Evidence map›Paper›PMID 34661886›Full record

ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2022

Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production.

Luana Faria Silva, Juliano De Dea Lindner, Tássila Nakata Sunakozawa, Daniel Mathias F Amaral, Tiago Casella, Mara Corrêa Lelles Nogueira, Ana Lúcia Barretto Penna

Open access · greenAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
1.4field-weighted citation impact, top 18% 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

4 citing papers in PubMed, 9 citations in OpenAlex.

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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

7 authors at 4 institutions in 1 country.

Luana Faria SilvaFood Engineering and Technology Department, UNESP - São Paulo State University, Rua Cristóvão Colombo, 2265, São José Do Rio Preto, SP, 15054-000, Brazil.ORCID http://orcid.org/0000-0003-1863-854X
Juliano De Dea LindnerFood Science and Technology Department, UFSC - Federal University of Santa Catarina, Florianópolis, SC, Brazil.ORCID http://orcid.org/0000-0002-6191-8910
Tássila Nakata SunakozawaFood Engineering and Technology Department, UNESP - São Paulo State University, Rua Cristóvão Colombo, 2265, São José Do Rio Preto, SP, 15054-000, Brazil.
Daniel Mathias F AmaralFood Engineering and Technology Department, UNESP - São Paulo State University, Rua Cristóvão Colombo, 2265, São José Do Rio Preto, SP, 15054-000, Brazil.
Tiago CasellaCenter for Microorganisms Investigation, FAMERP - São José Do Rio Preto Medical School, São José Do Rio Preto, SP, Brazil.ORCID http://orcid.org/0000-0002-1596-2734
Mara Corrêa Lelles NogueiraCenter for Microorganisms Investigation, FAMERP - São José Do Rio Preto Medical School, São José Do Rio Preto, SP, Brazil.ORCID http://orcid.org/0000-0002-6070-7716
Ana Lúcia Barretto PennaFood Engineering and Technology Department, UNESP - São Paulo State University, Rua Cristóvão Colombo, 2265, São José Do Rio Preto, SP, 15054-000, Brazil. ana.lb.penna@unesp.br.ORCID http://orcid.org/0000-0001-6715-9276
Universidade Estadual Paulista (Unesp) · BRFaculdade de Medicina de São José do Rio Preto · BRCentro Universitário de Rio Preto · BRUniversidade Federal de Santa Catarina · BR

Funding

Fundação de Amparo à Pesquisa do Estado de São Paulo 2008/56667-5Fundação de Amparo à Pesquisa do Estado de São Paulo 2011/11922-0
6 · The paper itself

Abstract

The biodiversity and succession of lactic acid bacteria (LAB) involved in the production and storage of Brazilian buffalo mozzarella cheese were evaluated. The isolates were characterized by Gram staining and catalase test, by the ability to grow at different conditions: temperatures, pH, concentrations of NaCl, and production of CO

Indexed as

CheeseMicrobiotaAnimalsBiodiversityBuffaloesFood MicrobiologyMilkRandom Amplified Polymorphic DNA TechniqueRNA, Ribosomal, 16SRNA, Ribosomal, 16SAutochthonous bacteriaCheese biodiversityLactic acid bacteria identificationRaw milk

Identifiers

PMID34661886
PMCPMC8882560
OpenAlexW3205872974

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.