ArticleFoods (Basel, Switzerland)2022
Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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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
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Who cites it
6 citing papers in PubMed.
- Effect of mixed fermentation ofFood chemistry: X · 2026Article
- Freeze-Drying Effects on Viability and Cellular Stability in a Subset of Sourdough Lactic Acid Bacteria Strains.Current microbiology · 2025Article
- Antibiotic Susceptibility and Technological Properties ofMicroorganisms · 2024Article
- Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production.Foods (Basel, Switzerland) · 2024Article
- Article
- A Novel Strain of ProbioticMicroorganisms · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, eight lactic acid bacteria (LAB) strains, previously isolated from traditional and gluten-free sourdoughs, and selected for their potential in improving the sensory and rheological quality of bakery products, were screened against some common spoilage agents. The anti-mould activity was tested using strains of the species
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Registered trials
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