ReviewFoods (Basel, Switzerland)2024
The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures.
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 19 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
19 citing papers in PubMed.
- Antioxidant properties of bioactive metabolites produced by lactic acid bacteria isolated from tropical fruits.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Influence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs.Food science & nutrition · 2026Article
- Application of Meat-Derived Lactic Acid Bacteria Strains to Improve the Quality of Organic Fermented Beef Sausages.Molecules (Basel, Switzerland) · 2026Article
- Bacteriocinogenic properties of lactic acid bacteria isolated from Bulgarian feta cheese and Brazilian prato cheese against Listeria monocytogenes: Bacteriocin, an ally in the control of listeriosis.Antonie van Leeuwenhoek · 2026Article
- Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach.Foods (Basel, Switzerland) · 2026Review
- Influence of Structured Plasma-Based Composition on Functional, Textural and Sensory Characteristics of Emulsion-Type Sausages.Foods (Basel, Switzerland) · 2026Article
- Technological properties and safety evaluation of bacteriocinogenic Enterococcus strains isolated from raw meat and traditional meat products in Türkiye.BMC microbiology · 2026Article
- Lactic Acid Bacteria-Derived Secondary Metabolites: Emerging Natural Alternatives for Food Preservation.Probiotics and antimicrobial proteins · 2026Review
- In-Process Microbial Load Dynamics and Production Environment Microbial Hygiene in the Manufacturing of Low-Processed Vacuum-Packed RTE Pork Bar with Dried Plasma.Foods (Basel, Switzerland) · 2026Article
- Microbiota and quality profiling of fermented goat meat sausages (sucuk) under nitrite-reduced and mixed-culture strategies.World journal of microbiology & biotechnology · 2026Article
- Do We Need to Worry About Staphylococcus epidermidis ST0409KOC, a Cheese-Isolated Strain With Bacteriocinogenic Properties?Molecular nutrition & food research · 2026Article
- In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Brazilian Dry-Cured Loin (Socol).Microorganisms · 2025Article
- Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard.Foods (Basel, Switzerland) · 2025Article
- Recent advances in the study of the properties and applications of lactic acid bacteria.World journal of microbiology & biotechnology · 2025Review
- Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- The Effect of Chitosan Edible Coating Containing Nanoemulsion ofFood science & nutrition · 2025Article
- Application ofInternational journal of food science · 2025Article
- Lactic acid bacteria in the meat industry: flavor, function, and food safety.Frontiers in microbiology · 2025Review
- Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products.Frontiers in chemistry · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Lactic acid bacteria (LABs) are microorganisms of significant scientific and industrial importance and have great potential for application in meat and meat products. This comprehensive review addresses the main characteristics of LABs, their nutritional, functional, and technological benefits, and especially their importance not only as starter cultures. LABs produce several metabolites during their fermentation process, which include bioactive compounds, such as peptides with antimicrobial, antidiabetic, antihypertensive, and immunomodulatory properties. These metabolites present several benefits as health promoters but are also important from a technological point of view. For example, bacteriocins, organic acids, and other compounds are of great importance, whether from a sensory or product quality or a safety point of view. With the production of GABA, exopolysaccharides, antioxidants, and vitamins are beneficial metabolites that influence safety, technological processes, and even health-promoting consumer benefits. Despite the benefits, this review also highlights that some LABs may present virulence properties, requiring critical evaluation for using specific strains in food formulations. Overall, this review hopes to contribute to the scientific literature by increasing knowledge of the various benefits of LABs in meat and meat products.
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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.