Evidence map›Paper›PMID 39974852›Full record

ArticleFood science and biotechnology2025

Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage.

Chan-Il Bae, Yoon-Soo Gwak, Su-Jeong Eom, Shinyoung Lee, Mi-Ju Kim

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science and biotechnology, 2025. 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. Comparative Genomics-Based Evaluation ofJournal of microbiology and biotechnology · 2026
    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.

Chan-Il Bae *Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea.
Yoon-Soo Gwak *Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea.
Su-Jeong EomInstitute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea.
Shinyoung LeeInstitute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea.
Mi-Ju KimInstitute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, we investigated the impact of different temperatures (10 °C, 4 °C, and - 1 °C) on salted kimchi cabbage. The diversity of white colony forming yeast (WCFY) on kimchi cabbage was assessed. The culture-dependent method revealed Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-024-01739-1.

Indexed as

Lactic acid bacteria (LAB)Microbial communitySalted kimchi cabbageStorage temperatureWhite colony forming yeast (WCFY)

Identifiers

PMID39974852
PMCPMC11833002

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.