ArticleFood science & nutrition2023
Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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
8 citing papers in PubMed, 14 citations in OpenAlex.
- Salt Stress Accelerates Tyrosine Depletion byFoods (Basel, Switzerland) · 2026Article
- Starter-Culture-Dependent Effects ofFoods (Basel, Switzerland) · 2026Article
- Prospects and challenges in using engineered lactic acid bacteria in aquaculture applications.Engineering microbiology · 2026Review
- Construction of Synthetic Microbial Community with Core Microorganisms for Soy Sauce Fermentation.Foods (Basel, Switzerland) · 2026Article
- Effects of a novel salt-toleranceFood chemistry: X · 2026Article
- Analysis of Microbial Interactions During the Production of Chinese Ethnic Fermented Foods.Foods (Basel, Switzerland) · 2026Review
- Low-temperature two-stage probiotic fermentation enhances nutrition and safety of pig liquid feed.Applied microbiology and biotechnology · 2025Article
- Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China.Food science & nutrition · 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
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Soybean paste was a traditional fermented product in northeast China, mainly fermented by molds, yeast,
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.