Bioprotective Potential of

Qiang Wang, Kaida Zhang, Qian Chen, Haotian Liu, Chao Zhang, Qian Liu, Baohua Kong

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

Effects of Antioxidative Lactic Acid Bacteria on Bacterial Community Dynamics, Physicochemical Properties, and Oxidative Stability During Dry-Cured Fermented Sausage Processing.Foods (Basel, Switzerland) · 2026
Article
The Effect of Pediococcus Lactis and Postbiotics on Gut Health and Intestinal Metabolic Profiles.Nutrients · 2026
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Qiang WangCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Kaida ZhangCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Qian ChenCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Haotian LiuCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Chao ZhangCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Qian LiuCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.ORCID 0000-0003-1692-3267

Baohua KongCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.ORCID 0000-0002-6417-6836

Funding

National Key Research and Development Program during the 14th Five-year in China 2023YFD2100102

6 · The paper itself

Abstract

Effective biopreservation strategies are essential to maintain product quality and extend shelf life. However, the low storage temperature (4 °C) of low-temperature meat products limits the growth and activity of most protective cultures, highlighting the need for psychrotrophic strains. This study evaluated the impact of various bioprotective cultures on the bacterial counts, physicochemical quality, flavor profile, and sensory characteristics of the Harbin red sausage under vacuum packaging for 28 days. In comparison with the control (uninoculated) and B2 (commercial

Indexed as

bioprotective culturebioprotective potentialHarbin red sausagespoilage bacteriavacuum packaging

Identifiers

PMID41464999

DOI10.3390/foods14244293

PMCPMC12732118

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

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.