ArticleFoods (Basel, Switzerland)2020
Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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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.
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.
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Who cites it
7 citing papers in PubMed.
- Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages.Foods (Basel, Switzerland) · 2025Review
- The quality of Tibetan sheep meat from pastures was synergistically regulated by the rumen microbiota and related genes at different phenological stages.Frontiers in veterinary science · 2024Article
- Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy.Microorganisms · 2023Article
- Taxonomical Identification and Safety Characterization ofFoods (Basel, Switzerland) · 2022Article
- Sausages: Nutrition, Safety, Processing and Quality Improvement.Foods (Basel, Switzerland) · 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
- Low-Fat and High-Quality Fermented Sausages.Microorganisms · 2020Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Changes in the ecology of the various lactic acid bacteria (LAB) species, which are involved in traditional fermented sausages, were investigated in the light of the use of different breeds of pork, each of which was raised in two different environments and processed using two different technologies. The semi-quantitative molecular method was applied in order to understand how the different species alternate over time, as well as their concentration ratios. A significant increase in LAB over the first days of fermentation characterized the trials where the starter culture wasn't added (T), reaching values of 10
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Registered trials
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