ArticleFoods (Basel, Switzerland)2021
Microbial Regulation of Deterioration and Preservation of Salted Kelp under Different Temperature and Salinity Conditions.
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 6 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
6 citing papers in PubMed.
- A Comprehensive Review on Seaweed Preservation Techniques: Impacts on Nutritional Quality, Safety and Shelf Life.Food science & nutrition · 2026Review
- Intelligent Responsive Nanostructures Toward Food Preservation: Synergizing Antibacterial Activity and Environmental Regulation.Foods (Basel, Switzerland) · 2026Review
- Halobellus marinus sp. nov., Halobellus ordinarius sp. nov., Halobaculum rarum sp. nov., and Halorarum halobium sp. nov., halophilic archaea isolated from marine solar salt and a saline lake.Extremophiles : life under extreme conditions · 2025Article
- Brine-ProcessedLife (Basel, Switzerland) · 2023Article
- Assessment of Food Quality and Safety of Cultivated Macroalgae.Foods (Basel, Switzerland) · 2021Article
- Microbiological Food Safety of Seaweeds.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
High salinity is an effective measure to preserve kelp, but salted kelp can still deteriorate after long-term preservation. In order to clarify the key conditions and microbial behavior of salted kelp preservation, 10% (S10), 20% (S20), and 30% (S30) salt concentrations were evaluated at 25 °C (T25) and 4 °C (T4). After 30 days storage, these salted kelps showed different states including rot (T25S10), softening (T25S20), and undamaged (other samples). By detecting polysaccharide lyase activity and performing high-throughput sequencing of the prokaryotic 16S rRNA sequence and metagenome, we found that deteriorated kelps (T25S10 and T25S20) had significantly higher alginate lyase activity and bacterial relative abundance than other undamaged samples.
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Registered trials
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