ReviewFrontiers in microbiology2017
Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review.
Review in Frontiers in microbiology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
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.
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.
Who cites it
32 citing papers in PubMed, 145 citations in OpenAlex.
- Lactic Acid Bacteria for Fungal Control and Shelf-Life Extension in Fresh Pasta: Mechanistic Insights and Clean-Label Strategies.Molecules (Basel, Switzerland) · 2026Review
- Sustainable lactic acid production from agricultural waste: a review of current techniques, challenges and future directions.Bioresources and bioprocessing · 2025Review
- Optimizing Divalent Cation Supplementation to Enhance the Production of the Kimchi Starter StrainJournal of microbiology and biotechnology · 2025Article
- Lactococcus lactis I7 isolated from traditional Italian cheese making: a biotechnological integrated platform.BMC biotechnology · 2025Article
- Study onMicrobiology spectrum · 2025Article
- Fruit and Vegetable Juices as Functional Carriers for Probiotic Delivery: Microbiological, Nutritional, and Sensory Perspectives.Microorganisms · 2025Review
- Article
- Article
- Effect of Mixed Strains on Microbial Community and Flavor Metabolites in Fermentation Process of Chi-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
- Role of Clay Substrate Molecular Interactions in Some Dairy Technology Applications.International journal of molecular sciences · 2024Review
- Development of a Novel D-Lactic Acid Production Platform Based on Lactobacillus saerimneri TBRC 5746.Journal of microbiology (Seoul, Korea) · 2023Article
- Development of In Situ Product Recovery (ISPR) System Using Amberlite IRA67 for Enhanced Biosynthesis of Hyaluronic Acid byLife (Basel, Switzerland) · 2023Article
- Development of Fermented Rice Water to Improve the Quality ofFoods (Basel, Switzerland) · 2023Article
- Clay-Catalyzed Ozonation of Hydrotalcite-Extracted Lactic Acid Potential Application for Preventing Milk Fermentation Inhibition.Molecules (Basel, Switzerland) · 2022Article
- Fermentative Lactic Acid Production From Lignocellulosic Feedstocks: From Source to Purified Product.Frontiers in chemistry · 2022Review
- Tuning the Physicochemical, Structural, and Antimicrobial Attributes of Whey-Based Poly (L-Lactic Acid) (PLLA) Films by Chitosan Nanoparticles.Frontiers in nutrition · 2022Article
- Staphylococcus aureus in Substrates for Black Soldier Fly Larvae (Hermetia illucens) and Its Dynamics during Rearing.Microbiology spectrum · 2021Article
- Lactic acid production byBiotechnology reports (Amsterdam, Netherlands) · 2021Article
- Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review.Bioresources and bioprocessing · 2021Review
- Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria.Molecules (Basel, Switzerland) · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria are industrially important microorganisms recognized for their fermentative ability mostly in their probiotic benefits as well as lactic acid production for various applications. Nevertheless, lactic acid fermentation often suffers end-product inhibition which decreases the cell growth rate. The inhibition of lactic acid is due to the solubility of the undissociated lactic acid within the cytoplasmic membrane and insolubility of dissociated lactate, which causes acidification of cytoplasm and failure of proton motive forces. This phenomenon influences the transmembrane pH gradient and decreases the amount of energy available for cell growth. In general, the restriction imposed by lactic acid on its fermentation can be avoided by extractive fermentation techniques, which can also be exploited for product recovery.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.