ArticleFoods (Basel, Switzerland)2022
Effect of Lactic Acid Bacteria on Bacterial Community Structure and Characteristics of Sugarcane Juice.
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 8 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.
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Who cites it
8 citing papers in PubMed, 14 citations in OpenAlex.
- Volatile aroma profiles and associated microbiota of Yunnan Shiping sour-pulp-fermented stinky tofu.Food chemistry: X · 2026Article
- Lactic Acid Fermentation of Carrot Juice: Effects of LAB Strains, Total Soluble Solids, Inoculum Level, and Fermentation Time.Food science & nutrition · 2026Article
- Exploring the molecular interaction of bioactive peptides with antioxidative, antidiabetic and anti-inflammatory attributes from sheep milk fermented with lactobacillus and yeast.Scientific reports · 2025Article
- Exploring the Impact of Altitude on Bacterial Communities in Informally Produced Artisanal Colonial Cheeses: Insights from 16S rRNA Gene Sequencing.Microorganisms · 2025Article
- Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking.Foods (Basel, Switzerland) · 2025Review
- Improvement of silage characteristics ofFrontiers in microbiology · 2024Article
- Probiotic potential ofHeliyon · 2023Article
- Antidiabetic Activity of Potential ProbioticsNutrients · 2023Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
Fermentation technology is of great significance for food preservation; through fermentation, while extending the shelf life of food, it can also improve the sensory quality of food and increase its nutritional value. Compared with natural fermentation, the use of specific microorganisms for fermentation can be used to determine the direction of fermentation. Therefore, in order to better explore the effect of bacterial community structure on the quality of sugarcane juice naturally fermented and inoculated with different lactic acid bacteria in the fermentation process, the most suitable method for sugarcane juice fermentation was found, which provided a theoretical basis for the safe production of fermented sugarcane juice. In this experiment, the sugarcane juice was treated differently and divided into four groups: natural fermentation, fermentation with
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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.