{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T03:15:59Z","timestamp":1792293359397,"version":"4.4.0"},"reference-count":103,"publisher":"Oxford University Press (OUP)","issue":"1","license":[{"start":{"date-parts":[[2023,1,17]],"date-time":"2023-01-17T00:00:00Z","timestamp":1673913600000},"content-version":"vor","delay-in-days":200,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010769","name":"Axencia Galega de Innovaci\u00f3n","doi-asserted-by":"crossref","award":["IN607A2019\/01"],"award-info":[{"award-number":["IN607A2019\/01"]}],"id":[{"id":"10.13039\/501100010769","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100008441","name":"CYTED","doi-asserted-by":"publisher","award":["119RT0568"],"award-info":[{"award-number":["119RT0568"]}],"id":[{"id":"10.13039\/501100008441","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2022,7,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This review aims to overview the main strengths, weakness, opportunities and threats of fermented meat products with probiotics. Fermented meat products can be considered as a relevant matrix for the delivery of probiotics with potential health benefits. Moreover, fermented meat products produced by traditional methods are sources of probiotics that can be explored in the production of functional meat products. However, some barriers are limit the progression with these products: the complex selection process to obtain new and tailored probiotic strains, the current perception of healthiness associated with meat and meat products, and the limited application of probiotic to fermented sausages. Promising opportunities to improve the value of functional fermented meat products have been developed by exploring new meat products as functional fermented foods, improving the protection of probiotics with microencapsulation and improving the quality of meat product (reducing nitrate and nitrate salts, adding dietary fibre, and exploring the inherent antioxidant and cardioprotective activity of meat products). Attention to potential threats is also indicated such as the unclear future changes in meat and meat products consumption due to changes in consumer preferences and the presence of competitors (dairy, fruit and vegetable-based products, for instance) in more advanced stages of development and commercialization.<\/jats:p>\n               <jats:sec>\n                  <jats:title>Significance and Impact of Study<\/jats:title>\n                  <jats:p>This review provides an overview of the Strengths, Weakness, Opportunities and Threats related to the development of functional fermented meat products with probiotics. Internal and external factors that explain the current scenario and strategies to advance the production are highlighted.<\/jats:p>\n               <\/jats:sec>","DOI":"10.1111\/jam.15337","type":"journal-article","created":{"date-parts":[[2021,10,24]],"date-time":"2021-10-24T17:20:17Z","timestamp":1635096017000},"page":"91-103","source":"Crossref","is-referenced-by-count":91,"title":["Functional fermented meat products with probiotics\u2014A review"],"prefix":"10.1093","volume":"133","author":[{"given":"Paulo E. S.","family":"Munekata","sequence":"first","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia Parque Tecnol\u00f3gico de Galicia Ourense Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mirian","family":"Pateiro","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia Parque Tecnol\u00f3gico de Galicia Ourense Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Igor","family":"Tomasevic","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture University of Belgrade Belgrade Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rub\u00e9n","family":"Dom\u00ednguez","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia Parque Tecnol\u00f3gico de Galicia Ourense Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andrea C.","family":"da Silva Barretto","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Engineering UNESP\u2014S\u00e3o Paulo State University Sao Jose do Rio Preto Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eva M.","family":"Santos","sequence":"additional","affiliation":[{"name":"\u00c1rea Acad\u00e9mica de Qu\u00edmica, Mineral de la Reforma Universidad Aut\u00f3noma del Estado de Hidalgo Pachuca Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia Parque Tecnol\u00f3gico de Galicia Ourense Spain"},{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2022,7,1]]},"reference":[{"key":"2023011711263993400_jam15337-bib-0001","doi-asserted-by":"crossref","first-page":"316","DOI":"10.1016\/j.lwt.2017.01.041","article-title":"Characterization of potential probiotic lactic acid bacteria isolated from camel