Evidence map›Paper›PMID 39364126›Full record

ArticleBioscience of microbiota, food and health2024

Impact of vegetables on the microbiota of the rice bran pickling bed Nukadoko.

Shunsaku Sugiura, Mika Ikeda, Yuichi Nakamura, Riko Mishima, Mika Morishita, Jiro Nakayama

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Bioscience of microbiota, food and health, 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

6 authors.

Shunsaku SugiuraResearch Institute of Pickles Function, Tokai Pickling Co., Ltd., 78-1 Mukaigo, Mukokusama, Toyohashi, Aichi 441-8142, Japan.
Mika IkedaResearch Institute of Pickles Function, Tokai Pickling Co., Ltd., 78-1 Mukaigo, Mukokusama, Toyohashi, Aichi 441-8142, Japan.
Yuichi NakamuraResearch Institute of Pickles Function, Tokai Pickling Co., Ltd., 78-1 Mukaigo, Mukokusama, Toyohashi, Aichi 441-8142, Japan.
Riko MishimaLaboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.
Mika MorishitaResearch Institute of Pickles Function, Tokai Pickling Co., Ltd., 78-1 Mukaigo, Mukokusama, Toyohashi, Aichi 441-8142, Japan.
Jiro NakayamaLaboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Nukadoko, a fermented rice bran bed for pickling vegetables called nukazuke, has a complex microbiota. Within it, deep interactions between the microbiota of the pickled vegetables and nukadoko characterize and control the qualities of both products. To address this notion, we monitored the changes in the microbiota of nukadoko and nukazuke while pickling different vegetables. Raw or roasted rice bran was mixed with salted water and fermented at 24°C for 40 days, following which different species of vegetable,

Indexed as

bacterial adhesionmicrobiota analysisnukadokonukazuke

Identifiers

PMID39364126
PMCPMC11444858

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.