ArticleFrontiers in microbiology2019
Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats.
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 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
23 citing papers in PubMed.
- Metabolomic Approaches in Fermented Meat Products: Focus on Lactic Acid Bacteria and Starter Cultures.Microorganisms · 2026Review
- Synergistic metabolism ofFrontiers in microbiology · 2026Article
- The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors.Foods (Basel, Switzerland) · 2025Review
- Regional microbial content of fermented traditional and industrial East Mediterranean sausages from the islands of Cyprus and Mytilini.Microbiome research reports · 2025Article
- Characterization of fermented foods: bone health.Frontiers in nutrition · 2025Review
- Characterization the microbial diversity and metabolites of four varieties of Dry-Cured ham in western Yunnan of China.Food chemistry: X · 2024Article
- Characterization of the Bacterial Composition of 47 Fermented Foods in Sweden.Foods (Basel, Switzerland) · 2023Article
- Occurrence of antimicrobial-resistant Staphylococcus aureus in a Brazilian veterinary hospital environment.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2023Article
- Use of two autochthonous bacteriocinogenic strains as starter cultures in the production ofCurrent research in food science · 2023Article
- Taxonomical Identification and Safety Characterization ofFoods (Basel, Switzerland) · 2022Article
- Two Faces of Fermented Foods-The Benefits and Threats of Its Consumption.Frontiers in microbiology · 2022Review
- Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production.Frontiers in microbiology · 2022Article
- Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity.Foods (Basel, Switzerland) · 2021Article
- Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing againstFoods (Basel, Switzerland) · 2021Article
- Incidence of Tetracycline and Erythromycin Resistance in Meat-Associated Bacteria: Impact of Different Livestock Management Strategies.Microorganisms · 2021Article
- Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats.Foods (Basel, Switzerland) · 2021Article
- Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future.Frontiers in microbiology · 2021Review
- Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage.Frontiers in microbiology · 2021Article
- Improved PCR-DGGE analysis by emulsion-PCR for the determination of food geographical origin: A case study on Greek PDO "avgotaracho Mesolonghiou".Current research in food science · 2021Article
- The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
European fermented meat products are prepared according to a wide variety of different recipes and processing conditions, which can influence their fermentative microbiota. However, due to the diverse processing conditions applied across Europe, it remained unclear to which degree bacterial heterogeneity can be encountered in commercially available fermented meat products and whether this is linked to their geographical origin. Therefore, the bacterial species diversity of 80 fermented meat products available in the Belgian retail, coming from five different countries, was investigated. It was also assessed how this related to the country of origin and the key processing parameters pH and salt concentration. The samples originated from Belgium, France, Germany, Italy, and Spain. In general, Southern European fermented meat products commonly had a higher pH, with their lactic acid bacteria (LAB) communities being represented by
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.