ReviewFood science and biotechnology2022
Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods.
Review in Food science and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 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.
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Who cites it
17 citing papers in PubMed, 37 citations in OpenAlex.
- Probiotic-Derived Antimicrobial Proteins and Peptides: Molecular Mechanisms, Clinical Applications, and Future Therapeutic Perspectives.Probiotics and antimicrobial proteins · 2026Review
- Probiotic Bacteria in Stimulating Human Physiological Responses: Metabolic Function and Overall Health.Foods (Basel, Switzerland) · 2026Review
- Lactic Acid Bacteria-derived Bacteriocins: A Promising Antimicrobial Strategy against Multidrug-resistant for Neonatal Sepsis Pathogens.Probiotics and antimicrobial proteins · 2026Review
- Bacteriocins as a Promising Antimicrobial Strategy Against Multidrug-Resistant Pathogens: Mechanisms of Action, Applications in Human and Animal Health, and the Food Industry.BioMed research international · 2026Review
- Ecological factors that drive microbial communities in culturally diverse fermented foods.BMC microbiology · 2025Article
- From forgotten to frontier: vindicating Latin America's indigenous biotechnology.Journal of ethnobiology and ethnomedicine · 2025Review
- Lactic Acid Bacteria Bacteriocins: Safe and Effective Antimicrobial Agents.International journal of molecular sciences · 2025Review
- Toward safer and sustainable food preservation: a comprehensive review of bacteriocins in the food industry.Bioscience reports · 2025Review
- Harnessing the Power of Bacteriocins: A Comprehensive Review on Sources, Mechanisms, and Applications in Food Preservation and Safety.Current microbiology · 2025Review
- Biochemical properties of lactic acid bacteria for efficient silage production: an update.Frontiers in microbiology · 2025Review
- Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry.Current research in food science · 2025Review
- Understanding of probiotic origin antimicrobial peptides: a sustainable approach ensuring food safety.NPJ science of food · 2024Review
- Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products.Applied biochemistry and biotechnology · 2024Review
- Biosynthesis, classification, properties, and applications ofFrontiers in microbiology · 2024Review
- Structural and biosynthetic diversity of plantaricins from Lactiplantibacillus.Applied microbiology and biotechnology · 2023Review
- Biopreservative technologies of food: an alternative to chemical preservation and recent developments.Food science and biotechnology · 2023Review
- In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.World journal of microbiology & biotechnology · 2022Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ethnic fermented foods are known for their unique aroma, flavour, taste, texture and other sensory properties preferred by every ethnic community in this world culturally as parts of their eatables. Some beneficial microorganisms associated with fermented foods have several functional properties and health-promoting benefits. Bacteriocins are the secondary metabolites produced by the microorganisms mostly lactic acid bacteria present in the fermented foods which can act as lantibiotics against the pathogen bacteria. Several studies have been conducted regarding the isolation and characterization of potent strains as well as their association with different types of bacteriocins. Collective information regarding the gene organizations responsible for the potent effect of bacteriocins as lantibiotics, mode of action on pathogen bacterial cells is not yet available. This review focuses on the gene organizations, pathways include for bacteriocin and their mode of action for various classes of bacteriocins produced by lactic acid bacteria in some ethnic fermented foods.
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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.