ArticleFrontiers in microbiology2018
Bacterial Microbiota and Metabolic Character of Traditional Sour Cream and Butter in Buryatia, Russia.
Article in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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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.
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Who cites it
11 citing papers in PubMed, 33 citations in OpenAlex.
- Peptidome and Metabolome Profiling of Fermented Milk Products Reveal Accumulation of Bioactive Compounds During Cold Storage.Current issues in molecular biology · 2026Article
- Evaluation of flavor quality of commercial butter: A systematic comparison of sweet cream and cultured butter.Food chemistry: X · 2025Article
- Review
- Differential characterization of medium-temperature Daqu from different geographical regions: bacterial profile, color, taste, and flavor.World journal of microbiology & biotechnology · 2025Article
- Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review.Frontiers in nutrition · 2025Review
- Leuconostoc mesenteroides and Liquorilactobacillus mali strains, isolated from Algerian food products, are producers of the postbiotic compounds dextran, oligosaccharides and mannitol.World journal of microbiology & biotechnology · 2024Article
- Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate.Food science of animal resources · 2023Article
- Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols.Food technology and biotechnology · 2023Article
- Microbial Communities of Artisanal Fermented Milk Products from Russia.Microorganisms · 2022Article
- Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour cream.Food science and biotechnology · 2022Article
- Bovine Milk Fats and Their Replacers in Baked Goods: A Review.Foods (Basel, Switzerland) · 2019Review
Corrections and comments
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Traditional sour cream and butter are widely popular fermented dairy products in Russia for their flavor and nutrition, and contain rich microbial biodiversity, particularly in terms of lactic acid bacteria (LAB). However, few studies have described the microbial communities and metabolic character of traditional sour cream and butter. The objective of this study was to determine the bacterial microbiota and metabolic character of eight samples collected from herdsmen in Buryatia, Russia. Using single-molecule real-time (SMRT) sequencing techniques, we identified a total of 294 species and/or subspecies in 169 bacterial genera, belonging to 14 phyla. The dominant phylum was Firmicutes (81.47%) and the dominant genus was
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Registered trials
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