ReviewFoods (Basel, Switzerland)2023
Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review.
Review 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
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
11 citing papers in PubMed, 28 citations in OpenAlex.
- Harnessing Probiotic LAB and Bacteriocins for Clean-Label Food Processing and Biopreservation: Omics, Molecular Innovations and Industrial Applications.Probiotics and antimicrobial proteins · 2026Review
- Insights into the food safety implications of a commercialApplied and environmental microbiology · 2026Article
- From In Vitro Antimicrobial Activity to Food Applications: Limitations of Essential Oils in Real Food Systems.Foods (Basel, Switzerland) · 2026Review
- Engineering host‑defense peptides enhanced by artificial intelligence and nano delivery systems to overcome biofilms and antimicrobial resistance.Engineering microbiology · 2026Review
- A Bio-Hybrid ZnO Nanoplatform Functionalized with Antimicrobial Peptide/Protein Enhances Multimodal Bacterial Eradication and Accelerated Wound Healing.Langmuir : the ACS journal of surfaces and colloids · 2026Article
- Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between.Molecular nutrition & food research · 2026Review
- Bactericidal and antibiofilm activity of lactic acid bacteria-derived cell free extracts against dairy-associated spoilage and pathogenic bacteria.Frontiers in microbiology · 2026Article
- Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks.Italian journal of food safety · 2024Review
- The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures.Foods (Basel, Switzerland) · 2024Review
- Bacteriocins: potentials and prospects in health and agrifood systems.Archives of microbiology · 2024Review
- Biopreservation of Food Using Bacteriocins From Lactic Acid Bacteria: Classification, Mechanisms, and Commercial Applications.International journal of microbiology · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
In recent years, food safety caused by foodborne pathogens and spoilage bacteria has become a major public health problem worldwide. Bacteriocins are a kind of antibacterial peptide synthesized by microbial ribosomes, and are widely used as food preservatives. However, when used individually bacteriocins may have limitations such as high cost of isolation and purification, narrow inhibitory spectrum, easy degradation by enzymes, and vulnerability to complex food environments. Numerous studies have demonstrated that co-treatment with bacteriocins and a variety of chemical substances can have synergistic antibacterial effects on spoilage microorganisms and foodborne pathogens, effectively prolonging the shelf life of food and ensuring food safety. Therefore, this paper systematically summarizes the synergistic bacteriostatic strategies of bacteriocins in combination with chemical substances such as essential oils, plant extracts, and organic acids. The impacts of bacteriocins when used individually and in combination with other chemical substances on different food substrates are clarified, and bacteriocin-chemical substance compositions that enhance antibacterial effectiveness and reduce the potential negative effects of chemical preservatives are highlighted and discussed. Combined treatments involving bacteriocins and different kinds of chemical substances are expected to be a promising new antibacterial method and to become widely used in both the food industry and biological medicine.
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.