ArticleFoods (Basel, Switzerland)2021
Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 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
10 citing papers in PubMed, 31 citations in OpenAlex.
- A formal analysis of Listeria monocytogenes cross-contamination dynamics in multi-species biofilms.NPJ science of food · 2025Article
- Informative Wavelength Selection for Evaluation of Bacterial Spoilage in Raw Salmon (Foods (Basel, Switzerland) · 2025Article
- Article
- Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Foods (Basel, Switzerland) · 2023Article
- Exploring the Diversity of Biofilm Formation by the Food SpoilerMicroorganisms · 2022Article
- Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Foods (Basel, Switzerland) · 2022Article
- Volatile Organic Compounds and 16S Metabarcoding in Ice-Stored Red SeabreamFoods (Basel, Switzerland) · 2022Article
- Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (International journal of food science · 2022Article
- Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products.Foods (Basel, Switzerland) · 2021Article
- Effect of Active Coatings ContainingPolymers · 2021Article
Corrections and comments
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
Abstract
Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the microbial ecology of cold-smoked salmon using next-generation sequencing has yet been undertaken. In this study, cold-smoked salmon microbiotas were investigated using a polyphasic approach composed of cultivable methods, V3-V4 16S rRNA gene metabarcoding and chemical analyses. Forty-five cold-smoked salmon products processed in three different factories were analyzed. The metabarcoding approach highlighted 12 dominant genera previously reported as fish spoilers: Firmicutes
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Registered trials
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