ReviewMicroorganisms2017
Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products.
Review in Microorganisms, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 51 papers.
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.
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.
Who cites it
51 citing papers in PubMed.
- Modeling and Optimization ofFoods (Basel, Switzerland) · 2026Article
- Gut microbiota and western dietary patterns associated with behavioral problems in children and adolescents: a cross-sectional study.Nutrition journal · 2026Article
- Genomic Insights into the Probiotic Potential of Lactic Acid Bacteria Isolated from Tocosh: Traditional Peruvian Fermented Potatoes.International journal of molecular sciences · 2026Article
- Characterization and application of immobilized Lactobacillus plantarum fiber powder as a probiotic starter culture for Thai-fermented pork.Food science of animal resources · 2026Article
- Characterization of the spoilage microbial communities in plant-based meat alternatives during refrigerated storage.Microbiology spectrum · 2025Article
- Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials.Foods (Basel, Switzerland) · 2025Article
- Antioxidant and Anti-Inflammatory Activities ofNutrients · 2025Article
- Effect of marination with bioprotective culture-containing marinade on Salmonella spp. and Listeria monocytogenes in chicken breast meat.Journal of food science · 2025Article
- Beneficial Role of Heat-Treated Lactobacillus sakei HS-1 on Growth Performance, Nutritional Status and Gut Microbiota in Weaned Piglets.Journal of animal physiology and animal nutrition · 2025Article
- Classification ofMicrobiology spectrum · 2024Article
- Article
- Transcriptome Analysis Reveals the Role of Sucrose in the Production ofInternational journal of molecular sciences · 2024Article
- Microbial community structure of plant-based meat alternatives.NPJ science of food · 2024Article
- Heat-Treated ParaprobioticJournal of microbiology and biotechnology · 2024Article
- Anti-Veterinary research forum : an international quarterly journal · 2024Article
- Intraspecific difference ofiMeta · 2023Article
- Article
- Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin.Microorganisms · 2023Review
- Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage.Italian journal of food safety · 2023Article
- Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats.Microorganisms · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Among lactic acid bacteria of meat products,
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.