Evidence map›Paper›PMID 42195939›Full record

ArticleFoods (Basel, Switzerland)2026

Construction of Synthetic Microbial Community with Core Microorganisms for Soy Sauce Fermentation.

Pengfei Chen, Guocheng Du, Jian Chen, Fang Fang

Abstract read
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.

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

4 authors.

Pengfei ChenScience Center for Future Foods, Jiangnan University, Wuxi 214122, China.
Guocheng DuScience Center for Future Foods, Jiangnan University, Wuxi 214122, China.
Jian ChenScience Center for Future Foods, Jiangnan University, Wuxi 214122, China.
Fang FangScience Center for Future Foods, Jiangnan University, Wuxi 214122, China.ORCID 0000-0001-8108-5840

Funding

National Natural Science Foundation of China 32172182
6 · The paper itself

Abstract

Core microbes and succession of the microbial community greatly influence soy sauce fermentation process. This study identified seven functionally important core microbes, including

Indexed as

core microbesmetabolomicsmetagenomicssoy saucesynthetic microbial community

Identifiers

PMID42195939
PMCPMC13206497

What OpenQuestion holds

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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.