Increase in Lactulose Content in a Hot-Alkaline-Based System through Fermentation with a Selected Lactic Acid Bacteria Strain Followed by the β-Galactosidase Catalysis Process.

Yaozu Guo, Wenlong Ma, Manxi Song, Wenqiong Wang, Boxing Yin, Ruixia Gu

Open access · goldAbstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

0.6field-weighted citation impact, top 28% 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

0 citing papers in PubMed, 3 citations in OpenAlex.

No citing paper in PubMed yet.

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

6 authors at 1 institution in 1 country.

Yaozu GuoCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Wenlong MaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0001-9335-6011

Manxi SongCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Wenqiong WangCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Boxing YinCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Ruixia GuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Yangzhou University · CN

Funding

China Postdoctoral Science Foundation 2022M712433Jiangsu Dairy Bioengineering Technology Research center open research and development project KYRY2019004Jiangsu postdoctoral Foundation 2021K317CPractice Innovation Program of Jiangsu Province Yangzhou University, SJCX23_ 1999

6 · The paper itself

Abstract

In this study, lactic acid bacteria (LAB) fermentation and β-galactosidase catalysis methods were combined to increase the lactulose concentration and reduce the galactose and lactose content in a hot-alkaline-based system. The optimal conditions for chemical isomerization were 70 °C for 50 min for lactulose production, in which the concentration of lactulose was 31.3 ± 1.2%. Then, the selection and identification of LAB, which can utilize lactose and cannot affect lactulose content, were determined from 451 strains in the laboratory. It was found that

Indexed as

chemical synthesisenzymatic catalysislactic acid bacterialactulose preparation

Identifiers

PMID38231767

DOI10.3390/foods12234317

PMCPMC10705873

OpenAlexW4389134373

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.