ArticleMicroorganisms2020
Interactions between
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
28 citing papers in PubMed.
- The Short-Term Variation of Human Gut Mycobiome in Response to Dietary Intervention of Different Macronutrient Distributions.Nutrients · 2023Trial
- Lactic acid bacteriumApplied and environmental microbiology · 2026Article
- Genotypic and Phenotypic Diversity of Maudiozyma humilis: The Multiple Evolutionary Trajectories of a Domesticated Yeast.Genome biology and evolution · 2026Article
- Exploring Microbial Diversity and Yeast Typing in Traditional Sourdoughs from Villaurbana (Sardinia, Italy) Using an Integrated Approach.Foods (Basel, Switzerland) · 2026Article
- Synergistic Interaction BetweenFoods (Basel, Switzerland) · 2026Article
- Article
- Repurposing Olive Oil Mill Wastewater into a Valuable Ingredient for Functional Bread Production.Foods (Basel, Switzerland) · 2025Article
- The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour.Foods (Basel, Switzerland) · 2025Article
- Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity.Foods (Basel, Switzerland) · 2025Article
- Combined Effects of Lactic Acid Bacteria and Protease on the Fermentation Quality and Microbial Community during 50 Kg Soybean Meal Fermentation Simulating Actual Production Scale.Microorganisms · 2024Article
- Unlocking the genome of the non-sourdough Kazachstania humilis MAW1: insights into inhibitory factors and phenotypic properties.Microbial cell factories · 2024Article
- A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production.Foods (Basel, Switzerland) · 2023Article
- Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs.World journal of microbiology & biotechnology · 2023Article
- Unravelling Metabolic Heterogeneity of Chinese Baijiu Fermentation in Age-Gradient Vessels.Foods (Basel, Switzerland) · 2023Article
- 16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs.Microorganisms · 2023Article
- The Effect of Co-Fermentation withFoods (Basel, Switzerland) · 2023Article
- Distribution ofJournal of fungi (Basel, Switzerland) · 2022Article
- Fungi associated with the potato taste defect in coffee beans from Rwanda.Botanical studies · 2022Article
- Microbial Population Succession and Community Diversity and Its Correlation with Fermentation Quality in Soybean Meal Treated withMicroorganisms · 2022Article
- Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations.Microorganisms · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Sourdoughs harbor simple microbial communities usually composed of a few prevailing lactic acid bacteria species (LAB) and yeast species. However, yeast and LAB found in sourdough have been described as highly diverse. Even if LAB and yeast associations have been widely documented, the nature of the interactions between them has been poorly described. These interactions define the composition and structure of sourdough communities, and therefore, the characteristics of the final bread product. In this study, the nature of the interactions between strains of two commonly found sourdough yeast species,
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.