Evidence map›Paper›PMID 41909266›Full record

ArticleFrontiers in microbiology2026

Temporal heterogeneity of microbial ecosystems and its formation mechanisms in Moutai-flavor Baijiu fermentation.

Zhiyu Zhu, Xiaobo Li, Tongbi Cui, Zongxiao Chen, Yong Liu, Xiao Chen, Yuan Tian, Yu Mu, Yuzhang Wu, Qing Ji and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in 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

12 authors.

Zhiyu ZhuKweichow Moutai Co. Ltd., Renhuai, Guizhou, China.
Xiaobo LiKweichow Moutai Co. Ltd., Renhuai, Guizhou, China.
Tongbi CuiKweichow Moutai Co. Ltd., Renhuai, Guizhou, China.
Zongxiao ChenKweichow Moutai Co. Ltd., Renhuai, Guizhou, China.
Yong LiuKweichow Moutai Co. Ltd., Renhuai, Guizhou, China.
Xiao ChenKweichow Moutai Co. Ltd., Renhuai, Guizhou, China.
Yuan TianKweichow Moutai Co. Ltd., Renhuai, Guizhou, China.
Yu MuMoutai Institute, Renhuai, Guizhou, China.
Yuzhang WuMoutai Institute, Renhuai, Guizhou, China.
Qing JiMoutai Institute, Renhuai, Guizhou, China.
Sui YanKweichow Moutai Co. Ltd., Renhuai, Guizhou, China.
Yanbo ChengKweichow Moutai Co. Ltd., Renhuai, Guizhou, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The influence of workshop age on Moutai-flavor Baijiu fermentation is recognized, but the mechanisms driving microbial community shifts remain unclear. Understanding how the physical environment selects for specific microbiota is crucial for optimizing new workshops. Through 16S/ITS sequencing of pit-entry fermented grains, Daqu, air, and cooling yards in 5-, 10-, 20-, and 30-year-old workshops,

Indexed as

cooling yard surface basicityfermentation microbiomehigh-throughput sequencingmicrobial community adaptationMoutai-flavor Baijiuworkshop age

Identifiers

PMID41909266
PMCPMC13017840

What OpenQuestion holds

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LicenceCC BY
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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.