{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T19:18:03Z","timestamp":1787944683434,"version":"build-2784847793"},"reference-count":30,"publisher":"SAGE Publications","license":[{"start":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T00:00:00Z","timestamp":1787616000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"name":"ICAR-National Meat Research Institute, Hyderabad, India"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"abstract":"<jats:p>\n                    The research investigates the potential of cell-free supernatant (CFS) derived from\n                    <jats:italic toggle=\"yes\">Lactobacillus<\/jats:italic>\n                    cultures as a natural biopreservative for buffalo meat. The study aimed at large-scale production of CFS from the bacterial strains such as\n                    <jats:italic toggle=\"yes\">Lactobacillus plantarum<\/jats:italic>\n                    MTCC 9496,\n                    <jats:italic toggle=\"yes\">Lactobacillus rhamnosus<\/jats:italic>\n                    MTCC 12920 and\n                    <jats:italic toggle=\"yes\">Levilactobacillus brevis<\/jats:italic>\n                    MTCC 13243 and assessment of its preservative effectiveness by analyzing parameters such as pH, color, total plate count (TPC), and thiobarbituric acid reactive substances (TBARS). The results indicated that both the treatment groups and storage duration had a significant impact on these quality metrics. The b* values (colour parameters) associated with lipid oxidation have been significantly (\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    \u2009\u2264\u20090.001) affected by treatments. The pH of carabeef of treatment (groups 2 and 3) was maintained as 5.5\u20135.6 throughout 6 days and had significant group (\n                    <jats:italic toggle=\"yes\">p\u2009<\/jats:italic>\n                    \u2264\u20090.001) interactions. The TPC values of group 2 and 3 were significantly reduced (\n                    <jats:italic toggle=\"yes\">p\u2009<\/jats:italic>\n                    \u2264\u20090.001) on day 2 (46; 56 \u00d710\n                    <jats:sup>2<\/jats:sup>\n                    CFU\/g)) and day 6 (138; 123 \u00d710\n                    <jats:sup>2<\/jats:sup>\n                    CFU\/g), respectively, thus, proving the antimicrobial action of CFS. The findings demonstrate that\n                    <jats:italic toggle=\"yes\">Lactobacillus<\/jats:italic>\n                    -derived CFS is effective in controlling spoilage and pathogenic microorganisms, offering a promising, natural alternative to synthetic preservatives for extending the shelf life of buffalo meat.\n                  <\/jats:p>","DOI":"10.1177\/10820132261471975","type":"journal-article","created":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T15:01:57Z","timestamp":1787670117000},"update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Evaluation of Lactobacillus cell free supernatants as biopreservatives of carabeef"],"prefix":"10.1177","author":[{"given":"Aravind","family":"Shambu","sequence":"first","affiliation":[{"name":"ICAR-National Meat Research Institute, Hyderabad, India"},{"name":"Department of Food Technology &amp; Quality Assurance, Mar Athanasios College For Advanced Studies Tiruvalla (MACFAST), Kerala, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1516-9290","authenticated-orcid":false,"given":"Sophia","family":"Inbaraj","sequence":"additional","affiliation":[{"name":"ICAR-National Meat Research Institute, Hyderabad, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Manasa Reddy","family":"Basireddy","sequence":"additional","affiliation":[{"name":"ICAR-National Meat Research Institute, Hyderabad, India"},{"name":"Department of Livestock Products Technology, Rajiv Gandhi Institute of Veterinary Education and Research, Puducherry, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Beena","family":"Cherian","sequence":"additional","affiliation":[{"name":"Department of Food Technology &amp; Quality Assurance, Mar Athanasios College For Advanced Studies Tiruvalla (MACFAST), Kerala, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kalpana","family":"Starling","sequence":"additional","affiliation":[{"name":"ICAR-National Meat Research Institute, Hyderabad, India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2026,8,25]]},"reference":[{"key":"e_1_3_3_2_1","unstructured":"APEDA (2023) Agricultural and processed food products export development authority. https:\/\/apeda.gov.in\/BuffaloMeat (assessed 9 February 2026)."},{"key":"e_1_3_3_3_1","first-page":"64","article-title":"The potential of Lactobacillus plantarum strains as biopreservatives","volume":"7","author":"Arena MP","year":"2016","unstructured":"Arena MP, Capozzi V, Spano G, et al. (2016) The potential of Lactobacillus plantarum strains as biopreservatives. Frontiers in Microbiology 7: 64.","journal-title":"Frontiers in Microbiology"},{"key":"e_1_3_3_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2020.107286"},{"key":"e_1_3_3_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2010.02.007"},{"key":"e_1_3_3_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cej.2026.173879"},{"key":"e_1_3_3_7_1","volume-title":"The State of Food Security and Nutrition in the World 2021. Transforming Food Systems for Food Security, Improved Nutrition and Affordable Healthy Diets for All","author":"FAO, IFAD, UNICEF, WFP and WHO","year":"2021","unstructured":"FAO, IFAD, UNICEF, WFP and WHO (2021) The State of Food Security and Nutrition in the World 2021. Transforming Food Systems for Food Security, Improved Nutrition and Affordable Healthy Diets for All. Rome, Italy: FAO. https:\/\/doi.org\/10.4060\/cb4474enhttps:\/\/www.fao.org\/3\/cb4474en\/cb4474en.pdfhttps:\/\/doi.org\/10.4060\/cb4474enhttps:\/\/www.fao.org\/3\/cb4474en\/cb4474en.pdf (Assessed on 09-02-2026)."