Evidence map›Paper›PMID 40509476›Full record

ArticleFoods (Basel, Switzerland)2025

Nutrient Availability and Pathogen Clearance Impact Microbiome Composition in a Gnotobiotic Kimchi Model.

Devin H Bemis, Carly E Camphausen, Esther Liu, Joshua J Dantus, Josue A Navarro, Kieren Leif Dykstra, Leila A Paltrowitz, Mariia Dzhelmach, Markus Joerg, Pamil Tamelessio and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Mechanism ofFoods (Basel, Switzerland) · 2026
    Article
  2. Article
  3. 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

11 authors.

Devin H BemisDepartment of Molecular Microbiology and Immunology, Brown University, Providence, RI 02912, USA.ORCID 0009-0001-4483-0941
Carly E CamphausenBrown University, Providence, RI 02912, USA.
Esther LiuBrown University, Providence, RI 02912, USA.ORCID 0009-0000-3861-5148
Joshua J DantusBrown University, Providence, RI 02912, USA.
Josue A NavarroBrown University, Providence, RI 02912, USA.
Kieren Leif DykstraBrown University, Providence, RI 02912, USA.
Leila A PaltrowitzBrown University, Providence, RI 02912, USA.
Mariia DzhelmachBrown University, Providence, RI 02912, USA.
Markus JoergBrown University, Providence, RI 02912, USA.ORCID 0009-0001-0305-3138
Pamil TamelessioBrown University, Providence, RI 02912, USA.
Peter BelenkyDepartment of Molecular Microbiology and Immunology, Brown University, Providence, RI 02912, USA.ORCID 0000-0002-1682-945X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Kimchi is a fermented Korean food typically made with napa cabbage, garlic, radish, ginger, and chili pepper. It is becoming increasingly popular due to its flavor, high fiber content, and purported probiotic benefits. The microbial ecology of the fermentation community has been extensively studied, though what's less understood is how its microbial community changes when nutrients or pathogens are introduced. To study this, we used gnotobiotic cabbage media inoculated with a kimchi starter culture as a model system. These inoculated samples were exposed to

Indexed as

Bacillus cereusEscherichia colifermentationfood safetykimchilactic acid bacteriamicrobial compositionpathogen

Identifiers

PMID40509476
PMCPMC12155097

What OpenQuestion holds

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LicenceCC BY
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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.