ArticleFrontiers in microbiology2020
Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation.
Article in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 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
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
19 citing papers in PubMed, 66 citations in OpenAlex.
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- Article
- A Snapshot, Using a Multi-Omic Approach, of the Metabolic Cross-Talk and the Dynamics of the Resident Microbiota in Ripening Cheese Inoculated withFoods (Basel, Switzerland) · 2024Article
- Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid.Bioresources and bioprocessing · 2024Review
- Polyphenolic Nano-formulations: A New Avenue against Bacterial Infection.Current medicinal chemistry · 2024Review
- Effect of Natural Variation and Rootstock on Fruit Quality and Volatile Organic Compounds of 'International journal of molecular sciences · 2023Article
- The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening.Biotech (Basel (Switzerland)) · 2023Review
- Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin.Metabolites · 2023Article
- Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese.Foods (Basel, Switzerland) · 2023Article
- Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing IndigenousMicroorganisms · 2023Article
- Characterization of novel bacteriocin PB2 and comprehensive detection of the pediocin gene ped-A1 from Pediococcus pentosaceus PB2 strain isolated from a sorghum-based fermented beverage in Nigeria.Biotechnology reports (Amsterdam, Netherlands) · 2022Article
- Organoleptic Chemical Markers of Serpa PDO Cheese Specificity.Foods (Basel, Switzerland) · 2022Article
- Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics.Foods (Basel, Switzerland) · 2022Article
- Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Frontiers in nutrition · 2022Article
- The Effect of the Ratio of Gamma Aminobutyric Acid-ProducingFrontiers in microbiology · 2022Article
- Genomic and Metabolic Features of an Unexpectedly Predominant, Thermophilic, Assistant Starter Microorganism,Foods (Basel, Switzerland) · 2021Article
- Genomic, biochemical and microbial evaluation of probiotic potentials of bacterial isolates from fermented sorghum products.Heliyon · 2021Article
- Nano-Antibacterials Using Medicinal Plant Components: An Overview.Frontiers in microbiology · 2021Review
- Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor.Frontiers in microbiology · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kazak cheese is a traditional dairy product fermented by lactic acid bacteria (LAB) in Xinjiang. To investigate the LAB in Kazak cheese and their contributions to cheese fermentation, four representative LAB,
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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.