Effects of Antioxidative Lactic Acid Bacteria on Bacterial Community Dynamics, Physicochemical Properties, and Oxidative Stability During Dry-Cured Fermented Sausage Processing.

Rong Tang, Hui Wang, Xingying Dai, Biqin Liu, Huihua Tang, Xing Wan, Zheng Zhou, Junfei Chen, Qiao Shi

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 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

9 authors.

Rong TangAgro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.ORCID 0000-0001-5010-4906

Hui WangAgro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.

Xingying DaiAgro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.

Biqin LiuAgro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.

Huihua TangAgro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.ORCID 0000-0001-8327-6341

Xing WanDepartment of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, 00790 Helsinki, Finland.ORCID 0000-0001-7551-9956

Zheng ZhouState Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.ORCID 0000-0003-3250-0010

Junfei ChenAgro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.

Qiao ShiAgro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.

Funding

Central Government Funds for Guiding Local Science and Technology Development 202407AA110005Yunnan Provincial Innovation Guidance and Technology-based Enterprise Cultivation Program 202404BI090013Yunnan Provincial Talent Support Program (Shi Q.)

6 · The paper itself

Abstract

This study aimed to screen lactic acid bacteria (LAB) with enhanced antioxidant activity and evaluate their potential as starter cultures for dry-cured fermented sausages by assessing their effects on oxidative stability and physicochemical quality during processing. The antioxidant activities of different cellular fractions of five LAB strains were first compared, and the results indicated that the antioxidant activity was mainly associated with extracellular metabolites. Based on their good in vitro antioxidant activities and oxidative tolerance,

Indexed as

antioxidant activitybacterial diversityLeuconostoc carnosumlipid oxidationprotein oxidation

Identifiers

PMID42883526

DOI10.3390/foods15193419

PMCPMC13663971

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.