Evidence map›Paper›PMID 39858790›Full record

ArticleMicroorganisms2024

Optimization of Medium Composition and Fluidized Bed Drying Conditions for Efficient Production of Dry Yeast.

Hyun-Jin Kang, Hwan Hee Yu, Chang-Won Cho, Young Kyung Rhee, Tae-Wan Kim, Young-Wook Chin

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. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

6 authors.

Hyun-Jin KangResearch Group of Traditional Food, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea.
Hwan Hee YuFood Standard Research Center, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea.
Chang-Won ChoResearch Group of Traditional Food, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea.ORCID 0000-0003-0496-8046
Young Kyung RheeResearch Group of Traditional Food, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea.
Tae-Wan KimResearch Group of Traditional Food, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea.
Young-Wook ChinResearch Group of Traditional Food, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea.ORCID 0000-0002-2501-8544

Funding

Korea Food Research Institute E0242402-01
6 · The paper itself

Abstract

Yeast formulations such as dry yeast are essential for supplying microbial starters to the alcoholic beverage industry. In Korea, the expensive freeze-drying method is used to manufacture brewer's dry yeast, and therefore an economical process such as fluidized bed drying is needed. In the dry yeast manufacturing process, the medium and drying conditions are key factors that determine its quality and manufacturing cost. In this study, we aimed to optimize the medium composition and fluidized bed drying conditions for the efficient production of dry yeast. Muscovado and corn steep liquor were used as the carbon and nitrogen sources, respectively, and their optimal concentrations were identified using response surface methodology for efficient cultivation of

Indexed as

batch fermentationdry yeastfluidized bed dryingmedium compositionresponse surface methodology

Identifiers

PMID39858790
PMCPMC11767331

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.