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Cited by 114Probiotics and Fermented FoodsAntimicrobial Peptides and ActivitiesEssential Oils and Antimicrobial Activity

The DOI matches its Crossref record; 105 of the 105 references it cites were found in a registry or an index.

Plantaricin bacteriocins: As safe alternative antimicrobial peptides in food preservation—A review

Abdulhussain Kareem, Raghda, Razavi, Seyed Hadi·2020·Journal of Food Safety
DOI 10.1111/jfs.12735
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Abstract

Abstract Many peptides are excreted by gram‐positive (+) and gram‐negative (−) bacteria, possessing antimicrobial properties, called bacteriocins. Common bacterial species produce bacteriocins are called lactic acid bacteria. Nowadays, plantaricins are natural antimicrobial peptides produced byLactobacillus plantarumstrains have obtained special attention. TheL. plantarumand their bacteriocins have got great importance in different areas as food biopreservatives and/or starters in dairy products, meat products, and fish products also, were used for treating diseases caused by pathogenic bacteria that is, reducing symptoms of irritable bowel syndrome disease (IBS) and decreasing the number of colonies of pathogenic bacteria in the wound‐burning model in mice. Moreover, plantaricins have got a potent protective role against urinary tract infection (UTI). Although there are many studies on the types of bacteriocins and their purification and uses, such as Nisin and Pediocin, there have been no reports in the literature on the characterizations, production, and purification of plantaricins. The present review aims to describe plantaricins and some of their features and applications in general. Also mentioned are the most common methods of isolation and purification.

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Crossref · 10.1111/jfs.12735

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Research works printed but not linked: 2

  1. Bierbaum G., 1991, Nisin and novel lantibiotics, 386
  2. 10.1128/MMBR.59.2.171-200.1995 · DOI · Paper page

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Metadata

Authors
Abdulhussain Kareem, R., & Razavi, S. H.
Affiliations
  • Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology University of Tehran Karaj Iran
  • University of Tehran (IR)
Corresponding author
Razavi, Seyed Hadi
ORCID
Venue
Journal of Food Safety
Publisher
Wiley
Published
2019-11-19
Volume
40
Issue
1
ISSN
  • 0149-6085 (ISSN-L)
  • 1745-4565
DOI
10.1111/jfs.12735
OpenAlex
W2991456818
Cited by
110
References
104
Citations by year
2026: 8 · 2025: 26 · 2024: 20 · 2023: 19 · 2022: 15 · 2021: 14 · 2020: 8
FWCI
0.83
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations
Journal of Food Safety (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Immunology and Microbiology › Microbiology › Antimicrobial Peptides and Activities
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
Keywords
plantaricin, bacteriocins, Lactobacillus plantarum, antimicrobial peptides, food biopreservatives, food preservation, nisin, pediocin, bacteriocin purification, starter cultures, dairy products, meat products, fishery products, irritable bowel syndrome, urinary tract infection, wound infection

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