ReviewFrontiers in microbiology2018
Application of Bacteriocins and Protective Cultures in Dairy Food Preservation.
Review in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 190 papers.
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.
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.
Who cites it
190 citing papers in PubMed, 555 citations in OpenAlex.
- How safe from Listeria monocytogenes are frozen ready-to-eat fish products, either cooked or smoked, when stored under refrigeration after purchasing?Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Harnessing Probiotic LAB and Bacteriocins for Clean-Label Food Processing and Biopreservation: Omics, Molecular Innovations and Industrial Applications.Probiotics and antimicrobial proteins · 2026Review
- Current Innovations in Meat Fermentation with a View to Producing More Sustainable, Healthier and Safer Products.Foods (Basel, Switzerland) · 2026Review
- Beyond probiotics: Lacticaseibacillus rhamnosus as a multi-target antagonist of Pseudomonas aeruginosa infections.Folia microbiologica · 2026Review
- Bacteriocin production byRSC advances · 2026Article
- Postbiotics in Functional Foods: Production, Delivery, Preservation, and Regulation.Foods (Basel, Switzerland) · 2026Review
- Antimicrobial Peptides, Bacteriocins and Mycocins as Natural Antimicrobials: Applications in Food Safety, Agriculture and Healthcare.Antibiotics (Basel, Switzerland) · 2026Review
- The DdD protein confers intracellular and extracellular immunity to the leaderless bacteriocin enterocin DD14.PNAS nexus · 2026Article
- Lactic Acid Bacteria-derived Bacteriocins: A Promising Antimicrobial Strategy against Multidrug-resistant for Neonatal Sepsis Pathogens.Probiotics and antimicrobial proteins · 2026Review
- Influence of Culturing Temperature on Bacteriocin Production and Safety Behavior on Bacteriocinogenic cocci With Antimicrobial and Probiotic Potential.Molecular nutrition & food research · 2026Article
- Milk and Dairy Products: Exploring Production, Processing, and Quality Control.Foods (Basel, Switzerland) · 2026Article
- Use ofFoods (Basel, Switzerland) · 2026Article
- Current Status and Future Challenges in the Use of Bacteriocins to Modulate Ruminant Gut Microbiota.Probiotics and antimicrobial proteins · 2026Review
- Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.Microorganisms · 2026Review
- Effect of Two Selected ProbioticMicroorganisms · 2026Article
- Bioprotective Effect of a Bacteriocin-ProducingAntibiotics (Basel, Switzerland) · 2026Article
- Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges.Frontiers in nutrition · 2026Review
- Bacteriocins fromFrontiers in microbiology · 2026Review
- Biodiversity of the antimicrobial potential ofFrontiers in microbiology · 2026Article
- Mixed-species biofilms in food systems: from community assembly to ecology-informed management.Frontiers in microbiology · 2026Review
130 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB), a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy 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.