Screening, Safety Assessment, and Process Optimization of Lactic Acid Bacteria from Traditional Yak Yogurt as Adjunct Cultures.

Weiming Shuang, Xiaodong Zeng, Ting Li, Jing Li, Qing Sun, Lianhong Chen

Abstract read

In one paragraph

Article in Microorganisms, 2026. 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

6 authors.

Weiming ShuangCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, China.ORCID 0009-0008-1975-6824

Xiaodong ZengCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, China.

Ting LiCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, China.

Jing LiCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, China.

Qing SunSchool of Foreign Languages and Literatures, Southwest Minzu University, Chengdu 610041, China.

Lianhong ChenCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, China.ORCID 0000-0002-5331-1895

Funding

the Fundamental Research Funds for the Central Universities Southwest Minzu University (Grant No. ZYN2025240)

6 · The paper itself

Abstract

Cheese ripening is slow and costly, driving interest in accelerating maturation. This study aimed to isolate a safe, efficient adjunct starter from traditional Sichuan yak yoghurt, a niche rich in stress-adapted lactic acid bacteria. From 295 isolates, 15 strains tolerant to high salt, low pH, and low temperature were selected. Using acidification, autolysis, proteolysis, and peptidase activity as indices, principal component analysis identified

Indexed as

adjunct startercheese ripeningGouda cheeseLimosilactobacillus fermentumprocess optimizationsafety assessmentwhole-genome sequencingyak yoghurt

Identifiers

PMID41900389

DOI10.3390/microorganisms14030630

PMCPMC13029014

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.