ArticleFrontiers in microbiology2020
Comparative Proteomics of Meat Spoilage Bacteria Predicts Drivers for Their Coexistence on Modified Atmosphere Packaged Meat.
Article in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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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.
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Who cites it
10 citing papers in PubMed.
- Recent trends in basil seed gum-based films and coatings for food packaging: An updated review.Food chemistry: X · 2025Review
- Anti-Frontiers in microbiology · 2025Article
- Multi-Omics Approaches for Freshness Estimation and Detection of Illicit Conservation Treatments in Sea Bass (International journal of molecular sciences · 2024Article
- Adaptation ofMicroorganisms · 2023Article
- Transcriptomic analysis of the response of Photobacterium phosphoreum and Photobacterium carnosum to co-contaminants on chicken meat.Archives of microbiology · 2022Article
- Effects of Modified Atmosphere Packaging with Various COFoods (Basel, Switzerland) · 2022Article
- Article
- Impact of Modified Atmospheres on Growth and Metabolism of Meat-Spoilage RelevantFrontiers in microbiology · 2022Article
- Bap-Independent Biofilm Formation inMicroorganisms · 2021Article
- Comparative Proteomics Reveals the Anaerobic Lifestyle of Meat-SpoilingFrontiers in microbiology · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Besides intrinsic and extrinsic factors such as antagonism for organic substrates or temperature, the storage atmosphere of meat has a high influence on the development of its initial microbiota. Specific modified atmospheres (MAs) selectively suppress growth of aerobic and anaerobic bacteria, thus reshaping the initial microbiota. As some microorganisms are more tolerant to MA, they overgrow competitors and produce metabolites that cause rejection of the product. In order to elucidate responses to different MA by means of metabolic adaptation and competition for organic substrates on meat, the typical representative meat spoilage bacteria
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