{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T09:55:23Z","timestamp":1790934923330,"version":"4.1.0"},"reference-count":43,"publisher":"Springer Science and Business Media LLC","issue":"9","license":[{"start":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T00:00:00Z","timestamp":1787788800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T00:00:00Z","timestamp":1787788800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["World J Microbiol Biotechnol"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The application of essential oils as biopreservatives is hindered by their high volatility, chemical instability, and potential sensory impact. This study presents an eco-friendly preservation strategy by encapsulating the most potent antimicrobial EOs within\u00a0\n                    <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                    \u00a0cells. These oils were subsequently encapsulated into autolyzed yeast cells, a process optimized at 45\u00a0\u00b0C to maximize cell integrity and oil loading. Encapsulation efficiency varied with EO chemistry, being highest for cinnamon (eugenol-rich) and lowest for rosemary (camphor-rich). In vitro assays showed encapsulation differentially modulated efficacy. It reduced the minimum inhibitory concentration (MIC) of cinnamon EO by 50% (from 6.25 to 3.12 \u00b5L, p\u2009&lt;\u20090.05) while increasing the MIC for thyme and oregano. Importantly, in a real-world ham model, yeast-encapsulated EOs applied at their MIC achieved a superior, sustained bactericidal effect against\u00a0\n                    <jats:italic>E. coli<\/jats:italic>\n                    \u00a0over a six-day storage period. Encapsulated thyme and cinnamon reduced bacterial survival to below detectable limits within 24\u00a0h under specific packaging, outperforming free EO treatments (p\u2009&lt;\u20090.001). These findings demonstrate that yeast microencapsulation successfully overcomes the key limitations of EOs, transforming them into stable, effective, and natural preservatives. The study provides proof-of-concept for\u00a0\n                    <jats:italic>S. cerevisiae<\/jats:italic>\n                    \u00a0as a GRAS, biodegradable delivery system, offering a promising antibiotic-free approach to enhance the safety and shelf-life of meat products.\n                  <\/jats:p>","DOI":"10.1007\/s11274-026-05213-4","type":"journal-article","created":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T11:36:10Z","timestamp":1787830570000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Enhancing meat preservation with eco-friendly, antibiotic-free yeast-encapsulated essential oils"],"prefix":"10.1007","volume":"42","author":[{"given":"Behnaz","family":"Azimzadeh","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muiz O.","family":"Akinyemi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bukola A.","family":"Onarinde","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,8,27]]},"reference":[{"key":"5213_CR1","doi-asserted-by":"publisher","first-page":"163","DOI":"10.1007\/s12602-022-10022-w","volume":"16","author":"MO Akinyemi","year":"2022","unstructured":"Akinyemi MO, Ogunremi OR, Adeleke RA, Ezekiel CN (2022) Probiotic potentials of lactic acid bacteria and yeasts from raw goat milk in Nigeria. Probiotics Antimicrob Proteins 16:163\u2013180. https:\/\/doi.org\/10.1007\/s12602-022-10022-w","journal-title":"Probiotics Antimicrob Proteins"},{"key":"5213_CR2","doi-asserted-by":"publisher","first-page":"56","DOI":"10.1128\/JB.128.1.56-68.1976","volume":"128","author":"H