ReviewFood science and biotechnology2020
Molecular typing tools for identifying and characterizing lactic acid bacteria: a review.
Review in Food science and biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 37 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.
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Who cites it
37 citing papers in PubMed.
- Characterizing Lactic Acid Bacteria in Artisanal Cheeses: Analytical Approaches and Strategic Implications.Current microbiology · 2026Review
- Lactobacillus strains in the prevention and disruption of antimicrobial-resistance in pathogenic microbial biofilms: a review of mechanisms and clinical perspective.Folia microbiologica · 2026Review
- Moleculartyping and antibiotic resistance pattern ofIranian journal of microbiology · 2026Article
- Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.Microorganisms · 2026Review
- Impact of novel probiotic strains isolated from Algerian fermented butter and green tea waste on broilers' production quality.Scientific reports · 2025Article
- Genomic Analysis for the Safety Assessment of a Potential Probiotic Strain Pediococcus pentosaceus BBS1 Isolated From Lao Fermented Bamboo Shoots (Nor Mai Som).MicrobiologyOpen · 2025Article
- Integrated Proteomic and Molecular Identification of ThermophilicLife (Basel, Switzerland) · 2025Article
- A New Multilocus Sequence Typing Scheme for Lactobacillus delbrueckii subsp. bulgaricus Based on Whole-Genome Sequencing Data.Current microbiology · 2025Article
- Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Molecular identification of lactic acid bacteria from traditional fermented foods and screening exopolysaccharide production by using food wastes.Folia microbiologica · 2025Article
- Antimicrobial Activity of Probiotic Bacteria Isolated from Plants: A Review.Foods (Basel, Switzerland) · 2025Review
- Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization.Foods (Basel, Switzerland) · 2025Article
- Exploring microbial diversity in Kermanshah province's Kermanshahi oil through DGGE and sequencing analysis.Journal of health, population, and nutrition · 2024Article
- Unlocking the Potential of Probiotics: A Comprehensive Review on Research, Production, and Regulation of Probiotics.Probiotics and antimicrobial proteins · 2024Review
- Identification and Characterization of Human Breast Milk and Infant Fecal Cultivable Lactobacilli Isolated in Bulgaria: A Pilot Study.Microorganisms · 2024Article
- Lactic acid bacteria as an eco-friendly approach in plant production: Current state and prospects.Folia microbiologica · 2024Review
- Multilocus sequence typing ofFood science and biotechnology · 2024Article
- Application of Fourier Transform Infrared Spectroscopy to Discriminate Two Closely Related Bacterial Species:Microorganisms · 2024Article
- Research progress on the microbiota in bladder cancer tumors.Frontiers in cellular and infection microbiology · 2024Review
- Viability-PCR for the selective detection ofFrontiers in microbiology · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Identification and classification of beneficial microbes is of the highest significance in food science and related industries. Conventional phenotypic approaches pose many challenges, and they may misidentify a target, limiting their use. Genotyping tools show comparatively better prospects, and they are widely used for distinguishing microorganisms. The techniques already employed in genotyping of lactic acid bacteria (LAB) are slightly different from one another, and each tool has its own advantages and disadvantages. This review paper compiles the comprehensive details of several fingerprinting tools that have been used for identifying and characterizing LAB at the species, sub-species, and strain levels. Notably, most of these approaches are based on restriction digestion, amplification using polymerase chain reaction, and sequencing. Nowadays, DNA sequencing technologies have made considerable progress in terms of cost, throughput, and methodology. A research journey to develop improved versions of generally applicable and economically viable tools for fingerprinting analysis is ongoing globally.
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