{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T09:19:49Z","timestamp":1788254389935,"version":"build-2803163510"},"reference-count":75,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T00:00:00Z","timestamp":1787702400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"crossref","award":["32402268"],"award-info":[{"award-number":["32402268"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"crossref"}]},{"award":["32402268"],"award-info":[{"award-number":["32402268"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004608","name":"Natural Science Foundation of Jiangsu Province","doi-asserted-by":"crossref","award":["BK20230587"],"award-info":[{"award-number":["BK20230587"]}],"id":[{"id":"10.13039\/501100004608","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>Traditional fermented vegetables are important resources for screening excellent antibacterial lactic acid bacteria (LAB). In this study, a strain of Lactiplantibacillus plantarum JC2211 with broad-spectrum antibacterial activity against Salmonella Typhimurium (S.T), Staphylococcus aureus (S.a), Listeria monocytogenes (L.m), and Pseudomonas aeruginosa (P.a) was isolated from Yangzhou pickles. The minimum inhibitory concentration (MIC) of its cell-free supernatant (CFS) against all four pathogens was 25 \u03bcL\/mL. The strain exhibited favorable biosafety and strong environmental adaptability, tolerating 8% NaCl, pH 3.0\u201310.0, and 0.3% bile salt. The CFS exerted synergistic antibacterial effects via multiple pathways, including increasing cell membrane permeability, reducing membrane potential, decreasing intracellular ATP levels, and inducing ROS accumulation. Metabolite identification indicated that organic acids (dominated by D-lactic acid at 9.37%, citric acid at 8.00%, and phenyllactic acid at 4.42%) were the main components. Using chitosan (CS) as the base material, composite preservation films were fabricated by incorporating 10\u201350% CFS. The composite film containing 40% CFS (CS\/CFS40) exhibited the optimal comprehensive performance, with ABTS and DPPH radical scavenging rates of 90.24% and 79.17%, respectively, along with satisfactory tensile strength (18.70 MPa) and elongation at break (22.93%). In chilled pork preservation, the CS\/CFS40 film significantly inhibited the proliferation of spoilage microorganisms, and effectively retarded lipid oxidation. Moreover, the film suppressed the colonization of L.m and S.T on meat surfaces, with bacterial loads maintained at 2.07\u20132.67 lg CFU\/g and 2.92\u20132.99 lg CFU\/g, respectively, over 7 days of refrigeration. Collectively, the CS\/CFS40 composite film extended the shelf life of chilled pork to approximately 6 days. This study provides a novel natural biological preservative and eco-friendly active packaging material for chilled meat preservation.<\/jats:p>","DOI":"10.3390\/gels12090765","type":"journal-article","created":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T11:53:42Z","timestamp":1787745222000},"page":"765","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Chitosan-Based Composite Film Containing Cell-Free Supernatant of Lactiplantibacillus plantarum JC2211 for Chilled Pork Preservation"],"prefix":"10.3390","volume":"12","author":[{"given":"Xiaoqing","family":"Sun","sequence":"first","affiliation":[{"name":"Key Laboratory of Tropical Translational Medicine of Ministry of Education, School of Public Health, Hainan Medical University, Haikou 571199, China"},{"name":"College of Tourism and Cuisine Science, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"}]},{"given":"Dawen","family":"Qin","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tropical Translational Medicine of Ministry of Education, School of Public Health, Hainan Medical University, Haikou 571199, China"},{"name":"NHC Key Laboratory of Tropical Disease Control, School of Life Sciences and Medical Technology, Hainan Medical University, Haikou 571199, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"validation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"software","vocabulary":"credit"}]},{"given":"Perpetual Ogechi","family":"Onyeaka","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tropical Translational Medicine of Ministry of Education, School of Public Health, Hainan Medical University, Haikou 571199, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Songsong","family":"Jiang","sequence":"additional","affiliation":[{"name":"College of Tourism and Cuisine