ReviewBioscience reports2025
Toward safer and sustainable food preservation: a comprehensive review of bacteriocins in the food industry.
Review in Bioscience reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 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
25 citing papers in PubMed.
- Technological Potential of Native Lactic Acid Bacteria from Brazilian Canastra Cheese: Safety and Functional Characterization.Probiotics and antimicrobial proteins · 2026Article
- Research Progress on Bioactive Peptides From Diverse Sources: Preparation, Structure-Activity Relationship, and Applications.Journal of food science · 2026Review
- Article
- Impact of Nisin on Growth Inhibition and Biofilm Formation Capacity ofInternational journal of molecular sciences · 2026Article
- Article
- Bacteriocin production byRSC advances · 2026Article
- Encapsulation Strategies for Natural Bioactives in Clean-Label Meat Preservation: A Review.Foods (Basel, Switzerland) · 2026Review
- Antimicrobial Peptides, Bacteriocins and Mycocins as Natural Antimicrobials: Applications in Food Safety, Agriculture and Healthcare.Antibiotics (Basel, Switzerland) · 2026Review
- Safety Assessment of Enterocin LD3 Purified from a Food-Grade Enterococcus hirae LD3.Probiotics and antimicrobial proteins · 2026Article
- Biocontrol of Mycotoxin-Producing Fungi by Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Review
- Article
- Postbiotics and paraprobiotics in food biochemistry mechanisms stability and nutritional applications.NPJ science of food · 2026Review
- From Production to Application: Postbiotics in Meat, Meat Products, Other Food Matrices, and Bioactive Packaging.Foods (Basel, Switzerland) · 2026Review
- Bacterial contamination in starch-to-ethanol fermentations: Can bacteriocin-producing Saccharomyces cerevisiae offer a solution?Journal of industrial microbiology & biotechnology · 2026Review
- Next-Generation Strategies for Controlling Foodborne Pathogens: Precision Antimicrobials, Biofilm Disruption, and Emerging Molecular Interventions.Foods (Basel, Switzerland) · 2026Review
- Microbial Ecology at the Nexus of Food Safety and Biotechnology With Ecological Mechanisms, Risks, and Emerging Innovations.International journal of food science · 2026Review
- Article
- Beyond antibiotics: the expanding horizon of microbial natural products.Frontiers in antibiotics · 2026Review
- Probiotics and Their Antimicrobial Metabolites: A Collegial Strategy for Food Bio-Preservation - A Review.Food science & nutrition · 2025Review
- Protease sensitivity and stress adaptation of bioactive peptide-producing lactic acid bacteria: functional implications for food biopreservation.BMC biotechnology · 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
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bacteriocins are considered promising natural biopreservatives in the food industry because of their broad spectrum of antimicrobial activity against Gram-positive bacteria and foodborne pathogens. This review provides information on several bacteriocins (nisin, pediocin, Micocin®, lacticin 3147, and enterocin AS-48), their mechanisms of action, applications, and discussion of regulatory requirements for their approval as food additives by the Food and Drug Administration (FDA) and the European Union to improve food safety. Nisin (the most studied bacteriocin), recognized as generally regarded as safe by the FDA, is used as a food preservative. Pediocin, derived from Pediococcus acidilactici, shows efficacy against Listeria species and is used in vegetable and meat products. Micocin®, a mixture of bacteriocins produced by Carnobacterium maltaromaticum CB1, is effective against Clostridium botulinum and Listeria monocytogenes. Lacticin 3147, composed of two peptides: Ltnα and Ltnβ, shows synergistic antibacterial activity with potential applications in the control of pathogens in dairy products. Enterococcin AS-48, produced by Enterococcus faecalis subsp. liquefaciens S-48, exhibits broad-spectrum antimicrobial activity against several Gram-positive bacteria and has been studied for biopreservation in a number of food products. For regulatory approval, the following criteria must be met: determination of identity, chemical composition, safety assessments, and recommended concentrations for use. Despite the difficulties posed by their large-scale production and purification, bacteriocins hold enormous potential for improving food safety and shelf life; however, further research is required to harness bacteriocins as future food preservation strategies.
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Registered trials
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