Evidence map›Paper›PMID 35011392›Full record

ArticleMolecules (Basel, Switzerland)2021

A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese.

Jasna Novak, Katarina Butorac, Andreja Leboš Pavunc, Martina Banić, Ana Butorac, Adriana Lepur, Nada Oršolić, Katarina Tonković, Krešo Bendelja, Nina Čuljak and 3 more

Open access · goldAbstract read
In one paragraph

Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.

0numbers the graph read from it
0cells of the map it votes in
10citing papers in PubMed
1.8field-weighted citation impact, top 15% 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

10 citing papers in PubMed, 15 citations in OpenAlex.

  1. Article
  2. Article
  3. Article
  4. Article
  5. Article
  6. Evaluation of the Probiotic Properties ofFood technology and biotechnology · 2023
    Article
  7. Modulation of the Gut Microbiota by the Plantaricin-ProducingInternational journal of molecular sciences · 2023
    Article
  8. Article
  9. Review
  10. Autochthonous Human MilkFood technology and biotechnology
    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

13 authors at 1 institution in 1 country.

Jasna NovakLaboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Katarina ButoracLaboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Andreja Leboš PavuncLaboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Martina BanićLaboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Ana ButoracBICRO Biocentre Ltd., Borongajska cesta 83H, 10000 Zagreb, Croatia.ORCID 0000-0003-3890-1472
Adriana LepurBICRO Biocentre Ltd., Borongajska cesta 83H, 10000 Zagreb, Croatia.
Nada OršolićDepartment of Animal Physiology, Faculty of Science, University of Zagreb, Rooseveltov trg 6, 10000 Zagreb, Croatia.ORCID 0000-0001-5102-3606
Katarina TonkovićProbiotik Ltd., Grada Gospića 3, 10000 Zagreb, Croatia.
Krešo BendeljaCentre for Research and Knowledge Transfer in Biotechnology, University of Zagreb, Rockefellerova 10, 10000 Zagreb, Croatia.
Nina ČuljakLaboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Marija LovrićBICRO Biocentre Ltd., Borongajska cesta 83H, 10000 Zagreb, Croatia.ORCID 0000-0001-8826-2061
Jagoda ŠuškovićLaboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Blaženka KosLaboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
University of Zagreb · HR

Funding

Croatian Science Foundation IP-2014-09-7009Croatian Science Foundation IP-2019-04-2237
6 · The paper itself

Abstract

This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides). The designed LAB consortium consisted of three

Indexed as

Food AnalysisFood MicrobiologyAmino Acid SequenceCaseinsCheeseChemical PhenomenaChromatography, LiquidFermentationGenome, BacterialGenomicsLactobacillalesPeptidesProteolysisSpectrometry, Mass, Matrix-Assisted Laser Desorption-IonizationTandem Mass SpectrometryCaseinsPeptidesbiopeptidescheeseEnterococcusLactobacillusprobioticproteinasesstarter culture

Identifiers

PMID35011392
PMCPMC8746304
OpenAlexW4200490499

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.