Science, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"supervision","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5972-050X","authenticated-orcid":false,"given":"Jingguo","family":"Xu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tropical Translational Medicine of Ministry of Education, School of Public Health, Hainan Medical University, Haikou 571199, China"},{"name":"College of Tourism and Cuisine Science, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Erdinc, A.N., and \u00c7ufao\u011flu, G. (2026). Postbiotics as natural antimicrobials: A novel biocontrol strategy for food safety. Front. Bacteriol., 4.","DOI":"10.3389\/fbrio.2025.1712139"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Zhang, Y., Li, L., Pang, X., Zhang, S., Liu, Y., Wang, Y., Xie, N., and Li, X. (2026). Lactic acid bacteria as the green and safe food preservatives: Their mechanisms, applications and prospects. Foods, 15.","DOI":"10.3390\/foods15020241"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"108490","DOI":"10.1016\/j.foodcont.2021.108490","article-title":"Isolation, purification, identification, and discovery of the antibacterial mechanism of ld-phenyllactic acid produced by Lactiplantibacillus plantarum CXG9 isolated from a traditional Chinese fermented vegetable","volume":"132","author":"Zhang","year":"2022","journal-title":"Food Control"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"101594","DOI":"10.1016\/j.fbio.2022.101594","article-title":"Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application","volume":"46","author":"Verma","year":"2022","journal-title":"Food Biosci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"556","DOI":"10.1038\/s41579-024-01045-x","article-title":"Bacteriocin diversity, function, discovery and application as antimicrobials","volume":"22","author":"Sugrue","year":"2024","journal-title":"Nat. Rev. Microbiol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"3113","DOI":"10.1007\/s12602-025-10672-6","article-title":"Lactic acid bacteria-derived secondary metabolites: Emerging natural alternatives for food preservation","volume":"18","author":"Banicod","year":"2026","journal-title":"Probiotics Antimicrob. Proteins"},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Tamang, J.P., Watanabe, K., and Holzapfel, W.H. (2016). Review: Diversity of microorganisms in global fermented foods and beverages. Front. Microbiol., 7.","DOI":"10.3389\/fmicb.2016.00377"},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Thierry, A., Madec, M.N., Chuat, V., Bage, A.S., Picard, O., Grondin, C., Ru\u00e9, O., Mariadassou, M., March\u00e9, L., and Valence, F. (2023). Microbial communities of a variety of 75 homemade fermented vegetables. Front. Microbiol., 14.","DOI":"10.3389\/fmicb.2023.1323424"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1945","DOI":"10.1007\/s13197-017-2629-1","article-title":"Isolation and characterization of lactic acid bacteria from traditional pickles of Himachal Pradesh, India","volume":"54","author":"Monika","year":"2017","journal-title":"J. Food Sci. Technol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"380","DOI":"10.1007\/s00284-025-04366-z","article-title":"Lacticaseibacillus suihuaensis sp. nov., isolated from traditional Chinese pickle","volume":"82","author":"Zhu","year":"2025","journal-title":"Curr. Microbiol."},{"key":"ref_11","first-page":"86","article-title":"Isolation, identification and antibacterial activity of lactic acid bacteria from Yangzhou thin sweet sauce","volume":"39","author":"Ding","year":"2020","journal-title":"China Brew."},{"key":"ref_12","first-page":"87","article-title":"Screening, identification and characteristic of nitritedegradating lactic acid bacteria from Yangzhou pickles","volume":"37","author":"Ding","year":"2018","journal-title":"China Brew."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"2732","DOI":"10.1007\/s12602-025-10725-w","article-title":"Screening of Lactobacillus plantarum LPH10 and its anti-inflammatory properties: Acid and bile salt tolerance, bacteriostatic activity and regulation of NF-\u03baB\/IRF pathways","volume":"18","author":"Xiong","year":"2026","journal-title":"Probiotics Antimicrob. Proteins"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"131253","DOI":"10.1016\/j.ijbiomac.2024.131253","article-title":"Degradable chitosan-based bioplastic packaging: Design, preparation and applications","volume":"266","author":"Jin","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"117033","DOI":"10.1016\/j.lwt.2024.117033","article-title":"Antibacterial activity of cell-free supernatant produced by Lactobacillus coryniformis 7841 against Vibrio parahaemolyticus and its potential application in salmon preservation","volume":"214","author":"Liu","year":"2024","journal-title":"LWT"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"100158","DOI":"10.1016\/j.jfp.2023.100158","article-title":"Application of a chitosan-based active packaging film prepared with cell-free supernatant of Lacticaseibacillus paracasei ALAC-4 in Mongolian cheese preservation","volume":"86","author":"Dong","year":"2023","journal-title":"J. Food Prot."