ArticleMicroorganisms2022
Non-Dairy Fermented Beverages Produced with Functional Lactic Acid Bacteria.
Article in Microorganisms, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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.
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
7 citing papers in PubMed, 17 citations in OpenAlex.
- Challenges and Technological Strategies to Enhance Probiotic Viability in Non-Dairy Food Matrices.Molecules (Basel, Switzerland) · 2026Review
- A Potential Probiotic Lactiplantibacillus Plantarum Isolate from Egyptian Cottage Cheese Alleviates Metabolic Syndrome Manifestations: In Vitro and In Vivo Characterization.Probiotics and antimicrobial proteins · 2026Article
- The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality.AIMS microbiology · 2026Review
- Production and evaluation of a novel GABA-producing almond yogurt: dietary modulation of stress.Frontiers in veterinary science · 2026Article
- Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Functional Profiling ofMicroorganisms · 2025Article
- Indigenous-based probiotic beverage from peanuts and soybean: development, optimization, and characterization.FEMS microbes · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
At present, there is an increasing interest in beverages of non-dairy origin, as alternatives to those based on milk, but having similar health-promoting properties. Fermentation with specific bacteria or consortia may enhance the functionality of these products. In our study, selected lactic acid bacteria, that have been previously shown to possess functional properties (antimicrobial activity, probiotic potential), were used for the fermentation of wheat bran combined with root vegetables. Strains were investigated for their safety, while the obtained beverages were characterized in terms of microbial content, physical, chemical, nutritional, and functional properties. None of the strains harbors virulence genes, but all of them possess genes for survival at low pH, starch metabolism, and vitamin biosynthesis. Three strains (
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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.