ReviewFoods (Basel, Switzerland)2022
Role of Lactic Acid Bacteria in Food Preservation and Safety.
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 126 papers.
What it found
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Who cites it
126 citing papers in PubMed, 315 citations in OpenAlex.
- Comprehensive genome-based characterization and pan-genome analysis of Bacillus paranthracis SM02 isolated from a fermented food ecosystem.Functional & integrative genomics · 2026Article
- Indigenous Fruit-Derived Lactic Acid Bacteria with Probiotic Potential and Angiotensin-Converting Enzyme I Inhibitory Activity.Probiotics and antimicrobial proteins · 2026Article
- A Study on the Analysis of Microbial Community Characteristics and the Regulation of Safety and Flavor Composition in Homemade Fermented Chili Peppers via Ultrasound-Assisted Fermentation.Journal of food science · 2026Article
- Influence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs.Food science & nutrition · 2026Article
- Plant Antimicrobial Peptides and Bacteriocins: Emerging Strategies Against Biofilms.Probiotics and antimicrobial proteins · 2026Review
- Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization.Comprehensive reviews in food science and food safety · 2026Review
- Multi-omics unravels synergistic mechanism of mixed-strain fermentation byFood chemistry: X · 2026Article
- Food Safety and Nutritional Aspects of Plant-Based Dairy and Meat Alternatives: A Review.Food science & nutrition · 2026Review
- Lactic acid bacteria and their bacteriocins: promising food safety tools for controlling the foodborne pathogen Listeria monocytogenes.World journal of microbiology & biotechnology · 2026Review
- Integrative genome analysis of bacteriocin-producing Lactiplantibacillus pentosus LNP1-39 and its synbiotic role in suppressing food-borne pathogens.Folia microbiologica · 2026Article
- Safety Evaluation of Weissella paramesenteroides MW-142 Isolated From Traditional Fermented Mulberry Wine.MicrobiologyOpen · 2026Article
- Prospects and challenges in using engineered lactic acid bacteria in aquaculture applications.Engineering microbiology · 2026Review
- Development, functional profiling, and probiotic evaluation of indigenous LAB from Nigerian fermented foods: Antimicrobial mechanisms, in vivo validation, and applications in food preservation and mycotoxin risk reduction.World journal of microbiology & biotechnology · 2026Article
- Development and Application of a Multiplex Real-Time Fluorescent PCR Assay for the Detection of CommonMolecules (Basel, Switzerland) · 2026Article
- Article
- Review
- Small regulatory RNAs modulate lactococcal susceptibility to cell wall-targeting antimicrobials.Nucleic acids research · 2026Article
- Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk Assessment.International journal of molecular sciences · 2026Review
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Technological properties and safety evaluation of bacteriocinogenic Enterococcus strains isolated from raw meat and traditional meat products in Türkiye.BMC microbiology · 2026Article
66 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food biopreservation. Bacterial antagonism has been recognized for over a century, but in recent years, this phenomenon has received more scientific attention, particularly in the use of various strains of lactic acid bacteria (LAB). Certain strains of LAB demonstrated antimicrobial activity against foodborne pathogens, including bacteria, yeast and filamentous fungi. Furthermore, in recent years, many authors proved that lactic acid bacteria have the ability to neutralize mycotoxin produced by the last group. Antimicrobial activity of lactic acid bacteria is mainly based on the production of metabolites such as lactic acid, organic acids, hydroperoxide and bacteriocins. In addition, some research suggests other mechanisms of antimicrobial activity of LAB against pathogens as well as their toxic metabolites. These properties are very important because of the future possibility to exchange chemical and physical methods of preservation with a biological method based on the lactic acid bacteria and their metabolites. Biopreservation is defined as the extension of shelf life and the increase in food safety by use of controlled microorganisms or their metabolites. This biological method may determine the alternative for the usage of chemical preservatives. In this study, the possibilities of the use of lactic acid bacteria against foodborne pathogens is provided. Our aim is to yield knowledge about lactic acid fermentation and the activity of lactic acid bacteria against pathogenic microorganisms. In addition, we would like to introduce actual information about health aspects associated with the consumption of fermented products, including probiotics.
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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.