Application of selected lactic acid bacteria isolates for bread production without baker's yeast.

Azhar Makambai, Aichurok Mazhitova, Aylin Korkut Altıntaş, Hakan Kuleasan

Abstract read

In one paragraph

Article in Food science and biotechnology, 2024. 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

–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

0 citing papers in PubMed.

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

4 authors.

Azhar MakambaiDepartment of Food Engineering, Kyrgyz-Turkish Manas University, Chyngyz Aitmatov Campus (Djal), Bishkek, 720038 Kyrgyz Republic.

Aichurok MazhitovaDepartment of Food Engineering, Kyrgyz-Turkish Manas University, Chyngyz Aitmatov Campus (Djal), Bishkek, 720038 Kyrgyz Republic.ORCID 0000-0003-2090-1116

Aylin Korkut AltıntaşDepartment of Food Engineering, Suleyman Demirel University, 32260 Isparta, Turkey.

Hakan KuleasanDepartment of Food Engineering, Suleyman Demirel University, 32260 Isparta, Turkey.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The isolates of lactic acid bacteria (LAB) from traditional fermented koumiss and homemade dry rye sourdough were examined for their potential to be used in bread production without baker's yeast. Among twenty isolates, three with superior fermentation ability and acidification capability were identified by 16S rRNA gene sequencing. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-024-01571-7.

Indexed as

CharacterizationIsolationKoumissRye sourdoughSaccharomyces cerevisiae

Identifiers

PMID39328226

DOI10.1007/s10068-024-01571-7

PMCPMC11422332

What OpenQuestion holds

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Registered trials

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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.