Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.

Liis Lutter, Aljona Kuzina, Helena Andreson

Abstract read

In one paragraph

Article in Microorganisms, 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

3 authors.

Liis LutterChair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, Estonia.ORCID 0000-0002-4561-4052

Aljona KuzinaChair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, Estonia.

Helena AndresonChair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, Estonia.ORCID 0000-0001-8683-8792

Funding

Estonian Ministry of Education and Research Research project RESTA28 "Valorisation of cereal and oilseed crops" and project P170063VLTD "Development of competence in bakery and confectionery technology and applied food microbiology"

6 · The paper itself

Abstract

Sourdough bread production relies on metabolically active starters refreshed daily with flour and water. The stability of sourdough microbial strains is crucial for consistent bread quality. However, many bakeries lack information on the persistence of starter cultures in ongoing sourdough production. Consequently, there is growing interest in identifying microbial strains from regularly used sourdoughs that possess good functional properties and resist changes in the complex growth environment. This study aimed to evaluate the composition and stability of lactic acid bacteria (LAB) in industrial wheat (WS) and rye (RS) sourdoughs propagated over a long period. LAB isolates (n = 66) from both sourdoughs, sampled over four seasons, were identified using phenotypic methods and genotyped via ITS-PCR and ITS-PCR/

Indexed as

LAB genotypesL. plantarumrye sourdoughwheat sourdough

Identifiers

PMID39338546

DOI10.3390/microorganisms12091872

PMCPMC11434513

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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.