ArticleFrontiers in microbiology2020
Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin.
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 12 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
12 citing papers in PubMed.
- Article
- Differences in metabolic profiles of lupin-based beverages produced with various fermentation techniques.NPJ science of food · 2026Article
- Structural and Metabolic Remodeling of Mixed Lactic Acid Bacteria-Fermented Wheat Germ and Its In Vitro and In Vivo Digestive Stability.Foods (Basel, Switzerland) · 2026Article
- Exploring Bifidobacteria-Fermented Dairy Products: Innovations, Challenges, and Health-Related Insights.Current microbiology · 2026Review
- Cheese Analogues, an Alternative to Dietary Restrictions and Choices: The Current Scenario and Future.Foods (Basel, Switzerland) · 2025Article
- Review
- Enhanced probiotic potential ofFrontiers in microbiology · 2023Article
- Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential.Foods (Basel, Switzerland) · 2022Review
- Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation.Foods (Basel, Switzerland) · 2022Review
- Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures.Current research in food science · 2022Article
- Function-driven design ofFrontiers in microbiology · 2022Article
- Positive Interactions between Lactic Acid Bacteria Promoted by Nitrogen-Based Nutritional Dependencies.Applied and environmental microbiology · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Designing bacterial co-cultures adapted to ferment mixes of vegetal and animal resources for food diversification and sustainability is becoming a challenge. Among bacteria used in food fermentation, lactic acid bacteria (LAB) are good candidates, as they are used as starter or adjunct in numerous fermented foods, where they allow preservation, enhanced digestibility, and improved flavor. We developed here a strategy to design LAB co-cultures able to ferment a new food made of bovine milk and lupin flour, consisting in: (i)
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.