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1007\/s12602-023-10147-6","article-title":"Quantification of bioactive metabolites derived from cell-free supernatant of Pediococcus acidilactici and screening their protective properties in frankfurters","volume":"17","author":"Karatepe","year":"2025","journal-title":"Probiotics Antimicrob. Proteins"},{"key":"ref_18","unstructured":"(2024). Performance Standards for Antimicrobial Susceptibility Testing: M100[S] (Standard No. CLSI M100)."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"e70740","DOI":"10.1002\/fsn3.70740","article-title":"Assessing the antibiotic resistance in food lactic acid bacteria: Risks in the era of widespread probiotic use","volume":"13","author":"Refaat","year":"2025","journal-title":"Food Sci. Nutr."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"401","DOI":"10.2754\/avb202089040401","article-title":"Assessment of antibiotic resistance in starter and non-starter Lactobacilli of food origin","volume":"89","author":"Moravkova","year":"2020","journal-title":"Acta Vet. Brno"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Borowska, M., Ispiryan, L., Neylon, E., Sahin, A.W., Murphy, C.P., Zannini, E., Arendt, E.K., and Coffey, A. (2023). Screening and application of novel homofermentative lactic acid bacteria results in low-FODMAP whole-wheat bread. Fermentation, 9.","DOI":"10.3390\/fermentation9040336"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1016\/j.bj.2017.06.008","article-title":"Probiotic potential of Lactobacilli with antagonistic activity against pathogenic strains: An in vitro validation for the production of inhibitory substances","volume":"40","author":"Prabhurajeshwar","year":"2017","journal-title":"Biomed. J."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"8475","DOI":"10.1007\/s00253-016-7698-y","article-title":"Influence of osmotic stress on the profile and gene expression of surface layer proteins in Lactobacillus acidophilus ATCC 4356","volume":"100","author":"Palomino","year":"2016","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"14201","DOI":"10.1038\/s41598-026-38966-x","article-title":"The probiotic Lactiplantibacillus plantarum ATCC10241 inhibits wound-associated pathogens through the secretion of organic acids","volume":"16","author":"Lories","year":"2026","journal-title":"Sci. Rep."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"487","DOI":"10.1007\/s12602-024-10249-9","article-title":"Preliminary purification and partial characterization of a functional bacteriocin of Lacticaseibacillus paracasei Zhang and mining for its gene cluster","volume":"17","author":"Huang","year":"2025","journal-title":"Probiotics Antimicrob. Proteins"},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Santarelli, G., Rosato, R., Cicchinelli, M., Iavarone, F., Urbani, A., Sanguinetti, M., Delogu, G., and De Maio, F. (2025). The activity of cell-free supernatant of Lactobacillus crispatus M247: A promising treatment against vaginal infections. Front. Cell. Infect. Microbiol., 15.","DOI":"10.3389\/fcimb.2025.1586442"},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Qadi, W.S.M., Mediani, A., Kasim, Z.M., Misnan, N.M., Sani, N.A., and Jamar, N.H. (2023). Biological characterization and metabolic variations among cell-free supernatants produced by selected plant-based lactic acid bacteria. Metabolites, 13.","DOI":"10.3390\/metabo13070849"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1080\/87559120701224964","article-title":"Organic acids and meat preservation: A review","volume":"23","author":"Theron","year":"2007","journal-title":"Food Rev. Int."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"102770","DOI":"10.1016\/j.fbio.2023.102770","article-title":"Antibacterial properties of citral against Staphylococcus aureus: From membrane damage to metabolic inhibition","volume":"53","author":"Dai","year":"2023","journal-title":"Food Biosci."