{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:17:08Z","timestamp":1787026628525,"version":"build-2736575974"},"reference-count":39,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2018,10,23]],"date-time":"2018-10-23T00:00:00Z","timestamp":1540252800000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"DOI":"10.3389\/fmicb.2018.02538","type":"journal-article","created":{"date-parts":[[2018,10,23]],"date-time":"2018-10-23T03:51:47Z","timestamp":1540266707000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":44,"title":["Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces"],"prefix":"10.3389","volume":"9","author":[{"given":"Barbara","family":"Speranza","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniela","family":"Campaniello","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonio","family":"Bevilacqua","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Clelia","family":"Altieri","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Milena","family":"Sinigaglia","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria Rosaria","family":"Corbo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2018,10,23]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"513","DOI":"10.1016\/j.tifs.2006.04.005","article-title":"Minimal processing for healthy traditional foods.","volume":"17","author":"Allende","year":"2006","journal-title":"Trends Food Sci. Technol."},{"key":"B2","doi-asserted-by":"publisher","first-page":"M336","DOI":"10.1111\/j.1750-3841.2011.02269.x","article-title":"Prolonging the viability of Lactobacillus plantarum through the addition of prebiotics into the medium.","volume":"76","author":"Altieri","year":"2011","journal-title":"J. Food Sci."},{"key":"B3","doi-asserted-by":"publisher","first-page":"2683","DOI":"10.3168\/jds.S0022-0302(05)72946-5","article-title":"Use of chitosan to prolong Mozzarella cheese shelf life.","volume":"88","author":"Altieri","year":"2005","journal-title":"J. Dairy Sci."},{"key":"B4","doi-asserted-by":"publisher","first-page":"M536","DOI":"10.1111\/j.1750-3841.2010.01793.x","article-title":"Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: selection of potential multifunctional starter cultures.","volume":"75","author":"Bevilacqua","year":"2010","journal-title":"J. Food Sci."},{"key":"B5","doi-asserted-by":"publisher","first-page":"M1764","DOI":"10.1111\/1750-3841.12280","article-title":"Suitability of Bifidobacterium spp. and Lactobacillus plantarum as probiotics intended for fruit juices containing citrus extracts.","volume":"78","author":"Bevilacqua","year":"2013","journal-title":"J. Food Sci."},{"key":"B6","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.fm.2015.08.005","article-title":"Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage.","volume":"53","author":"Bevilacqua","year":"2016","journal-title":"Food Microbiol."},{"key":"B7","doi-asserted-by":"publisher","first-page":"992","DOI":"10.1016\/j.fm.2008.06.009","article-title":"Chitosan: antimicrobial activity and potential applications for preserving minimally processed strawberries.","volume":"25","author":"Campaniello","year":"2008","journal-title":"Food Microbiol."},{"key":"B8","doi-asserted-by":"crossref","first-page":"92","DOI":"10.2174\/978160805096311001010092","article-title":"\u201cChitosan: a polysaccharide with antimicrobial action,\u201d in","author":"Campaniello","year":"2010","journal-title":"Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability"},{"key":"B9","doi-asserted-by":"publisher","first-page":"225","DOI":"10.1016\/j.jfoodeng.2005.09.022","article-title":"Effects of edible chitosan coating on quality and shelf life of sliced mango fruit.","volume":"78","author":"Chien","year":"2007","journal-title":"J. Food Eng."},{"key":"B10","doi-asserted-by":"publisher","first-page":"196","DOI":"10.1016\/j.ifset.2012.12.004","article-title":"Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications.","volume":"18","author":"Corbo","year":"2013","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"B11","doi-asserted-by":"publisher","first-page":"1033","DOI":"10.1111\/j.1365-2621.2010.02233.x","article-title":"Use of chitosan, honey and pineapple juice as filling liquids for increasing the microbiological shelf life of a fruit-based salad.","volume":"45","author":"D\u2019Amato","year":"2010","journal-title":"Int. J. Food Sci. Technol."