What question did this study set out to answer?

The aim is to evaluate how a marinade containing lactic acid bacteria affects microbial quality and shelf life of chicken wings.

The Effect of Marinade Containing Lactic Acid Bacteria on the Microbial Quality and Shelf Life of Chicken Wings

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Randomized trial evaluates lactic acid bacteria marinade impact on microbial quality and shelf life of chicken wings, indicating improved safety.

The aim is to evaluate how a marinade containing lactic acid bacteria affects microbial quality and shelf life of chicken wings.
Inoculated chicken wings were categorized into unmarinated control, marinated control, and marinated with LAB mixture groups.
Storage at 4 ºC and 8 ºC was used to assess bacterial survival and spoilage rates after marination.
Microbial counts for Salmonella, Listeria, and other bacteria were analyzed at different time points.
At 4 ºC, Salmonella reduction was 0.8 log10 cfu/mL in marinated control and 1.6 log10 cfu/mL in M-LAB compared to control (p<0.05).
Listeria counts were reduced by 2.1 log10 cfu/mL in M and 1.3 log10 cfu/mL in M-LAB on day 14 (p<0.05).
Marination with LAB significantly slowed microbial spoilage, with Pseudomonas exceeding spoilage thresholds later in M-LAB group compared to control.

Göçmez et al. (2026) studied this question.

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Randomized trial evaluates lactic acid bacteria marinade impact on microbial quality and shelf life of chicken wings, indicating improved safety.