ReviewFoods (Basel, Switzerland)2026
Diversity, Community, and Function of Lactic Acid Bacteria in the Brewing of Strong-Flavor Baijiu: A Review.
Review 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.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Lactic acid bacteria (LAB) are the core functional microbes in strong-flavor Baijiu brewing. Through lactate metabolism, they maintain the ecological balance of the fermentation pit, regulate the synthesis of organic acids and esters, and thus critically influence flavor compound formation and quality stability. Current research focuses on screening functional LAB strains and analyzing fermentation mechanisms and metabolic networks, yet challenges remain regarding complex species lineage, unclear ecological interaction mechanisms, and difficulties in dynamic regulation. This review summarizes LAB diversity in the brewing system, their metabolites and regulation, community interaction networks, niche advantages, and diversified applications. Specifically, it investigates LAB species in distinct ecological niches such as fermented grains (Jiupei), pit mud, and Daqu; clarifies metabolic pathways and products and their associations with flavor substances; and evaluates dynamic changes in LAB during brewing and interactive mechanisms with other fermentative microorganisms. In addition, the review presents findings on probiotic functions of LAB, their applications in food preservation, and their roles in environmental protection, and proposes future research directions. The aim is to provide novel insights for functional utilization of LAB in the brewing system and quality enhancement of Baijiu, as well as a reference for broader and diversified applications.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.