milk","volume":"79","author":"Abushelaibi","year":"2017","journal-title":"Lwt\u2014food Science and Technology"},{"key":"2023011711263993400_jam15337-bib-0002","first-page":"197","article-title":"Sodium content in processed foods in Argentina: compliance with the national law","volume":"5","author":"Allemandi","year":"2015","journal-title":"Cardiovascular Diagnosis and Therapy"},{"key":"2023011711263993400_jam15337-bib-0003","doi-asserted-by":"crossref","first-page":"60","DOI":"10.2174\/2213476X03666161102123716","article-title":"Selective identification and characterization of potential probiotic strains: a review on comprehensive polyphasic approach","volume":"4","author":"Arora","year":"2017","journal-title":"Applied Clinical Research, Clinical Trials and Regulatory Affairs"},{"key":"2023011711263993400_jam15337-bib-0004","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2020.104703","article-title":"Analysis of the perception and behaviour of consumers regarding probiotic dairy products","volume":"106","author":"\u00c1vila","year":"2020","journal-title":"International Dairy Journal"},{"key":"2023011711263993400_jam15337-bib-0005","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/j.cofs.2020.01.006","article-title":"Ethnic and industrial probiotic foods and beverages: efficacy and acceptance","volume":"32","author":"Behera","year":"2020","journal-title":"Current Opinion in Food Science"},{"key":"2023011711263993400_jam15337-bib-0006","doi-asserted-by":"crossref","DOI":"10.1155\/2019\/5938210","article-title":"Enterococci: between emerging pathogens and potential probiotics","volume":"2019","author":"Ben Bra\u00efek","year":"2019","journal-title":"BioMed Research International"},{"key":"2023011711263993400_jam15337-bib-0007","doi-asserted-by":"crossref","first-page":"1662","DOI":"10.3389\/fmicb.2020.01662","article-title":"Criteria to qualify microorganisms as \u201cprobiotic\u201d in foods and dietary supplements","volume":"11","author":"Binda","year":"2020","journal-title":"Frontiers in Microbiology"},{"key":"2023011711263993400_jam15337-bib-0008","doi-asserted-by":"crossref","first-page":"467","DOI":"10.1080\/87559129.2019.1584816","article-title":"New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers","volume":"35","author":"Bis-Souza","year":"2019","journal-title":"Food Reviews International"},{"key":"2023011711263993400_jam15337-bib-0009","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2020.108186","article-title":"Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation","volume":"168","author":"Bis-Souza","year":"2020","journal-title":"Meat Science"},{"key":"2023011711263993400_jam15337-bib-0010","doi-asserted-by":"crossref","first-page":"2285","DOI":"10.1002\/jsfa.8717","article-title":"Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct","volume":"98","author":"Blaiotta","year":"2018","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"2023011711263993400_jam15337-bib-0011","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/j.tifs.2017.04.016","article-title":"Review: nutrient density and nutritional value of meat products and non-meat foods high in protein","volume":"65","author":"Bohrer","year":"2017","journal-title":"Trends in Food Science & Technology"},{"key":"2023011711263993400_jam15337-bib-0012","doi-asserted-by":"crossref","first-page":"232","DOI":"10.1016\/j.ejbas.2016.06.001","article-title":"Isolation and characterization of the new indigenous Staphylococcus sp. DBOCP06 as a probiotic bacterium from traditionally fermented fish and meat products of Assam state","volume":"3","author":"Borah","year":"2016","journal-title":"Egyptian Journal of Basic and Applied Sciences"},{"key":"2023011711263993400_jam15337-bib-0013","doi-asserted-by":"crossref","first-page":"260","DOI":"10.1016\/S0723-2020(00)80013-2","article-title":"Monitoring and survival of Lactobacillus paracasei LTH 2579 in food and the human intestinal tract","volume":"23","author":"Bunte","year":"2000","journal-title":"Systematic and Applied Microbiology"},{"key":"2023011711263993400_jam15337-bib-0014","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1080\/19476337.2019.1583687","article-title":"Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages","volume":"17","author":"Cao","year":"2019","journal-title":"Cyta\u2014journal of Food"},{"key":"2023011711263993400_jam15337-bib-0015","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1016\/j.tifs.2015.09.004","article-title":"Application of probiotic delivery systems in meat products","volume":"46","author":"Cavalheiro","year":"2015","journal-title":"Trends in Food Science & Technology"},{"key":"2023011711263993400_jam15337-bib-0016","article-title":"Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads","volume":"139","author":"Cavalheiro","year":"2021","journal-title":"Lebensmittel-Wissenschaft