Arthur","year":"1976","unstructured":"Arthur H, Watson K (1976) Thermal adaptation in yeast: growth temperatures, membrane lipid, and cytochrome composition of psychrophilic, mesophilic, and thermophilic yeasts. J Bacteriol 128:56\u201368. https:\/\/doi.org\/10.1128\/JB.128.1.56-68.1976","journal-title":"J Bacteriol"},{"key":"5213_CR3","doi-asserted-by":"publisher","unstructured":"Babushok VI, Linstrom PJ, Zenkevich IG (2011) Retention Indices for Frequently Reported Compounds of Plant Essential Oils. J Phys Chem Ref Data 40:. https:\/\/doi.org\/10.1063\/1.3653552\/951258","DOI":"10.1063\/1.3653552\/951258"},{"key":"5213_CR4","doi-asserted-by":"publisher","first-page":"761","DOI":"10.3109\/02652049809008259","volume":"15","author":"JRP Bishop","year":"1998","unstructured":"Bishop JRP, Nelson G, Lamb J (1998) Microencapsulation in yeast cells. J Microencapsul 15:761\u2013773. https:\/\/doi.org\/10.3109\/02652049809008259","journal-title":"J Microencapsul"},{"key":"5213_CR5","doi-asserted-by":"publisher","DOI":"10.3390\/molecules29163861","author":"JS C\u00e2mara","year":"2024","unstructured":"C\u00e2mara JS, Perestrelo R, Ferreira R et al (2024) Plant-derived terpenoids: a plethora of bioactive compounds with several health functions and industrial applications\u2014a comprehensive overview. Molecules. https:\/\/doi.org\/10.3390\/molecules29163861","journal-title":"Molecules"},{"key":"5213_CR6","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26113123","author":"G Coradello","year":"2021","unstructured":"Coradello G, Tirelli N (2021) Yeast cells in microencapsulation. General features and controlling factors of the encapsulation process. Molecules. https:\/\/doi.org\/10.3390\/molecules26113123","journal-title":"Molecules"},{"key":"5213_CR7","doi-asserted-by":"publisher","first-page":"404","DOI":"10.1007\/s11483-018-9546-3","volume":"13","author":"E Dadkhodazade","year":"2018","unstructured":"Dadkhodazade E, Mohammadi A, Shojaee-Aliabadi S et al (2018) Yeast cell microcapsules as a novel carrier for cholecalciferol encapsulation: development, characterization and release properties. Food Biophys 13:404\u2013411. https:\/\/doi.org\/10.1007\/s11483-018-9546-3","journal-title":"Food Biophys"},{"key":"5213_CR8","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2020.110408","volume":"294","author":"G Dimopoulos","year":"2021","unstructured":"Dimopoulos G, Katsimichas A, Tsimogiannis D et al (2021) Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells. J Food Eng 294:110408. https:\/\/doi.org\/10.1016\/j.jfoodeng.2020.110408","journal-title":"J Food Eng"},{"key":"5213_CR9","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3390\/biom10070988","volume":"10","author":"LD Do Nascimento","year":"2020","unstructured":"Do Nascimento LD, de Moraes AAB, da Costa KS et al (2020) Bioactive natural compounds and antioxidant activity of essential oils from spice plants: New findings and potential applications. Biomolecules 10:1\u201337. https:\/\/doi.org\/10.3390\/biom10070988","journal-title":"Biomolecules"},{"key":"5213_CR10","doi-asserted-by":"publisher","first-page":"283","DOI":"10.1016\/J.IJBIOMAC.2015.08.010","volume":"81","author":"A Esmaeili","year":"2015","unstructured":"Esmaeili A, Asgari A (2015) In vitro release and biological activities of Carum copticum essential oil (CEO) loaded chitosan nanoparticles. Int J Biol Macromol 81:283\u2013290. https:\/\/doi.org\/10.1016\/J.IJBIOMAC.2015.08.010","journal-title":"Int J Biol Macromol"},{"key":"5213_CR11","doi-asserted-by":"publisher","unstructured":"Gottardo FM, Biduski B, Santos LF dos, et al (2022) Microencapsulated oregano and cinnamon essential oils as a natural alternative to reduce Listeria monocytogenes in Italian salami. Food Biosci 50:. https:\/\/doi.org\/10.1016\/j.fbio.2022.102146","DOI":"10.1016\/j.fbio.2022.102146"},{"key":"5213_CR12","doi-asserted-by":"publisher","first-page":"79","DOI":"10.1016\/S0168-1605(02)00233-7","volume":"78","author":"L Gram","year":"2002","unstructured":"Gram L, Ravn L, Rasch M et al (2002) Food spoilage - interactions between food spoilage bacteria. Int J Food Microbiol 78:79\u201397. https:\/\/doi.org\/10.1016\/S0168-1605(02)00233-7","journal-title":"Int J Food Microbiol"},{"key":"5213_CR13","doi-asserted-by":"publisher","first-page":"394","DOI":"10.1016\/j.lwt.2017.05.075","volume":"84","author":"M Hadian","year":"2017","unstructured":"Hadian M, Rajaei A, Mohsenifar A, Tabatabaei M (2017) Encapsulation of Rosmarinus officinalis essential oils in chitosan-benzoic acid nanogel with enhanced antibacterial activity in beef cutlet against Salmonella typhimurium during refrigerated storage. Lwt 84:394\u2013401. https:\/\/doi.org\/10.1016\/j.lwt.2017.05.075","journal-title":"Lwt"},{"key":"5213_CR14","doi-asserted-by":"publisher","first-page":"3174","DOI":"10.1016\/j.atmosenv.2006.01.039","volume":"40","author":"C Holzke","year":"2006","unstructured":"Holzke C, Hoffmann T, Jaeger L et al (2006) Diurnal and seasonal variation of monoterpene and sesquiterpene emissions from Scots pine (Pinus sylvestris L.). Atmos Environ 40:3174\u20133185. https:\/\/doi.org\/10.1016\/j.atmosenv.2006.01.039","journal-title":"Atmos Environ"},{"key":"5213_CR15","doi-asserted-by":"publisher","DOI":"10.3390\/antibiotics13040319","author":"R Iseppi","year":"2024","unstructured":"Iseppi R, Truzzi E, Sabia C, Messi P (2024) Efficacy and synergistic potential of cinnamon (Cinnamomum zeylanicum) and clove (Syzygium aromaticum L. Merr. & Perry) essential oils to control food-borne pathogens in fresh-cut fruits. Antibiotics. https:\/\/doi.org\/10.3390\/antibiotics13040319","journal-title":"Antibiotics"},{"key":"5213_CR16","doi-asserted-by":"publisher","first-page":"790","DOI":"10.2174\/1573401317666210224122418","volume":"17","author":"M Jahadi","year":"2021","unstructured":"Jahadi M, Keighobadi K, Azimzadeh B et al (2021) Liposomes as herbal compound carriers: an updated review. Curr Nutr Food Sci 17:790\u2013797. https:\/\/doi.org\/10.2174\/1573401317666210224122418","journal-title":"Curr Nutr Food Sci"},{"key":"5213_CR17","doi-asserted-by":"publisher","first-page":"547","DOI":"10.1080\/10408391003699550","volume":"51","author":"GK Jayaprakasha","year":"2011","unstructured":"Jayaprakasha GK, Rao LJM (2011) Chemistry, biogenesis, and biological activities of cinnamomum zeylanicum. Crit Rev Food Sci Nutr 51:547\u2013562. https:\/\/doi.org\/10.1080\/10408391003699550","journal-title":"Crit Rev Food Sci Nutr"},{"key":"5213_CR18","doi-asserted-by":"publisher","first-page":"4746","DOI":"10.1021\/acs.jafc.8b05149","volume":"67","author":"E Kavetsou","year":"2019","unstructured":"Kavetsou E, Koutsoukos S, Daferera D et al (2019) Encapsulation of Mentha pulegium essential oil in yeast cell microcarriers: an approach to environmentally friendly pesticides. J Agric Food Chem 67:4746\u20134753. https:\/\/doi.org\/10.1021\/acs.jafc.8b05149","journal-title":"J Agric Food Chem"},{"key":"5213_CR19","doi-asserted-by":"publisher","unstructured":"Labarca JE The effect of cinnamon bark ( Cinnamomum burmanii ) essential oil microcapsules on vacuumed ground beef quality The effect of cinnamon bark ( Cinnamomum burmanii ) essential oil microcapsules on