Study on the effects of different fermentation methods on fermented mustard microbial community composition and metabolite profile.

Yaoying Zeng, Yuheng Tan, Le Xie, Yubo Xiong, Zhuojun Yu, Ming Jia, Wei He, Wenhua Zhou

Abstract read

In one paragraph

Article in Food chemistry: X, 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

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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.

Enhancing microbial safety and flavor of fermented peppers through inoculation of distinct lactic acid bacteria and yeasts.Food chemistry: X · 2026
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

8 authors.

Yaoying ZengNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Yuheng TanHunan Food and Drug Vocational College, Changsha 410208, China.

Le XieHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.

Yubo XiongNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Zhuojun YuNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Ming JiaCollege of Computer and Mathematics, Central South University of Forestry and Technology, Changsha 410004, China.

Wei HeNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Wenhua ZhouNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fermented mustard is a traditional Chinese vegetable product with complex flavor profiles shaped primarily by microbial activity during fermentation. Although several studies focus on single fermentation systems, few have integrated microbial diversity and metabolomics. This study investigated the effects of three fermentation techniques, i.e., jar fermentation (JFM), pool fermentation (PFM), and bury fermentation (BFM), on the quality attributes, microbial community composition, and metabolite profile of fermented mustard. JFM was predominantly characterized by

Indexed as

FermentationFermented mustardMetabolomicsMicrobial communityQuality

Identifiers

PMID42222001

DOI10.1016/j.fochx.2025.103468

PMCPMC13216720

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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.