Evidence map›Paper›PMID 42082775›Full record

ArticleAntonie van Leeuwenhoek2026

Bacterial metataxonomic analysis of the Algerian traditional dried-salted meat 'El Kaddid' and characterization of its lactic acid bacteria.

Zahia Khiri, Nahida Bendimerad, Ana Belén Flórez, Javier Rodríguez, Lucía Vázquez, Karima Boumediene, Nassima Didouh, Ibrahim Benamar, Asmaa Cherif Anntar, Baltasar Mayo and 1 more

Abstract read
PubMed Publisher
In one paragraph

Article in Antonie van Leeuwenhoek, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

11 authors.

Zahia KhiriLaboratory of Microbiology Applied to Agri-Food and Environment (LAMAABE), Department of Biology, Faculty of SNV-STU, University of Tlemcen, BP 119, Imama, 13000, Tlemcen, Algeria. zahia.khiri@univ-tlemcen.dz.
Nahida BendimeradLaboratory of Microbiology Applied to Agri-Food and Environment (LAMAABE), Institute of Applied Sciences and Technology (ISTA), University of Tlemcen, BP 119, Imama, 13000, Tlemcen, Algeria.
Ana Belén FlórezDepartamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Francisco Pintado Fe, 26, 33011, Oviedo, Spain.
Javier RodríguezDepartamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Francisco Pintado Fe, 26, 33011, Oviedo, Spain.
Lucía VázquezDepartamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Francisco Pintado Fe, 26, 33011, Oviedo, Spain.
Karima BoumedieneLaboratory of Microbiology Applied to Agri-Food and Environment (LAMAABE), Department of Biology, Faculty of SNV-STU, University of Tlemcen, BP 119, Imama, 13000, Tlemcen, Algeria.
Nassima DidouhLaboratory of Microbiology Applied to Agri-Food and Environment (LAMAABE), Department of Biology, Faculty of SNV-STU, University of Tlemcen, BP 119, Imama, 13000, Tlemcen, Algeria.
Ibrahim BenamarLaboratory of Microbiology Applied to Agri-Food and Environment (LAMAABE), Department of Biology, Faculty of SNV-STU, University of Tlemcen, BP 119, Imama, 13000, Tlemcen, Algeria.
Asmaa Cherif AnntarLaboratory of Microbiology Applied to Agri-Food and Environment (LAMAABE), Institute of Applied Sciences and Technology (ISTA), University of Tlemcen, BP 119, Imama, 13000, Tlemcen, Algeria.
Baltasar MayoDepartamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Francisco Pintado Fe, 26, 33011, Oviedo, Spain.
Boumedine Moussa BoudjemâaLaboratory of Microbiology Applied to Agri-Food and Environment (LAMAABE), Institute of Applied Sciences and Technology (ISTA), University of Tlemcen, BP 119, Imama, 13000, Tlemcen, Algeria.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the indigenous bacterial diversity of 'El Kaddid', a traditional Algerian dried-salted meat, using a culture-independent approach. In parallel, culture-dependent methods were applied specifically to isolate and identify the lactic acid bacteria (LAB) population. Microbial fingerprinting of ten 'El Kaddid' samples using 16S rRNA gene (V3-V4 region) sequencing and subsequent sequence analysis revealed complex bacterial communities dominated by species of Staphylococcus. LAB were isolated on selective agar plates from 32 'El Kaddid' samples, followed by basic phenotypic characterization and identification through 16S rRNA gene sequencing. Among the 179 LAB isolates recovered, a majority belonged to the genus Enterococcus, predominantly to Enterococcus faecium and Enterococcus hirae. Further differentiation of closely related species of Enterococcus, including members of the Enterococcus faecium clades A and B, was achieved using sequential PCR assays targeting gluP and sodA genes and the internal transcribed spacer (ITS) amplification patterns. Many isolates exhibited antimicrobial activity against the indicator strain Latilactobacillus sakei CECT 906

Indexed as

LactobacillalesMeat ProductsAlgeriaAnimalsAnti-Bacterial AgentsDNA, BacterialEnterococcusFood MicrobiologyMicrobial Sensitivity TestsPhylogenyRNA, Ribosomal, 16SAnti-Bacterial AgentsDNA, BacterialRNA, Ribosomal, 16SAntibiotic susceptibilityAntimicrobial activityDry meat'El Kaddid'Enterococcus faeciumLactic acid bacteriaMetataxonomic analysis

Identifiers

PMID42082775

What OpenQuestion holds

Textmetadata
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.