},{"key":"B12","doi-asserted-by":"publisher","first-page":"2415","DOI":"10.5433\/1679-0359.2014v35n5p2415","article-title":"Minimally processed yellow melon enriched with probiotic bacteria.","volume":"35","author":"de Oliveira","year":"2014","journal-title":"Semin. Cienc. Agrar."},{"key":"B13","doi-asserted-by":"publisher","first-page":"377","DOI":"10.5433\/1679-0359.2014v35n5p2415","article-title":"Influence of food matrices on probiotic viability - A review focusing on the fruity bases.","volume":"22","author":"Esp\u00edrito-Santo","year":"2011","journal-title":"Trends Food Sci. Technol."},{"key":"B14","year":"2001","journal-title":"Report of a Joint FAO\/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria."},{"key":"B15","year":"2010","journal-title":"Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Fresh-Cut Fruit and Vegetables."},{"key":"B16","doi-asserted-by":"publisher","first-page":"2092","DOI":"10.1111\/ijfs.12518","article-title":"Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures.","volume":"49","author":"Gallo","year":"2014","journal-title":"Int. J. Food Sci. Technol."},{"key":"B17","doi-asserted-by":"publisher","first-page":"65","DOI":"10.1007\/s00003-009-0315-6","article-title":"Preserving quality of fresh-cut products using safe technologies.","volume":"5","author":"Gonz\u00e1lez-Aguilar","year":"2010","journal-title":"J. Verbrauch. Lebensm."},{"key":"B18","doi-asserted-by":"publisher","first-page":"292","DOI":"10.1111\/j.1541-4337.2010.00110.x","article-title":"Functional foods and nondairy probiotic food development: trends, concepts, and products.","volume":"9","author":"Granato","year":"2010","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"B19","year":"2013","journal-title":"Guidelines on Probiotics and Prebiotics"},{"key":"B20","first-page":"3","article-title":"\u201cFruit microbiology,\u201d in","author":"Kalia","year":"2006","journal-title":"Handbook of Fruits and Fruit Processing"},{"key":"B21","doi-asserted-by":"publisher","first-page":"411","DOI":"10.1016\/j.procbio.2004.01.029","article-title":"Lactobacillus casei cell immobilization on fruit pieces for probiotic additive, fermented milk and lactic acid production.","volume":"40","author":"Kourkoutas","year":"2005","journal-title":"Proc. Biochem."},{"key":"B22","doi-asserted-by":"publisher","first-page":"125","DOI":"10.1201\/9781420031874","article-title":"\u201cEnzymatic effects on flavour and texture of fresh cut fruits and vegetables,\u201d in","author":"Lamikanra","year":"2002","journal-title":"Fresh-Cut Fruits and Vegetables: Science, Technology and Market"},{"key":"B23","doi-asserted-by":"publisher","first-page":"201","DOI":"10.1016\/j.tifs.2003.10.004","article-title":"Use of natural aroma compounds to improve shelf life and safety of minimally processed fruits.","volume":"15","author":"Lanciotti","year":"2004","journal-title":"Trends Food Sci. Technol."},{"key":"B24","doi-asserted-by":"publisher","first-page":"177","DOI":"10.1016\/j.ifset.2016.05.006","article-title":"Effect of different activated coatings containing enterocin AS-48 against Listeria monocytogenes on apple cubes.","volume":"35","author":"L\u00f3pez Aguayo","year":"2016","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"B25","doi-asserted-by":"publisher","first-page":"2022","DOI":"10.5897\/AJB2015.14444","article-title":"Minimally processed fruit salad enriched with Lactobacillus acidophilus: viability of anti-browning compounds in the preservation of color.","volume":"14","author":"Martins","year":"2015","journal-title":"Afr. J. Biotechnol."},{"key":"B26","doi-asserted-by":"publisher","first-page":"764","DOI":"10.1016\/j.foodres.2013.01.047","article-title":"Products of vegetable origin: a new alternative for the consumption of probiotic bacteria.","volume":"51","author":"Martins","year":"2013","journal-title":"Food Res. Int."},{"key":"B27","doi-asserted-by":"publisher","first-page":"1130","DOI":"10.1016\/j.lwt.2015.07.002","article-title":"Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings.","volume":"64","author":"Moreira","year":"2015","journal-title":"LWT Food Sci. Technol."