ArticleMicroorganisms2021
Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making.
Article in Microorganisms, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 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
9 citing papers in PubMed, 32 citations in OpenAlex.
- Screening of Functional Properties of Lactic Acid Bacteria Isolated from Animal Rennets and Their Associated Cheeses and Whey.Foods (Basel, Switzerland) · 2026Article
- Application ofFrontiers in microbiology · 2025Article
- Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese.Frontiers in microbiology · 2024Article
- Technological Characterization of Lactic Acid Bacteria Strains for Potential Use in Cheese Manufacture.Foods (Basel, Switzerland) · 2023Article
- The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production.Frontiers in microbiology · 2023Article
- Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese.Frontiers in microbiology · 2023Article
- Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects.Journal of applied microbiology · 2022Review
- Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant.Foods (Basel, Switzerland) · 2022Article
- Properties of an acid-tolerant, persistent Cheddar cheese isolate, Lacticaseibacillus paracasei GCRL163.Journal of industrial microbiology & biotechnology · 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
9 authors at 4 institutions in 2 countries.
Funding
Abstract
The present study aimed at selecting non-starter lactic acid bacteria strains, with desirable technological and enzymatic activities, suitable as adjunct culture for the Provola dei Nebrodi cheese production. One hundred and twenty-one lactic acid bacteria, isolated from traditional Provola dei Nebrodi cheese samples, were genetically identified by Rep-PCR genomic fingerprinting, using the (GTG)
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.