und-Technologie"},{"key":"2023011711263993400_jam15337-bib-0017","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/1476-511X-8-1","article-title":"Effects of probiotic bacteria, isoflavones and simvastatin on lipid profile and atherosclerosis in cholesterol-fed rabbits: a randomized double-blind study","volume":"8","author":"Cavallini","year":"2009","journal-title":"Lipids in Health and Disease"},{"key":"2023011711263993400_jam15337-bib-0018","doi-asserted-by":"crossref","DOI":"10.1016\/j.appet.2020.104636","article-title":"Drivers and barriers toward reducing meat consumption","volume":"149","author":"Cheah","year":"2020","journal-title":"Appetite"},{"key":"2023011711263993400_jam15337-bib-0019","doi-asserted-by":"crossref","first-page":"2673","DOI":"10.3390\/nu11112673","article-title":"A review of the in vivo evidence investigating the role of nitrite exposure from processed meat consumption in the development of colorectal cancer","volume":"11","author":"Crowe","year":"2019","journal-title":"Nutrients"},{"key":"2023011711263993400_jam15337-bib-0020","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1016\/j.foodres.2019.04.018","article-title":"Selection of native bacterial starter culture in the production of fermented meat sausages: application potential, safety aspects, and emerging technologies","volume":"122","author":"Cruxen","year":"2019","journal-title":"Food Research International"},{"key":"2023011711263993400_jam15337-bib-0021","doi-asserted-by":"crossref","first-page":"9602","DOI":"10.3390\/nu7115491","article-title":"Nutrient composition of retail samples of Australian beef sausages","volume":"7","author":"Cunningham","year":"2015","journal-title":"Nutrients"},{"key":"2023011711263993400_jam15337-bib-0022","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1016\/j.fshw.2015.06.002","article-title":"New perspectives on probiotics in health and disease","volume":"4","author":"Daliri","year":"2015","journal-title":"Food Science and Human Wellness"},{"key":"2023011711263993400_jam15337-bib-0023","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109269","article-title":"Traditional fermented foods with anti-aging effect: a concentric review","volume":"134","author":"Das","year":"2020","journal-title":"Food Research International"},{"key":"2023011711263993400_jam15337-bib-0024","doi-asserted-by":"crossref","first-page":"2060","DOI":"10.1016\/j.biotechadv.2018.09.003","article-title":"How to select a probiotic? A review and update of methods and criteria","volume":"36","author":"de Melo Pereira","year":"2018","journal-title":"Biotechnology Advances"},{"key":"2023011711263993400_jam15337-bib-0025","doi-asserted-by":"crossref","first-page":"2917","DOI":"10.1002\/ijc.28612","article-title":"Dietary nitrate and nitrite intake and risk of colorectal cancer in the Shanghai Women\u2019s Health Study","volume":"134","author":"Dellavalle","year":"2014","journal-title":"International Journal of Cancer"},{"key":"2023011711263993400_jam15337-bib-0026","first-page":"159","volume-title":"Non-dairy probiotic foods: innovations and market trends","author":"Dey","year":"2018"},{"key":"2023011711263993400_jam15337-bib-0027","doi-asserted-by":"crossref","first-page":"468","DOI":"10.1016\/j.lwt.2016.01.063","article-title":"Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393","volume":"69","author":"Dimitrellou","year":"2016","journal-title":"Lwt\u2014food Science and Technology"},{"key":"2023011711263993400_jam15337-bib-0028","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1016\/j.lwt.2016.03.007","article-title":"Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk","volume":"71","author":"Dimitrellou","year":"2016","journal-title":"Lwt\u2014food Science and Technology"},{"key":"2023011711263993400_jam15337-bib-0029","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/j.cofs.2020.10.005","article-title":"Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products","volume":"37","author":"Dom\u00ednguez","year":"2021","journal-title":"Current Opinion in Food Science"},{"key":"2023011711263993400_jam15337-bib-0030","doi-asserted-by":"crossref","first-page":"1574","DOI":"10.3390\/nu10111574","article-title":"Lactobacillus plantarum 299v reduces the incidence of Clostridium difficile infection in nephrology and transplantation ward\u2014results of one year extended study","volume":"10","author":"Dudzicz","year":"2018","journal-title":"Nutrients"},{"key":"2023011711263993400_jam15337-bib-0031","volume-title":"Guidelines for the evaluation of probiotics in food","author":"FAO, WHO","year":"2002"},{"key":"2023011711263993400_jam15337-bib-0032","doi-asserted-by":"crossref","first-page":"575","DOI":"10.1016\/j.meatsci.2014.05.019","article-title":"Identification