Microbial Interactions and Flavor Modulation in Cabbage Fermentation: Roles of

Jiaqian Liang, Shiying Zeng, Tao Wang, Chuanqi Chu, Junjie Yi, Zhijia Liu

Abstract read

In one paragraph

Article in Molecules (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

6 authors.

Jiaqian LiangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Shiying ZengFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Tao WangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Chuanqi ChuFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Junjie YiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Zhijia LiuFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.ORCID 0000-0002-7991-2197

Funding

National Natural Science Foundation of China u23a20261Yunnan Fundamental Research Projects 202201BE070001-005Yunnan Fundamental Research Projects 202301AT070170Yunnan Province International Science and Technology Envoy Recognition (Individual) 202503AK140007

6 · The paper itself

Abstract

Fermented cabbage is a globally popular food, whose distinctive flavor is largely determined by microbial metabolism and interspecies interactions. To understand the roles of

Indexed as

BrassicaFermentationLactiplantibacillus plantarumMicrobial InteractionsRhodotorulaAmino AcidsFood MicrobiologyTasteAmino AcidsflavorLactiplantibacillus plantarummicrobial correlation analysisRhodotorula mucilaginosavegetable fermentation

Identifiers

PMID42588513

DOI10.3390/molecules31152666

PMCPMC13468091

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.