ReviewFrontiers in microbiology2019
Ocins for Food Safety.
Review in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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
8 citing papers in PubMed, 29 citations in OpenAlex.
- Antimicrobial Peptides, Bacteriocins and Mycocins as Natural Antimicrobials: Applications in Food Safety, Agriculture and Healthcare.Antibiotics (Basel, Switzerland) · 2026Review
- Surface Functionalization of Cellulose-Based Packaging with a New Antimicrobial Decapeptide: A Sustainable Solution to Improve the Quality of Meat Products.Foods (Basel, Switzerland) · 2025Article
- Prospective effects of food safety trust on brand evangelism: a moderated-mediation role of consumer perceived ethicality and brand passion.BMC public health · 2023Article
- Use of two autochthonous bacteriocinogenic strains as starter cultures in the production ofCurrent research in food science · 2023Article
- Multi-Omics Approach in Amelioration of Food Products.Frontiers in microbiology · 2022Review
- Virulence Factors in Coagulase-Negative Staphylococci.Pathogens (Basel, Switzerland) · 2021Review
- Characterization of a Potent New-Generation Antimicrobial Peptide ofFrontiers in microbiology · 2021Article
- Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review.RSC advances · 2020Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The food industry produces highly perishable products. Food spoilage represents a severe problem for food manufacturers. Therefore, it is important to identify effective preservation solutions to prevent food spoilage. Ocins (e.g., bacteriocins, lactocins, and enterocins) are antibacterial proteins synthesized by bacteria that destroy or suppress the growth of related or unrelated bacterial strains. Ocins represent a promising strategy for food preservation, because of their antagonist effects toward food spoilage microorganisms, high potency, and low toxicity. Additionally, they can be bioengineered. The most common and commercially available ocins are nisin, plantaracin, sakacin P, and pediocin. Several ocins have been characterized and studied biochemically and genetically; however, their structure-function relationship, biosynthesis, and mechanism of action are not understood. This narrative review focuses primarily on ocins and their relevance to the food industry to help prevent food spoilage. In particular, the applications and limitations of ocins in the food industry are highlighted.
Indexed as
Identifiers
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.