ReviewFoods (Basel, Switzerland)2022
Antifungal Preservation of Food by Lactic Acid Bacteria.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 55 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
55 citing papers in PubMed, 116 citations in OpenAlex.
- In SituFoods (Basel, Switzerland) · 2026Article
- Recent and Promising Strategies for Robust, Sustainable, and Cost-Friendly Production of Yogurt With Superior Quality.Comprehensive reviews in food science and food safety · 2026Review
- Detoxification of aflatoxin MScientific reports · 2026Article
- Antifungal and Antiaflatoxigenic Potential of Lactic Acid Bacteria AgainstMicroorganisms · 2026Article
- Screening of Plant-Derived Lactic Acid Bacteria for Faba Bean Fermentation and Their Mycotoxin Removal Capacity.Microorganisms · 2026Article
- Biological Detoxification of Mycotoxins by Lactic Acid Bacteria: Safeguarding Food from Fungal Contaminants.Toxins · 2026Review
- Enhancing microbial safety and flavor of fermented peppers through inoculation of distinct lactic acid bacteria and yeasts.Food chemistry: X · 2026Article
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Anti-Aspergillus flavus activity and probiotic properties of lactic acid bacteria isolated from the digestive tract of edible crickets.Archives of microbiology · 2026Article
- Probiotic and Postbiotic Interactions ofAntibiotics (Basel, Switzerland) · 2026Article
- Lactic Acid Bacteria-Derived Secondary Metabolites: Emerging Natural Alternatives for Food Preservation.Probiotics and antimicrobial proteins · 2026Review
- Inhibitory Mechanism of Lactic Acid Bacteria Cell-Free Supernatant Against Stored Grain Molds.Foods (Basel, Switzerland) · 2026Article
- Microbial and enzymatic biodegradation of aflatoxins and ochratoxins: mechanisms, applications, and emerging innovations.Archives of microbiology · 2026Review
- Synergistic antifungal and anti-aflatoxigenic effects of lactic acid bacteria and golden berry in a functional high-protein beverage.Scientific reports · 2025Article
- Mycotoxin Removal and Transcriptional Response ofFoods (Basel, Switzerland) · 2025Article
- A Study of Bioactivities and Composition of a Cocktail of Supernatants Derived from Lactic Acid Bacteria for Potential Food Applications.Probiotics and antimicrobial proteins · 2025Article
- Screening and Genome Analysis of Potential ProbioticMicroorganisms · 2025Article
- Food Preservatives and the Rising Tide of Early-Onset Colorectal Cancer: Mechanisms, Controversies, and Emerging Innovations.Foods (Basel, Switzerland) · 2025Review
- Identification and Characterization of Antiyeast Organic Acids Produced byMicroorganisms · 2025Article
- Modifying Antifungal Peptides as Safe Food Preservatives.Journal of agricultural and food chemistry · 2025Article
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 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st century. Nowadays, consumers increasingly demand healthier and more natural food with minimal use of chemical preservatives, whose negative effects on human health are well known. Biopreservation is among the safest and most reliable methods for inhibiting fungi in food. Lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and probiotic properties. LAB produce bioactive compounds such as reuterin, cyclic peptides, fatty acids, etc., with antifungal properties. This review highlights the great potential of LAB as biopreservatives by summarizing various reported antifungal activities/metabolites of LAB against fungal growth into foods. In the end, it provides profound insight into the possibilities and different factors to be considered in the application of LAB in different foods as well as enhancing their efficiency in biodetoxification and biopreservative activities.
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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.