ArticleFoods (Basel, Switzerland)2023
Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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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
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Who cites it
11 citing papers in PubMed, 13 citations in OpenAlex.
- Characterization of Tunisian Sun-Dried Merguez: Physicochemical and Compositional Changes During Drying.Foods (Basel, Switzerland) · 2026Article
- 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
- The therapeutic potential ofFrontiers in microbiology · 2026Review
- Investigating the volatile and non-volatile metabolites in soy cheese fermented withFood chemistry: X · 2025Article
- Lactic Acid Bacteria: An Inexhaustible Source of Scientific Knowledge and Food Innovation.Foods (Basel, Switzerland) · 2025Article
- Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems.Frontiers in microbiology · 2025Review
- Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals.Foods (Basel, Switzerland) · 2024Article
- Exploring the Potential of Postbiotics for Food Safety and Human Health Improvement.Journal of nutrition and metabolism · 2024Review
- Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages.Microorganisms · 2023Review
- Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin.Microorganisms · 2023Review
- Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB's antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria's antifungal activity in vitro. Next, the antifungal activity of the fermented bacteria-free supernatants (BFS) was evaluated by agar diffusion assay against six toxigenic fungi. Subsequently, the antifungal activity of the most antifungal BFS was quantified using the microdilution method in 96-well microplates. The meat broth that showed higher antifungal activity was selected to elaborate on an ingredient to be applied to meat products. Finally, antifungal compounds such as organic acids, phenolic acids, and volatile organic compounds were identified in the chosen-fermented meat broth. The most promising biological candidates belonged to the
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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.