vacuumed ground beef quality. https:\/\/doi.org\/10.1088\/1757-899X\/193\/1\/012057","DOI":"10.1088\/1757-899X\/193\/1\/012057"},{"key":"5213_CR20","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3390\/ijms18061283","volume":"18","author":"Q Liu","year":"2017","unstructured":"Liu Q, Meng X, Li Y et al (2017) Antibacterial and antifungal activities of spices. Int J Mol Sci 18:1\u201362. https:\/\/doi.org\/10.3390\/ijms18061283","journal-title":"Int J Mol Sci"},{"key":"5213_CR21","doi-asserted-by":"publisher","first-page":"2195","DOI":"10.1007\/s11947-021-02714-y","volume":"14","author":"S Liu","year":"2021","unstructured":"Liu S, Tao M, Huang K (2021) Encapsulation of M\u0101nuka essential oil in yeast microcarriers for enhanced thermal stability and antimicrobial activity. Food Bioproc Tech 14:2195\u20132206. https:\/\/doi.org\/10.1007\/s11947-021-02714-y","journal-title":"Food Bioproc Tech"},{"key":"5213_CR22","doi-asserted-by":"publisher","first-page":"187","DOI":"10.1002\/ffj.3491","volume":"34","author":"M Mancuso","year":"2019","unstructured":"Mancuso M, Catalfamo M, Lagan\u00e0 P et al (2019) Screening of antimicrobial activity of citrus essential oils against pathogenic bacteria and Candida strains. Flavour Fragr J 34:187\u2013200. https:\/\/doi.org\/10.1002\/ffj.3491","journal-title":"Flavour Fragr J"},{"key":"5213_CR23","doi-asserted-by":"publisher","first-page":"100217","DOI":"10.1016\/j.fochx.2022.100217","volume":"13","author":"A Masyita","year":"2022","unstructured":"Masyita A, Mustika Sari R, Dwi Astuti A et al (2022) Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives. Food Chem X 13:100217. https:\/\/doi.org\/10.1016\/j.fochx.2022.100217","journal-title":"Food Chem X"},{"key":"5213_CR24","doi-asserted-by":"publisher","DOI":"10.3390\/antibiotics11121809","author":"C Mollea","year":"2022","unstructured":"Mollea C, Bosco F, Fissore D (2022) Agar plate methods for assessing the antibacterial activity of thyme and oregano essential oils against S. epidermidis and E. coli. Antibiotics. https:\/\/doi.org\/10.3390\/antibiotics11121809","journal-title":"Antibiotics"},{"key":"5213_CR25","doi-asserted-by":"publisher","unstructured":"Mutlu-ingok A, Karbancioglu-guler F, Catalkaya G, Capanoglu E (2021) Antioxidant and antimicrobial activities of fennel , ginger , oregano and thyme essential oils. 508\u2013518. https:\/\/doi.org\/10.1002\/fft2.77","DOI":"10.1002\/fft2.77"},{"key":"5213_CR26","doi-asserted-by":"publisher","first-page":"2006","DOI":"10.1002\/jsfa.10818","volume":"101","author":"M Nakhaee Moghadam","year":"2021","unstructured":"Nakhaee Moghadam M, Jamshidi A, Fazly Bazzaz BBS et al (2021) Saccharomyces cerevisiae as a delivery system of Zataria multiflora Boiss. essential oil as a natural preservative for food applications. J Sci Food Agric 101:2006\u20132013. https:\/\/doi.org\/10.1002\/jsfa.10818","journal-title":"J Sci Food Agric"},{"key":"5213_CR27","doi-asserted-by":"publisher","unstructured":"Nakhaee Moghadam M, Movaffagh J, Fazly Bazzaz BS, et al (2020) Encapsulation of zataria multiflora essential oil in saccharomyces cerevisiae: Sensory evaluation and antibacterial activity in commercial soup. Iranian Journal of Chemistry and Chemical Engineering 39:233\u2013242. https:\/\/doi.org\/10.30492\/IJCCE.2020.34020","DOI":"10.30492\/IJCCE.2020.34020"},{"key":"5213_CR28","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1371\/journal.pone.0127881","volume":"10","author":"RA Neff","year":"2015","unstructured":"Neff RA, Spiker ML, Truant PL (2015) Wasted food: U.S. consumers\u2019 reported awareness, attitudes, and behaviors. PLoS ONE 10:1\u201316. https:\/\/doi.org\/10.1371\/journal.pone.0127881","journal-title":"PLoS ONE"},{"key":"5213_CR29","doi-asserted-by":"publisher","unstructured":"Nisar MF, Khadim M, Rafiq M, et al (2021) Review Article Pharmacological Properties and Health Benefits of Eugenol\u202f: A Comprehensive Review. 