Evidence map›Paper›PMID 36985376›Full record

ArticleMicroorganisms2023

16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs.

Vesselin Baev, Elena Apostolova, Velitchka Gotcheva, Miglena Koprinarova, Maria Papageorgiou, João Miguel Rocha, Galina Yahubyan, Angel Angelov

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Microorganisms, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
2.0field-weighted citation impact, top 15% of its field
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

2 citing papers in PubMed, 10 citations in OpenAlex.

  1. Review
  2. 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

8 authors at 4 institutions in 3 countries.

Vesselin BaevFaculty of Biology, University of Plovdiv, Tzar Assen 24, 4000 Plovdiv, Bulgaria.ORCID 0000-0002-5224-9145
Elena ApostolovaFaculty of Biology, University of Plovdiv, Tzar Assen 24, 4000 Plovdiv, Bulgaria.ORCID 0000-0003-1094-8009
Velitchka GotchevaDepartment of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria.ORCID 0000-0003-1211-3443
Miglena KoprinarovaInstitute of Molecular Biology "Acad. Roumen Tsanev", Bulgarian Academy of Sciences, Acad. G. Bonchev Str., Bl. 21, 1113 Sofia, Bulgaria.ORCID 0000-0002-1926-7974
Maria PapageorgiouDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece.ORCID 0000-0001-7009-846X
João Miguel RochaUniversidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.ORCID 0000-0002-0936-2003
Galina YahubyanFaculty of Biology, University of Plovdiv, Tzar Assen 24, 4000 Plovdiv, Bulgaria.
Angel AngelovDepartment of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria.ORCID 0000-0002-3239-4724
University of Food Technologies · BGBulgarian Academy of Sciences · BGInternational Hellenic University · GRUniversidade Católica Portuguesa · PT

Funding

Bulgarian National Science Fund, grant number KP-06-N-36/3 (КП-06-Н-36/3). KP-06-N-36/3
6 · The paper itself

Abstract

Sourdoughs (SDs) are spontaneously formed microbial ecosystems composed of various species of lactic acid bacteria (LAB) and acid-tolerant yeasts in food matrices of cereal flours mixed with water. To date, more than 90 LAB species have been isolated, significantly impacting the organoleptic characteristics, shelf life, and health properties of bakery products. To learn more about the unique bacterial communities involved in creating regional Bulgarian sourdoughs, we examined the metacommunities of five sourdoughs produced by spontaneous fermentation and maintained by backslopping in bakeries from three geographic locations. The 16S rRNA gene amplicon sequencing showed that the former genus

Indexed as

bacterial communitiesBulgarialactic acid bacteria (LAB)metagenomicstraditional sourdough

Identifiers

PMID36985376
PMCPMC10058899
OpenAlexW4353066315

What OpenQuestion holds

Textmetadata
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.