ReviewInternational journal of microbiology2022
Strategies for the Development of Bioprotective Cultures in Food Preservation.
Review in International journal of microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 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
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
10 citing papers in PubMed.
- Lactic Acid Bacteria for Fungal Control and Shelf-Life Extension in Fresh Pasta: Mechanistic Insights and Clean-Label Strategies.Molecules (Basel, Switzerland) · 2026Review
- Evaluation of Probiotic and Antimicrobial Properties of Patulin-DegradingFoods (Basel, Switzerland) · 2026Article
- Bioprotective Strategies to ControlInternational journal of molecular sciences · 2025Review
- Biocontrol of Cheese Spoilage Moulds Using Native Yeasts.Foods (Basel, Switzerland) · 2025Article
- Effect of marination with bioprotective culture-containing marinade on Salmonella spp. and Listeria monocytogenes in chicken breast meat.Journal of food science · 2025Article
- Clean Label Approaches in Cheese Production: Where Are We?Foods (Basel, Switzerland) · 2025Review
- Use of Live Biopreservatives and Bacteriophages to Enhance the Safety of Meat Products.Life (Basel, Switzerland) · 2025Review
- FliA regulates the antibacterial activity of plantaricin BM-1 againstFrontiers in microbiology · 2025Article
- Evaluation of Probiotic Potential and Functional Properties ofFoods (Basel, Switzerland) · 2024Article
- Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice.Foods (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
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumers worldwide are increasingly demanding food with fewer ingredients, preferably without chemical additives. The trend called "Clean Label" has stimulated the development and commercialization of new types of bioprotective bacterial cultures. These bacteria are not considered new, and several cultures have been available on the market. Additionally, new bioprotective bacteria are being identified to service the clean label trend, extend the shelf life, and, mainly, improve the food safety of food. In this context, the lactic acid bacteria (LAB) have been extensively prospected as a bioprotective culture, as they have a long history in food production and their antimicrobial activity against spoilage and pathogenic microorganisms is well established. However, to make LAB cultures available in the market is not that easy, the strains should be characterized phenotypically and genotypically, and studies of safety and technological application are necessary to validate their bioprotection performance. Thus, this review presents information on the bioprotection mechanisms developed by LAB in foods and describes the main strategies used to identify and characterize bioprotective LAB with potential application in the food industry.
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.