2021:. https:\/\/doi.org\/10.1155\/2021\/2497354","DOI":"10.1155\/2021\/2497354"},{"key":"5213_CR30","doi-asserted-by":"publisher","unstructured":"Oulkheir S, Aghrouch M, Mourabit F El, et al (2017) Antibacterial Activity of Essential Oils Extracts from Cinnamon , Thyme , Clove and Geranium Against a Gram Negative and Gram Positive Pathogenic Bacteria. 3:1\u20135. https:\/\/doi.org\/10.11648\/j.jdmp.s.2017030201.11","DOI":"10.11648\/j.jdmp.s.2017030201.11"},{"key":"5213_CR31","doi-asserted-by":"publisher","first-page":"913","DOI":"10.1016\/j.foodchem.2010.09.071","volume":"125","author":"EI Paramera","year":"2011","unstructured":"Paramera EI, Konteles SJ, Karathanos VT (2011) Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, \u03b2-cyclodextrin and modified starch. Food Chem 125:913\u2013922. https:\/\/doi.org\/10.1016\/j.foodchem.2010.09.071","journal-title":"Food Chem"},{"key":"5213_CR32","doi-asserted-by":"publisher","first-page":"343","DOI":"10.1016\/B978-0-12-821683-5.00002-9","volume-title":"Yeast cells and yeast-based materials for microencapsulation","author":"EI Paramera","year":"2023","unstructured":"Paramera EI, Karathanos VT, Konteles SJ (2014) Yeast cells and yeast-based materials for microencapsulation. Elsevier Inc. https:\/\/doi.org\/10.1016\/B978-0-12-821683-5.00002-9"},{"key":"5213_CR33","doi-asserted-by":"publisher","first-page":"600","DOI":"10.1080\/19397038.2021.1924895","volume":"14","author":"N Petchwattana","year":"2021","unstructured":"Petchwattana N, Naknaen P, Cha-Aim K, Sanetuntikul J (2021) Application of antimicrobial plates in food packaging as an alternative way for food waste minimisation. Int J Sustain Eng 14:600\u2013608. https:\/\/doi.org\/10.1080\/19397038.2021.1924895","journal-title":"Int J Sustain Eng"},{"key":"5213_CR34","doi-asserted-by":"publisher","DOI":"10.1016\/j.fitote.2024.105871","author":"K Preljevi\u0107","year":"2024","unstructured":"Preljevi\u0107 K, Pa\u0161i\u0107 I, Vlaovi\u0107 M et al (2024) Comparative analysis of chemical profiles, antioxidant, antibacterial, and anticancer effects of essential oils of two Thymus species from Montenegro. Fitoterapia. https:\/\/doi.org\/10.1016\/j.fitote.2024.105871","journal-title":"Fitoterapia"},{"key":"5213_CR35","first-page":"47","volume":"5","author":"S Rawat","year":"2015","unstructured":"Rawat S (2015) Food Spoilage: Microorganisms and their prevention. Pelagia Res Lib Asian J Plant Sci Res 5:47\u201356","journal-title":"Pelagia Res Lib Asian J Plant Sci Res"},{"key":"5213_CR36","first-page":"1247","volume":"14","author":"R Salari","year":"2015","unstructured":"Salari R, Rajabi O, Khashyarmanesh Z et al (2015) Characterization of encapsulated berberine in yeast cells of Saccharomyces cerevisiae. Iran J Pharmaceut Res 14:1247\u20131256","journal-title":"Iran J Pharmaceut Res"},{"key":"5213_CR37","doi-asserted-by":"publisher","DOI":"10.1016\/j.btre.2022.e00716","volume":"34","author":"B Shruthi","year":"2022","unstructured":"Shruthi B, Deepa N, Somashekaraiah R et al (2022) Exploring biotechnological and functional characteristics of probiotic yeasts: a review. Biotechnol Rep 34:e00716. https:\/\/doi.org\/10.1016\/j.btre.2022.e00716","journal-title":"Biotechnol