ReviewMicroorganisms2022
Enterocin: Promising Biopreservative Produced by
Review in Microorganisms, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 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
23 citing papers in PubMed, 56 citations in OpenAlex.
- Article
- Technological properties and safety evaluation of bacteriocinogenic Enterococcus strains isolated from raw meat and traditional meat products in Türkiye.BMC microbiology · 2026Article
- Lactic Acid Bacteria-Derived Secondary Metabolites: Emerging Natural Alternatives for Food Preservation.Probiotics and antimicrobial proteins · 2026Review
- MitigatingMicroorganisms · 2026Review
- Purification and Characterization of Enterocins A, B, and a Novel High-Mass Bacteriocin fromAntibiotics (Basel, Switzerland) · 2025Article
- Unveiling the probiotic potential of Enterococcus spp.: Mechanisms and roles in animal and human health, A comprehensive review.World journal of microbiology & biotechnology · 2025Review
- Lactic Acid Bacteria Bacteriocins: Safe and Effective Antimicrobial Agents.International journal of molecular sciences · 2025Review
- A Meta-Analysis on the In Vitro Antagonistic Effects of Lactic Acid Bacteria from Dairy Products on Foodborne Pathogens.Foods (Basel, Switzerland) · 2025Review
- Use of Live Biopreservatives and Bacteriophages to Enhance the Safety of Meat Products.Life (Basel, Switzerland) · 2025Review
- A review on the ecological niche and functional properties of enterococci in health promotion.Current research in food science · 2025Review
- Insight into the Probiogenomic Potential ofFoods (Basel, Switzerland) · 2024Article
- Effects of Mink-OriginAnimals : an open access journal from MDPI · 2024Article
- Enterococcus mundtii A2 biofilm and its anti-adherence potential against pathogenic microorganisms on stainless steel 316L.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Pathogen Eradication in Garlic in the Phytobiome Context: Should We Aim for Complete Cleaning?Plants (Basel, Switzerland) · 2023Article
- Insight into the Postbiotic Potential of the Autochthonous Bacteriocin-ProducingMicroorganisms · 2023Article
- Safety assessment of Enterococcus lactis strains complemented with comparative genomics analysis reveals probiotic and safety characteristics of the entire species.BMC genomics · 2023Article
- Draft genome sequence data ofData in brief · 2023Article
- Probiotic potential ofHeliyon · 2023Article
- Special Issue: "New Methods in Microbial Research 2.0": Editorial.Microorganisms · 2023Article
- Antibiotic Resistance and Food Safety: Perspectives on New Technologies and Molecules for Microbial Control in the Food Industry.Antibiotics (Basel, Switzerland) · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
Food preservation is a method used to handle and treat food products to slow down food spoilage and subsequently reduce the risk of foodborne illness. Nowadays, the demand for natural preservatives over chemical preservatives in food is increasing due to the awareness of consuming healthy food products without the risk of harmful side effects. Thus, the research and development of preservation techniques, referred to as biopreservation, is growing rapidly. In biopreservation methods, microorganisms that are known as lactic acid bacteria (LAB) and their antimicrobial substances are used to extend shelf life and maintain the nutritional value of foods. Among the most studied LAB are from the genus
Indexed as
Identifiers
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.