ReviewArchives of microbiology2026
Comprehensive review on acetic acid bacterial metabolites: revolutionizing fishery product preservation techniques.
Review in Archives of microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
- Polyphasic Characterization of Acetobacter indonesiensis UNPADCC 01-5 Isolated From a Traditional Fermented Food, Oncom Merah.Environmental microbiology reports · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Acetic acid bacterial (AAB) metabolites are emerging as sustainable and effective agents for seafood preservation. This review focuses on the antimicrobial and antioxidant properties of these compounds, which inhibit the growth of spoilage bacteria, reduce oxidative degradation, and extend the shelf life of fishery products. Key AAB metabolites—including organic acids (notably acetic acid), bacteriocins, and extracellular polysaccharides—act broadly against common spoilage bacteria such as Pseudomonas sp., Shewanella putrefaciens, and Aeromonas hydrophila. These compounds disrupt microbial membranes, reduce pH levels, and scavenge free radicals, collectively enhancing product safety and sensory quality. They provide a bio-based alternative to synthetic preservatives, meeting consumer demand for minimally processed, naturally preserved seafood. This review summarizes the current literature on the preservative efficacy and modes of action of AAB metabolites, as well as their role in maintaining seafood stability. It also discusses future directions in biopreservation, such as formulation strategies and integration with hurdle technologies. As the seafood industry transitions toward eco-friendly preservation, AAB metabolites present a promising approach for enhancing food safety and extending shelf life.
Indexed as
Identifiers
41556993What 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.