The DOI matches its Crossref record.
Editorial: Application of Protective Cultures and Bacteriocins for Food Biopreservation
Open accessAbstract
EDITORIAL article Front. Microbiol., 04 July 2019Sec. Food Microbiology Volume 10 - 2019 | https://doi.org/10.3389/fmicb.2019.01561
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Some bacteriocins that are toxic to foodborne pathogens are often inactive to microorganisms beneficial to humans and do not disrupt the natural balance in the gut ecosystem.
“In addition, some bacteriocins that are toxic to foodborne pathogens are often inactive to microorganisms that are beneficial to humans and do not disrupt the natural balance in the gut ecosystem [140].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [140]
The editorial’s opening section says bacteriocins inhibit foodborne pathogens. It does not say they are inactive against microorganisms beneficial to humans or that they preserve the natural balance of the gut ecosystem; its discussion of commensal bacteria concerns fish products, not the human gut. (LLM, conf=0.88)
Experimental — accuracy not yet measuredThe efficacy of LAB to inhibit various bacterial pathogens has been demonstrated in several food matrices, including cheese, meat, and vegetables.
“The efficacy of LAB to inhibit various bacterial pathogens has been demonstrated in several food matrices, including cheese, meat, and vegetables [140].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [140]
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Sorted by citations
Behera, S. S., Sheikha, A. F. E., Hammami, R., & Kumar, A. (2020) · Journal of Functional Foods · doi:10.1016/j.jff.2020.103971 · Cited by 281
Self-citationLactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276
Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety
García‐Díez, J., & Saraiva, C. M. T. (2021) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph18052544 · Cited by 139
“This has resulted in the commercialisation of several products such as bioprotective cultures, starters or probiotics aimed to provide foods with specific sensory and nutritional characteristics, potential health benefits and guarantee food safety [2].”
BackgroundElgamouz, A., Idriss, H., Nassab, C. N., Bihi, A., Bajou, K., Hasan, K., Haija, M. A., & Patole, S. P. (2020) · Nanomaterials · doi:10.3390/nano10091861 · Cited by 91
Muthuvelu, K. S., Ethiraj, B., Pramnik, S., Raj, N. K., Venkataraman, S., Rajendran, D. S., Bharathi, P., Palanisamy, E., Narayanan, A. S., Vaidyanathan, V. K., et al. (2023) · Food Science and Biotechnology · doi:10.1007/s10068-023-01336-8 · Cited by 83
“Bacteriocins have various applications in human, livestock, and aquaculture industries (Hammami et al., 2019).”
BackgroundBacteriocins: potentials and prospects in health and agrifood systems
Reuben, R. C., & Torres, C. (2024) · Archives of Microbiology · doi:10.1007/s00203-024-03948-y · Cited by 90
Soltani, S., Biron, É., Said, L. B., Subirade, M., & Fliss, I. (2022) · Microbiology Spectrum · doi:10.1128/spectrum.00406-21 · Cited by 68
Self-citationAl-Madboly, L. A., El‐Deeb, N. M., Kabbash, A. M., et al. (2020) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2020.00450 · Cited by 56
Sebastián-Nicolás, J. L., Contreras‐López, E., Godínez, J. R., Cruz-Guerrero, A. E., Rodríguez-Serrano, G. M., Añorve‐Morga, J., Ordaz, J. J., Ovando, A. C., Pérez-Escalante, E., Ayala-Niño, A., et al. (2021) · Fermentation · doi:10.3390/fermentation7040215 · Cited by 39
“The production of undissociated acids (for example, lactic acid), peroxide and other substances with antimicrobial activity (bacteriocins), causes the inhibition of microbial development [8].”
