Evidence map›Paper›PMID 40330201›Full record

ArticleFood science & nutrition2025

Impact of Yeast Types on Quality Characteristics and Storage Stability of Industrial Kefir.

Oktay Yerlikaya, Asli Akpinar, Derya Saygili

Abstract read
In one paragraph

Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers, 1 of them a synthesis that pooled it.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed, 1 pooled it
–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

3 citing papers in PubMed, 1 synthesis or guideline pooled it.

  1. Frontiers in nutrition · 2026
    Pooled it
  2. Article
  3. Inactivation of Avian Influenza Virus in Raw Milk Kefir.Food and environmental virology · 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

3 authors.

Oktay YerlikayaFaculty of Agriculture, Department of Dairy Technology Ege University Izmir Turkiye.ORCID https://orcid.org/0000-0002-1532-4687
Asli AkpinarEngineering Faculty, Food Engineering Department Manisa Celal Bayar University Manisa Turkiye.ORCID https://orcid.org/0000-0002-0037-8295
Derya SaygiliIzmir Kavram Vocational School Culinary Program Izmir Turkiye.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Kefir is a fermented dairy product that contains many types of lactic acid bacteria and different types of yeast. Yeasts in kefir culture are important in creating the unique properties of kefir. When yeasts are not included in kefir production, the unique properties of kefir do not emerge. In this study, the effects of various yeast microorganisms that can cause negative effects, such as swelling and deformation, in industrial kefir production on product quality characteristics were investigated. For this purpose, a commercial yeast-free kefir culture was supplemented with selected yeasts:

Indexed as

kefirrheological propertiessensory analysisshelf lifeyeasts

Identifiers

PMID40330201
PMCPMC12053101

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.