ArticleMicroorganisms2020
Genome-Assisted 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 22 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
22 citing papers in PubMed, 56 citations in OpenAlex.
- Comprehensive genomic and metabolomic profiling ofFrontiers in microbiology · 2026Article
- Unlocking Probiotic Potential: Genomic Insights into Weissella paramesenteroides UFTM 2.6.1.Probiotics and antimicrobial proteins · 2025Article
- Review
- Unraveling the mystery of microecology behind the fermented Chinese sauerkraut (Food chemistry: X · 2025Article
- Effects of Lactic Acid Bacteria on Reducing the Formation of Biogenic Amines and Improving the Formation of Antioxidant Compounds in Traditional African Sourdough Flatbread Fermentation.Antioxidants (Basel, Switzerland) · 2024Article
- Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary Tools.Foods (Basel, Switzerland) · 2024Article
- Leuconostoc mesenteroides and Liquorilactobacillus mali strains, isolated from Algerian food products, are producers of the postbiotic compounds dextran, oligosaccharides and mannitol.World journal of microbiology & biotechnology · 2024Article
- High-sugar diet leads to loss of beneficial probiotics in housefly larvae guts.The ISME journal · 2024Article
- 16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs.Microorganisms · 2023Article
- Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols.Food technology and biotechnology · 2023Article
- Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs.Foods (Basel, Switzerland) · 2023Article
- Toward Sourdough Microbiome Data: A Review of Science and Patents.Foods (Basel, Switzerland) · 2023Review
- A methodology for the selection and characterization of riboflavin-overproducingFrontiers in microbiology · 2023Article
- TheFrontiers in microbiology · 2023Review
- Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.Microorganisms · 2022Review
- Environment-Related Genes Analysis ofFoods (Basel, Switzerland) · 2022Article
- Article
- Complete Genome Sequence ofFrontiers in microbiology · 2022Article
- Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin.Foods (Basel, Switzerland) · 2021Article
- Weissella: An Emerging Bacterium with Promising Health Benefits.Probiotics and antimicrobial proteins · 2021Review
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
Abstract
Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technological properties because of the absence of gluten. For this reason, the present work was aimed at selecting starter cultures for sourdough application that are isolated from fermentation of sorghum flour. Three isolates of
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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.