ReviewProbiotics and antimicrobial proteins2017
Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations.
Review in Probiotics and antimicrobial proteins, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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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.
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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.
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Who cites it
21 citing papers in PubMed, 64 citations in OpenAlex.
- Pacin, a novel bacteriocin fromMicrobiology spectrum · 2026Article
- Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between.Molecular nutrition & food research · 2026Review
- Bioprotective Strategies to ControlInternational journal of molecular sciences · 2025Review
- Lactic acid bacteria in the meat industry: flavor, function, and food safety.Frontiers in microbiology · 2025Review
- Protective Effect ofFoods (Basel, Switzerland) · 2024Article
- The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures.Foods (Basel, Switzerland) · 2024Review
- Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products.Applied biochemistry and biotechnology · 2024Review
- Fermented foods, their microbiome and its potential in boosting human health.Microbial biotechnology · 2024Review
- Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products.Frontiers in chemistry · 2024Article
- Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review.Foods (Basel, Switzerland) · 2023Review
- Comprehensive Approaches for the Search and Characterization of Staphylococcins.Microorganisms · 2023Article
- The biological effect of a beef-derivedFood science & nutrition · 2023Article
- Use of Bacteriocins and Bacteriocinogenic Beneficial Organisms in Food Products: Benefits, Challenges, Concerns.Foods (Basel, Switzerland) · 2022Review
- Effect ofHeliyon · 2022Review
- Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health.Foods (Basel, Switzerland) · 2021Review
- Bacteriocins as a new generation of antimicrobials: toxicity aspects and regulations.FEMS microbiology reviews · 2021Review
- Safety and efficacy of probiotic administration to preterm infants: ten common questions.Pediatric research · 2020Review
- Bacteriocins From LAB and Other Alternative Approaches for the Control ofFrontiers in bioengineering and biotechnology · 2020Review
- Nisin Production by Enterococcus hirae DF105Mi Isolated from Brazilian Goat Milk.Probiotics and antimicrobial proteins · 2019Article
- Evaluation of Probiotic Potential of Bacteriocinogenic Lactic Acid Bacteria Strains Isolated from Meat Products.Probiotics and antimicrobial proteins · 2018Article
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Over the last decades, much research has focused on lactic acid bacteria (LAB) bacteriocins because of their potential as biopreservatives and their action against the growth of spoilage microbes. Meat and fermented meat products are prone to microbial contamination, causing health risks, as well as economic losses in the meat industry. The use of bacteriocin-producing LAB starter or protective cultures is suitable for fermented meats. However, although bacteriocins can be produced during meat processing, their levels are usually much lower than those achieved during in vitro fermentations under optimal environmental conditions. Thus, the direct addition of a bacteriocin food additive would be desirable. Moreover, safety and technological characteristics of the bacteriocinogenic LAB must be considered before their widespread applications. This review describes the perspectives and challenges toward the complete disclosure of new bacteriocins as effective preservatives in the production of safe and "healthy" fermented meat products.
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What OpenQuestion holds
Registered trials
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.