Evidence map›Paper›PMID 39849267›Full record

SynthesisProbiotics and antimicrobial proteins2025

Bibliometric Analysis of Probiotic Bacillus in Food Science: Evolution of Research Trends and Systematic Evaluation.

Lijun Zhao, Shijie Liu, Miaoyun Li, Jong-Hoon Lee, Yaodi Zhu, Dong Liang, Huihui Zhi, Qian Ding, Gaiming Zhao, Yangyang Ma and 2 more

Abstract readSystematic Review
PubMed Publisher
In one paragraph

Synthesis in Probiotics and antimicrobial proteins, 2025. 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

12 authors.

Lijun Zhao *College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China.
Shijie Liu *College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China.
Miaoyun LiCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China. limy7476@126.com.
Jong-Hoon LeeDepartment of Food Science and Biotechnology, Kyonggi University, Suwon, 16227, Republic of Korea.
Yaodi ZhuCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China.
Dong LiangCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China.
Huihui ZhiCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China.
Qian DingCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China.
Gaiming ZhaoCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China.
Yangyang MaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China.
Lingxia SunCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China.
Yanxia LiuCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China.

Funding

General Program of National Natural Science Foundation of China 32472417National Outstanding Youth Science Fund Project of National Natural Science Foundation of China 32402270the joint fund of Henan province (scientific and technological research) 232103810023the Major science and technology projects in Henan province 221100110500the National Beef Cattle Industrial Technology System CARS-37the Science and Technology Innovation Team of Henan Universities 22IRTSTHN021
6 · The paper itself

Abstract

With the in-depth and comprehensive research on probiotic Bacillus, it has become a hot topic in food science. However, the current status of research using bibliometric analysis to assess the application of probiotic Bacillus in food science has not been comprehensively reviewed. The Web of Science (WOS) database was used in this review's bibliometric analysis to determine the hotspots for research as well as the extent of completed experiments. Furthermore, a systematic review was conducted on the research hotspots of probiotic Bacillus in food science. The comprehensive analysis showed it was a growing and global research field. The keywords with high frequency mainly included "spore," "strain," and "production," which were research hot topics in the last decade. The application of the spore form or nutrient cells of probiotic Bacillus in industrialized food production through nutrient fortification, fermentation agents, and highly efficient synthesis of metabolites showed great development potential.

Indexed as

BacillusBibliometricsFood TechnologyProbioticsBibliometric analysisCell factoryFermentation agentsNutritional fortifiersProbiotic Bacillus

Identifiers

PMID39849267

What OpenQuestion holds

Textmetadata
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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.