Evidence map›Paper›PMID 41948037›Full record

ArticleFrontiers in microbiology2026

Multi-omics analysis reveals the mechanism underlying microbial-driven flavor formation in fermented xuecai (

Mengqin Cao, Haibo Hao, Shuya Duan, Zitong Meng, Ruixin Li, Jiwei Jin, Yong Luo, Xiliang Ren, Bo Sun, Yishan Song and 2 more

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Article in Frontiers in microbiology, 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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1 · What the graph read from it

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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

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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

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4 · The record

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5 · Who and what money

Authors and funding

12 authors.

Mengqin Cao *College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Haibo Hao *Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China.
Shuya DuanCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Zitong MengCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Ruixin LiShanghai Key Laboratory of Protected Horticultural Technology, Horticultural Research Institute Shanghai Academy of Agricultural Sciences, Shanghai, China.
Jiwei JinShanghai Key Laboratory of Protected Horticultural Technology, Horticultural Research Institute Shanghai Academy of Agricultural Sciences, Shanghai, China.
Yong LuoShanghai Key Laboratory of Protected Horticultural Technology, Horticultural Research Institute Shanghai Academy of Agricultural Sciences, Shanghai, China.
Xiliang RenNingbo Academy of Agricultural Sciences, Ningbo, China.
Bo SunCollege of Horticulture, Sichuan Agricultural University, Chengdu, China.
Yishan SongCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Dingyu ZhangShanghai Key Laboratory of Protected Horticultural Technology, Horticultural Research Institute Shanghai Academy of Agricultural Sciences, Shanghai, China.
Hongfang ZhuShanghai Key Laboratory of Protected Horticultural Technology, Horticultural Research Institute Shanghai Academy of Agricultural Sciences, Shanghai, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The unique flavor of xuecai stems from microbial metabolism, but how microbial community evolution is connected to fermentative flavor formation remains unclear. In this study, a comprehensive analysis of xuecai fermentation was conducted via untargeted metabolomics, microbiomics, and biochemical techniques to investigate the relationships among its physicochemical properties, flavor compounds, and microbial communities. Nontargeted metabolomics revealed 113 volatile flavor compounds, including 14 aldehydes, 38 alcohols, 37 esters, 11 ketones, and 13 phenols, and the overall flavor and nutritional quality of xuecai reached an optimal state after 32 days of fermentation. A correlation analysis of the microbial communities and physicochemical indicators showed that

Indexed as

co-occurrence networkfermented xuecaiflavor substancefree amino acidsmetabolomicsmicrobiomics

Identifiers

PMID41948037
PMCPMC13050910

What Socratic holds

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LicenceCC BY
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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 Socratic graph.