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Rebelo, A., Almeida, A., Peixe, L., Antunes, P., and Novais, C. (2023). Unraveling the role of metals and organic acids in bacterial antimicrobial resistance in the food chain. Antibiotics, 12.","DOI":"10.20944\/preprints202307.1236.v1"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"106618","DOI":"10.1016\/j.fbio.2025.106618","article-title":"In vitro and in vivo antibacterial effects of indole-3-lactic acid against Salmonella enterica serovar Typhimurium","volume":"68","author":"Zhou","year":"2025","journal-title":"Food Biosci."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"235","DOI":"10.1002\/iub.2579","article-title":"Indole propionic acid induced Ca2+-dependent apoptosis in Candida albicans","volume":"74","author":"Han","year":"2022","journal-title":"IUBMB Life"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"102952","DOI":"10.1016\/j.cis.2023.102952","article-title":"Saturated long chain fatty acids as possible natural alternative antibacterial agents: Opportunities and challenges","volume":"318","author":"Arellano","year":"2023","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"56705","DOI":"10.1021\/acsami.4c11158","article-title":"Exploring the membrane-active interactions of antimicrobial long-chain fatty acids using a supported lipid bilayer model for gram-positive bacterial membranes","volume":"16","author":"Shin","year":"2024","journal-title":"ACS Appl. Mater. Interfaces"},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Tan, S.W., Yoon, B.K., and Jackman, J.A. (2024). Membrane-disruptive effects of fatty acid and monoglyceride mitigants on E. coli bacteria-derived tethered lipid bilayers. Molecules, 29.","DOI":"10.3390\/molecules29010237"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1629","DOI":"10.1007\/s00253-009-2355-3","article-title":"Antibacterial free fatty acids: Activities, mechanisms of action and biotechnological potential","volume":"85","author":"Desbois","year":"2010","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Falqueto, A., Rodrigues, R.d.S., Souza, L.V., Carvalho, A.F.d., Caggia, C., Nero, L.A., Machado, S.G., and Randazzo, C.L. (2026). Bactericidal and antibiofilm activity of lactic acid bacteria-derived cell free extracts against dairy-associated spoilage and pathogenic bacteria. Front. Microbiol., 17.","DOI":"10.3389\/fmicb.2026.1783760"},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Thambiliyagodage, C., Jayanetti, M., Mendis, A., Ekanayake, G., Liyanaarachchi, H., and Vigneswaran, S. (2023). Recent advances in chitosan-based applications\u2014A review. Materials, 16.","DOI":"10.3390\/ma16052073"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Hu, Y., Zhao, Y., Jia, X., Liu, D., Huang, X., Wang, C., Zhu, Y., Yue, C., Deng, S., and Lyu, Y. (2023). Lactic acid bacteria with a strong antioxidant function isolated from \u201cJiangshui,\u201d pickles, and feces. Front. Microbiol., 14.","DOI":"10.3389\/fmicb.2023.1163662"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"109984","DOI":"10.1016\/j.lwt.2020.109984","article-title":"Structure and properties of chitosan films: Effect of the type of solvent acid","volume":"135","author":"Qiao","year":"2021","journal-title":"LWT"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1294","DOI":"10.1016\/j.ijbiomac.2018.08.060","article-title":"Effect of sorbitol content on microstructure and thermal properties of chitosan films","volume":"119","author":"Ma","year":"2018","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"107286","DOI":"10.1016\/j.foodcont.2020.107286","article-title":"Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef","volume":"115","author":"Palou","year":"2020","journal-title":"Food Control"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"fyag008","DOI":"10.1093\/fqsafe\/fyag008","article-title":"Lactic acid bacteria and their antimicrobial substances: Modern approaches for the biopreservation of meat and meat products","volume":"10","author":"Rahman","year":"2026","journal-title":"Food Qual. Saf."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"86","DOI":"10.1016\/j.fm.2019.04.013","article-title":"High-throughput sequencing analysis of bacterial community composition and quality characteristics in refrigerated pork during storage","volume":"83","author":"Li","year":"2019","journal-title":"Food Microbiol."},{"key":"ref_45","first-page":"e011","article-title":"Effect of changes in the structure of myoglobin on the color of meat products","volume":"4","author":"Han","year":"2024","journal-title":"Food Mater. Res."