ReviewCurrent research in food science2025
Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry.
Review in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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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.
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Who cites it
12 citing papers in PubMed.
- Harnessing the Vaginal Microbiome: A New Frontier in the Prevention of Sexually Transmitted Infections.Expert reviews in molecular medicine · 2026Review
- Genomic, Probiotic, and Safety Characterization of Lactiplantibacillus Plantarum L-1 and the Anti-Biofilm Activity of its Bacteriocin Against Listeria Monocytogenes.Probiotics and antimicrobial proteins · 2026Article
- Selective Carbohydrate Modulation Enhances BLIS-Mediated Bioprotection Against Multidrug-Resistant Foodborne Pathogens During Vegetable Fermentation.Current microbiology · 2026Article
- Development and Application of a Multiplex Real-Time Fluorescent PCR Assay for the Detection of CommonMolecules (Basel, Switzerland) · 2026Article
- DualFoods (Basel, Switzerland) · 2026Article
- Purification and characterization of novel class IId bacteriocins, petauricin A and petauricin B produced by Lactococcus petauri NC2.BMC microbiology · 2026Article
- Bacterial contamination in starch-to-ethanol fermentations: Can bacteriocin-producing Saccharomyces cerevisiae offer a solution?Journal of industrial microbiology & biotechnology · 2026Review
- Advancements in Microbial Applications for Sustainable Food Production.Foods (Basel, Switzerland) · 2025Review
- Probiotic and Technological Potential of Native Lactic Acid Bacteria Strains from High Andean Forest Bee Bread: In Vitro Study.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Identification and expression of a novel antimicrobial peptide Gloverin and its antibacterial effect against Staphylococcus aureus.BMC microbiology · 2025Article
- Evolving Dynamics of Fermented Food Microbiota and the Gut Microenvironment: Strategic Pathways to Enhance Human Health.Foods (Basel, Switzerland) · 2025Review
- Anti-candida activity ofIranian journal of microbiology · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria (LAB) have been widely applied in the food industry and have brought many beneficial effects on food products, and some of those benefits are related to their metabolic product. Bacteriocins produced by LAB have attracted the attentions for application in the food industry as natural food bio-preservatives because of their antimicrobial activity against the food spoilage and pathogenic bacteria. With the increasing demands of consumers for more healthier food and investigations on natural food preservatives, the bioactivity of bacteriocins allows them to give the application values to the bacteriocin-producing LAB. Accordingly, the capacity of LAB to produce bacteriocin in the aspects of classifications, mode of action, biosynthesis mechanisms are introduced, which leads to further consideration of the current status and potential values of bacteriocin-producing LAB applied in the food industry. The comparation of guidelines of LAB and bacteriocins for food application are also proposed for better understanding their practical application promising. This review will be helpful for current and future researches on the application of bacteriocin-producing LAB in the food industry.
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Registered trials
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