Screening of a 4-Ethylguaiacol-Producing

Yufeng Liu, Hao Wang, Xinyue Lan, Rui Wang, Can Liu, Jun Liu, He Zou, Siqi Yuan

Abstract read

In one paragraph

Article in Microorganisms, 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

8 authors.

Yufeng LiuSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, China.ORCID 0000-0002-8118-4336

Hao WangSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, China.

Xinyue LanSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, China.

Rui WangSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, China.

Can LiuSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, China.

Jun LiuSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, China.ORCID 0000-0003-4094-8974

He ZouSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, China.

Siqi YuanSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, China.

Funding

Brewing Science and Technology Key Laboratory of Sichuan Province NJ2024-PY-2Undergraduate Innovation and Entrepreneurship Training Program of Sichuan University of Science & Engineering CX2024133

6 · The paper itself

Abstract

4-Ethylguaiacol (4-EG) is a volatile phenolic compound associated with smoky, woody, and spicy aroma notes in fermented foods and beverages, including Baijiu. In this study, a 4-EG-producing strain, designated JN11, was obtained by screening isolates from Baijiu pit mud and identified as

Indexed as

4-ethylguaiacolBacillus coagulansenzymatic characterizationmolecular dockingphenolic acid decarboxylasesubstrate specificity

Identifiers

PMID42354962

DOI10.3390/microorganisms14061338

PMCPMC13304128

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.