Evidence map›Paper›PMID 42825030›Full record

ArticleFood chemistry: X2026

Microecological succession and quality enhancement of fermented tomato sour soup by synthetic functional microbiota.

Shuting Zhong, Chuanbo Zhang, Anqin Zhu, Tingyan Xu, Liangliang Xiao, Yunsheng Wang, Rui Wang, Yuping Deng

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.

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

8 authors.

Shuting ZhongLaboratory of Microbial Resources and Industrial Application, College of Life Sciences, Guizhou Normal University, Guiyang, China.
Chuanbo ZhangLaboratory of Microbial Resources and Industrial Application, College of Life Sciences, Guizhou Normal University, Guiyang, China.
Anqin ZhuLaboratory of Microbial Resources and Industrial Application, College of Life Sciences, Guizhou Normal University, Guiyang, China.
Tingyan XuLaboratory of Microbial Resources and Industrial Application, College of Life Sciences, Guizhou Normal University, Guiyang, China.
Liangliang XiaoGuizhou Wuyanghong Food Co., Ltd., Zhenyuan, China.
Yunsheng WangCollege of Resources and Environmental Engineering, Guizhou University, Guiyang, China.
Rui WangLaboratory of Microbial Resources and Industrial Application, College of Life Sciences, Guizhou Normal University, Guiyang, China.
Yuping DengLaboratory of Microbial Resources and Industrial Application, College of Life Sciences, Guizhou Normal University, Guiyang, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Tomato sour soup, a traditional fermented food with health benefits, often exhibits inconsistent quality during natural fermentation. Three microbial consortia (yeasts,

Indexed as

Antioxidant activityFunctional microbiotaMetabolomicsMicrobial diversityTomato sour soup

Identifiers

PMID42825030
PMCPMC13628686

What Socratic 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 Socratic graph.