Evidence map›Paper›PMID 31477968›Full record

ArticleJournal of food science and technology2019

Antagonistic lactic acid bacteria in association with

Fernanda Corrêa Leal Penido, Carmen de Oliveira Goulart, Yara Cristina Fidelis Galvão, Carolina Vasconcelos Teixeira, Roseane Batitucci Passos de Oliveira, Beatriz Martins Borelli, Gabriele Moreira Guimarães, Elisabeth Neumann, Denise Sande, Raquel Linhares Bello de Araújo and 2 more

Open access · bronzeAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
0.6field-weighted citation impact, top 21% 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

2 citing papers in PubMed, 4 citations in OpenAlex.

  1. Article
  2. Article
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

12 authors at 1 institution in 1 country.

Fernanda Corrêa Leal Penido1Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais 31270-901 Brazil.
Carmen de Oliveira Goulart1Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais 31270-901 Brazil.
Yara Cristina Fidelis Galvão1Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais 31270-901 Brazil.
Carolina Vasconcelos Teixeira1Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais 31270-901 Brazil.
Roseane Batitucci Passos de Oliveira1Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais 31270-901 Brazil.
Beatriz Martins Borelli2Department of Microbiology, Institute of Biological Sciences, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais 31270-901 Brazil.
Gabriele Moreira Guimarães3Department of General Biology, Institute of Biological Sciences, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais 31270-901 Brazil.
Elisabeth Neumann3Department of General Biology, Institute of Biological Sciences, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais 31270-901 Brazil.
Denise Sande1Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais 31270-901 Brazil.
Raquel Linhares Bello de Araújo1Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais 31270-901 Brazil.
Carlos Augusto Rosa2Department of Microbiology, Institute of Biological Sciences, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais 31270-901 Brazil.
Inayara Cristina Alves Lacerda1Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais 31270-901 Brazil.
Universidade Federal de Minas Gerais · BR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In order to improve cassava's palatability and reduce its toxicity, this root is fermented and applied in foods, such as sour cassava starch used to prepare cheese bread and biscuits. This fermentation occurs spontaneously with lactic acid bacteria (LAB) and yeasts. However, it remains an empirical process, with long duration and lack of product quality homogeneity. This work aims to use starter cultures in a pilot-scale fermentation process for the production of sour cassava starch. After differentiation of strains,

Indexed as

FermentationLactic acid bacteriaSaccharomyces cerevisiaeSour cassava starchStarter cultures

Identifiers

PMID31477968
PMCPMC6706497
OpenAlexW2952101388

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.