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Cited by 363

The DOI matches its Crossref record; 131 of the 131 references it cites were found in a registry or an index.

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Moradi, Mehran, Kousheh, Seyedeh Alaleh, Almasi, Hadi, Alizadeh, Arash, Guimarães, Jonas T., Yılmaz, Nurten, Lotfi, Anita·2020·Comprehensive Reviews in Food Science and Food Safety
DOI 10.1111/1541-4337.12613
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Abstract

There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term. The word “postbiotics” is currently used to refer to bioactive compounds, which did not fit to the traditional definitions of probiotics, prebiotics, and paraprobiotics. Therefore, the postbiotics may be presently defined as bioactive soluble factors (products or metabolic byproducts), produced by some food‐grade microorganisms during the growth and fermentation in complex microbiological culture (in this case named cell‐free supernatant), food, or gut, which exert some benefits to the food or the consumer. Many LAB are considered probiotic and their postbiotic compounds present similar or additional health benefits to the consumer; however, this review aimed to address the most recent applications of the postbiotics with food safety purposes. The potential applications of postbiotics in food biopreservation, food packaging, and biofilm control were reviewed. The current uses of postbiotics in the reduction and biodegradation of some food safety‐related chemical contaminants (e.g., biogenic amines) were considered. We also discussed the safety aspects, the obstacles, and future perspectives of using postbiotics in the food industry. This work will open up new insights for food applications of postbiotics prepared from LAB.

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Show all 131 references

Research works printed but not linked: 23

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Metadata

Authors
Moradi, M., Kousheh, S. A., Almasi, H., Alizadeh, A., Guimarães, J. T., Yılmaz, N., & Lotfi, A.
Venue
Comprehensive Reviews in Food Science and Food Safety
Publisher
Wiley
Published
2020-08-24
Volume
19
Issue
6
Pages
3390-3415
ISSN
1541-4337 (ISSN-L)
DOI
10.1111/1541-4337.12613
OpenAlex
W3080574829
Cited by
363
References
131
FWCI
22.61
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor)

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CoChat. (2026). Citation check: Postbiotics produced by lactic acid bacteria: The next frontier in food safety. https://app.cochat.ai/papers/10.1111/1541-4337.12613
The paper
Moradi, M., Kousheh, S. A., Almasi, H., Alizadeh, A., Guimarães, J. T., Yılmaz, N., & Lotfi, A. (2020). Postbiotics produced by lactic acid bacteria: The next frontier in food safety. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12613

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