A. pasteurianus 6 claims

Interactor role: other

Literal values, not normalised. 183,098 distinct spellings cover 1,706,259 claims; only letter case and spacing are merged, so “maize”, “corn” and “Zea mays L.” are three separate entries here. The By interacting organism view merges spellings of one organism through NCBI Taxonomy.

Intervention effectobservedoriginal resultno effectmeasured

Claim · model-written summary

Acetobacter pasteurianus did not change the nutritional value of corn silage during anaerobic fermentation

Taxon
Zea maysZea mayst0
Treatment
A. pasteurianuse1
Interactor
A. pasteurianusAcetobacter pasteurianuse1other
Outcome
nutritional value of the silagee1
Direction
no_changeinferrede1
Setting
anaerobic fermentatione1

Not reportedComparator

Verbatim

t0

“corn silage (Zea mays)”

✓ located verbatim in the source · title, characters 142–164
e1

“A. pasteurianus did not impact the nutritional value of the silage during anaerobic fermentation, maintaining a low pH (< 3.80)”

✓ located verbatim in the source · abstract, characters 857–984

Title

Microbiome and response surface methodology analyses reveal Acetobacter pasteurianus as the core bacteria responsible for aerobic spoilage of corn silage (Zea mays) in hot and humid areas

Rui Bai; Haiping Li; Shiyong Chen; et al. Frontiers in Microbiology 2024. doi:10.3389/fmicb.2024.1473238

Other claims from this paper (5)
Associationobservedoriginal resultnegativesignificant (as stated)measured

Claim · model-written summary

Presence of A. pasteurianus significantly reduced the aerobic stability of corn silage during aerobic exposure

Taxon
Zea maysZea mayst0
Treatment
presence of A. pasteurianuse2
Interactor
A. pasteurianusAcetobacter pasteurianuse2other
Outcome
aerobic stabilitye2
Direction
reducede2
Qualifier
during aerobic exposuree2

Verbatim

t0

“corn silage (Zea mays)”

✓ located verbatim in the source · title, characters 142–164
e2

“during aerobic exposure, the presence of A. pasteurianus significantly reduced the aerobic stability of the silage”

✓ located verbatim in the source · abstract, characters 995–1109

Title

Microbiome and response surface methodology analyses reveal Acetobacter pasteurianus as the core bacteria responsible for aerobic spoilage of corn silage (Zea mays) in hot and humid areas

Rui Bai; Haiping Li; Shiyong Chen; et al. Frontiers in Microbiology 2024. doi:10.3389/fmicb.2024.1473238

Other claims from this paper (5)
Observationobservedoriginal resultmeasured

Claim · model-written summary

During aerobic exposure, A. pasteurianus and A. fabarum became the dominant species in corn silage

Taxon
Zea maysZea mayst0
Interactor
A. pasteurianusAcetobacter pasteurianuse4other
Second interactor
A. fabarumAcetobacter fabarume4other
Outcome
dominant speciese4

Verbatim

t0

“corn silage (Zea mays)”

✓ located verbatim in the source · title, characters 142–164
e4

“During the aerobic exposure phase, A. pasteurianus and A. fabarum became the dominant species”

✓ located verbatim in the source · abstract, characters 1243–1336

Title

Microbiome and response surface methodology analyses reveal Acetobacter pasteurianus as the core bacteria responsible for aerobic spoilage of corn silage (Zea mays) in hot and humid areas

Rui Bai; Haiping Li; Shiyong Chen; et al. Frontiers in Microbiology 2024. doi:10.3389/fmicb.2024.1473238

Other claims from this paper (5)
Method / resourceobservedoriginal resultmeasured

Claim · model-written summary

Response surface methodology identified optimal conditions for A. pasteurianus proliferation at 28°C and 25% DM, with 52% initial concentration at 3 ml/kg

Taxon
Zea maysZea mayst0
Interactor
A. pasteurianusAcetobacter pasteurianuse5other
Outcome
optimal conditions for the proliferation of A. pasteurianuse5
Value
28°C, 25% DMe5
Qualifier
52% initial concentration at 3 ml/kge5

Verbatim

t0

“corn silage (Zea mays)”

✓ located verbatim in the source · title, characters 142–164
e5

“Response Surface Methodology (RSM) analysis identified optimal conditions for the proliferation of A. pasteurianus during the aerobic phase, which occurred at 28°C, 25% DM, and 52% initial concentration at 3 ml/kg”

✓ located verbatim in the source · abstract, characters 1338–1551

Title

Microbiome and response surface methodology analyses reveal Acetobacter pasteurianus as the core bacteria responsible for aerobic spoilage of corn silage (Zea mays) in hot and humid areas

Rui Bai; Haiping Li; Shiyong Chen; et al. Frontiers in Microbiology 2024. doi:10.3389/fmicb.2024.1473238

Other claims from this paper (5)
Observationobservedoriginal resultmeasured

Claim · model-written summary

Only one grape (Rara Neagra) had detectable AAB (A. pasteurianus) at all analyzed stages (grape, must, wine).

Taxon
grapese1
Material
Rara Neagrae0
Organ / stage
grape, must, winee0
Interactor
A. pasteurianusAcetobacter pasteurianuse0other
Outcome
detectable amounts of AABe0

Verbatim

e0

“Only one grape (Rara Neagra) had detectable amounts of AAB (A. pasteurianus) at all analyzed stages (grape, must, wine)”

✓ located verbatim in the source · abstract, characters 719–838
e1

“we analyzed wines, musts and grapes of 13 varieties grown in different regions of the Republic of Moldova”

✓ located verbatim in the source · abstract, characters 355–460

Title

A Survey on Acetic Acid Bacteria Levels and Volatile Acidity in Several Wines of the Republic of Moldova

Dan Zgardan; Irina Mitina; Rodica Sturza; et al. Foods 2023 2023. doi:10.3390/foods2023-15153

Other claims from this paper (6)
Observationobservedoriginal resultmeasured

Claim · model-written summary

A. pasteurianus was more common than A. aceti in musts and wines.

Taxon
grapese1
Interactor
A. pasteurianusAcetobacter pasteurianuse0other
Second interactor
A. acetiAcetobacter acetie0other
Outcome
more commone0

Verbatim

e0

“A. pasteurianus was more common than A. aceti, both in musts and wines”

✓ located verbatim in the source · abstract, characters 976–1046
e1

“we analyzed wines, musts and grapes of 13 varieties grown in different regions of the Republic of Moldova”

✓ located verbatim in the source · abstract, characters 355–460

Title

A Survey on Acetic Acid Bacteria Levels and Volatile Acidity in Several Wines of the Republic of Moldova

Dan Zgardan; Irina Mitina; Rodica Sturza; et al. Foods 2023 2023. doi:10.3390/foods2023-15153

Other claims from this paper (6)