and functional traits of lactic acid bacteria isolated from Ciauscolo salami produced in Central Italy","volume":"98","author":"Federici","year":"2014","journal-title":"Meat Science"},{"key":"2023011711263993400_jam15337-bib-0033","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1016\/j.cofs.2020.10.027","article-title":"Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota","volume":"38","author":"Fraqueza","year":"2021","journal-title":"Current Opinion in Food Science"},{"key":"2023011711263993400_jam15337-bib-0034","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1146\/annurev-food-032519-051708","article-title":"Functional foods: product development, technological trends, efficacy testing, and safety","volume":"11","author":"Granato","year":"2020","journal-title":"Annual Review of Food Science and Technology"},{"key":"2023011711263993400_jam15337-bib-0035","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1016\/j.anifeedsci.2006.05.010","article-title":"Production of four potentially probiotic lactic acid bacteria and their evaluation as feed additives for weaned piglets","volume":"134","author":"Guerra","year":"2007","journal-title":"Animal Feed Science and Technology"},{"key":"2023011711263993400_jam15337-bib-0036","article-title":"Health and safety aspects of traditional European meat products. A review","author":"Halagarda","year":"2021","journal-title":"Meat Science"},{"key":"2023011711263993400_jam15337-bib-0037","doi-asserted-by":"crossref","first-page":"391","DOI":"10.1016\/j.jff.2017.03.020","article-title":"In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics","volume":"32","author":"Han","year":"2017","journal-title":"Journal of Functional Foods"},{"key":"2023011711263993400_jam15337-bib-0038","doi-asserted-by":"crossref","first-page":"690","DOI":"10.1016\/j.foodcont.2015.09.002","article-title":"Stakeholder and consumer reactions towards innovative processed meat products: insights from a qualitative study about nitrite reduction and phytochemical addition","volume":"60","author":"Hung","year":"2016","journal-title":"Food Control"},{"key":"2023011711263993400_jam15337-bib-0039","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.tifs.2016.10.016","article-title":"Salt reduction strategies in processed meat products\u2014a review","volume":"59","author":"Inguglia","year":"2017","journal-title":"Trends in Food Science & Technology"},{"key":"2023011711263993400_jam15337-bib-0040","doi-asserted-by":"crossref","DOI":"10.1097\/MD.0000000000002658","article-title":"Clinical uses of probiotics","volume":"95","author":"Islam","year":"2016","journal-title":"Medicine (Baltimore)"},{"key":"2023011711263993400_jam15337-bib-0041","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1016\/S0963-9969(01)00174-0","article-title":"Influence of probiotic sausage (Lactobacillus paracasei) on blood lipids and immunological parameters of healthy volunteers","volume":"35","author":"Jahreis","year":"2002","journal-title":"Food Research International"},{"key":"2023011711263993400_jam15337-bib-0042","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s12937-020-00598-w","article-title":"The use of Lactobacillus plantarum 299v (DSM 9843) in cancer patients receiving home enteral nutrition\u2014study protocol for a randomized, double-blind, and placebo-controlled trial","volume":"19","author":"Ka\u017amierczak-Siedlecka","year":"2020","journal-title":"Nutrition Journal"},{"key":"2023011711263993400_jam15337-bib-0043","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1038\/s41430-018-0135-9","article-title":"A review of probiotic supplementation in healthy adults: helpful or hype?","volume":"73","author":"Khalesi","year":"2019","journal-title":"European Journal of Clinical Nutrition"},{"key":"2023011711263993400_jam15337-bib-0044","doi-asserted-by":"crossref","first-page":"297","DOI":"10.3746\/pnf.2016.21.4.297","article-title":"A review of fermented foods with beneficial effects on brain and cognitive function","volume":"21","author":"Kim","year":"2016","journal-title":"Preventive Nutrition and Food Science"},{"key":"2023011711263993400_jam15337-bib-0045","doi-asserted-by":"crossref","first-page":"507","DOI":"10.1016\/j.jaci.2015.08.016","article-title":"Extracellular vesicle-derived protein from Bifidobacterium longum alleviates food allergy through mast cell suppression","volume":"137","author":"Kim","year":"2016","journal-title":"The Journal of Allergy and Clinical Immunology"},{"key":"2023011711263993400_jam15337-bib-0046","doi-asserted-by":"crossref","first-page":"485","DOI":"10.3797\/scipharm.0806-11","article-title":"Probiotic properties of lactobacilli isolated from Thai traditional