Evidence map›Paper›PMID 39503491›Full record

ArticleApplied and environmental microbiology2024

Does strain-level persistence of lactobacilli in long-term back-slopped sourdoughs inform on domestication of food-fermenting lactic acid bacteria?

Vi D Pham, Zhaohui S Xu, David J Simpson, Justina S Zhang, Michael G Gänzle

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Applied and environmental microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing 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

6 citing papers in PubMed.

  1. Review
  2. Review
  3. Article
  4. Review
  5. International journal of systematic and evolutionary microbiology · 2025
    Article
  6. 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

5 authors.

Vi D PhamDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada.
Zhaohui S XuDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada.
David J SimpsonDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada.ORCID 0000-0002-5757-641X
Justina S ZhangDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada.
Michael G GänzleDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada.ORCID 0000-0003-0972-928X

Funding

Canada Research Chairs (Chaires de recherche du Canada) Food MicrobiologyKaslo Sourdough Mitacs matching fundsMitacs (Mitacs Canada) Accelerate
6 · The paper itself

Abstract

Sourdoughs are maintained by back-slopping over long time periods. To determine strain-level persistence of bacteria, we characterized four sourdoughs from bakeries over a period of 3.3, 11.0, 18.0, and 19.0 years. One sourdough included isolates of

Indexed as

BreadFermentationFood MicrobiologyLactobacillalesDomesticationLactobacillusPolymorphism, Single Nucleotidedomesticationfermentation controllactic acid bacteriaLactobacillusrate of mutationsingle-nucleotide polymorphismsspeciationwhole-genome sequencing

Identifiers

PMID39503491
PMCPMC11654800

What OpenQuestion holds

Textmetadata
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.