ArticleMicroorganisms2019
Isolation, Identification, and Characterization of Pectinolytic Yeasts for Starter Culture in Coffee Fermentation.
Article in Microorganisms, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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.
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.
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Who cites it
27 citing papers in PubMed, 85 citations in OpenAlex.
- Pectinase-Based Bioprocesses for Circular Bioeconomy and Sustainable Industrial Development.Biotechnology and bioengineering · 2026Review
- Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages.Comprehensive reviews in food science and food safety · 2026Review
- Screening of wild-typeFood science and biotechnology · 2026Article
- Effects of organic acids on purple potato wine brewing: methanol, higher alcohols and flavor.Food chemistry: X · 2026Article
- Diversity and extracellular enzymatic activity of culturable yeasts isolated from soil in a Brazilian Amazonian rainforest biome.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Microbial community dynamics during Coffea arabica cv. Arara fermentation and their relationship with specialty coffee quality.Scientific reports · 2026Article
- Influence of Dietary Fermented Coffee Cherry Pulp on Growth Performance, Meat Quality, and Cecal Microbiota in Thai Native Chickens.Animals : an open access journal from MDPI · 2026Article
- Functional assessment of coffee cherry-derived non-conventional yeasts identifies promising candidates for probiotic and postbiotic applications.Frontiers in microbiology · 2026Article
- Valorization of Coffee Cherry Pulp into Potential Functional Poultry Feed Additives by Pectinolytic YeastAnimals : an open access journal from MDPI · 2025Article
- Selection and Characterization of Non-Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations.Journal of food science · 2025Article
- Improved production of thermostable pectinase from novel Bacillus siamensis (BIOSMNF45) using computational-conventional approach.Scientific reports · 2025Article
- Dynamic Changes of Microbial Communities and Chemical Compounds During the Dry Processing ofFood science & nutrition · 2025Article
- The Southern Hemisphere yeast frontier: from nature dwellers to accomplished fermenters.FEMS yeast research · 2025Review
- Microbiota of arabica coffee: insights from soil to fruit.World journal of microbiology & biotechnology · 2024Review
- The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products.Foods (Basel, Switzerland) · 2024Article
- Characterization of yeast mutant strains for starter culture in Arabica coffee fermentation.Scientific reports · 2024Article
- Evaluation of Arabica Coffee Fermentation Using Machine Learning.Foods (Basel, Switzerland) · 2024Article
- Enhancement of novel Endo-polygalacturonase expression in Rhodotorula mucilaginosa PY18: insights from mutagenesis and molecular docking.Microbial cell factories · 2023Article
- Assessment of cultivation parameters influencing pectinase production by Aspergillus niger LFP-1 in submerged fermentation.Journal, genetic engineering & biotechnology · 2023Article
- Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform.Journal of agricultural and food chemistry · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
This experiment was carried out to identify and select pectinolytic yeasts that have potential use as a starter culture for coffee fermentation during wet processing. The coffee fruit was fermented for 48 h at 28 °C and a sample was taken from the fermented solution and spread onto yeast extract-peptone-dextrose agar (YPDA) media and incubated at 28 °C. A total of 28 yeasts were isolated, eight of which had the ability to produce pectinase enzymes. The species of those eight yeasts were molecularly identified and confirmed. These yeasts are
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.