BackgroundLone, A., Mottawea, W., Mehdi, Y., et al. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1932722 · Cited by 33
Self-citationLiu, S., Brul, S., & Zaat, S. A. J. (2020) · International Journal of Molecular Sciences · doi:10.3390/ijms21238967 · Cited by 34
Bahrami, S., Andishmand, H., Pilevar, Z., Hashempour‐Baltork, F., Torbati, M., Dadgarnejad, M., Rastegar, H., Mohammadi, S. A., & Azadmard‐Damirchi, S. (2024) · Journal of Applied Microbiology · doi:10.1093/jambio/lxae274 · Cited by 30
Vataščinová, T., Pipová, M., Fraqueza, M. J., et al. (2020) · Journal of Dairy Science · doi:10.3168/jds.2019-17862 · Cited by 26
Milerienė, J., Šernienė, L., Kondrotienė, K., et al. (2020) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14922 · Cited by 24
Divyashree, S., Anjali, P. G., Deepthi, B. V., Somashekaraiah, R., Mottawea, W., Hammami, R., & Sreenivasa, M. Y. (2022) · South African Journal of Botany · doi:10.1016/j.sajb.2022.08.045 · Cited by 22
Self-citationWoo, C., Jung, S., Fugaban, J. I. I., Bucheli, J. E. V., Holzapfel, W. H., & Todorov, S. D. (2021) · Journal of Applied Microbiology · doi:10.1111/jam.15042 · Cited by 24
Soltani, S., Boutin, Y., Couture, F., et al. (2022) · Scientific Reports · doi:10.1038/s41598-022-08441-4 · Cited by 20
Self-citationTargeting Enterococci with Antimicrobial Activity against Clostridium perfringens from Poultry
García-Vela, S., Said, L. B., Soltani, S., Guerbaa, R., Fernández‐Fernández, R., Yahia, H. B., Slama, K. B., Torres, C., & Fliss, I. (2023) · Antibiotics · doi:10.3390/antibiotics12020231 · Cited by 20
“Using enterococci as potential probiotic strains or protective cultures can be an excellent alternative to antibiotic use in poultry farming [12].”
BackgroundSelf-citationFood Microbiology: The Past and the New Challenges for the Next 10 Years
Suzzi, G., & Corsetti, A. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.00237 · Cited by 17
“The RT “Application of protective cultures and bacteriocins for food preservation” (Hammami et al., 2019) focused on antimicrobial substances produced by LAB inhibiting foodborne pathogens and spoilage microorganisms.”
BackgroundSelf-citationJung, S., Woo, C., Fugaban, J. I. I., Bucheli, J. E. V., Holzapfel, W. H., & Todorov, S. D. (2021) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-021-09772-w · Cited by 17
Role Of Bacteriocin In Tackling The Global Problem Of Multi-Drug Resistance : An Updated Review
Bonhi, K. L. R., & Imran, S. (2019) · Bioscience Biotechnology Research Communications · doi:10.21786/bbrc/12.3/8 · Cited by 16
Les maladies microbiennes d’origine alimentaire
Dubois‐Brissonnet, F., & Guillier, L. (2020) · Cahiers de Nutrition et de Diététique · doi:10.1016/j.cnd.2019.12.001 · Cited by 16
Pedonese, F., Torracca, B., Mancini, S., et al. (2020) · Italian Journal of Animal Science · doi:10.1080/1828051x.2020.1844084 · Cited by 14
“…(PCs) are food-grade bacteria, mostly lactic acid bacteria (LAB), which represent an alternative method to food preservatives for the inhibition of undesired microorganisms, with the aim to increase the safety of food products and extend their storage (Lorenzo et al. 2014; Hammami et al. 2019).”
MethodNissen, L., Casciano, F., & Gianotti, A. (2021) · Microorganisms · doi:10.3390/microorganisms9030580 · Cited by 14
“Natural acetoin also has been detected in fruits, vegetables and flours, contributing to their distinct natural flavors [23], and has shown to be an antimicrobial targeting foodborne pathogens and spoilage microorganisms [24].”
BackgroundTopcam, M. M. Y., Arslan, B., & Soyer, A. (2024) · Applied Microbiology · doi:10.3390/applmicrobiol4030083 · Cited by 14
“They inhibit pathogens, extend product shelf life, ensure product stability, and contribute to both gut microbiome and consumer health [6,19].”
