Bacterial microbiome and flavor metabolome shifts in traditional Hinggan league sauerkraut fermentation.

Yang Yang, Hongyi Zhang, Quan Shuang, Ya Nan Xia

Abstract read

In one paragraph

Article in Food chemistry. Molecular sciences, 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.

Yang YangLaboratory National characteristic food research and development, Inner Mongolia Agricultural University, Hohhot 010018, PR China.

Hongyi ZhangMinistry of Education Key Laboratory of Forage and Endemic Crop Biology, School of Life Sciences, Hohhot 010070,China.

Quan ShuangLaboratory National characteristic food research and development, Inner Mongolia Agricultural University, Hohhot 010018, PR China.

Ya Nan XiaLaboratory National characteristic food research and development, Inner Mongolia Agricultural University, Hohhot 010018, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Microbial diversity is crucial for the flavor and quality of fermented vegetables. The unique geography and fermentation techniques of Hinggan League, Inner Mongolia, endow local sauerkraut with distinctive characteristics; however, the association between its microbiota and metabolites, as well as the underlying flavor formation mechanism, remains unclear, representing a gap in current research. Therefore, this study systematically investigated the interactions between microbial communities and metabolites during traditional sauerkraut fermentation in Hinggan League, Inner Mongolia, before and after fermentation. Using MiSeq sequencing technology, the core microbiota was identified, mainly including

Indexed as

Flavor compoundsHigh-throughput sequencingLactic acid bacteriaMetabolomicsSauerkraut

Identifiers

PMID42305661

DOI10.1016/j.fochms.2026.100430

PMCPMC13266253

What OpenQuestion holds

Textmetadata

LicenceCC BY-NC-ND

Read underepoch 390

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.