ArticleIranian journal of veterinary research2024
Antimicrobial activity of cell-free supernatant of lactic acid bacteria on spoilage bacteria of vacuum-packed sliced emulsion-type sausages.
Article in Iranian journal of veterinary research, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Lactic acid bacteria-derived biosurfactants: emerging strategies for biofilm control, virulence attenuation, and food safety.World journal of microbiology & biotechnology · 2026Review
- Valorisation of Pea Pod Waste: Development of a GABA-Enriched Functional Beverage Using Probiotic Lactic Acid Bacteria.Probiotics and antimicrobial proteins · 2026Article
- Probiotics and Their Antimicrobial Metabolites: A Collegial Strategy for Food Bio-Preservation - A Review.Food science & nutrition · 2025Review
- Evaluation of Quality Parameters in Canned Pork Enriched with 1% Freeze-Dried Cell-Free Supernatant ofFoods (Basel, Switzerland) · 2025Article
- New advances in biological preservation technology for aquatic products.NPJ science of food · 2025Review
- Impact of sodium alginate-based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculatedFood science & nutrition · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
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Abstract
Background: Spoilage is very common in vacuum-packed sliced emulsion-type sausages during refrigerated storage. Methods: These products from various companies were examined to find the spoilage bacteria. A total of 43 LABs were screened for inhibitory activity against the spoilage bacteria. The MIC Results: Four LAB were confirmed as the predominant spoilage bacteria, including Enterococcus mundtii, Conclusion: The substances derived from these bacteria can be applied as biopreservatives in sliced sausage, even in the pre-pasteurization stage of these products.
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Registered trials
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