Evidence map›Paper›PMID 41127858›Full record

ArticleACS food science & technology2025

Ham Yeasts: Exploring Mycoprotein Potential Production of Yeasts Isolated from Spanish Dry-Cured Ham.

Noelia Viveros-Lizondo, Beatriz García-Béjar, Elena Coso-Cuevas, Almudena Soriano, María Arévalo-Villena

Abstract read
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In one paragraph

Article in ACS food science & technology, 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

5 authors.

Noelia Viveros-LizondoDepartment of Analytical Chemistry and Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Camilo José Cela Avenue 10, 13071 Ciudad Real, Spain.
Beatriz García-BéjarDepartment of Analytical Chemistry and Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Camilo José Cela Avenue 10, 13071 Ciudad Real, Spain.ORCID https://orcid.org/0000-0001-9336-3975
Elena Coso-CuevasDepartment of Analytical Chemistry and Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Camilo José Cela Avenue 10, 13071 Ciudad Real, Spain.
Almudena SorianoDepartment of Analytical Chemistry and Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Camilo José Cela Avenue 10, 13071 Ciudad Real, Spain.
María Arévalo-VillenaDepartment of Analytical Chemistry and Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Camilo José Cela Avenue 10, 13071 Ciudad Real, Spain.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Ripening conditions of dry-cured ham provide a suitable environment for microbial growth. Although salts such as sodium chloride, nitrite, and nitrate act as inhibitory agents, certain microorganisms, particularly yeasts, can still develop. This study evaluates the biodiversity and biotechnological traits of yeasts isolated from Spanish dry-cured hams, comparing natural and controlled drying rooms and assessing their potential for protein production. Samples were collected from five drying rooms, including both Serrano and Iberian hams as well as ham hangers and air. The average yeast population was 5.44 ± 1.29 log CFU/cm

Indexed as

mycoproteinsripening roomsSpanish hamyeast biodiversity

Identifiers

PMID41127858
PMCPMC12538709

What OpenQuestion holds

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Registered trials

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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.