Evidence map›Paper›PMID 30027473›Full record

ArticleProbiotics and antimicrobial proteins2019

Evaluation of Fresh Cheese Quality Prepared with Newly Isolated Nisin Z-Producing Lactococcus lactis Bacteria.

Kristina Kondrotienė, Neringa Kašėtienė, Vilma Kaškonienė, Mantas Stankevičius, Paulius Kaškonas, Loreta Šernienė, Kristina Bimbiraitė-Survilienė, Mindaugas Malakauskas, Audrius Maruška

Abstract read
PubMed Publisher
In one paragraph

Article in Probiotics and antimicrobial proteins, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
0.8field-weighted citation impact, top 24% of its field
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

1 citing paper in PubMed, 5 citations in OpenAlex.

  1. Review
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 at 3 institutions in 1 country.

Kristina KondrotienėDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181, Kaunas, Lithuania.
Neringa KašėtienėDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181, Kaunas, Lithuania.
Vilma KaškonienėInstrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, LT-44404, Kaunas, Lithuania. vilma.kaskoniene@vdu.lt.ORCID 0000-0002-1939-9408
Mantas StankevičiusInstrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, LT-44404, Kaunas, Lithuania.
Paulius KaškonasInstitute of Metrology, Kaunas University of Technology, Studentų str. 50, LT-51368, Kaunas, Lithuania.
Loreta ŠernienėDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181, Kaunas, Lithuania.
Kristina Bimbiraitė-SurvilienėInstrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, LT-44404, Kaunas, Lithuania.
Mindaugas MalakauskasDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181, Kaunas, Lithuania.
Audrius MaruškaInstrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, LT-44404, Kaunas, Lithuania.
Lithuanian University of Health Sciences · LTVytautas Magnus University · LTKaunas University of Technology · LT

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The main task of the present study was to evaluate an impact of three nisin Z-producing Lactococcus lactis bacteria newly isolated from raw goat milk for some fresh cow cheese characteristics during the storage. Microbiological evaluation for Listeria monocytogenes, Staphylococcus aureus, and viable lactic acid bacteria counts and determination of pH, titratable acidity, and lactic acid concentration of produced cheese were performed after 0, 24, 48, 72, and 96 h. Sensory analysis for the evaluation of acidity, flavor intensity, color intensity, bitterness, and crumbliness of prepared cheese was performed. The changes of volatile compounds in fresh cheese were evaluated using headspace solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry. Chemometric methods were applied for the data analysis. Study showed that tested bacteria are suitable for the manufacturing of fresh cheese and possible application for fresh cheese biopreservation, as pathogenic bacteria did not grow during 4 days (96 h); chemometric analysis revealed that L. lactis strain LL56 was the most similar to commercially available L. lactis ATCC11454.

Indexed as

AnimalsCheeseHemolysisLactococcus lactisMilkNisinVirulence FactorsNisinnisin ZVirulence FactorsBiopreservationCheese qualityChemometryLactic acid bacteriaNisin

Identifiers

PMID30027473
OpenAlexW2883192821

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.