ReviewFrontiers in bioengineering and biotechnology2022
Bacteriocin: A natural approach for food safety and food security.
Review in Frontiers in bioengineering and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 45 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
45 citing papers in PubMed, 97 citations in OpenAlex.
- How safe from Listeria monocytogenes are frozen ready-to-eat fish products, either cooked or smoked, when stored under refrigeration after purchasing?Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Virtual Screening of Bacteriocins From Lactic Acid Bacteria Against Monkeypox DNA Polymerase: Sakacin P and Mundticin KS Emerge as Promising Candidates.Food science & nutrition · 2026Article
- The DdD protein confers intracellular and extracellular immunity to the leaderless bacteriocin enterocin DD14.PNAS nexus · 2026Article
- Selective Carbohydrate Modulation Enhances BLIS-Mediated Bioprotection Against Multidrug-Resistant Foodborne Pathogens During Vegetable Fermentation.Current microbiology · 2026Article
- Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk Assessment.International journal of molecular sciences · 2026Review
- Food preservatives: natural or synthetic?Archives of microbiology · 2026Review
- Bacterial contamination in starch-to-ethanol fermentations: Can bacteriocin-producing Saccharomyces cerevisiae offer a solution?Journal of industrial microbiology & biotechnology · 2026Review
- System design and habitat type drive microbial communities in recirculating aquaculture systems: comparison of conventional fish-only and sustainable aquaponic systems.Frontiers in microbiology · 2026Article
- Beyond antibiotics: the expanding horizon of microbial natural products.Frontiers in antibiotics · 2026Review
- Bacteriocins fromFrontiers in microbiology · 2026Review
- Heterologous Expression of Bacteriocins from the Metagenome Mining of Cotija Cheese.Probiotics and antimicrobial proteins · 2025Article
- Investigation of Bacteriocin Production Ability ofFood science & nutrition · 2025Article
- Food Preservatives and the Rising Tide of Early-Onset Colorectal Cancer: Mechanisms, Controversies, and Emerging Innovations.Foods (Basel, Switzerland) · 2025Review
- Exometabolite-Based Antimicrobial Formulations from Lactic Acid Bacteria as a Multi-Target Strategy Against Multidrug-ResistantAntibiotics (Basel, Switzerland) · 2025Article
- Recent advances in the study of the properties and applications of lactic acid bacteria.World journal of microbiology & biotechnology · 2025Review
- Commercial utilization of bacteriocins: tackling challenges and exploring their potential as alternatives to antibiotics.Future microbiology · 2025Review
- Pneumolysin-responsive liposomal platform for selective treatment of Streptococcus pneumoniae.Drug delivery and translational research · 2025Article
- Potential Starter Candidate Based on Safety and Technological Evaluation ofJournal of microbiology and biotechnology · 2025Article
- 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
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 at 6 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The call to cater for the hungry is a worldwide problem in the 21st century. Food security is the utmost prime factor for the increasing demand for food. Awareness of human health when using chemical preservatives in food has increased, resulting in the use of alternative strategies for preserving food and enhancing its shelf-life. New preservatives along with novel preservation methods have been instigated, due to the intensified demand for extended shelf-life, along with prevention of food spoilage of dairy products. Bacteriocins are the group of ribosomally synthesized antimicrobial peptides; they possess a wide range of biological activities, having predominant antibacterial activity. The bacteriocins produced by the lactic acid bacteria (LAB) are considered to be of utmost importance, due to their association with the fermentation of food. In recent times among various groups of bacteriocins, leaderless and circular bacteriocins are gaining importance, due to their extensive application in industries. These groups of bacteriocins have been least studied as they possess peculiar structural and biosynthetic mechanisms. They chemically possess N-to-C terminal covalent bonds having a predominant peptide background. The stability of the bacteriocins is exhibited by the circular structure. Up till now, very few studies have been performed on the molecular mechanisms. The structural genes associated with the bacteriocins can be combined with the activity of various proteins which are association with secretion and maturation. Thus the stability of the bacteriocins can be used effectively in the preservation of food for a longer period of time. Bacteriocins are thermostable, pH-tolerant, and proteolytically active in nature, which make their usage convenient to the food industry. Several research studies are underway in the domain of biopreservation which can be implemented in food safety and food security.
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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.