Evidence map›Paper›PMID 36354338›Full record

ArticleMicrobiology spectrum2022

Causality Verification for the Correlation between the Presence of Nonstarter Bacteria and Flavor Characteristics in Soft-Type Ripened Cheeses.

Ryosuke Unno, Toshihiro Suzuki, Yumika Osaki, Minenosuke Matsutani, Morio Ishikawa

Abstract read
In one paragraph

Article in Microbiology spectrum, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. 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

5 authors.

Ryosuke UnnoDepartment of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculturegrid.410772.7, Tokyo, Japan.ORCID 0000-0002-2561-424X
Toshihiro SuzukiDepartment of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculturegrid.410772.7, Tokyo, Japan.
Yumika OsakiDepartment of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculturegrid.410772.7, Tokyo, Japan.
Minenosuke MatsutaniNODAI Genome Research Center, Tokyo University of Agriculturegrid.410772.7, Tokyo, Japan.ORCID 0000-0002-6262-3188
Morio IshikawaDepartment of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculturegrid.410772.7, Tokyo, Japan.ORCID 0000-0003-1525-8656

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Flavor characteristics of ripened cheese are established by various bacteria, such as lactic acid bacteria,

Indexed as

CheeseLactobacillalesBacteriaKetonesRNA, Ribosomal, 16SSulfur CompoundsKetonesRNA, Ribosomal, 16SSulfur Compoundsbacteriacheesefermented foodflavormultiomicsproteobacteriaripening

Identifiers

PMID36354338
PMCPMC9769828

What OpenQuestion holds

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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.