Evidence map›Paper›PMID 42192215›Full record

ArticleJournal of the science of food and agriculture2026

Effect of a mixture of Lactobacillus sakei and Staphylococcus xylosus on the fermentation quality of chicken breast meat.

Yajun Liu, Shengxiang Qi, Hui Zhou, Kezhou Cai, Xianbao Li, Zongyuan Zhen, Jingjun Li

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Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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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

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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

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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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.

Yajun LiuCollege of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, China.
Shengxiang QiCollege of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, China.
Hui ZhouSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, China.ORCID https://orcid.org/0000-0003-1503-6295
Kezhou CaiSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
Xianbao LiSchool of Food and Pharmacy, Shanghai Zhongqiao Vocational and Technical University, Shanghai, China.
Zongyuan ZhenCollege of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, China.
Jingjun LiCollege of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, China.

Funding

Anhui Provincial Department of Science and Technology 2023n06020011Anhui Provincial Department of Science and Technology 202513b10050017National College Students Innovation and Entrepreneurship Training Program 202410879089
6 · The paper itself

Abstract

backgroundMeat products made through microbial fermentation show significant market prospects due to their unique flavor, texture, and long shelf life. However, research on inoculation of fermentation into chicken breast meat is still poorly understood. This study investigates the effects of Lactobacillus sakei and Staphylococcus xylosus, applied individually and in varying combinations, on the fermentation of chicken breast. The research examines changes in physicochemical properties, free amino acid content, and flavor profiles of the fermented chicken breast samples.

resultsBased on single-factor and orthogonal experiments, the optimal processing conditions were a starter ratio of L. sakei M2/S. xylosus Y4 = 2:1, a total inoculum quantity of 1 × 10

conclusionMixed fermentation with L. sakei M2 and S. xylosus Y4 effectively improved the texture, color, flavor and sensory acceptability of fermented chicken breast meat. The combination at a 2:1 ratio showed the greatest potential as a starter culture for the development of fermented chicken breast products. © 2026 Society of Chemical Industry.

Indexed as

Latilactobacillus sakeiMeatMeat ProductsStaphylococcusAmino AcidsAnimalsChickensFermentationFood MicrobiologyHumansTasteAmino Acidschicken breastfermentation qualityLactobacillus sakeiStaphylococcus xylosusvolatile flavor

Identifiers

PMID42192215
PMCPMC13442949

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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.