Rep"},{"key":"5213_CR38","doi-asserted-by":"publisher","first-page":"4242","DOI":"10.1080\/10408398.2021.1873733","volume":"62","author":"LN Shwaiki","year":"2022","unstructured":"Shwaiki LN, Arendt EK, Lynch KM (2022) Plant compounds for the potential reduction of food waste\u2013a focus on antimicrobial peptides. Crit Rev Food Sci Nutr 62:4242\u20134265. https:\/\/doi.org\/10.1080\/10408398.2021.1873733","journal-title":"Crit Rev Food Sci Nutr"},{"key":"5213_CR39","doi-asserted-by":"publisher","DOI":"10.1016\/j.phyplu.2024.100549","volume":"4","author":"T Siddiqui","year":"2024","unstructured":"Siddiqui T, Khan MU, Sharma V, Gupta K (2024) Terpenoids in essential oils: chemistry, classification, and potential impact on human health and industry. Phytomed plus 4:100549. https:\/\/doi.org\/10.1016\/j.phyplu.2024.100549","journal-title":"Phytomed plus"},{"key":"5213_CR40","doi-asserted-by":"publisher","DOI":"10.1016\/j.hermed.2022.100604","volume":"36","author":"M Soleimani","year":"2022","unstructured":"Soleimani M, Arzani A, Arzani V, Roberts TH (2022) Phenolic compounds and antimicrobial properties of mint and thyme. J Herb Med 36:100604. https:\/\/doi.org\/10.1016\/j.hermed.2022.100604","journal-title":"J Herb Med"},{"key":"5213_CR41","first-page":"1084","volume":"2","author":"Y Sultanbawa","year":"2011","unstructured":"Sultanbawa Y (2011) Plant antimicrobials in food applications: minireview. Science against Microbial Pathogens: Communicating Current Research and Technological Advances 2:1084\u20131093","journal-title":"Science against Microbial Pathogens: Communicating Current Research and Technological Advances"},{"issue":"12","key":"5213_CR42","doi-asserted-by":"publisher","first-page":"2799","DOI":"10.3390\/molecules30132799","volume":"30","author":"Karen A. Terrazas-Pineda","year":"2025","unstructured":"Terrazas-pineda KA, Alamilla-beltr\u00e1n L, Acero-ortega CA, et al (2025) Antimicrobial activity of cinnamon, tea tree, and thyme essential oils against pathogenic bacteria isolated from tilapia (Oreochromis spp.) in Aquaculture Farms. 1\u201317 https:\/\/doi.org\/10.3390\/molecules30132799","journal-title":"Molecules"},{"key":"5213_CR43","doi-asserted-by":"publisher","DOI":"10.1021\/jf900668n","author":"B Tiwari","year":"2009","unstructured":"Tiwari B, Valdramidis V, Donnell CO (2009). Application of Natural Antimicrobials for Food Preservation. https:\/\/doi.org\/10.1021\/jf900668n","journal-title":"Application of Natural Antimicrobials for Food Preservation"}],"container-title":["World Journal of Microbiology and Biotechnology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s11274-026-05213-4.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1007\/s11274-026-05213-4","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s11274-026-05213-4.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T09:13:29Z","timestamp":1790932409000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/s11274-026-05213-4"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,27]]},"references-count":43,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["5213"],"URL":"https:\/\/doi.org\/10.1007\/s11274-026-05213-4","relation":{},"ISSN":["1573-0972"],"issn-type":[{"value":"1573-0972","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,27]]},"assertion":[{"value":"26 March 2026","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"12 August 2026","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"27 August 2026","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.","order":1,"name":"Ethics","label":"Conflict of Interest","group":{"name":"EthicsHeading","label":"Declarations"}}],"article-number":"489"}}