ArticleMicroorganisms2020
Antimicrobial Potential of Food Lactic Acid Bacteria: Bioactive Peptide Decrypting from Caseins and Bacteriocin Production.
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 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
11 citing papers in PubMed, 48 citations in OpenAlex.
- Valorization of Co-Products from Barbecue Sauce Production Through Fermentation Processes.Foods (Basel, Switzerland) · 2026Article
- Protease sensitivity and stress adaptation of bioactive peptide-producing lactic acid bacteria: functional implications for food biopreservation.BMC biotechnology · 2025Article
- Causal relationship between the gut microbiota and insomnia: a two-sample Mendelian randomization study.Frontiers in cellular and infection microbiology · 2024Article
- Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed byFoods (Basel, Switzerland) · 2023Article
- Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects.Journal of applied microbiology · 2022Review
- Strategies for Biocontrol ofFoods (Basel, Switzerland) · 2022Review
- Phylogenetic comparative analysis: Chemical and biological features of caseins (alpha-S-1, alpha-S-2, beta- and kappa-) in domestic dairy animals.Frontiers in veterinary science · 2022Article
- Antifungal Metabolites as Food Bio-Preservative: Innovation, Outlook, and Challenges.Metabolites · 2021Review
- Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health.Foods (Basel, Switzerland) · 2021Review
- Stability and Activity of the Antimicrobial Peptide Leg1 in Solution and on Meat and Its Optimized Generation from Chickpea Storage Protein.Foods (Basel, Switzerland) · 2021Article
- Ecological Adaptations of Gut Microbiota Members and Their Consequences for Use as a New Generation of Probiotics.International journal of molecular sciences · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria (LAB) potential in the food industry and in the biotechnological sector is a well-established interest. LAB potential in counteracting especially food-borne infections has received growing attention, but despite being a road full of promises is yet poorly explored. Furthermore, the ability of LAB to produce antimicrobial compounds, both by ribosomal synthesis and by decrypting them from proteins, is of high value when considering the growing impact of multidrug resistant strains. The antimicrobial potential of 14 food-derived lactic acid bacteria strains has been investigated in this study. Among them, four strains were able to counteract
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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.