{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:39:00Z","timestamp":1793036340576,"version":"4.5.0"},"reference-count":66,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T00:00:00Z","timestamp":1787270400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1016\/j.fochx.2026.104356","type":"journal-article","created":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T16:36:14Z","timestamp":1787848574000},"page":"104356","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Evaluation of a Lactobacillus biopreservative on milk cake quality: Effects on physicochemical, microbiological, and flavor properties"],"prefix":"10.1016","volume":"39","author":[{"given":"Ran","family":"Wang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Teng","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junlei","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenbin","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xingying","family":"Dai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sichen","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Adhita Sri","family":"Prabakusuma","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yufang","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guangqiang","family":"Wei","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aixiang","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2026.104356_bb0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2019.108417","article-title":"Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage","volume":"114","author":"Alirezalu","year":"2019","journal-title":"LWT"},{"issue":"5","key":"10.1016\/j.fochx.2026.104356_bb0010","doi-asserted-by":"crossref","first-page":"492","DOI":"10.3109\/13880209.2010.526616","article-title":"Evaluation of antibacterial activity of australian basidiomycetous macrofungi using a high-throughput 96-well plate assay","volume":"49","author":"Bala","year":"2011","journal-title":"Pharmaceutical Biology"},{"issue":"2","key":"10.1016\/j.fochx.2026.104356_bb0015","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1038\/ismej.2011.119","article-title":"Using network analysis to explore co-occurrence patterns in soil microbial communities","volume":"6","author":"Barber\u00e1n","year":"2012","journal-title":"The ISME Journal"},{"issue":"11","key":"10.1016\/j.fochx.2026.104356_bb0020","doi-asserted-by":"crossref","first-page":"8735","DOI":"10.3168\/jds.2017-12764","article-title":"pH influences hydrolysis of sodium polyphosphate in dairy matrices and the structure of processed cheese","volume":"100","author":"Barth","year":"2017","journal-title":"Journal of Dairy Science"},{"issue":"9","key":"10.1016\/j.fochx.2026.104356_bb0025","doi-asserted-by":"crossref","first-page":"1091","DOI":"10.1038\/s41587-019-0252-6","article-title":"Author correction: Reproducible, interactive, scalable and extensible microbiome data science using QIIME 2","volume":"37","author":"Bolyen","year":"2019","journal-title":"Nature Biotechnology"},{"key":"10.1016\/j.fochx.2026.104356_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.118959","article-title":"Co-fermented whey protein by Lactobacillus plantarum hm1 and Lactobacillus rhamnosus hn001: Study on antibacterial, mechanisms, and bread preservation performance","volume":"239","author":"Cao","year":"2026","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.104356_bb0035","article-title":"Functional enhancement of traditional taralli through lentil hulls and tritordeum flour integration: Nutritional, metabolomic, and sensory insights","volume":"38","author":"Caponio","year":"2026","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104356_bb0040","article-title":"Dissecting LuxS\/AI-2 quorum sensing system-mediated phenyllactic acid production mechanisms of Lactiplantibacillus plantarum L3","volume":"166","author":"Chai","year":"2023","journal-title":"Foodservice Research International"},{"issue":"3","key":"10.1016\/j.fochx.2026.104356_bb0045","doi-asserted-by":"crossref","DOI":"10.3168\/jds.2020-19053","article-title":"The diversity of microbial communities in Chinese milk fan and their effects on volatile organic compound profiles","volume":"104","author":"Chen","year":"2020","journal-title":"Journal of Dairy Science"},{"issue":"17","key":"10.1016\/j.fochx.2026.104356_bb0055","doi-asserted-by":"crossref","first-page":"i884","DOI":"10.1093\/bioinformatics\/bty560","article-title":"Fastp: an ultra-fast all-in-one fastq preprocessor","volume":"34","author":"Chen","year":"2018","journal-title":"Bioinformatics"},{"key":"10.1016\/j.fochx.2026.104356_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2023.104308","article-title":"Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research","volume":"144","author":"Chen","year":"2024","journal-title":"Trends in Food Science & Technology"},{"issue":"11","key":"10.1016\/j.fochx.2026.104356_bb0060","doi-asserted-by":"crossref","first-page":"569","DOI":"10.3390\/md21110569","article-title":"Natural products and pharmacological properties of symbiotic Bacillota (Firmicutes) of marine macroalgae","volume":"21","author":"Chukwudulue","year":"2023","journal-title":"Marine Drugs"},{"key":"10.1016\/j.fochx.2026.104356_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.fpsl.2023.101176","article-title":"Edible films based on potato and quince peels with potential for the preservation of cured cheese","volume":"40","author":"Coimbra","year":"2023","journal-title":"Food Packaging and Shelf Life"},{"issue":"6","key":"10.1016\/j.fochx.2026.104356_bb0070","doi-asserted-by":"crossref","first-page":"1447","DOI":"10.1111\/j.1365-2672.2011.05159.x","article-title":"Effect of biosynthetic intermediates and citrate on the phenyllactic and hydroxyphenyllactic acids production by Lactobacillus plantarum CRL 778","volume":"111","author":"Dallagnol","year":"2011","journal-title":"Journal of Applied Microbiology"},{"issue":"5","key":"10.1016\/j.fochx.2026.104356_bb0075","doi-asserted-by":"crossref","first-page":"439","DOI":"10.1007\/s13594-012-0079-0","article-title":"Pink discolouration defect in commercial cheese: A review","volume":"92","author":"Daly","year":"2012","journal-title":"Dairy Science & Technology"},{"key":"10.1016\/j.fochx.2026.104356_bb0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.117616","article-title":"Antimicrobial efficacy of chlorogenic acid against the mixture of Brochothrix thermosphacta and Pseudomonas lundensis and its application to vacuum-packaged chilled chicken","volume":"222","author":"Deng","year":"2025","journal-title":"LWT"},{"issue":"4","key":"10.1016\/j.fochx.2026.104356_bb0080","doi-asserted-by":"crossref","first-page":"432","DOI":"10.1093\/femsre\/fuaa014","article-title":"Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes","volume":"44","author":"De Vuyst","year":"2020","journal-title":"FEMS Microbiology Reviews"},{"issue":"4","key":"10.1016\/j.fochx.2026.104356_bb0090","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1111\/1471-0307.12403","article-title":"Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures","volume":"70","author":"Dimitreli","year":"2017","journal-title":"International Journal of Dairy Technology"},{"issue":"P1","key":"10.1016\/j.fochx.2026.104356_bb0100","article-title":"Active whey protein\/hydroxypropyl methylcellulose edible films incorporated with cinnamaldehyde: Characterization, release kinetics and application to Mongolian cheese preservation","volume":"266","author":"Gao","year":"2024","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104356_bib327","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2025.124315","article-title":"Structural characterization of polysaccharides from lactobacillus helveticus MB2-1 fermented milk and their interaction mechanisms with casein in modulating gel stability","volume":"369","author":"Ge","year":"2025","journal-title":"Carbohydrate polymers"},{"issue":"1","key":"10.1016\/j.fochx.2026.104356_bb0105","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1080\/14786419.2019.1622107","article-title":"Carotenoids from the ripening bacterium Brevibacterium linens impart color to the rind of the French cheese, Fourme de Montbrison (PDO)","volume":"34","author":"Giuffrida","year":"2020","journal-title":"Natural Product Research"},{"key":"10.1016\/j.fochx.2026.104356_bb0110","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1016\/j.lwt.2019.01.022","article-title":"Changes in water mobility and protein stabilization of mozzarella cheese made under different stretching temperatures","volume":"104","author":"Gon\u00e7alves","year":"2019","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.104356_bb0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.fm.2020.103545","article-title":"Behavior of <i>Listeria monocytogenes<\/i> in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese","volume":"91","author":"Gonzales-Barron","year":"2020","journal-title":"Food Microbiology"},{"issue":"5","key":"10.1016\/j.fochx.2026.104356_bb0120","doi-asserted-by":"crossref","first-page":"4761","DOI":"10.3168\/jds.2025-28025","article-title":"Frozen storage is detrimental to the functionality of cream cheese and mascarpone even in high-pressure-treated samples","volume":"109","author":"Jim\u00e9nez-Maroto","year":"2026","journal-title":"Journal of Dairy Science"},{"issue":"7","key":"10.1016\/j.fochx.2026.104356_bb0125","doi-asserted-by":"crossref","first-page":"2289","DOI":"10.1111\/j.1365-2621.2003.tb05761.x","article-title":"Effect of calcium on physicochemical properties of fat-free mozzarella