Evidence map›Paper›PMID 38451405›Full record

ArticleProbiotics and antimicrobial proteins2025

Genome-Based Identification and Characterization of Bacteriocins Selectively Inhibiting Staphylococcus aureus in Fermented Sausages.

Hongbiao Li, Yongqi Yang, Lanxin Li, Huojian Zheng, Zhiguo Xiong, Junjie Hou, Liping Wang

Abstract read
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In one paragraph

Article in Probiotics and antimicrobial proteins, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
1.4field-weighted citation impact, top 20% of its field
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed, 6 citations in OpenAlex.

  1. Antimicrobial Activity ofAntibiotics (Basel, Switzerland) · 2025
    Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors at 1 institution in 1 country.

Hongbiao LiCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Yongqi YangCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Lanxin LiCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Huojian ZhengCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Zhiguo XiongCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Junjie HouCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Liping WangCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China. lpwang@shou.edu.cn.
Shanghai Ocean University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The bacteriocin-producing Lactiplantibacillus plantarum SL47 was isolated from conventional fermented sausages, and the bacteriocin SL47 was purified using ethyl acetate, Sephadex G-25 gel chromatography, and reversed-phase high-performance liquid chromatography (RP-HPLC). Bacteriocin SL47 was identified by HPLC-MS/MS combined with whole-genome sequencing, and the results showed it consisted of plantaricin A, J, K, and N. Further characterization analysis showed that the bacteriocin SL47 was highly thermostable (30 min, 121 °C), pH stable (2-10), sensitive to protease and exhibited broad-spectrum antibacterial ability against Gram-positive and Gram-negative bacteria. The mechanism of action showed that the bacteriocin SL47 increased cell membrane permeability, and 2 × minimum inhibitory concentration (MIC) treatment for 40 min caused apoptosis of Staphylococcus aureus F2. The count of S. aureus in the sausage that was inoculated with L. plantarum SL47 and bacteriocin SL47 decreased by about 64% and 53% of that in the initial stage, respectively. These results indicated the potential of L. plantarum SL47 and bacteriocin SL47 as a bio-preservative in meat products.

Indexed as

Anti-Bacterial AgentsBacteriocinsFermented FoodsLactiplantibacillus plantarumMeat ProductsStaphylococcus aureusAnimalsFermentationFood MicrobiologyGenome, BacterialMicrobial Sensitivity TestsAnti-Bacterial AgentsBacteriocinsBacteriocinFermented sausageMode of actionPurification

Identifiers

PMID38451405
OpenAlexW4392555979

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

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.