food","volume":"76","author":"Klayraung","year":"2008","journal-title":"Scientia Pharmaceutica"},{"key":"2023011711263993400_jam15337-bib-0047","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/j.ijfoodmicro.2006.01.014","article-title":"The survival and persistence in the human gastrointestinal tract of five potential probiotic lactobacilli consumed as freeze-dried cultures or as probiotic sausage","volume":"109","author":"Klingberg","year":"2006","journal-title":"International Journal of Food Microbiology"},{"key":"2023011711263993400_jam15337-bib-0048","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.109985","article-title":"Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolytic changes and bioactivities (antioxidant and antihypertensive activities) in fermented pork sausage","volume":"133","author":"Kong","year":"2020","journal-title":"LWT"},{"key":"2023011711263993400_jam15337-bib-0049","doi-asserted-by":"crossref","first-page":"2844","DOI":"10.1080\/10408398.2015.1074533","article-title":"Quality, functionality, and shelf life of fermented meat and meat products: a review","volume":"57","author":"Kumar","year":"2017","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"2023011711263993400_jam15337-bib-0050","doi-asserted-by":"crossref","first-page":"296","DOI":"10.1080\/87559129.2019.1704001","article-title":"Development of low-fat\/reduced-fat processed meat products using fat replacers and analogues","volume":"37","author":"Kumar","year":"2021","journal-title":"Food Reviews International"},{"key":"2023011711263993400_jam15337-bib-0051","doi-asserted-by":"crossref","DOI":"10.1155\/2017\/9546026","article-title":"The use of starter cultures in traditional meat products","volume":"2017","author":"Laranjo","year":"2017","journal-title":"Journal of Food Quality"},{"key":"2023011711263993400_jam15337-bib-0052","doi-asserted-by":"crossref","first-page":"853","DOI":"10.3389\/fmicb.2019.00853","article-title":"Role of starter cultures on the safety of fermented meat products","volume":"10","author":"Laranjo","year":"2019","journal-title":"Frontiers in Microbiology"},{"key":"2023011711263993400_jam15337-bib-0053","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1016\/j.ijfoodmicro.2005.06.027","article-title":"Functional meat starter cultures for improved sausage fermentation","volume":"106","author":"Leroy","year":"2006","journal-title":"International Journal of Food Microbiology"},{"key":"2023011711263993400_jam15337-bib-0054","doi-asserted-by":"crossref","first-page":"1479","DOI":"10.1016\/j.carbpol.2010.09.053","article-title":"Preparation of alginate\/chitosan\/carboxymethyl chitosan complex microcapsules and application in Lactobacillus casei ATCC 393","volume":"83","author":"Li","year":"2011","journal-title":"Carbohydrate Polymers"},{"key":"2023011711263993400_jam15337-bib-0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110351","article-title":"Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage","volume":"144","author":"Luan","year":"2021","journal-title":"Food Research International"},{"key":"2023011711263993400_jam15337-bib-0056","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1108\/00346650310476087","article-title":"Survey of the nutritional content of meat products on sale in Scotland from butchers\u2019 shops and multiple retailers","volume":"33","author":"Matthews","year":"2003","journal-title":"Nutrition and Food Science"},{"key":"2023011711263993400_jam15337-bib-0057","doi-asserted-by":"crossref","first-page":"124","DOI":"10.3389\/fmed.2018.00124","article-title":"Strain-specificity and disease-specificity of probiotic efficacy: a systematic review and meta-analysis","volume":"5","author":"McFarland","year":"2018","journal-title":"Frontiers in Medicine"},{"key":"2023011711263993400_jam15337-bib-0058","doi-asserted-by":"crossref","first-page":"762","DOI":"10.1007\/s12602-018-9388-9","article-title":"Evaluation of probiotic potential of bacteriocinogenic lactic acid bacteria strains isolated from meat products","volume":"10","author":"Moreno","year":"2018","journal-title":"Probiotics and Antimicrobial Proteins"},{"key":"2023011711263993400_jam15337-bib-0059","first-page":"1","article-title":"Cruciferous vegetables as sources of nitrate in meat products","volume":"38","author":"Munekata","year":"2021","journal-title":"Current Opinion in Biotechnology"},{"key":"2023011711263993400_jam15337-bib-0060","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/microorganisms8111833","article-title":"Autochthonous probiotics in meat products: selection, identification, and their use as starter culture","volume":"8","author":"Munekata","year":"2020","journal-title":"Microorganisms"},{"key":"2023011711263993400_jam15337-bib-0061","first-page":"4172","article-title":"Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry-fermented