Evidence map›Paper›PMID 41251343›Full record

ArticleApplied and environmental microbiology2025

Ethanolphilic lactic acid bacterium

Motomu Yoshioka, Naoki Akasaka, Yukihiko Masuda, Mariko Mori, Daisuke Watanabe

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Applied and environmental microbiology, 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.

Motomu Yoshioka *Laboratory of Microbial Interaction, Division of Biological Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, Ikoma, Nara, Japan.
Naoki Akasaka *Laboratory of Microbial Interaction, Division of Biological Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, Ikoma, Nara, Japan.ORCID 0009-0006-8807-9041
Yukihiko MasudaNaraya Honten, Nara, Japan.
Mariko MoriMorinaraduketen Co., Ltd., Nara, Japan.
Daisuke WatanabeLaboratory of Microbial Interaction, Division of Biological Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, Ikoma, Nara, Japan.ORCID 0000-0002-8831-5765

Funding

JSPS KAKENHI 25K22347JST Program for co-creating startup ecosystem JPMJSF2315Nanto Bank, Ltd.Nara CitySakenote Inc.The Foundation for the Nara Institute of Science and Technology
6 · The paper itself

Abstract

Narazuke is a traditional Japanese preserved food produced by repeatedly embedding salted vegetables in sake kasu, which is a byproduct remaining after pressing sake mash. While the prototype of narazuke existed as early as the 8th century and has long been enjoyed by Japanese people, whether microbial fermentation occurs during narazuke-making remained unclear. We first analyzed the microbiota of narazuke throughout manufacturing processes, showing that the prokaryotic microbial community gradually converged and was finally dominated by a single lactic acid bacterium (LAB),

Indexed as

EthanolFermented FoodsLactobacillalesFermentationFood MicrobiologyFood PreservationJapanLactic AcidEthanolLactic Acidethanolphilicityfermented foodFructilactobacillus fructivoranslactic acid bacterianarazuke

Identifiers

PMID41251343
PMCPMC12724224

What OpenQuestion holds

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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.