Evidence map›Paper›PMID 36061410›Full record

ArticleCurrent research in food science2022

Phenotypic and genotypic characterisation of

Jia Sun, Olin Silander, Kay Rutherfurd-Markwick, Daying Wen, Tanya Poi-Poi Davy, Anthony N Mutukumira

Abstract read
In one paragraph

Article in Current research in food science, 2022. 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
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. 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.

Jia SunSchool of Food and Advanced Technology, Massey University, Auckland, New Zealand.
Olin SilanderSchool of Natural and Computational Sciences, Massey University, Auckland, New Zealand.
Kay Rutherfurd-MarkwickSchool of Health Sciences, Massey University, Auckland, New Zealand.
Daying WenSchool of Natural and Computational Sciences, Massey University, Auckland, New Zealand.
Tanya Poi-Poi DavyKoa Holdings Limited, Mount Maunganui, New Zealand.
Anthony N MutukumiraSchool of Food and Advanced Technology, Massey University, Auckland, New Zealand.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Parāroa Rēwena is a traditional Māori sourdough produced by fermentation using a potato starter culture. The microbial composition of the starter culture is not well characterised, despite the long history of this product. The morphological, physiological, biochemical and genetic tests were conducted to characterise 26 lactic acid bacteria (LAB) and 15 yeast isolates from a Parāroa Rēwena potato starter culture. The results of sugar fermentation tests, API 50 CHL tests, and API ID 32 C tests suggest the presence of four different LAB phenotypes and five different yeast phenotypes. 16S rRNA and 26S rRNA sequencing identified the LAB as

Indexed as

Lacticaseibacillus paracaseiLactobacillusMLSTOxford Nanopore sequencingRēwena parāoa sourdough breadSaccharomyces cerevisiae

Identifiers

PMID36061410
PMCPMC9428859

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.