sausages","volume":"8","author":"Najjari","year":"2020","journal-title":"Food Sciences and Nutrition"},{"key":"2023011711263993400_jam15337-bib-0062","doi-asserted-by":"crossref","first-page":"342","DOI":"10.1016\/j.ijfoodmicro.2007.11.045","article-title":"Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products","volume":"121","author":"Najjari","year":"2008","journal-title":"International Journal of Food Microbiology"},{"key":"2023011711263993400_jam15337-bib-0063","doi-asserted-by":"crossref","first-page":"2953","DOI":"10.1002\/jsfa.8133","article-title":"Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures","volume":"97","author":"Neffe-Skoci\u0144ska","year":"2017","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"2023011711263993400_jam15337-bib-0064","doi-asserted-by":"crossref","first-page":"4311","DOI":"10.3390\/app10124311","article-title":"The possibility of using the probiotic starter culture Lacticaseibacillus rhamnosus LOCK900 in dry fermented pork loins and sausages produced under industrial conditions","volume":"10","author":"Neffe-Skoci\u0144ska","year":"2020","journal-title":"Applied Sciences"},{"key":"2023011711263993400_jam15337-bib-0065","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1016\/j.tifs.2015.03.010","article-title":"Technological advances for enhancing quality and safety of fermented meat products","volume":"44","author":"Ojha","year":"2015","journal-title":"Trends in Food Science & Technology"},{"key":"2023011711263993400_jam15337-bib-0066","doi-asserted-by":"crossref","first-page":"382","DOI":"10.1080\/19476337.2017.1279220","article-title":"Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins","volume":"15","author":"Oko\u0144","year":"2017","journal-title":"Cyta\u2014journal of Food"},{"key":"2023011711263993400_jam15337-bib-0067","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2020.108408","article-title":"Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain","volume":"174","author":"Oliveira","year":"2021","journal-title":"Meat Science"},{"key":"2023011711263993400_jam15337-bib-0068","doi-asserted-by":"crossref","first-page":"1717","DOI":"10.4014\/jmb.1905.05068","article-title":"Cloning and heterologous expression of the \u03b2-galactosidase gene from Bifidobacterium longum RD47 in B. Bifidum BGN4","volume":"29","author":"Park","year":"2019","journal-title":"Journal of Microbiology and Biotechnology"},{"key":"2023011711263993400_jam15337-bib-0069","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.cofs.2020.10.029","article-title":"Metallic-based salt substitutes to reduce sodium content in meat products","volume":"38","author":"Pateiro","year":"2021","journal-title":"Current Opinion in Food Sciences"},{"key":"2023011711263993400_jam15337-bib-0070","doi-asserted-by":"crossref","first-page":"3","DOI":"10.4172\/2329-8901.1000157","article-title":"Probiotic potential of lactic acid bacteria from traditional fermented dairy and meat products: assessment by in vitro tests and molecular characterization","volume":"04","author":"Pavli","year":"2016","journal-title":"Journal of Probiotics & Health"},{"key":"2023011711263993400_jam15337-bib-0071","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2019.108810","article-title":"Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages","volume":"118","author":"Pavli","year":"2020","journal-title":"LWT"},{"key":"2023011711263993400_jam15337-bib-0072","doi-asserted-by":"crossref","first-page":"1513","DOI":"10.1007\/s10529-020-02874-5","article-title":"Assessment of safety aspect and probiotic potential of autochthonous Enterococcus faecium strains isolated from spontaneous fermented sausage","volume":"42","author":"Petrovi\u0107","year":"2020","journal-title":"Biotechnology Letters"},{"key":"2023011711263993400_jam15337-bib-0073","first-page":"2694","article-title":"Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strain","volume":"24","author":"Roselino","year":"2017","journal-title":"International Food Research Journal"},{"key":"2023011711263993400_jam15337-bib-0074","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.ijfoodmicro.2014.06.013","article-title":"The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages","volume":"186","author":"Rubio","year":"2014","journal-title":"International Journal of Food Microbiology"},{"key":"2023011711263993400_jam15337-bib-0075","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/j.psyneuen.2018.10.010","article-title":"Probiotic Lactobacillus plantarum 299v decreases kynurenine concentration and improves cognitive functions in patients with major depression: a double-blind, randomized, placebo controlled