ArticleFoods (Basel, Switzerland)2021
Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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.
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Who cites it
8 citing papers in PubMed.
- Genome-Scale Metabolic Models Guided Improvement of Fermented Milk Quality and Flavor byFoods (Basel, Switzerland) · 2026Article
- Assessing the Antibiotic Resistance in Food Lactic Acid Bacteria: Risks in the Era of Widespread Probiotic Use.Food science & nutrition · 2025Review
- Rapid determination of the geographical origin of kimchi by Fourier transform near-infrared spectroscopy coupled with chemometric techniques.Scientific reports · 2024Article
- Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells.Journal of microbiology and biotechnology · 2024Article
- Potential of γ-Aminobutyric Acid-ProducingPreventive nutrition and food science · 2023Article
- Isolation of Aroma-ProducingFoods (Basel, Switzerland) · 2023Article
- Article
- Development of Anti-inflammatory ProbioticFrontiers in microbiology · 2021Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic type strains were tested for their growth rates, volatile aroma compounds, metabolites, and sensory characteristics of kimchi, and their characteristics were compared to those of
Indexed as
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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.