ArticleFrontiers in microbiology2019
Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition.
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 22 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
22 citing papers in PubMed, 50 citations in OpenAlex.
- Comprehensive review on acetic acid bacterial metabolites: revolutionizing fishery product preservation techniques.Archives of microbiology · 2026Review
- A Comprehensive Study on Gravlax: A Multidimensional Evaluation of Gravlax Produced from Different Fish Species and Herbs.Foods (Basel, Switzerland) · 2025Article
- Bioactivities of postbiotics in food applications: a review.Iranian journal of microbiology · 2025Review
- Camel milkFrontiers in nutrition · 2025Article
- A Quantitative Risk Assessment Model forFoods (Basel, Switzerland) · 2024Article
- Plasmid-Associated Bacteriocin Produced by Pediococcus pentosaceus Isolated from Smoked Salmon: Partial Characterization and Some Aspects of his Mode of Action.Probiotics and antimicrobial proteins · 2024Article
- Reduction and Growth Inhibition ofFoods (Basel, Switzerland) · 2023Article
- Article
- Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Foods (Basel, Switzerland) · 2023Article
- Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products.Foods (Basel, Switzerland) · 2022Review
- Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge.Microorganisms · 2022Review
- An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study.Foods (Basel, Switzerland) · 2022Article
- Exploration of the roles of microbiota on biogenic amines formation during traditional fermentation ofFrontiers in microbiology · 2022Article
- Contribution of omics to biopreservation: Toward food microbiome engineering.Frontiers in microbiology · 2022Review
- Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products.Foods (Basel, Switzerland) · 2021Article
- Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety.International journal of environmental research and public health · 2021Review
- Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage.Foods (Basel, Switzerland) · 2021Article
- Diversity and Antimicrobial Activity towardsFoods (Basel, Switzerland) · 2021Article
- Innovative Seafood Preservation Technologies: Recent Developments.Animals : an open access journal from MDPI · 2021Review
- New Insight into Antimicrobial Compounds from Food and Marine-SourcedMicroorganisms · 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
9 authors at 5 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Seafood and fishery products are very perishable commodities with short shelf-lives owing to rapid deterioration of their organoleptic and microbiological quality. Microbial growth and activity are responsible for up to 25% of food losses in the fishery industry. In this context and to meet consumer demand for minimally processed food, developing mild preservation technologies such as biopreservation represents a major challenge. In this work, we studied the use of six lactic acid bacteria (LAB), previously selected for their properties as bioprotective agents, for salmon dill gravlax biopreservation. Naturally contaminated salmon dill gravlax slices, with a commercial shelf-life of 21 days, were purchased from a French industrial company and inoculated by spraying with the protective cultures (PCs) to reach an initial concentration of 10
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.