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"135789","DOI":"10.1016\/j.ijbiomac.2024.135789","article-title":"Malva neglecta seed polysaccharide mucilage coating enriched by the Lactobacillus brevis TD4 postbiotics: A promising strategy to promote the shelf life of fresh beef","volume":"280","author":"Abbasi","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_47","first-page":"101964","article-title":"Development of active packaging coating with Lallemantia iberica mucilage and Lacticaseibacillus rhamnosus SMHA30 postbiotics: Preparation, characterization, application in the preservation of beef slices, and modelling","volume":"21","author":"Barzegar","year":"2025","journal-title":"J. Agric. Food Res."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"101604","DOI":"10.1016\/j.afres.2025.101604","article-title":"Biodegradable antimicrobial coating and model prediction based on lab-derived supernatant and Lepidium perfoliatum mucilage for beef preservation","volume":"6","author":"Namazi","year":"2026","journal-title":"Appl. Food Res."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"114627","DOI":"10.1016\/j.lwt.2023.114627","article-title":"Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics","volume":"180","author":"Yu","year":"2023","journal-title":"LWT"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"e18541","DOI":"10.7717\/peerj.18541","article-title":"Antimicrobial activity of Lactobacillus spp. isolated from fermented foods and their inhibitory effect against foodborne pathogens","volume":"13","author":"Hussein","year":"2025","journal-title":"PeerJ"},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"174","DOI":"10.1038\/s41522-025-00813-8","article-title":"Harnessing dual-channel probiotics to synergistically correct intestinal and vaginal dysbiosis after antibiotic disruption","volume":"11","author":"Zhao","year":"2025","journal-title":"npj Biofilms Microbiomes"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"111191","DOI":"10.1016\/j.foodres.2022.111191","article-title":"Multidimensional profiling indicates the shifts and functionality of wheat-origin microbiota during high-temperature Daqu incubation","volume":"156","author":"Zhang","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"1497","DOI":"10.1007\/s13213-019-01533-z","article-title":"Safety and probiotic functionality of isolated goat milk lactic acid bacteria","volume":"69","author":"Cardarelli","year":"2019","journal-title":"Ann. Microbiol."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.foodcont.2015.01.013","article-title":"Characterization and evaluation of lactic acid bacteria isolated from goat milk","volume":"53","author":"Ferrari","year":"2015","journal-title":"Food Control"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"1223","DOI":"10.3168\/jds.2019-17092","article-title":"Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties","volume":"103","author":"Reuben","year":"2020","journal-title":"J. Dairy Sci."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"107603","DOI":"10.1016\/j.micpath.2025.107603","article-title":"Biofilm inhibition and antagonism of Klebsiella pneumoniae by probiotic lactic acid bacteria (LAB) isolated from raw cow milk","volume":"204","author":"Jhuma","year":"2025","journal-title":"Microb. Pathog."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"209","DOI":"10.4014\/jmb.1811.09072","article-title":"Characteristics of potential gamma-aminobutyric acid-producing bacteria isolated from Korean and Vietnamese fermented fish products","volume":"29","author":"Vo","year":"2019","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1007\/s11274-020-02975-3","article-title":"Probiotic properties of lactic acid bacteria isolated from traditionally prepared dry starters of the Eastern Himalayas","volume":"37","author":"Pradhan","year":"2021","journal-title":"World J. Microbiol. Biotechnol."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"25449","DOI":"10.1038\/s41598-025-11344-9","article-title":"Survivability, antimicrobial and anticancer effects, and cytotoxicity of Lactobacillus strains isolated from traditional Iranian cheese","volume":"15","author":"Tavallaei","year":"2025","journal-title":"Sci. Rep."},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"Wang, Z., Zhang, Y., Chen, C., Fan, S., Deng, F., and Zhao, L. (2023). A novel bacteriocin isolated from Lactobacillus plantarum W3-2 and its biological characteristics. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.1111880"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1007\/s12602-018-9385-z","article-title":"Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai Fermented rice noodle","volume":"11","author":"Techo","year":"2019","journal-title":"Probiotics Antimicrob. Proteins"},{"key":"ref_62","first-page":"121","article-title":"Combinatorial effect of probiotics and some medicinal oils on pathogenic bacteria","volume":"2","author":"Hashem","year":"2019","journal-title":"J. Adv. Biomed. Pharm. Sci."