ArticleFoods (Basel, Switzerland)2022
Screening of Yeasts Isolated from
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 11 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
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.
Who cites it
11 citing papers in PubMed.
- Traditional Foods and Starters Utilizing Salt and Osmo-Tolerant YeastMicroorganisms · 2026Review
- Study of Fermentation Conditions Optimization for Xylanase Production byFoods (Basel, Switzerland) · 2026Article
- Different brewing materials change the vertical distribution pattern of eukaryotic communities in Luzhou-flavor liquor pit muds.Scientific reports · 2025Article
- Optimization of the fermentation process for fructosyltransferase production by Aspergillus niger FS054.Microbial cell factories · 2025Article
- Optimization of fermentation conditions for the production of recombinant feruloyl esterase BpFaeFolia microbiologica · 2025Article
- Development of Biphasic Culture System for an Entomopathogenic FungusJournal of fungi (Basel, Switzerland) · 2025Article
- Identification of Yeast Strain YA176 for Bio-Purification of Soy Molasses to Produce Raffinose Family Oligosaccharides and Optimization of Fermentation Conditions.Applied biochemistry and biotechnology · 2025Article
- Optimization of High-Density Fermentation Conditions forFoods (Basel, Switzerland) · 2024Article
- Screening of aFoods (Basel, Switzerland) · 2024Article
- Screening, Identification, and Fermentation Condition Optimization of a High-Yield 3-Methylthiopropanol Yeast and Its Aroma-Producing Characteristics.Foods (Basel, Switzerland) · 2024Article
- Microbiological Safety and Quality of Fermented Products.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
3-Methylthio-1-propanol (3-Met) is widely used as a flavoring substance and an essential aroma ingredient in many foods. Producing 3-Met by microbial transformation is green and eco-friendly. In the present study, one strain, YHM-G, which produced a high level of 3-Met, was isolated from the
Indexed as
Identifiers
What OpenQuestion holds
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.