Evidence map›Paper›PMID 42737405›Full record

ArticleFoods (Basel, Switzerland)2026

Microbial Succession, Functional Dynamics, and Their Relationship with Quality Formation During Ripened Pu-Erh Tea Fermentation.

Xinya Chen, Tianyu Wu, Xinghua Wang, Xiujuan Deng, Junjie He, Yuqing Li, Kai Peng, Chunyan Zhao, Changmin Cai, Yimeng Zhang and 2 more

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

12 authors.

Xinya ChenCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Tianyu WuCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Xinghua WangCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Xiujuan DengCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Junjie HeYunnan Organic Tea Industry Intelligent Engineering Research Center, Kunming 650201, China.
Yuqing LiCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Kai PengCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Chunyan ZhaoCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Changmin CaiYunnan Liuda Chashan Tea Industry Co., Ltd., Kunming 650224, China.
Yimeng ZhangYunnan Liuda Chashan Tea Industry Co., Ltd., Kunming 650224, China.
Baijuan WangCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.ORCID 0009-0009-2102-411X
Raoqiong CheCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Microorganisms are the core drivers of ripened Pu-erh tea (RpPT) quality formation. However, the mechanisms of the microbiological and flavor chemical changes during the fermentation process remain unclear, which limits the quality control of ripened Pu-erh tea fermentation. A physicochemical analysis revealed that fermentation significantly reduced the contents of water extracts, tea polyphenols, free amino acids, soluble sugars, and most catechins (

Indexed as

metabolite transformationmicrobial communitypile fermentationtea quality

Identifiers

PMID42737405
PMCPMC13564671

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.