cheese","volume":"68","author":"Joshi","year":"2003","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2026.104356_bb0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2026.111666","article-title":"Psychrotrophic lactic acid bacteria enhance microbial safety in kimchi: Evidence from untargeted metabolomics","volume":"451","author":"Kim","year":"2026","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.fochx.2026.104356_bb0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.fpsl.2025.101625","article-title":"Preparation, properties evaluation, and application in strawberry preservation of multi-functional arabica coffee husk pectin polysaccharide-cinnamaldehyde edible composite film","volume":"52","author":"Li","year":"2025","journal-title":"Food Packaging and Shelf Life"},{"key":"10.1016\/j.fochx.2026.104356_bb0150","doi-asserted-by":"crossref","first-page":"1421","DOI":"10.1007\/s00253-015-7039-6","article-title":"Denitrifying sulfide removal process on high-salinity wastewaters in the presence of Halomonas sp","volume":"100","author":"Liu","year":"2016","journal-title":"Applied Microbiology and Biotechnology"},{"key":"10.1016\/j.fochx.2026.104356_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143103","article-title":"Effects of nisin loaded chitosan-pectin nanoparticles on shelf life and storage stability of room temperature stored processed cheese","volume":"473","author":"Liu","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104356_bb0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2019.104555","article-title":"Yield improvement of the Italian fresh giuncata cheese by laccase\u2013induced protein crosslink","volume":"100","author":"Loi","year":"2020","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.fochx.2026.104356_bb0160","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/j.idairyj.2019.05.017","article-title":"Proteolysis in danish blue cheese during ripening","volume":"97","author":"Mane","year":"2019","journal-title":"International Dairy Journal"},{"issue":"3","key":"10.1016\/j.fochx.2026.104356_bb0165","doi-asserted-by":"crossref","first-page":"680","DOI":"10.1111\/1471-0307.13089","article-title":"Distribution of mycotoxins during manufacture and storage of cheeses \u2013 A review","volume":"77","author":"Massarolo","year":"2024","journal-title":"International Journal of Dairy Technology"},{"issue":"2","key":"10.1016\/j.fochx.2026.104356_bb0170","doi-asserted-by":"crossref","DOI":"10.3168\/jds.2020-18732","article-title":"Effect of liquid whey protein concentrate\u2013based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of eastern European curd cheese","volume":"104","author":"Mileriene","year":"2020","journal-title":"Journal of Dairy Science"},{"issue":"7","key":"10.1016\/j.fochx.2026.104356_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.heliyon.2022.e09803","article-title":"Carnauba wax nanoemulsion applied as an edible coating on fresh tomato for postharvest quality evaluation","volume":"8","author":"Miranda","year":"2022","journal-title":"Heliyon"},{"issue":"13","key":"10.1016\/j.fochx.2026.104356_bb0180","doi-asserted-by":"crossref","DOI":"10.3390\/foods14132149","article-title":"Development of a natural coating based on fermented milk whey for biopreservation of cheese","volume":"14","author":"Moreno","year":"2025","journal-title":"Foods"},{"issue":"2","key":"10.1016\/j.fochx.2026.104356_bb0185","doi-asserted-by":"crossref","DOI":"10.1016\/j.afres.2025.101204","article-title":"Nanoencapsulated Mentha pulegium essential oil enhances the preservation of meat quality","volume":"5","author":"Nikzadeh","year":"2025","journal-title":"Applied Food Research"},{"issue":"3","key":"10.1016\/j.fochx.2026.104356_bb0190","doi-asserted-by":"crossref","first-page":"630","DOI":"10.1038\/s41396-021-01105-7","article-title":"Verrucomicrobiota are specialist consumers of sulfated methyl pentoses during diatom blooms","volume":"16","author":"Orellana","year":"2021","journal-title":"The ISME Journal"},{"issue":"1","key":"10.1016\/j.fochx.2026.104356_bb0195","article-title":"Prevalence and antimicrobial resistance profiling of Staphylococcus aureus isolated from traditional cheese in Yunnan, China","volume":"12","author":"Prabakusuma","year":"2021","journal-title":"3 Biotech"},{"issue":"12","key":"10.1016\/j.fochx.2026.104356_bb0205","doi-asserted-by":"crossref","first-page":"3088","DOI":"10.3390\/foods10123088","article-title":"Recent advances in the mechanisms and regulation of QS in dairy spoilage by Pseudomonas spp","volume":"10","author":"Quintieri","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104356_bb0210","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113722","article-title":"Assessment of safety characteristics, postbiotic potential, and technological stress response of Leuconostoc strains from different origins for their use in the production of functional dairy