Evidence map›Paper›PMID 42587916›Full record

ArticleFoods (Basel, Switzerland)2026

Variations in Bacterial and Archaeal Communities and Baijiu Metabolites by Distillery and Pit Age.

Yanping Xu, Yue Deng, Wenqi Xiao, Xudong Zhou, Xianli Guo, Jianxiang Yi, Linting Zhang, Xian Peng, Jingcheng Liu, Qiang Li

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article 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.

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.

Yanping XuSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Yue DengSchool of China Alcoholic Drinks, Luzhou Vocational and Technology College, Luzhou 646000, China.
Wenqi XiaoSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Xudong ZhouSchool of China Alcoholic Drinks, Luzhou Vocational and Technology College, Luzhou 646000, China.
Xianli GuoSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Jianxiang YiSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Linting ZhangSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Xian PengSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Jingcheng LiuSchool of China Alcoholic Drinks, Luzhou Vocational and Technology College, Luzhou 646000, China.
Qiang LiSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0000-0002-9772-8617

Funding

Joint Innovation Base for Industry-Univer sity-Research of Applied Brewing Engineering Tech-nology of the Sichuan Provincial Department of Education 2025NJGC-A05
6 · The paper itself

Abstract

Pit mud (PM) harbors abundant bacteria and archaea, shaping Baijiu's flavor and adapting to high-ethanol and acidic conditions. This study integrated 16S rRNA sequencing, physicochemical analysis, and non-targeted metabolomics. The results showed that the 30-year-old Zhuyechun PM had higher levels of humic acid, while the 20-year-old Fengchun and Bitanchun PM exhibited near-neutral pH, which is favorable for Clostridia and methanogens. Canonical correspondence analysis revealed

Indexed as

archaeal community diversitybacterial community diversitybaijiudifferential metabolitespit agepit mud

Identifiers

PMID42587916
PMCPMC13464765

What OpenQuestion holds

Textmetadata
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.