ArticleMicroorganisms2020
Characterization of
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 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
18 citing papers in PubMed, 36 citations in OpenAlex.
- Sonmat, a citizen-science enabled Kimjang kimchi case study on associations between hand and kimchi microbiota.Microbiology spectrum · 2026Article
- Comprehensive genomic and metabolomic profiling ofFrontiers in microbiology · 2026Article
- Genomic and phenotypic analysis ofFrontiers in microbiology · 2026Article
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
- Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation.NPJ science of food · 2025Article
- Evaluation of Safety and Probiotic Properties ofFood science & nutrition · 2025Article
- Selective influence of garlic as a key ingredient in kimchi on lactic acid bacteria in a fermentation model system.Heliyon · 2024Article
- Advancing Insights into Probiotics during Vegetable Fermentation.Foods (Basel, Switzerland) · 2023Review
- Effects of salt type on the metabolites and microbial community in kimchi fermentation.Heliyon · 2022Article
- Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry.Foods (Basel, Switzerland) · 2022Article
- Novel Insights Into the Phylogeny and Biotechnological Potential ofFrontiers in microbiology · 2022Article
- Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi.Foods (Basel, Switzerland) · 2021Review
- Characterization of the Psychrotrophic Lactic Acid BacteriumFoods (Basel, Switzerland) · 2021Article
- Weissella: An Emerging Bacterium with Promising Health Benefits.Probiotics and antimicrobial proteins · 2021Review
- Analysis of Cultivable Microbial Community during Kimchi Fermentation Using MALDI-TOF MS.Foods (Basel, Switzerland) · 2021Article
- Complete Genome Sequence ofFrontiers in microbiology · 2021Article
- Characterization of High-Ornithine-ProducingFoods (Basel, Switzerland) · 2020Article
- A NovelFoods (Basel, Switzerland) · 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
2 authors at 1 institution in 1 country.
Funding
Abstract
This study identified lactic acid bacteria (LAB) that play a major role in kimchi fermented at low temperature, and investigated the safety and functionality of the LAB via biologic and genomic analyses for its potential use as a starter culture or probiotic. Fifty LAB were isolated from 45 kimchi samples fermented at -1.5~0 °C for 2~3 months.
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.