BackgroundMousavi, R., Mottawea, W., Hassan, H., Gomaa, A., Audet, M., & Hammami, R. (2022) · Journal of Applied Microbiology · doi:10.1111/jam.15550 · Cited by 11
“Of particular interest, lactic acid bacteria (LAB), which include species “generally- recognized- as- safe” and commonly found in fermented foods (Hammami et al., 2019), have a unique potential to produce GABA as they are an important source for glutamate decarboxylase (GAD), the enzyme converting…”
BackgroundInfluentialSelf-citationHan, M.-H., Khan, S. A., & Moon, G. (2023) · Antibiotics · doi:10.3390/antibiotics12061035 · Cited by 10
“Bacteriocins have been previously reported to have antimicrobial effects and are recognized as effective bio-preservatives, such as nisin [23].”
BackgroundFoti, P., Caggia, C., & Romeo, F. V. (2025) · Foods · doi:10.3390/foods14081439 · Cited by 8
Presence, formation, and elimination of foodborne pathogen persisters
Xiong, X., Kong, J., Qi, D., Xiong, X., Liu, Y., & Cui, X. (2021) · JSFA reports · doi:10.1002/jsf2.24 · Cited by 9
Microbial production of bacteriocins and its applications in food preservation: A review.
Ghosh, T., Purkait, A., Garai, B., & Banerjee, A. (2021) · Journal of Food Technology and Preservation · Cited by 8
Exploring non-Saccharomyces yeasts for sensory enhancement in coffee fermentation
Batista, N. N., Trujillo, M. A. P., Martinez, S. J., Bressani, A. P. P., Dias, D. R., & Schwan, R. F. (2026) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2026.108873 · Cited by 5
Bonhi, K. L. R., & Imran, S. (2021) · Malaysian Journal of Microbiology · doi:10.21161/mjm.190654 · Cited by 4
Lactobacillus - A Multifunctional Genus
Laranjo, M. (2022) · IntechOpen eBooks · doi:10.5772/intechopen.98170 · Cited by 4
Suhartono, S., Misrahanum, M., Yulvizar, C., et al. (2021) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/711/1/012005 · Cited by 2
Soeka, Y. S., Sulistiyani, T. R., Wulandari, N. F., et al. (2024) · AIP conference proceedings · doi:10.1063/5.0209899 · Cited by 1
Potential Risks and Challenges of Bacterial Persistence in Food Safety
Dawan, J., Kim, J., Liao, X., Ding, T., & Ahn, J. (2025) · Food Reviews International · doi:10.1080/87559129.2025.2453622
“[131] Many antibiotics have been used to treat bacterial infections caused by slow-growing cells.”
Alonso, B. V., Teodoro, V. A. M., Castro, K. N. D. C., Teixeira, K. M., Fujimoto, R. Y., Barbosa, I. V., Almeida, P. A. A., Silva, J. F. M., Silva, M. R., de Souza, G. N., et al. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5418488
Emerging ingredients for functional dairy: Applications in buffalo milk ice cream and cheese
Calabrese, M., Luca, L. D., Basile, G., Aponte, M., Ambrosio, S., Pizzolongo, F., & Romano, R. (2026) · Journal of Functional Foods · doi:10.1016/j.jff.2026.107259 · Cited by 2
Biotechnology in the Food and Beverage Industry
Gohel, E., Kumar, K., Sharma, P., et al. (2026) · IGI Global eBooks · doi:10.4018/979-8-3373-4047-0.ch007
Kumari, A., Sutariya, J. A., Bano, N., Kumari, J., Deosthali, C., Falaque, T., & Varjani, S. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-40334-7.00086-1
Metadata
- Authors
- Hammami, R., Fliss, I., & Corsetti, A.
- Affiliations
- University of Ottawa (CA)
- University of Teramo (IT)
- Corresponding author
- Hammami, Riadh
- Venue
- Frontiers in Microbiology
- Publisher
- Frontiers Media SA
- Published
- 2019-07-04
- Volume
- 10
- Pages
- 1561-1561
- ISSN
- 1664-302X (ISSN-L)
- PMC
- PMC6622405
- OpenAlex
- W2951854298
- Cited by
- 41
- References
- 0
- Citations by year
- 2026: 4 · 2025: 3 · 2024: 4 · 2023: 3 · 2022: 6 · 2021: 11 · 2020: 9 · 2019: 1
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Frontiers in Microbiology (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- UniTERAMO Research Catalog (University of Teramo) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Keywords
- protective cultures, bacteriocins, food biopreservation, lactic acid bacteria, antimicrobial peptides
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
