Evidence map›Paper›PMID 41972101›Full record

ArticleCurrent research in food science2026

Cross-kingdom metabolic cooperation drives vanillic acid biosynthesis: A spatiotemporal dissection of microbial functional networks in solid-state fermentation.

Wenhua Tong, Lei Qiao, Ying Yang, Xia Li, Yang Zhang, Zhijiu Huang, Huibo Luo, Liming Zhao, Suyi Zhang

Abstract read
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In one paragraph

Article in Current research in food science, 2026. 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

9 authors.

Wenhua TongSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China.
Lei QiaoSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China.
Ying YangSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China.
Xia LiSichuan Luzhou Laojiao Co., LTD., Luzhou, 646000, China.
Yang ZhangSichuan Luzhou Laojiao Co., LTD., Luzhou, 646000, China.
Zhijiu HuangSichuan Luzhou Laojiao Co., LTD., Luzhou, 646000, China.
Huibo LuoSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China.
Liming ZhaoSchool of Biotechnology, East China University of Science and Technology, Shanghai, 200000, China.
Suyi ZhangSichuan Luzhou Laojiao Co., LTD., Luzhou, 646000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Microbial self-organization into spatiotemporally structured consortia is key to metabolic specialization in natural environments, yet the principles governing this process in food fermentation are poorly understood. Here, we elucidate how cross-kingdom microbial cooperation drives the biosynthesis of vanillic acid (VA), a critical flavor and bioactive phenolic compound, during the solid-state fermentation of strong-flavor

Indexed as

Metabolic pathwayMicrobial communitySpatiotemporal analysisStrong-flavor baijiuVanillic acid

Identifiers

PMID41972101
PMCPMC13062514

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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.