ArticleFrontiers in microbiology2024
Isolation, identification, and evaluation of lactic acid bacteria with probiotic potential from traditional fermented sour meat.
Article in Frontiers in microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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
8 citing papers in PubMed.
- Cheese and Its Microbes Under the Light of One Health-A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Bacterial metataxonomic analysis of the Algerian traditional dried-salted meat 'El Kaddid' and characterization of its lactic acid bacteria.Antonie van Leeuwenhoek · 2026Article
- Purine-Degrading Lactic Acid Bacteria Isolated from Fermented Foods and Fig Fruit: Evaluation of Probiotic and Anti-Hyperuricemic Properties.Probiotics and antimicrobial proteins · 2026Article
- Feature Reviews on Food Microbiology.Foods (Basel, Switzerland) · 2026Article
- Article
- Multi-omics insights into the microbial and metabolic drivers of regional flavor diversity in Guizhou traditional fermented fish.Frontiers in microbiology · 2026Article
- Next-generation fermented foods: engineering the future of functional nutrition and emerging food safety challenges.Frontiers in microbiology · 2026Review
- Draft genome sequences of four lactic acid bacteria from fermented chicken meat unveil biosynthetic gene clusters for antimicrobial compounds.Microbiology resource announcements · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sour meat is a popular traditional fermented product and is a rich source of novel strains with probiotic potential. In this study, we aimed to assess the probiotic potential of lactic acid bacteria (LAB) strains isolated from fermented sour meat. Firstly, the microbial diversity of sour meat from four different areas in China was analyzed. The results showed that LAB were predominant in all samples. Subsequently, LAB were isolated from sour meat and a series of
Indexed as
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.