ArticleFoods (Basel, Switzerland)2020
Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed.
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- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Gut microbiome-mediated bioactive ingredients and health benefits of medicinal and edible fermented products: A comprehensive review.Folia microbiologica · 2026Review
- Shipped and shifted: modeling collection-induced bias in microbiome multi-omics using a tractable fermentation system.NPJ biofilms and microbiomes · 2026Article
- Advancing diagnostics in suspected periprosthetic joint infections using synthetic synovial fluid and microcalorimetry.Journal of bone and joint infection · 2026Article
- Phenotypic and molecular characterization of Salmonella enterica isolated from retail beef in Peshawar, Pakistan.PloS one · 2026Article
- Strain-Specific Safety Evaluation ofFood science & nutrition · 2025Article
- The effect of probiotic baker's yeast on egg quality, tibia characteristics, and hepatic lipid peroxidation in laying hens.Scientific reports · 2025Article
- Application and Challenges of Using ProbioticDiseases (Basel, Switzerland) · 2025Review
- The Piggy Solution: Harnessing Food Waste for Sustainable Hog Farming.Global challenges (Hoboken, NJ) · 2025Review
- Towards Sustainable Food Packaging: Mechanical Recycling Effects on Thermochromic Polymers Performance.Polymers · 2025Article
- Accelerated Life Testing of Biodegradable Starch Films with Nanoclay Using the Elongation Level as a Stressor.Foods (Basel, Switzerland) · 2024Article
- Role of Quinoa (Foods (Basel, Switzerland) · 2024Article
- Utilizing Xanthan Gum Coatings as Probiotic Bacteria Carriers to Enhance Postharvest Quality and Antioxidants in Fresh-Cut Cantaloupe and Honeydew (Foods (Basel, Switzerland) · 2024Article
- A Novel Postbiotic Product Based onAnimals : an open access journal from MDPI · 2024Article
- Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics ofMicroorganisms · 2024Article
- Recent advances in probiotication of fruit and vegetable juices.Journal of advanced veterinary and animal research · 2023Article
- Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular storage (room temperature (RT) and standard packaging (SP)) could be refined. Eight experimental conditions (four different temperatures × two packaging) were simulated and changes in FFP's microbial ecology (total bacteria, lactic acid bacteria (LAB), and yeasts) and physicochemical characteristics (pH and moisture content (MC)) were determined following 1, 3, 6, and 12 months. All conditions tested showed a decline in microbial content due to the effect of the temperature, 37 °C being the most detrimental condition, while -20 and 4 °C seemed to be better than RT in some parameters. Vacuum packaging (VP) only had a major effect on MC and we found that VP preserved greater MC values than SP at 3, 6, and 12 months. The correlation analysis revealed that total bacteria, LAB, and yeasts were positively associated, and also both pH and MC showed a correlation. According to our results and with the purpose to maintain the load of viable microorganisms, we observed that the best storage conditions should contemplate SP and freezing or cooling temperature during a period no longer than 3 months.
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