ArticleFrontiers in microbiology2019
Insights Into the Cultivable Microbial Ecology of "Manna" Ash Products Extracted From
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 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
6 citing papers in PubMed, 25 citations in OpenAlex.
- Evaluation of the Biological Activity of Manna Exudate, fromGels (Basel, Switzerland) · 2024Article
- Improving the Aromatic Profiles of Catarratto Wines: Impact ofAntioxidants (Basel, Switzerland) · 2023Article
- Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation.Molecules (Basel, Switzerland) · 2022Article
- Fungal dynamic changes in naturally fermented 'Kyoho' grape juice.Archives of microbiology · 2022Article
- Genetic Distinctiveness Highlights the Conservation Value of a Sicilian Manna Ash Germplasm Collection Assigned toPlants (Basel, Switzerland) · 2020Article
- Phenolic Composition of Hydrophilic Extract of Manna from SicilianAntioxidants (Basel, Switzerland) · 2019Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microbial communities characterizing a specific food matrix, generally, strongly contribute to both its composition, and properties for food applications. To our knowledge, this is the first study to investigate the cultivable microbial ecology of Sicilian "Manna" ash products in order to acquire new information on the hygienic quality, shelf-life and potential application of this traditional food. To this purpose, several manna samples belonging to different commercial categories were collected and subjected to the analysis of bacteria, yeasts, and filamentous fungi. Furthermore, an investigation of the sugar content and physicochemical parameters was performed. The results of our study followed the trend generally reported for other sugary foods. Conversely, as regards microbiological analyses, in the present study, the presence of microorganisms at high levels confirmed their survival in stressing conditions characterizing this food matrix in a viable and cultivable form. Most species were osmophilic, endophytic bacteria, antagonistic of fungi pathogen of plants. Yeasts were the most abundant microbial populations and a total of six species were identified:
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Registered trials
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