ReviewMicroorganisms2020
Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects.
Review in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 76 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.
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
76 citing papers in PubMed, 217 citations in OpenAlex.
- A Multidisciplinary Review of the Microbial, Functional, and Consumer Advancement of Indian Lassi.Probiotics and antimicrobial proteins · 2026Review
- Effects of Electrolyzed Functional Water Combined with Modified Atmosphere Storage on Postharvest Quality of Arrow Bamboo Shoots.Foods (Basel, Switzerland) · 2026Article
- Comparative Study of Effects of Different Organic Acid Treatments on Preservation Quality of Two Bamboo Shoot Species Using PCA Comprehensive Evaluation and Quality Index Models.Foods (Basel, Switzerland) · 2026Article
- Genomic Insights into the Probiotic Potential of Lactic Acid Bacteria Isolated from Tocosh: Traditional Peruvian Fermented Potatoes.International journal of molecular sciences · 2026Article
- Probiotic Assessment of Lactic Acid Bacteria Strains and Consortia for Enhancing Honey Bee Health and Nutrition.Microorganisms · 2026Article
- LuxR-Type Regulator RRPMicroorganisms · 2025Article
- Food, Health, and Environmental Impact of Lactic Acid Bacteria: The Superbacteria for Posterity.Probiotics and antimicrobial proteins · 2025Review
- Exometabolite-Based Antimicrobial Formulations from Lactic Acid Bacteria as a Multi-Target Strategy Against Multidrug-ResistantAntibiotics (Basel, Switzerland) · 2025Article
- Recent Advances in Technologies for Preserving Fresh-Cut Fruits and Vegetables.Foods (Basel, Switzerland) · 2025Review
- Nature Nano-Barrier: HPMC/MD-BasedFoods (Basel, Switzerland) · 2025Article
- Emerging Technologies and Integrated Strategies for Microbial Detection and Control in Fresh Produce.Microorganisms · 2025Review
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
- Incorporation of probiotics in post-harvest wash treatments reduces Salmonella contamination and improves egg safety.Poultry science · 2025Article
- Dual Nature of Bacteriophages: Friends or Foes in Minimally Processed Food Products-A Comprehensive Review.Viruses · 2025Review
- Effects of gelatin coating on the preservative and sensory qualities of cooked chicken breast.Journal of food science and technology · 2025Article
- Toward safer and sustainable food preservation: a comprehensive review of bacteriocins in the food industry.Bioscience reports · 2025Review
- Characterization of Lactiplantibacillus plantarum strains isolated from Algerian fruits for probiotic and biotechnological applications.Antonie van Leeuwenhoek · 2025Article
- Antimicrobial Activity of Probiotic Bacteria Isolated from Plants: A Review.Foods (Basel, Switzerland) · 2025Review
- The Characterization of Lactic Acid Bacteria Strains as Components of a Biopreparation for Chickens for Slaughter.Microorganisms · 2025Article
- Tropical fruit-derived Lactiplantibacillus as potential probiotic and antifungal agents against Fusarium oxysporum.Scientific reports · 2025Article
16 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
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.
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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.