Evidence map›Paper›PMID 33620555›Full record

ArticleCurrent microbiology2021

Shifts in Bacterial Diversity During the Spontaneous Fermentation of Maize Meal as Revealed by Targeted Amplicon Sequencing.

Grace Nkechinyere Ijoma, Ramganesh Selvarajan, Tracy Muntete, Henry Joseph Oduor Ogola, Memory Tekere, Tonderayi Matambo

Abstract read
PubMed Publisher
In one paragraph

Article in Current microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact, top 98% of its field
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed, 1 citations in OpenAlex.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors at 1 institution in 1 country.

Grace Nkechinyere IjomaInstitute for the Development of Energy for African Sustainability (IDEAS), University of South Africa, 28 Pioneer Ave, Florida Park, Roodepoort, 1709, South Africa. nkechiijoma@gmail.com.ORCID http://orcid.org/0000-0002-1568-8851
Ramganesh SelvarajanDepartment of Environmental Science, University of South Africa, Florida Campus, Christiaan De Wet/Pioneer Ave, Florida, 1709, South Africa.
Tracy MunteteDepartment of Environmental Science, University of South Africa, Florida Campus, Christiaan De Wet/Pioneer Ave, Florida, 1709, South Africa.
Henry Joseph Oduor OgolaDepartment of Environmental Science, University of South Africa, Florida Campus, Christiaan De Wet/Pioneer Ave, Florida, 1709, South Africa.
Memory TekereDepartment of Environmental Science, University of South Africa, Florida Campus, Christiaan De Wet/Pioneer Ave, Florida, 1709, South Africa.
Tonderayi MatamboInstitute for the Development of Energy for African Sustainability (IDEAS), University of South Africa, 28 Pioneer Ave, Florida Park, Roodepoort, 1709, South Africa.
University of South Africa · ZA

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Maize meal was allowed to undergo uncontrolled fermentation in the laboratory, in simulation of the traditional method of fermentation as practised in most African households. During the fermentation process, samples were collected daily for 11 days. Physico-chemical analysis of the fermenting slurry and metagenomics analysis of the microbial community using 16S rRNA demonstrated an interrelationship between the changes in the properties of the fermentation environment and the successional interplay of the microbial community. The first 24 h of fermentation at pH of 6.5 was characterised by the proliferation of probiotic Lactobacillus and Bifidobacterium, with their relative abundance being 40.7% and 29.9%, respectively. However, prolonged fermentation and a drop in pH from 5.3 to 3.7 caused a decline and finally an absence of these probiotic bacteria which were replaced by Clostridium spp. with a relative abundance of between 97% and 99% from day 5 to day 11. This study demonstrated that prolonged fermentation of maize meal is not ideally suited for the proliferation of probiotic nutritionally beneficial bacteria.

Indexed as

BacteriaZea maysFermentationLactobacillusRNA, Ribosomal, 16SRNA, Ribosomal, 16S

Identifiers

PMID33620555
OpenAlexW3129949282

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

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.