Evidence map›Paper›PMID 38805051›Full record

ArticleArchives of microbiology2024

Isolation, identification, and tolerance analysis of yeast during the natural fermentation process of Sidamo coffee beans.

Bei-Bei Ying, Jian Cai, Xiu Gao, Li-Fang Zhang, Qing-Fang Xu, Qi-He Xu, Wei-Liang Liu, Xian-Min Huang, Yu-Chen Wang, Ling Zhu

Abstract read
PubMed Publisher
In one paragraph

Article in Archives of microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed
–field-weighted citation impact
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

5 citing papers in PubMed.

  1. Article
  2. Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages.Comprehensive reviews in food science and food safety · 2026
    Review
  3. Article
  4. Article
  5. The Response Characteristics of OneJournal of fungi (Basel, Switzerland) · 2025
    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

10 authors.

Bei-Bei YingYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Jian CaiYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Xiu GaoYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Li-Fang ZhangYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Qing-Fang XuYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Qi-He XuYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Wei-Liang LiuYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.
Xian-Min HuangSchool of Agronomy and Life Sciences, Zhaotong University, Zhaotong, Yunnan, 657000, People's Republic of China.
Yu-Chen WangSchool of Chemical Biology and Environment, Yuxi Normal University, Yuxi, Yunnan, 653100, People's Republic of China. ycwang@yxnu.edu.cn.
Ling ZhuYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China. lingzhu2021@mail.qjnu.edu.cn.

Funding

College student innovation and entrepreneurship project Grant NO. G202310684006Special Basic Cooperative Research Innovation Programs of Qujing Science and Technology Bureau & Qujing Normal University Grant NO. KJLH2022YB07Special Basic Cooperative Research Innovation Programs of Qujing Science and Technology Bureau & Qujing Normal University Grant NO. KJLH2023ZD06Special Basic Cooperative Research Programs of Yunnan Provincial Undergraduate Universities' Association Grant NO. 202301BA070001-081Yunnan Fundamental Research Projects Grant NO. 202301AU070012
6 · The paper itself

Abstract

Yeast, which plays a pivotal role in the brewing, food, and medical industries, exhibits a close relationship with human beings. In this study, we isolated and purified 60 yeast strains from the natural fermentation broth of Sidamo coffee beans to screen for indigenous beneficial yeasts. Among them, 25 strains were obtained through morphological characterization on nutritional agar medium from Wallerstein Laboratory (WL), with molecular biology identifying Saccharomyces cerevisiae strain YBB-47 and the remaining 24 yeast strains identified as Pichia kudriavzevii. We investigated the fermentation performance, alcohol tolerance, SO

Indexed as

EthanolFermentationPichiaSaccharomyces cerevisiaeCoffeaCoffeeHydrogen-Ion ConcentrationHydrogen SulfideSeedsTemperatureCoffeeEthanolHydrogen SulfideSeparation and identificationSidamo coffee beansToleranceYeast

Identifiers

PMID38805051

What OpenQuestion holds

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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.