},{"key":"B28","doi-asserted-by":"publisher","first-page":"39","DOI":"10.1016\/j.foodchem.2018.08.015","article-title":"Wine production using free and immobilized kefir culture on natural supports.","volume":"272","author":"Nikolau","year":"2019","journal-title":"Food Chem."},{"key":"B29","doi-asserted-by":"publisher","first-page":"M430","DOI":"10.1111\/j.1750-3841.2010.01742.x","article-title":"Use of Lactobacillus plantarum and glucose to control the fermentation of \u201cBella di Cerignola\u201d table olives, a traditional variety of Apulian region (Southern Italy).","volume":"75","author":"Perricone","year":"2010","journal-title":"J. Food Sci."},{"key":"B30","doi-asserted-by":"publisher","first-page":"186","DOI":"10.1111\/j.1751-7915.2008.00080.x","article-title":"Chitosan and its antimicrobial potential - A critical literature survey.","volume":"2","author":"Raafat","year":"2009","journal-title":"Microb. Biotechnol."},{"key":"B31","doi-asserted-by":"publisher","first-page":"243","DOI":"10.1016\/j.ijfoodmicro.2016.12.011","article-title":"Ultrasound attenuation of lactobacilli and bifidobacteria: effect on some technological and probiotic properties.","volume":"21","author":"Racioppo","year":"2017","journal-title":"Int. J. Food Microbiol."},{"key":"B32","doi-asserted-by":"publisher","first-page":"373","DOI":"10.1016\/j.tifs.2007.03.011","article-title":"Extending and measuring the quality of fresh-cut fruit and vegetables: a review.","volume":"18","author":"Rico","year":"2007","journal-title":"Trends Food Sci. Technol."},{"key":"B33","first-page":"1","article-title":"\u201cThe fresh-cut fruit and vegetables industry: current situation and market trends,\u201d in","author":"Rojas-Gra\u00fc","year":"2011","journal-title":"Advances in Fresh-Cut Fruits and Vegetables Processing"},{"key":"B34","doi-asserted-by":"publisher","first-page":"C439","DOI":"10.1111\/j.1750-3841.2010.01620.x","article-title":"Viability of bifidobacteria strains in yogurt with added oat beta-glucan and corn starch during cold storage.","volume":"75","author":"Rosburg","year":"2010","journal-title":"J. Food Sci."},{"key":"B35","doi-asserted-by":"publisher","first-page":"56","DOI":"10.1016\/j.fbio.2017.08.005","article-title":"Utilization of the pectin and pulp of the passion fruit from Caatinga as probiotic carrier.","volume":"20","author":"Santos","year":"2017","journal-title":"Food Biosci."},{"key":"B36","doi-asserted-by":"publisher","first-page":"929","DOI":"10.1111\/1750-3841.14091","article-title":"Effect of dipping and vacuum impregnation coating techniques with alginate based coating on physical quality parameters of cantaloupe melon.","volume":"83","author":"Sendurk Parreidt","year":"2018","journal-title":"J. Food Sci."},{"key":"B37","first-page":"413","article-title":"The potential of probiotics.","volume":"48","author":"Soccol","year":"2010","journal-title":"Food Technol. Biotechnol."},{"key":"B38","doi-asserted-by":"publisher","first-page":"539","DOI":"10.1002\/jsfa.2379","article-title":"Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products.","volume":"86","author":"Tsakiris","year":"2006","journal-title":"J. Sci. Food Agric."},{"key":"B39","doi-asserted-by":"publisher","first-page":"6112","DOI":"10.1007\/s13197-015-1795-2","article-title":"Trends in dairy and non-dairy probiotic products\u2014A review.","volume":"52","author":"Vijaya Kumar","year":"2015","journal-title":"J. Food Sci. Technol."}],"container-title":["Frontiers in Microbiology"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/article\/10.3389\/fmicb.2018.02538\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,9,4]],"date-time":"2022-09-04T09:31:28Z","timestamp":1662283888000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/article\/10.3389\/fmicb.2018.02538\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,10,23]]},"references-count":39,"alternative-id":["10.3389\/fmicb.2018.02538"],"URL":"https:\/\/doi.org\/10.3389\/fmicb.2018.02538","relation":{},"ISSN":["1664-302X"],"issn-type":[{"value":"1664-302X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2018,10,23]]},"article-number":"2538"}}