ReviewMolecules (Basel, Switzerland)2021
Recent Advances in the Application of the Antimicrobial Peptide Nisin in the Inactivation of Spore-Forming Bacteria in Foods.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers, 1 of them a synthesis that pooled it.
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
32 citing papers in PubMed, 1 synthesis or guideline pooled it, 92 citations in OpenAlex.
- Antibacterial action mechanisms and mode of trypsin inhibitors: a systematic review.Journal of enzyme inhibition and medicinal chemistry · 2022Pooled it
- In Vitro Screening of Short Synthetic Antimicrobial Peptides Toward Food-Relevant Microorganisms: Antifungal Activity and Molecular Docking Analysis.Microorganisms · 2026Article
- Harnessing Probiotic LAB and Bacteriocins for Clean-Label Food Processing and Biopreservation: Omics, Molecular Innovations and Industrial Applications.Probiotics and antimicrobial proteins · 2026Review
- Synergistic Effects Between Chitooligosaccharide-Epigallocatechin Gallate Conjugate and Nisin on Inhibition of Seafood-AssociatedFoods (Basel, Switzerland) · 2026Article
- A Bio-Hybrid ZnO Nanoplatform Functionalized with Antimicrobial Peptide/Protein Enhances Multimodal Bacterial Eradication and Accelerated Wound Healing.Langmuir : the ACS journal of surfaces and colloids · 2026Article
- Promising Future of Engineered Probiotics for Antimicrobial Peptides and Protein Production: Prospects and Industrial Challenges.Probiotics and antimicrobial proteins · 2026Review
- Protease sensitivity and stress adaptation of bioactive peptide-producing lactic acid bacteria: functional implications for food biopreservation.BMC biotechnology · 2025Article
- Antimicrobial Peptides: Current Status, Mechanisms of Action, and Strategies to Overcome Therapeutic Limitations.Microorganisms · 2025Review
- Food, Health, and Environmental Impact of Lactic Acid Bacteria: The Superbacteria for Posterity.Probiotics and antimicrobial proteins · 2025Review
- Selective Inactivation Strategies for Vegetable Raw Materials: Regulating Microbial Communities to Ensure the Safety and Quality of Fermented Vegetables.Foods (Basel, Switzerland) · 2025Review
- Review
- Biofilm-Associated Candidiasis: Pathogenesis, Prevalence, Challenges and Therapeutic Options.Pharmaceuticals (Basel, Switzerland) · 2025Review
- Effect of Nisin and Storage Temperature on Outgrowth ofFoods (Basel, Switzerland) · 2025Article
- Inactivation effect of extracts of gardenia fruit, licorice andFood science and biotechnology · 2025Article
- Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry.Current research in food science · 2025Review
- Preservative Effectiveness of Lactic Acid Bacteria on Fruits and Vegetables.International journal of cell biology · 2025Review
- FliA regulates the antibacterial activity of plantaricin BM-1 againstFrontiers in microbiology · 2025Article
- Targeting Spore-Forming Bacteria: A Review on the Antimicrobial Potential of Selenium Nanoparticles.Foods (Basel, Switzerland) · 2024Review
- Ready-to-Cook Foods: Technological Developments and Future Trends-A Systematic Review.Foods (Basel, Switzerland) · 2024Review
- Antimicrobial Peptides Derived from Bacteria: Classification, Sources, and Mechanism of Action against Multidrug-Resistant Bacteria.International journal of molecular sciences · 2024Review
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Conventional thermal and chemical treatments used in food preservation have come under scrutiny by consumers who demand minimally processed foods free from chemical agents but microbiologically safe. As a result, antimicrobial peptides (AMPs) such as bacteriocins and nisin that are ribosomally synthesised by bacteria, more prominently by the lactic acid bacteria (LAB) have appeared as a potent alternative due to their multiple biological activities. They represent a powerful strategy to prevent the development of spore-forming microorganisms in foods. Unlike thermal methods, they are natural without an adverse impact on food organoleptic and nutritional attributes. AMPs such as nisin and bacteriocins are generally effective in eliminating the vegetative forms of spore-forming bacteria compared to the more resilient spore forms. However, in combination with other non-thermal treatments, such as high pressure, supercritical carbon dioxide, electric pulses, a synergistic effect with AMPs such as nisin exists and has been proven to be effective in the inactivation of microbial spores through the disruption of the spore structure and prevention of spore outgrowth. The control of microbial spores in foods is essential in maintaining food safety and extension of shelf-life. Thus, exploration of the mechanisms of action of AMPs such as nisin is critical for their design and effective application in the food industry. This review harmonises information on the mechanisms of bacteria inactivation from published literature and the utilisation of AMPs in the control of microbial spores in food. It highlights future perspectives in research and application in food processing.
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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.