ReviewMicroorganisms2022
Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products.
Review in Microorganisms, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 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
30 citing papers in PubMed, 73 citations in OpenAlex.
- Bacteriocinogenic properties of lactic acid bacteria isolated from Bulgarian feta cheese and Brazilian prato cheese against Listeria monocytogenes: Bacteriocin, an ally in the control of listeriosis.Antonie van Leeuwenhoek · 2026Article
- Article
- Influence of Structured Plasma-Based Composition on Functional, Textural and Sensory Characteristics of Emulsion-Type Sausages.Foods (Basel, Switzerland) · 2026Article
- Lactic Acid Bacteria-Derived Secondary Metabolites: Emerging Natural Alternatives for Food Preservation.Probiotics and antimicrobial proteins · 2026Review
- Research review of enzyme-responsive packaging in food preservation.Food science and biotechnology · 2026Review
- Lactic Acid Bacteria as Natural Antimicrobials: Biofilm Control in Food and Food Industry.Antibiotics (Basel, Switzerland) · 2026Review
- In-Process Microbial Load Dynamics and Production Environment Microbial Hygiene in the Manufacturing of Low-Processed Vacuum-Packed RTE Pork Bar with Dried Plasma.Foods (Basel, Switzerland) · 2026Article
- Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.Microorganisms · 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
- Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages.Foods (Basel, Switzerland) · 2025Review
- Probiotics and Postbiotics for Green Control of Foodborne Pathogens: Intelligent Detection and Biopreservation Strategies for Safer Foods.Foods (Basel, Switzerland) · 2025Review
- Recent trends in basil seed gum-based films and coatings for food packaging: An updated review.Food chemistry: X · 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
- A Comprehensive Review on Preparation of Silver Nanoparticles from a Bacteriocin for the Natural Preservation of Food Products.Applied biochemistry and biotechnology · 2025Review
- Regional microbial content of fermented traditional and industrial East Mediterranean sausages from the islands of Cyprus and Mytilini.Microbiome research reports · 2025Article
- Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry.Current research in food science · 2025Review
- Transcriptional Analysis and Identification of a Peptidoglycan Hydrolase (PGH) and a Ribosomal Protein with Antimicrobial Activity Produced byInternational journal of molecular sciences · 2024Article
- The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures.Foods (Basel, Switzerland) · 2024Review
- Antimicrobial Properties of Fennel By-Product Extracts and Their Potential Applications in Meat Products.Antibiotics (Basel, Switzerland) · 2024Article
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 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health of consumers, but also causes economic loss to the meat industry. Some microorganisms of the lactic acid bacteria (LAB) group and their ribosomal-synthesized antimicrobial peptides-especially bacteriocins-can be used as a natural preservative, and an alternative to chemical preservatives in meat industry. Purified or partially purified bacteriocins can be used as a food additive or incorporated in active packaging, while bacteriocin-producing cells could be added as starter or protective cultures for fermented meats. Large-scale applications of bacteriocins are limited, however, mainly due to the narrow antimicrobial spectrum and varying stability in different food matrixes. To overcome these limitations, bioengineering and biotechnological techniques are being employed to combine two or more classes of bacteriocins and develop novel bacteriocins with high efficacy. These approaches, in combination with hurdle concepts (active packaging), provide adequate safety by reducing the pathogenicity of spoilage microorganisms, improving sensory characteristics (e.g., desirable flavor, texture, aroma) and enhancing the shelf life of meat-based products. In this review, the biosynthesis of different classes of LAB bacteriocins, their mechanism of action and their role in the preservation of meats and meat products are reviewed.
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.