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X Demographics
Mendeley readers
Attention Score in Context
| Title |
Importance of lactic acid bacteria in Asian fermented foods
|
|---|---|
| Published in |
Microbial Cell Factories, August 2011
|
| DOI | 10.1186/1475-2859-10-s1-s5 |
| Pubmed ID | |
| Authors |
Sook Jong Rhee, Jang-Eun Lee, Cherl-Ho Lee |
| Abstract |
Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice wine/beer, rice cakes, and fish by producing organic acids to control putrefactive microorganisms and pathogens. These bacteria also provide a selective environment favoring fermentative microorganisms and produce desirable flavors in various fermented foods. This paper discusses the role of lactic acid bacteria in various non-dairy fermented food products in Asia and their nutritional and physiological functions in the Asian diet. |
X Demographics
The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Japan | 1 | 50% |
| Poland | 1 | 50% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 2 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 632 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Malaysia | 2 | <1% |
| Indonesia | 2 | <1% |
| United States | 2 | <1% |
| South Africa | 2 | <1% |
| France | 1 | <1% |
| Kenya | 1 | <1% |
| Brazil | 1 | <1% |
| Canada | 1 | <1% |
| United Kingdom | 1 | <1% |
| Other | 0 | 0% |
| Unknown | 619 | 98% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 123 | 19% |
| Student > Master | 101 | 16% |
| Student > Ph. D. Student | 64 | 10% |
| Researcher | 37 | 6% |
| Student > Postgraduate | 31 | 5% |
| Other | 95 | 15% |
| Unknown | 181 | 29% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 208 | 33% |
| Biochemistry, Genetics and Molecular Biology | 63 | 10% |
| Engineering | 25 | 4% |
| Immunology and Microbiology | 22 | 3% |
| Chemistry | 21 | 3% |
| Other | 93 | 15% |
| Unknown | 200 | 32% |
Attention Score in Context
This research output has an Altmetric Attention Score of 3. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 26 May 2021.
All research outputs
#14,775,302
of 25,651,057 outputs
Outputs from Microbial Cell Factories
#906
of 1,836 outputs
Outputs of similar age
#86,262
of 136,036 outputs
Outputs of similar age from Microbial Cell Factories
#24
of 29 outputs
Altmetric has tracked 25,651,057 research outputs across all sources so far. This one is in the 41st percentile – i.e., 41% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,836 research outputs from this source. They receive a mean Attention Score of 4.9. This one is in the 49th percentile – i.e., 49% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 136,036 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 35th percentile – i.e., 35% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 29 others from the same source and published within six weeks on either side of this one. This one is in the 17th percentile – i.e., 17% of its contemporaries scored the same or lower than it.