ArticleFood science & nutrition2020
Screening and application of lactic acid bacteria and yeasts with l-lactic acid-producing and antioxidant capacity in traditional fermented rice acid.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 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
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Who cites it
17 citing papers in PubMed, 40 citations in OpenAlex.
- Kluyveromyces marxianus KLU1 Increases the Cell Density and Survival of Lacticaseibacillus rhamnosus GG in Dried Kurut.Molecular nutrition & food research · 2026Article
- Effects of Lactic Acid Bacteria-Directed Screening on Flavor and Functional Properties of Fermented Corn Protein Hydrolysate.Foods (Basel, Switzerland) · 2025Article
- Impact of Potentially Antioxidant Probiotic Strains on Fermentation Quality and Antioxidant Status in Alfalfa Silage.Antioxidants (Basel, Switzerland) · 2025Article
- Screening and Whole-Genome Analysis of Probiotic Lactic Acid Bacteria with Potential Antioxidants from Yak Milk and Dairy Products in the Qinghai-Tibet Plateau.Antioxidants (Basel, Switzerland) · 2025Article
- Effect ofAnimals : an open access journal from MDPI · 2024Article
- Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk.Probiotics and antimicrobial proteins · 2024Article
- Screening and genome analysis of heat-resistant and antioxidant lactic acid bacteria from Holstein cow milk.Frontiers in microbiology · 2024Article
- Isolation, identification, and evaluation of lactic acid bacteria with probiotic potential from traditional fermented sour meat.Frontiers in microbiology · 2024Article
- Effects ofFoods (Basel, Switzerland) · 2023Article
- Lactic acid bacteria with a strong antioxidant function isolated from "Jiangshui," pickles, and feces.Frontiers in microbiology · 2023Article
- Characterization of probiotic properties and development of banana powder enriched with freeze-driedHeliyon · 2022Article
- Protective effects of dietary Kefir against aflatoxin B1-induced hepatotoxicity in Nile tilapia fish,Food science & nutrition · 2022Article
- Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics.Foods (Basel, Switzerland) · 2022Article
- Response ofFoods (Basel, Switzerland) · 2021Article
- Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With aFrontiers in microbiology · 2021Article
- Screening and application of lactic acid bacteria and yeasts with l-lactic acid-producing and antioxidant capacity in traditional fermented rice acid.Food science & nutrition · 2020Article
- Probiotic significance ofGut microbesReview
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the study, PRACTICAL APPLICATIONS: Rice acid as a functional nondairy fermented product is widely accepted by Chinese consumers. However, rice acid fermentation is still a traditional spontaneous process, which causes instability in its flavor and quality.
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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.