ArticleFood technology and biotechnology2018
Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables.
Article in Food technology and biotechnology, 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.
The trial behind it
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Who cites it
11 citing papers in PubMed, 37 citations in OpenAlex.
- A review of dominant lactic acid bacteria strains and inoculation fermentation for fermented mustard plant.Frontiers in microbiology · 2026Review
- Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary Tools.Foods (Basel, Switzerland) · 2024Article
- In vitro assessment of biofunctional properties of Lactiplantibacillus plantarum strain Jb21-11 and the characterization of its exopolysaccharide.International microbiology : the official journal of the Spanish Society for Microbiology · 2024Article
- Article
- Isolation and Identification ofFoods (Basel, Switzerland) · 2022Article
- New sources of lactic acid bacteria with potential antibacterial properties.Archives of microbiology · 2022Article
- Fermentation of plant-based dairy alternatives by lactic acid bacteria.Microbial biotechnology · 2022Review
- Article
- Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains ofAnnals of microbiology · 2021Article
- Protective Effect of Potential Probiotic Strains from Fermented Ethiopian Food againstInternational journal of microbiology · 2020Article
- Culture fermentation ofJournal of food science and technology · 2019Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria (LAB) improve the organoleptic, nutritional and physicochemical properties of artisanal foods. In this study, we selected 31 fermented dairy and vegetable foods marketed in Tucumán city, Argentina, as sources of LAB for the production of pickles. Sixty-four isolates presumptively identified as
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.