study","volume":"100","author":"Rudzki","year":"2019","journal-title":"Psychoneuroendocrinology"},{"key":"2023011711263993400_jam15337-bib-0076","doi-asserted-by":"crossref","DOI":"10.1016\/j.heliyon.2020.e03653","article-title":"Use of coconut water (Cocus nucifera L) for the development of a symbiotic functional drink","volume":"6","author":"Segura-Badilla","year":"2020","journal-title":"Heliyon"},{"key":"2023011711263993400_jam15337-bib-0077","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.mimet.2006.12.008","article-title":"The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: a review","volume":"69","author":"Settanni","year":"2007","journal-title":"Journal of Microbiological Methods"},{"key":"2023011711263993400_jam15337-bib-0078","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1016\/j.meatsci.2017.04.239","article-title":"Consumer evaluations of processed meat products reformulated to be healthier\u2014a conjoint analysis study","volume":"131","author":"Shan","year":"2017","journal-title":"Meat Science"},{"key":"2023011711263993400_jam15337-bib-0079","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1016\/j.meatsci.2017.07.006","article-title":"Factors that predict consumer acceptance of enriched processed meats","volume":"133","author":"Shan","year":"2017","journal-title":"Meat Science"},{"key":"2023011711263993400_jam15337-bib-0080","doi-asserted-by":"crossref","first-page":"2013","DOI":"10.1108\/BFJ-11-2016-0557","article-title":"Consumer preferences towards healthier reformulation of a range of processed meat products: a qualitative exploratory study","volume":"119","author":"Shan","year":"2017","journal-title":"British Food Journal"},{"key":"2023011711263993400_jam15337-bib-0081","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1016\/j.foodcont.2014.02.024","article-title":"Evaluation of Lactobacillus casei ATCC 393 protective effect against spoilage of probiotic dry-fermented sausages","volume":"42","author":"Sidira","year":"2014","journal-title":"Food Control"},{"key":"2023011711263993400_jam15337-bib-0082","doi-asserted-by":"crossref","first-page":"948","DOI":"10.1016\/j.meatsci.2013.09.013","article-title":"Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics","volume":"96","author":"Sidira","year":"2014","journal-title":"Meat Science"},{"key":"2023011711263993400_jam15337-bib-0083","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s12602-017-9347-x","article-title":"Encapsulation of probiotics: proper selection of the probiotic strain and the influence of encapsulation technology and materials on the viability of encapsulated microorganisms","volume":"10","author":"\u0160ipailien\u0117","year":"2018","journal-title":"Probiotics and Antimicrobial Proteins"},{"key":"2023011711263993400_jam15337-bib-0084","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.cofs.2020.11.007","article-title":"Use of probiotic microorganisms in the formulation of healthy meat products","volume":"38","author":"Sirini","year":"2021","journal-title":"Current Opinion in Food Sciences"},{"key":"2023011711263993400_jam15337-bib-0085","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/nu10121973","article-title":"A mini review on antidiabetic properties of fermented foods","volume":"10","author":"Sivamaruthi","year":"2018","journal-title":"Nutrients"},{"key":"2023011711263993400_jam15337-bib-0086","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1007\/s00217-008-0927-6","article-title":"Probiotic Enterococcus faecium CRL 183 inhibit chemically induced colon cancer in male wistar rats","volume":"228","author":"Sivieri","year":"2008","journal-title":"European Food Research and Technology"},{"key":"2023011711263993400_jam15337-bib-0087","doi-asserted-by":"crossref","first-page":"981","DOI":"10.5851\/kosfa.2018.e30","article-title":"Quality characteristics of functional fermented sausages added with encapsulated probiotic Bifidobacterium longum KACC 91563","volume":"38","author":"Song","year":"2018","journal-title":"Korean Journal of Food Science and Animal Resources"},{"key":"2023011711263993400_jam15337-bib-0088","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.procbio.2019.10.029","article-title":"Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages","volume":"89","author":"Sun","year":"2020","journal-title":"Process Biochemistry"},{"key":"2023011711263993400_jam15337-bib-0089","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2019.108371","article-title":"Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages","volume":"114","author":"Sun","year":"2019","journal-title":"LWT"},{"key":"2023011711263993400_jam15337-bib-0090","doi-asserted-by":"crossref","first-page":"1591","DOI":"10.3390\/nu11071591","article-title":"Probiotics in food systems: significance and emerging