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"2033","DOI":"10.1007\/s42770-020-00311-3","article-title":"Characterization, modes of action, and application of a novel broad-spectrum bacteriocin BM1300 produced by Lactobacillus crustorum MN047","volume":"51","author":"Lu","year":"2020","journal-title":"Braz. J. Microbiol."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"2153","DOI":"10.1038\/s41564-025-02061-0","article-title":"Deep learning reveals antibiotics in the archaeal proteome","volume":"10","author":"Torres","year":"2025","journal-title":"Nat. Microbiol."},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"Chai, L.-N., Wu, H., Wang, X.-J., He, L.-J., and Guo, C.-F. (2023). The mechanism of antimicrobial activity of conjugated bile acids against lactic acid bacilli. Microorganisms, 11.","DOI":"10.3390\/microorganisms11071823"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"147677","DOI":"10.1016\/j.ijbiomac.2025.147677","article-title":"Fabrication of edible chitosan films incorporated with the postbiotic of Pediococcus acidilactici and impact of the edible films on the quality and microbial safety of rainbow trout fillets","volume":"329","author":"Karatepe","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Niu, M., Wang, J., Xun, Z., Liu, M., Li, H., Wang, W., Wang, Y., Guo, C., Li, H., and Xu, N. (2025). The preparation and characterization of antioxidant films based on hazelnut shell-based vegetable carbon black\/chitosan\/gelatin and the application on soybean oils. Foods, 14.","DOI":"10.3390\/foods14101678"},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"111106","DOI":"10.1016\/j.jfoodeng.2022.111106","article-title":"Development of antibacterial film based on alginate fiber, and peanut red skin extract for food packaging","volume":"330","author":"Dai","year":"2022","journal-title":"J. Food Eng."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"100866","DOI":"10.1016\/j.fpsl.2022.100866","article-title":"Antimicrobial and antioxidant films formed by bacterial cellulose, chitosan and tea polyphenol\u2014Shelf life extension of grass carp","volume":"33","author":"Zhou","year":"2022","journal-title":"Food Packag. Shelf Life"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"142146","DOI":"10.1016\/j.jclepro.2024.142146","article-title":"Recycling of Pouteria campechiana pericarp waste for production of edible fresh-keeping film and its preservation effect on tilapia meat","volume":"452","author":"Liu","year":"2024","journal-title":"J. Clean. Prod."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1186\/s13568-023-01516-z","article-title":"Biopreservative efficacy of Enterococcus faecium-immobilised film and its enterocin against Salmonella enterica","volume":"13","author":"Rashid","year":"2023","journal-title":"AMB Express"},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"141116","DOI":"10.1016\/j.foodchem.2024.141116","article-title":"Development of antifouling antibacterial polylactic acid (PLA)-based packaging and application for chicken meat preservation","volume":"463","author":"Zhao","year":"2025","journal-title":"Food Chem."},{"key":"ref_73","unstructured":"Huang, J. (2024). Extraction of Clove Essential Oil, Preparation of Inclusion Complex and Its Application in Chilled Pork Preservation, Sichuan Agricultural University."},{"key":"ref_74","unstructured":"(2016). National Food Safety Standard: Determination of Total Volatile Basic Nitrogen in Food (Standard No. GB 5009.228-2016)."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"143627","DOI":"10.1016\/j.foodchem.2025.143627","article-title":"Biodegradable and antibacterial edible films based on egg yolk granules\/gelatin\/CMC with e-poly-l-lysine: Application in fresh chicken meat preservation","volume":"478","author":"Khan","year":"2025","journal-title":"Food Chem."}],"container-title":["Gels"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2310-2861\/12\/9\/765\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T08:59:18Z","timestamp":1788253158000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2310-2861\/12\/9\/765"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,26]]},"references-count":75,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["gels12090765"],"URL":"https:\/\/doi.org\/10.3390\/gels12090765","relation":{},"ISSN":["2310-2861"],"issn-type":[{"value":"2310-2861","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,26]]}}}