ArticleFrontiers in microbiology2026
Synergistic metabolism of
Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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
3 citing papers in PubMed.
- Metabolomic Approaches in Fermented Meat Products: Focus on Lactic Acid Bacteria and Starter Cultures.Microorganisms · 2026Review
- Effects of Composite Starter Cultures on Microbial Succession, Quality Characteristics and Flavor Profile of Air-Dried Mutton.Foods (Basel, Switzerland) · 2026Article
- Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products byFoods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: Fermented meat products rely on complex microbial interactions to develop desirable safety, nutritional and sensory attributes. Lactic acid bacteria and yeasts are among the most frequently used starter cultures, yet their individual and interactive contributions to physicochemical changes and metabolite formation remain incompletely understood. In particular, how different inoculation ratios of bacteria and yeast regulate acidification, nitrogen metabolism and lipid remodeling in fermented meat has received limited attention. Therefore, this study investigated the effects of single and co-fermentation by Methods: Six fermentation treatments were designed, including an uninoculated control (A), Results: Compared with the control (pH 6.01, protein 17.6 g per 100 g, TVB-N 8.4 mg per 100 g), Discussion: The results demonstrate that the inoculation ratio of
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Registered trials
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