ReviewInternational journal of food science2021
Indigenous Microbiota to Leverage Traditional Dry Sausage Production.
Review in International journal of food science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 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
12 citing papers in PubMed, 29 citations in OpenAlex.
- High-Throughput Amplicon Sequencing Microbial Communities and Volatile Flavour Compounds of Naturally Air-Dried Yak Jerky from Two Regions of Xizang.Microorganisms · 2026Article
- From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems.Foods (Basel, Switzerland) · 2025Review
- Lactococcus lactis GV103, potentially probiotic, applied in the development of lactose-free fermented milk.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
- Regional microbial content of fermented traditional and industrial East Mediterranean sausages from the islands of Cyprus and Mytilini.Microbiome research reports · 2025Article
- Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages.Foods (Basel, Switzerland) · 2024Review
- Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin.Microorganisms · 2023Review
- Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria againstFoods (Basel, Switzerland) · 2023Article
- Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products.Foods (Basel, Switzerland) · 2022Article
- Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere.International journal of food science · 2022Article
- Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity.Foods (Basel, Switzerland) · 2021Article
- Detection of Enteric Viruses and Core Microbiome Analysis in Artisanal Colonial Salami-Type Dry-Fermented Sausages from Santa Catarina, Brazil.Foods (Basel, Switzerland) · 2021Article
- Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages-leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures-including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies-quality product registers and innovation through tradition-have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.
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.