foods","volume":"165","author":"Ramos","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.104356_bb0215","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112866","article-title":"Hyperspectral imaging through vacuum packaging for monitoring cheese biochemical transformation caused by Clostridium metabolism","volume":"169","author":"Reis","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104356_bb0220","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2021.105036","article-title":"Corrigendum to the impact of cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study","author":"Salek","year":"2021","journal-title":"International Dairy Journal"},{"issue":"3","key":"10.1016\/j.fochx.2026.104356_bb0225","doi-asserted-by":"crossref","first-page":"334","DOI":"10.3390\/foods11030334","article-title":"Growth and biocontrol of listeria monocytogenes in greek anthotyros whey cheese without or with a crude enterocin A-B-P extract: Interactive effects of the native spoilage microbiota during vacuum-packed storage at 4\u00b0C","volume":"11","author":"Sameli","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104356_bb0230","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2022.109374","article-title":"A novel milk-derived peptide effectively inhibits Staphylococcus aureus: Interferes with cell wall synthesis, peptidoglycan biosynthesis disruption reaction mechanism, and its application in real milk system","volume":"144","author":"Shi","year":"2023","journal-title":"Food Control"},{"key":"10.1016\/j.fochx.2026.104356_bb0235","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112486","article-title":"Application of an alginate-based edible coating with bacteriocin-producing Lactococcus strains in fresh cheese preservation","volume":"153","author":"Silva","year":"2022","journal-title":"LWT"},{"issue":"9","key":"10.1016\/j.fochx.2026.104356_bb0240","doi-asserted-by":"crossref","first-page":"4322","DOI":"10.1128\/AEM.68.9.4322-4327.2002","article-title":"Lactobacillus plantarum MiLAB 393 produces the antifungal cyclic dipeptides cyclo(L-Phe-L-pro) and cyclo(L-Phe-trans-4-OH-L-pro) and 3-phenyllactic acid","volume":"68","author":"Str\u00f6m","year":"2002","journal-title":"Applied and Environmental Microbiology"},{"key":"10.1016\/j.fochx.2026.104356_bb0245","article-title":"Assessments of probiotic potentials of Lactiplantibacillus plantarum strains isolated from Chinese traditional fermented food: Phenotypic and genomic analysis","volume":"13","author":"Sun","year":"2022","journal-title":"Frontiers in Microbiology"},{"issue":"19","key":"10.1016\/j.fochx.2026.104356_bb0250","first-page":"11","article-title":"Molecular docking, dynamics simulation and pharmacokinetic studies of cyperus articulatus essential oil metabolites as inhibitors of staphylococcus aureus","volume":"41","author":"Swain","year":"2022","journal-title":"Journal of Biomolecular Structure & Dynamics"},{"key":"10.1016\/j.fochx.2026.104356_bb0255","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ijfoodmicro.2018.02.015","article-title":"Applicability of Lactococcus hircilactis and Lactococcus laudensis as dairy cultures","volume":"271","author":"Tidona","year":"2018","journal-title":"International Journal of Food Microbiology"},{"issue":"21","key":"10.1016\/j.fochx.2026.104356_bb0260","doi-asserted-by":"crossref","first-page":"3353","DOI":"10.3390\/foods11213353","article-title":"Application of edible coating based on liquid acid whey protein concentrate with indigenous Lactobacillus helveticus for acid-curd cheese quality improvement","volume":"11","author":"Vasiliauskaite","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104356_bb0275","article-title":"Integrated metabolomics and peptidomics to delineate characteristic metabolites in milk fermented with novel Lactiplantibacillus plantarum L3","volume":"18","author":"Wang","year":"2023","journal-title":"Food Chemistry: X"},{"issue":"9","key":"10.1016\/j.fochx.2026.104356_bb0270","doi-asserted-by":"crossref","first-page":"583","DOI":"10.3390\/coatings9090583","article-title":"Novel edible coating with antioxidant and antimicrobial activities based on whey protein isolate nanofibrils and carvacrol and its application on fresh-cut cheese","volume":"9","author":"Wang","year":"2019","journal-title":"Coatings"},{"key":"10.1016\/j.fochx.2026.104356_bb0265","article-title":"Cryotolerant bioprotective potential of Pediococcus acidilactici L1 and Latilactobacillus sakei B2 in chilled pork with modified atmosphere packaging","volume":"446","author":"Wang","year":"2025","journal-title":"International Journal of Food Microbiology"},{"issue":"2","key":"10.1016\/j.fochx.2026.104356_bb0295","doi-asserted-by":"crossref","first-page":"405","DOI":"10.1111\/1471-0307.12851","article-title":"Characteristic flavour compounds and formation of Chinese Rubing