ReviewInternational journal of microbiology2024
Biopreservation of Food Using Bacteriocins From Lactic Acid Bacteria: Classification, Mechanisms, and Commercial Applications.
Review in International journal of microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 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
14 citing papers in PubMed.
- Multi-strain probiotic suppression of Staphylococcus aureus virulence: Growth kinetics, enterotoxin production, and sea/seb gene expression under Lactobacillus casei, Lactobacillus plantarum, Bifidobacterium bifidum and consortia co-culture conditions.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Research Progress in the Antibacterial and Antioxidant Effects of Chitosan-Based Hydrogels on Chilled Meat Preservation and Their Mechanisms.Comprehensive reviews in food science and food safety · 2026Review
- The human breast milk microbiome: a landscape review of its composition, origins, and impact on infant health.Archives of microbiology · 2026Review
- Lactic acid bacteria and their bacteriocins: promising food safety tools for controlling the foodborne pathogen Listeria monocytogenes.World journal of microbiology & biotechnology · 2026Review
- Prospects and challenges in using engineered lactic acid bacteria in aquaculture applications.Engineering microbiology · 2026Review
- Screening of Functional Properties of Lactic Acid Bacteria Isolated from Animal Rennets and Their Associated Cheeses and Whey.Foods (Basel, Switzerland) · 2026Article
- Next-Generation Strategies for Controlling Foodborne Pathogens: Precision Antimicrobials, Biofilm Disruption, and Emerging Molecular Interventions.Foods (Basel, Switzerland) · 2026Review
- Bacteriocins fromFrontiers in microbiology · 2026Review
- Bacteriocins as a Promising Antimicrobial Strategy Against Multidrug-Resistant Pathogens: Mechanisms of Action, Applications in Human and Animal Health, and the Food Industry.BioMed research international · 2026Review
- Assessing the Antibiotic Resistance in Food Lactic Acid Bacteria: Risks in the Era of Widespread Probiotic Use.Food science & nutrition · 2025Review
- Biosensors in Microbial Ecology: Revolutionizing Food Safety and Quality.Microorganisms · 2025Review
- Lactic Acid Bacteria Bacteriocins: Safe and Effective Antimicrobial Agents.International journal of molecular sciences · 2025Review
- A Comprehensive Review of Emulsion-Based Nisin Delivery Systems for Food Safety.Foods (Basel, Switzerland) · 2025Review
- Comparative genomic analysis of theComputational and structural biotechnology journal · 2025Article
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
Food is the primary substance needed by humans to survive. However, food is easily contaminated by spoilage bacteria, which cause a decrease in quality and shelf life. Moreover, spoilage bacteria in food can be pathogenic, leading to foodborne disease that endangers human health. This issue has also driven the widespread use of synthetic preservatives, which have negative effects both in the short and long term. Biopreservation efforts utilizing bacteriocins produced by lactic acid bacteria offer an alternative solution to prevent spoilage and extend the shelf life of food. These bacteriocins are safe to use as they are produced by lactic acid bacteria that are approved for use in food. The application of various types of bacteriocins as biopreservatives has been widely conducted. Several other types of bacteriocins are continuously being researched and developed to ensure their safety and suitability for use as food biopreservatives. This article highlights bacteriocins, including their classification, general overview, mechanisms of action, differences from antibiotics, diversity, applications, prospects, and challenges as future food biopreservatives. Additionally, this article presents commercial bacteriocins, namely, nisin and pediocin, which are frequently used for food preservation.
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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.