ArticleFoods (Basel, Switzerland)2021
Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats.
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 26 papers.
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Who cites it
26 citing papers in PubMed.
- Bacterial metataxonomic analysis of the Algerian traditional dried-salted meat 'El Kaddid' and characterization of its lactic acid bacteria.Antonie van Leeuwenhoek · 2026Article
- Probiotic Apilactobacillus Kunkeei EABW06 from Beeswax Microbiota: A Candidate for Functional Dairy Foods.Probiotics and antimicrobial proteins · 2026Article
- Raw Milk Cheese Microbiomes: A Paradigm for Interactions of Lactic Acid Bacteria in Food Ecosystems.Foods (Basel, Switzerland) · 2026Article
- Effects of a novel salt-toleranceFood chemistry: X · 2026Article
- In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Brazilian Dry-Cured Loin (Socol).Microorganisms · 2025Article
- Recent Advancements in Harnessing Lactic Acid Bacterial Metabolites for Fruits and Vegetables Preservation.Probiotics and antimicrobial proteins · 2025Review
- Bioprotective Potential of Lactic Acid Bacteria in Pickled Pepper Rabbit Meat During Refrigerated Storage.Foods (Basel, Switzerland) · 2025Article
- Screening and Phenotyping of Lactic Acid Bacteria in Boza.Microorganisms · 2025Article
- Functional genomic insights into Floricoccus penangensis ML061-4 isolated from leaf surface of Assam tea.Scientific reports · 2025Article
- Evaluation ofInternational journal of molecular and cellular medicine · 2025Article
- Lactic acid bacteria in the meat industry: flavor, function, and food safety.Frontiers in microbiology · 2025Review
- Evaluation of Probiotic Potential and Functional Properties ofFoods (Basel, Switzerland) · 2024Article
- Characterization of probiotics isolated from dietary supplements and evaluation of metabiotic-antibiotic combinations as promising therapeutic options against antibiotic-resistant pathogens using time-kill assay.BMC complementary medicine and therapies · 2024Article
- Genomic Characterization and Safety Assessment ofJournal of microbiology and biotechnology · 2024Article
- A multifaceted investigation of lactococcal strain diversity in undefined mesophilic starter cultures.Applied and environmental microbiology · 2024Article
- Cell-free supernatant ofFrontiers in cellular and infection microbiology · 2024Article
- An overview of fermentation in the food industry - looking back from a new perspective.Bioresources and bioprocessing · 2023Review
- The regulation of key flavor of traditional fermented food by microbial metabolism: A review.Food chemistry: X · 2023Review
- Minimal Processing Technologies for Production and Preservation of Tailor-Made FoodsFood technology and biotechnology · 2023Review
- Alpha-amylase and alphaglucosidase inhibitory properties, beta-galactosidase activity, and probiotic potential of lactic acid bacteria and bifidobacteria from Apis mellifera intermissa and its products.World journal of microbiology & biotechnology · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Probiotics are defined as live microorganisms which confer health benefits to the host when administered in adequate amounts. Many lactic acid bacteria (LAB) strains have been classified as probiotics and fermented foods are an excellent source of such LAB. In this study, novel probiotic candidates from two fermented meats (pancetta and prosciutto) were isolated and characterized. LAB populations present in pancetta and prosciutto were evaluated and
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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.