ArticleFoods (Basel, Switzerland)2023
Technological Characterization of Lactic Acid Bacteria Strains for Potential Use in Cheese Manufacture.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 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.
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Who cites it
14 citing papers in PubMed, 33 citations in OpenAlex.
- Technological Potential of Native Lactic Acid Bacteria from Brazilian Canastra Cheese: Safety and Functional Characterization.Probiotics and antimicrobial proteins · 2026Article
- Characterizing Lactic Acid Bacteria in Artisanal Cheeses: Analytical Approaches and Strategic Implications.Current microbiology · 2026Review
- Designing Novel Aspartic Protease (NAP) Using Ancestral Sequence Reconstruction (ASR) for Cheesemaking.Molecular biotechnology · 2026Article
- Technological and molecular profiling of lactic flora in Hamra ewe's milk cheese from the Algerian steppe.Food science of animal resources · 2026Article
- Isolation and Identification of Lactic Acid Bacteria from Traditional Fermented Shredded Potato and Research on Their Prebiotic, Antioxidant, and Fermentative Properties.Probiotics and antimicrobial proteins · 2026Article
- Screening, Safety Assessment, and Process Optimization of Lactic Acid Bacteria from Traditional Yak Yogurt as Adjunct Cultures.Microorganisms · 2026Article
- Review
- Unveiling the technological and biopreservative potential of wild lactic acid bacteria from Moroccan traditional dairy products: A pathway to sustainable food fermentation.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
- Enhancing stability of enzymes for industrial applications: molecular insights and emerging approaches.World journal of microbiology & biotechnology · 2025Review
- Formulation and evaluation of probiotic starter culture: impact on Ethiopian cottage cheese "Ayib" safety, stability, sensory acceptability and antioxidant potential.One health outlook · 2025Article
- Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking.Foods (Basel, Switzerland) · 2025Review
- Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses.Foods (Basel, Switzerland) · 2024Article
- Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated fromFoods (Basel, Switzerland) · 2024Article
- Antimicrobial and Mycotoxin Reducing Properties of Lactic Acid Bacteria and Their Influence on Blood and Feces Parameters of Newborn Calves.Animals : an open access journal from MDPI · 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
7 authors at 2 institutions in 2 countries.
Funding
Abstract
A total of 26 lactic acid bacteria isolates from both Italian and Brazilian cheeses were tested for their use in cheesemaking. Isolates were screened for salt tolerance, exopolysaccharide and diacetyl production, lipolytic, acidifying, and proteolytic activities. In addition, the aminopeptidase (Pep N and Pep X) activities, were evaluated. Most of the strains demonstrated salt tolerance to 6% of NaCl, while only two
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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.