Evidence map›Paper›PMID 42835233›Full record

ArticleFood chemistry: X2026

Microbial diversity and peptide dynamics during the spontaneous fermentation of whey from the Yunnan ethnic cheese Rushan.

Rong Tang, Huimin Li, Faguang Yang, Xing Wan, Xingying Dai, Junfei Chen, Chenrui Zhang, Ling Zou, Qiao Shi

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0cells of the map it votes in
0citing papers in PubMed
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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

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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

9 authors.

Rong TangAgro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.
Huimin LiAgro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.
Faguang YangYunnan Ouya Dairy products Co. Ltd, Dali 671000, China.
Xing WanDepartment of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki 00790, Finland.
Xingying DaiAgro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.
Junfei ChenAgro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.
Chenrui ZhangAgro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.
Ling ZouInstitute of Flowers, Yunnan Academy of Agricultural Sciences, 650000, China.
Qiao ShiAgro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Rushan whey (RW) is a byproduct of Rushan cheese production, yet its potential as a source of bioactive peptides remains unexplored. Here, microbial dynamics and peptide profiles were monitored throughout spontaneous RW fermentation. Bacterial diversity declined drastically within the first week, by the end of which

Indexed as

Bioactive peptidesMicrobial diversityPeptidomicsRushan wheySpontaneous fermentation

Identifiers

PMID42835233
PMCPMC13635446

What OpenQuestion holds

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Registered trials

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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.