances in THHJ during post-fermentation. This study systematically investigated the dynamic changes in microbial community, volatile substances and microbial metabolites by using absolute quantitative sequencing and multi-omics analysis. This study also reported that the correlation between microorganisms and substance biosynthesis was analyzed using PICRUSt. Absolute quantitative sequencing results showed that

Indexed as

absolute quantitative sequencefermentation microecologyfunctional compoundmetabolic pathwayPICRUStpost-fermentationsaccharification

Identifiers

PMID41897721
PMCPMC13025649

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