strategies towards improved viability and delivery of enhanced beneficial value","volume":"11","author":"Terpou","year":"2019","journal-title":"Nutrients"},{"key":"2023011711263993400_jam15337-bib-0091","volume-title":"Sustainable development goals","author":"UNDP","year":"2021"},{"key":"2023011711263993400_jam15337-bib-0092","doi-asserted-by":"crossref","first-page":"803","DOI":"10.1007\/s13213-018-1386-3","article-title":"Screening for potential probiotic from spontaneously fermented non-dairy foods based on in vitro probiotic and safety properties","volume":"68","author":"Wang","year":"2018","journal-title":"Annals of Microbiology"},{"key":"2023011711263993400_jam15337-bib-0093","doi-asserted-by":"crossref","first-page":"413","DOI":"10.3945\/ajcn.2009.28688","article-title":"A systematic survey of the sodium contents of processed foods","volume":"91","author":"Webster","year":"2010","journal-title":"American Journal of Clinical Nutrition"},{"key":"2023011711263993400_jam15337-bib-0094","volume-title":"Salt reduction","author":"WHO","year":"2020"},{"key":"2023011711263993400_jam15337-bib-0095","volume-title":"Healthy diet","author":"WHO","year":"2020"},{"key":"2023011711263993400_jam15337-bib-0096","volume-title":"Cancer: carcinogenicity of the consumption of red meat and processed meat","author":"WHO","year":"2020"},{"key":"2023011711263993400_jam15337-bib-0097","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.12965","article-title":"Technological aspect of Lactobacillus acidophilus bauer, Bifidobacterium animalis BB-12 and Lactobacillus rhamnosus LOCK900 use in dry-fermented pork neck and sausage","volume":"41","author":"W\u00f3jciak","year":"2017","journal-title":"Journal of Food Processing and Preservation"},{"key":"2023011711263993400_jam15337-bib-0098","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.jfoodeng.2015.07.021","article-title":"Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions","volume":"168","author":"Xu","year":"2016","journal-title":"Journal of Food Engineering"},{"key":"2023011711263993400_jam15337-bib-0099","doi-asserted-by":"crossref","first-page":"3233","DOI":"10.1080\/10408398.2015.1108957","article-title":"An overview of advanced technologies for selection of probiotics and their expediency: a review","volume":"57","author":"Yadav","year":"2017","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"2023011711263993400_jam15337-bib-0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2020.107743","article-title":"Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages","volume":"123","author":"Yu","year":"2021","journal-title":"Food Control"},{"key":"2023011711263993400_jam15337-bib-0101","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2019.107958","article-title":"Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans","volume":"160","author":"Yu","year":"2020","journal-title":"Meat Science"},{"key":"2023011711263993400_jam15337-bib-0102","doi-asserted-by":"crossref","first-page":"161","DOI":"10.4014\/jmb.0904.04019","article-title":"Assessment of potential probiotic and starter properties of Pediococcus spp. isolated from Turkish-type fermented sausages (Sucuk)","volume":"20","author":"Yuksekdag","year":"2010","journal-title":"Journal of Microbiology and Biotechnology"},{"key":"2023011711263993400_jam15337-bib-0103","doi-asserted-by":"crossref","first-page":"1685","DOI":"10.3389\/fmicb.2018.01685","article-title":"Evaluation of probiotic properties and safety of Enterococcus faecium isolated from artisanal Tunisian meat \u2018Dried Ossban\u2019","volume":"9","author":"Zommiti","year":"2018","journal-title":"Frontiers in Microbiology"}],"container-title":["Journal of Applied Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jam.15337","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/jam.15337","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/academic.oup.com\/jambio\/article-pdf\/133\/1\/91\/48732907\/jambio0091.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/jambio\/article-pdf\/133\/1\/91\/48732907\/jambio0091.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,1,17]],"date-time":"2023-01-17T15:20:52Z","timestamp":1673968852000},"score":1,"resource":{"primary":{"URL":"https:\/\/academic.oup.com\/jambio\/article\/133\/1\/91\/6988997"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,7,1]]},"references-count":103,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2022,7,1]]},"published-print":{"date-parts":[[2022,7,1]]}},"URL":"https:\/\/doi.org\/10.1111\/jam.15337","relation":{},"ISSN":["1365-2672","1364-5072"],"issn-type":[{"value":"1365-2672","type":"electronic"},{"value":"1364-5072","type":"print"}],"subject":[],"published-other":{"date-parts":[[2022,7,1]]},"published":{"date-parts":[[2022,7,1]]}}}