ReviewFoods (Basel, Switzerland)2024
Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 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.
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Who cites it
9 citing papers in PubMed.
- Molecular characterization and spoilage potential of yeasts isolated from traditional Egyptian Karish cheese.Bioresources and bioprocessing · 2026Article
- Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis.Foods (Basel, Switzerland) · 2026Article
- Synergistic metabolism ofFrontiers in microbiology · 2026Article
- Intestinal Microecological Mechanisms of Aflatoxin B1 Degradation by Black Soldier Fly Larvae (Animals : an open access journal from MDPI · 2025Review
- Microbial Proteases: Integration into Food Products and Industrial Processes.Current microbiology · 2025Review
- Ecological factors that drive microbial communities in culturally diverse fermented foods.BMC microbiology · 2025Article
- Comparative Analysis of the Microbial Community Profiles of Sichuan and Guizhou Smoke-Cured Sausages Using a High-Throughput Sequencing Approach.Microorganisms · 2025Article
- Isolation, identification, and evaluation of the antioxidant properties of lactic acid bacteria strains isolated from meat environment.PloS one · 2025Article
- Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages.Antioxidants (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This contribution aims to review the presence and the potential double role-positive or beneficial and negative or harmful-of fungi in fermented sausages as well as their use as starter cultures. Traditionally, studies have been focused on lactic acid bacteria; however, over the years, interest in the study of fungi has increased. The important contribution of yeasts and filamentous fungi to the quality and safety of fermented sausages has emerged from reviewing the literature regarding these fermented products. In conclusion, this review contributes to the existing literature by considering the double role of filamentous fungi and yeasts, the global fermented sausage market size, the role and use of starters, and the starters mainly present in the worldwide market, as well as the main factors to take into account to optimize production. Finally, some suggestions for future broadening of the sector are discussed.
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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.