cheese: Comparative study between two different acidification technologies","volume":"75","author":"Wei","year":"2022","journal-title":"International Journal of Dairy Technology"},{"key":"10.1016\/j.fochx.2026.104356_bb0300","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113196","article-title":"Novel ACE inhibitory, antioxidant and \u03b1-glucosidase inhibitory peptides identified from fermented rubing cheese through peptidomic and molecular docking","volume":"159","author":"Wei","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.104356_bb0280","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.108993","article-title":"Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt","volume":"144","author":"Wei","year":"2023","journal-title":"Food Hydrocolloids"},{"issue":"11","key":"10.1016\/j.fochx.2026.104356_bb0285","doi-asserted-by":"crossref","first-page":"9054","DOI":"10.3168\/jds.2024-24737","article-title":"Insights into the impact of complex phosphates on acid-induced milk fan gel properties: Texture, rheological, microstructure, and molecular forces","volume":"107","author":"Wei","year":"2024","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fochx.2026.104356_bb0290","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2025.1498352","article-title":"Probiotic potential and safety properties of Limosilactobacillus fermentum a51 with high exopolysaccharide production","volume":"16","author":"Wei","year":"2025","journal-title":"Frontiers in Microbiology"},{"key":"10.1016\/j.fochx.2026.104356_bb0305","doi-asserted-by":"crossref","DOI":"10.1016\/j.fpsl.2024.101346","article-title":"Effects of Lactobacillus plantarum-fermented soy whey composite\/huajiao seed antimicrobial peptides\/inulin composites on konjac gel preservation","volume":"46","author":"Xiao","year":"2024","journal-title":"Food Packaging and Shelf Life"},{"key":"10.1016\/j.fochx.2026.104356_bb0310","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2024.104390","article-title":"Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review","volume":"147","author":"Yao","year":"2024","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104356_bb0315","doi-asserted-by":"crossref","DOI":"10.1016\/j.fpsl.2025.101662","article-title":"Fabrication and characterization of starch-based edible films loaded with Lactiplantibacillus plantarum STB9b for pork preservation","volume":"52","author":"Zang","year":"2025","journal-title":"Food Packaging and Shelf Life"},{"issue":"P2","key":"10.1016\/j.fochx.2026.104356_bb0320","article-title":"Molecular mechanisms underlying the impact of bovine and caprine milk ratios on cheese antioxidant activity: Antioxidant peptide identification, screening, and interaction with Keap1","volume":"231","author":"Zhao","year":"2026","journal-title":"Food Research International"},{"issue":"1","key":"10.1016\/j.fochx.2026.104356_bb0325","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.lwt.2013.11.006","article-title":"Investigation of different coating application methods on the performance of edible coatings on mozzarella cheese","volume":"56","author":"Zhong","year":"2014","journal-title":"LWT"},{"issue":"23","key":"10.1016\/j.fochx.2026.104356_bb0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.heliyon.2024.e40459","article-title":"Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques","volume":"10","author":"Falih","year":"2024","journal-title":"Heliyon"},{"key":"10.1016\/j.fochx.2026.104356_bb0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111706","article-title":"Development of multi-strain probiotic cheese: Nisin production in food and gut","volume":"148","author":"Langa","year":"2021","journal-title":"LWT"},{"issue":"11","key":"10.1016\/j.fochx.2026.104356_bb0200","doi-asserted-by":"crossref","first-page":"1644","DOI":"10.3390\/biology11111644","article-title":"Efficacy of single and multi-strain probiotics on in vitro strain compatibility, pathogen inhibition, biofilm formation capability, and stress tolerance","volume":"11","author":"Puvanasundram","year":"2022","journal-title":"Biology"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526008771?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526008771?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:03:50Z","timestamp":1793034230000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526008771"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":66,"alternative-id":["S2590157526008771"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104356","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Evaluation of a Lactobacillus biopreservative on milk cake quality: Effects on physicochemical, microbiological, and flavor properties","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104356","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104356"}}