ReviewFrontiers in microbiology2025
Lactic acid bacteria in the meat industry: flavor, function, and food safety.
Review in Frontiers in microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 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
5 citing papers in PubMed.
- Diversity, Community, and Function of Lactic Acid Bacteria in the Brewing of Strong-Flavor Baijiu: A Review.Foods (Basel, Switzerland) · 2026Review
- Effects of Composite Starter Cultures on Microbial Succession, Quality Characteristics and Flavor Profile of Air-Dried Mutton.Foods (Basel, Switzerland) · 2026Article
- Lactic Acid Fermentation of Carrot Juice: Effects of LAB Strains, Total Soluble Solids, Inoculum Level, and Fermentation Time.Food science & nutrition · 2026Article
- Antioxidant Potential of Probiotics and Postbiotics Derived from Lactic Acid Bacteria and Their Impact on Foods.Foods (Basel, Switzerland) · 2026Review
- Lactic Acid Bacteria as the Green and Safe Food Preservatives: Their Mechanisms, Applications and Prospects.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria (LAB) play a pivotal role in the food industry, particularly in the fermentation and preservation of meat products. These Gram-positive, non-spore-forming microorganisms contribute significantly to food safety, shelf-life extension, and sensory quality enhancement through the production of various bioactive compounds, including organic acids, bacteriocins, exopolysaccharides, and gamma-aminobutyric acid. Their antimicrobial and probiotic properties are attributed to inhibiting the growth of spoilage organisms and foodborne pathogens, thereby reducing the reliance on synthetic preservatives. This review discusses the general characteristics and selection criteria of LAB, with a focus on their biochemical contributions to the development of flavor, texture, and functional properties in meat-based products. LABs are increasingly being recognized for their potential as natural bio-preservatives, aligning with the growing consumer demand for clean-label and functional foods. However, several challenges persist, including strain-specific variability in functional properties, safety assessments, optimization of metabolite production, and consumer perception. Addressing these limitations through multidisciplinary research and technological innovation is essential to enhance the effective and sustainable application of LAB in the meat industry.
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.