Evidence map›Paper›PMID 42338887›Full record

ArticleFrontiers in microbiology2026

Ke Mingjun, Huang Wenguang, Tang Ting, Zheng Yaxi, Chen Weijie, Sun Senwei, Cao Yanting, Zhu Le, Mo Ping, Tang Bailu

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. 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

10 authors.

Ke Mingjun *Key Laboratory of Agricultural Products Processing and Food Safety in Hunan Higher Education, Hunan Provincial Engineering Research Center for Fresh Wet Rice Noodles, Science and Technology Innovation Team for Efficient Agricultural Production and Deep Processing at General University in Hunan Province, Changde Key Innovation Team for Wetland Biology and Environmental Ecology, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan, China.
Huang Wenguang *Key Laboratory of Agricultural Products Processing and Food Safety in Hunan Higher Education, Hunan Provincial Engineering Research Center for Fresh Wet Rice Noodles, Science and Technology Innovation Team for Efficient Agricultural Production and Deep Processing at General University in Hunan Province, Changde Key Innovation Team for Wetland Biology and Environmental Ecology, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan, China.
Tang TingKey Laboratory of Agricultural Products Processing and Food Safety in Hunan Higher Education, Hunan Provincial Engineering Research Center for Fresh Wet Rice Noodles, Science and Technology Innovation Team for Efficient Agricultural Production and Deep Processing at General University in Hunan Province, Changde Key Innovation Team for Wetland Biology and Environmental Ecology, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan, China.
Zheng YaxiKey Laboratory of Agricultural Products Processing and Food Safety in Hunan Higher Education, Hunan Provincial Engineering Research Center for Fresh Wet Rice Noodles, Science and Technology Innovation Team for Efficient Agricultural Production and Deep Processing at General University in Hunan Province, Changde Key Innovation Team for Wetland Biology and Environmental Ecology, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan, China.
Chen WeijieKey Laboratory of Agricultural Products Processing and Food Safety in Hunan Higher Education, Hunan Provincial Engineering Research Center for Fresh Wet Rice Noodles, Science and Technology Innovation Team for Efficient Agricultural Production and Deep Processing at General University in Hunan Province, Changde Key Innovation Team for Wetland Biology and Environmental Ecology, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan, China.
Sun SenweiKey Laboratory of Agricultural Products Processing and Food Safety in Hunan Higher Education, Hunan Provincial Engineering Research Center for Fresh Wet Rice Noodles, Science and Technology Innovation Team for Efficient Agricultural Production and Deep Processing at General University in Hunan Province, Changde Key Innovation Team for Wetland Biology and Environmental Ecology, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan, China.
Cao YantingKey Laboratory of Agricultural Products Processing and Food Safety in Hunan Higher Education, Hunan Provincial Engineering Research Center for Fresh Wet Rice Noodles, Science and Technology Innovation Team for Efficient Agricultural Production and Deep Processing at General University in Hunan Province, Changde Key Innovation Team for Wetland Biology and Environmental Ecology, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan, China.
Zhu LeKey Laboratory of Agricultural Products Processing and Food Safety in Hunan Higher Education, Hunan Provincial Engineering Research Center for Fresh Wet Rice Noodles, Science and Technology Innovation Team for Efficient Agricultural Production and Deep Processing at General University in Hunan Province, Changde Key Innovation Team for Wetland Biology and Environmental Ecology, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan, China.
Mo PingKey Laboratory of Agricultural Products Processing and Food Safety in Hunan Higher Education, Hunan Provincial Engineering Research Center for Fresh Wet Rice Noodles, Science and Technology Innovation Team for Efficient Agricultural Production and Deep Processing at General University in Hunan Province, Changde Key Innovation Team for Wetland Biology and Environmental Ecology, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan, China.
Tang BailuKey Laboratory of Agricultural Products Processing and Food Safety in Hunan Higher Education, Hunan Provincial Engineering Research Center for Fresh Wet Rice Noodles, Science and Technology Innovation Team for Efficient Agricultural Production and Deep Processing at General University in Hunan Province, Changde Key Innovation Team for Wetland Biology and Environmental Ecology, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Strains HUAS TT3

Indexed as

ANIm and dDDHCyclosorus acuminatuspolyphasic taxonomyStreptomyces pallidus sp. nov.Streptomyces qianjiangensis sp. nov.

Identifiers

PMID42338887
PMCPMC13283956

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.