},{"key":"e_1_3_3_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation12050225"},{"key":"e_1_3_3_9_1","unstructured":"FSSAI (2022) Food Safety and Standards Authority of India \u2013 Annual Report. https:\/\/fssai.gov.in\/."},{"key":"e_1_3_3_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2007.06.001"},{"key":"e_1_3_3_11_1","doi-asserted-by":"publisher","DOI":"10.48130\/fmr-0024-0003"},{"key":"e_1_3_3_12_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13568-024-01768-3"},{"issue":"18","key":"e_1_3_3_13_1","first-page":"2792","article-title":"Lactic acid Bacteria (LAB): Autochthonous and probiotic microbes for meat preservation and fortification","volume":"11","author":"Lahiri D","year":"2022","unstructured":"Lahiri D, Nag M, Sarkar T, et al. (2022) Lactic acid Bacteria (LAB): Autochthonous and probiotic microbes for meat preservation and fortification. Foods (Basel, Switzerland) 11(18): 2792.","journal-title":"Foods (Basel, Switzerland)"},{"key":"e_1_3_3_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2005.06.027"},{"key":"e_1_3_3_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12602-012-9103-1"},{"key":"e_1_3_3_16_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules22081255"},{"issue":"3","key":"e_1_3_3_17_1","first-page":"193","article-title":"Efficacy of lyophilized cell-free supernatant of Lactobacillus salivarius (Ls-BU2) on Escherichia coli and shelf life of ground beef","volume":"10","author":"Moradi M","year":"2019","unstructured":"Moradi M, Tajik H, Mardani K, et al. (2019) Efficacy of lyophilized cell-free supernatant of Lactobacillus salivarius (Ls-BU2) on Escherichia coli and shelf life of ground beef. Veterinary Research Forum 10(3): 193\u2013198.","journal-title":"Veterinary Research Forum"},{"key":"e_1_3_3_18_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-023-01336-8"},{"key":"e_1_3_3_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2004.04.004"},{"key":"e_1_3_3_20_1","doi-asserted-by":"publisher","DOI":"10.3390\/metabo13070849"},{"key":"e_1_3_3_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2025.101260"},{"key":"e_1_3_3_22_1","unstructured":"ReportLinker (2023) Global Buffalo Meat Production Analysis. [XLS + PDF] Buffalo Meat Production in India (Assessed on 09-02-2026)."},{"issue":"23","key":"e_1_3_3_23_1","first-page":"4163","article-title":"Bactericidal, anti-biofilm, and stress-response modulatory effects of Lacticaseibacillus rhamnosus ATCC 9595 cell-free supernatant against Listeria monocytogenes","volume":"14","author":"Rotta IS","year":"2025","unstructured":"Rotta IS, Perini HF, Rezende SDDC, et al. (2025) Bactericidal, anti-biofilm, and stress-response modulatory effects of Lacticaseibacillus rhamnosus ATCC 9595 cell-free supernatant against Listeria monocytogenes. Foods (Basel, Switzerland) 14(23): 4163.","journal-title":"Foods (Basel, Switzerland)"},{"key":"e_1_3_3_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0309-1740(97)00053-3"},{"key":"e_1_3_3_25_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-021-00986-w"},{"key":"e_1_3_3_26_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.4419"},{"key":"e_1_3_3_27_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2025.1703213"},{"issue":"1","key":"e_1_3_3_28_1","first-page":"61","article-title":"Meat storage and quality preservation: A comprehensive review of factors and technologies","volume":"2","author":"Sokra I","year":"2026","unstructured":"Sokra I, Somaly S, Lika R (2026) Meat storage and quality preservation: A comprehensive review of factors and technologies. Journal of Agriculture and Technology 2(1): 61\u201365.","journal-title":"Journal of Agriculture and Technology"},{"issue":"22","key":"e_1_3_3_29_1","first-page":"4053","article-title":"Cell-free supernatant of Lactiplantibacillus plantarum 90: A clean label strategy to improve the shelf life of ground beef gel and its bacteriostatic mechanism","volume":"12","author":"Zhang C","year":"2023","unstructured":"Zhang C, Ma Y, Chen G, et al. (2023) Cell-free supernatant of Lactiplantibacillus plantarum 90: A clean label strategy to improve the shelf life of ground beef gel and its bacteriostatic mechanism. Foods (Basel, Switzerland) 12(22): 4053.","journal-title":"Foods (Basel, Switzerland)"},{"key":"e_1_3_3_30_1","doi-asserted-by":"publisher","DOI":"10.3390\/biology9070171"},{"key":"e_1_3_3_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2010.04.033"}],"container-title":["Food Science and Technology International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/10820132261471975","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/full-xml\/10.1177\/10820132261471975","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/10820132261471975","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T18:47:06Z","timestamp":1787942826000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1177\/10820132261471975"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,25]]},"references-count":30,"alternative-id":["10.1177\/10820132261471975"],"URL":"https:\/\/doi.org\/10.1177\/10820132261471975","relation":{},"ISSN":["1082-0132","1532-1738"],"issn-type":[{"value":"1082-0132","type":"print"},{"value":"1532-1738","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,25]]},"article-number":"10820132261471975"}}