ArticleFrontiers in microbiology2022
Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review.
Article in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers, 1 of them a synthesis that pooled it.
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
17 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Impact of Nutritional and Organoleptic Use of Underutilized Green Leafy Vegetables in Bakery Products: A Systematic Review of Novel Food Applications.F1000Research · 2026Pooled it
- 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
- Biocontrol of Mycotoxin-Producing Fungi by Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Review
- Inhibitory Mechanism of Lactic Acid Bacteria Cell-Free Supernatant Against Stored Grain Molds.Foods (Basel, Switzerland) · 2026Article
- Lactic Acid Bacteria as the Green and Safe Food Preservatives: Their Mechanisms, Applications and Prospects.Foods (Basel, Switzerland) · 2026Review
- Microbial Ecology at the Nexus of Food Safety and Biotechnology With Ecological Mechanisms, Risks, and Emerging Innovations.International journal of food science · 2026Review
- Novel Probiotic Candidates in Artisanal Feta-Type Kefalonian Cheese: Unveiling a Still-Undisclosed Biodiversity.Probiotics and antimicrobial proteins · 2025Article
- Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.Foods (Basel, Switzerland) · 2025Review
- New Strategies and Artificial Intelligence Methods for the Mitigation of Toxigenic Fungi and Mycotoxins in Foods.Toxins · 2025Review
- Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems.Frontiers in microbiology · 2025Review
- Antagonistic Potential of Agro-Industrial Byproduct-Derived Lactic Acid Bacteria Against MycotoxigenicInternational journal of microbiology · 2025Article
- Screening ofFrontiers in microbiology · 2025Article
- Integrating genomics and targeted metabolite profiling to elucidate disease-suppression mechanisms ofCurrent research in microbial sciences · 2025Article
- Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review.Foods (Basel, Switzerland) · 2024Article
- Cryptophytes as potential source of natural antimicrobials for food preservation.Frontiers in microbiology · 2024Article
- Research advances in the degradation of aflatoxin by lactic acid bacteria.The journal of venomous animals and toxins including tropical diseases · 2023Review
- Poultry Gastrointestinal-derived Lactic Acid Bacteria (pGIT-d-LAB) Inhibit Multiple Antibiotics Resistance Bacterial and Fungal Pathogens.Avicenna journal of medical biotechnologyArticle
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these preservatives may increase the risk of chronic diseases. Consumers increasingly demand food with fewer chemical preservatives. The application of lactic acid bacteria (LAB) as a novel biological preservative not only prolongs the shelf-life of bakery products but also improves the baking properties of bakery products. This review summarizes different types and action mechanisms of antifungal compounds produced by LAB, factors affecting the production of antifungal compounds, and the effects of antifungal LAB on bakery products, providing a reference for future applications of antifungal LAB in bakery products.
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.