☆ 4.6 Review

Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds

FERMENTATION-BASEL (2023)

Related references

Note: Only part of the references are listed.

Review Food Science & Technology

Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products

Heena Sharma et al.

Summary: The fermentation process of lactose to lactic acid in fermented dairy products leads to biochemical changes such as improved protein digestibility, release of fatty acids, and production of bioactive compounds. Various lactic acid bacteria are used to develop fermented dairy products with specific desirable attributes. These bacteria produce bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. The metabolites generated during fermentation vary with incubation and processing conditions and are analyzed and quantified using advanced instrumentation. The health benefits of fermented dairy products are mainly attributed to the biological roles of these metabolites, which also contribute to technological improvements desired by dairy manufacturers and consumers.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Add to Collection

Article Food Science & Technology

Antifungal activity of diacetyl, a volatile organic compound, on Trichoderma lixii F2 isolated from postharvest Lanzhou lily bulbs

Lijun Ling et al.

Summary: Our recent research discovered that diacetyl produced by Bacillus subtilis CL2 could effectively prevent pathogenic fungi. The experimental results showed that diacetyl fumigation treatment significantly inhibited hyphal growth, modified hyphal morphology, and disrupted cell membrane integrity of Trichoderma lixii F2. This study reveals that diacetyl can activate antioxidant enzymes and disease-resistant enzymes in Lanzhou lily bulbs to prevent pathogenic fungus and induce resistance.

FOOD BIOSCIENCE (2023)

Add to Collection

Article Food Science & Technology

Current status and potentiality of class II bacteriocins from lactic acid bacteria: structure, mode of action and applications in the food industry

Yanglei Yi et al.

Summary: This article systematically compares the sequence property, 3-D structure, and mode of action of the four categories of class II bacteriocins of lactic acid bacteria, and evaluates their applications in the food industry. The research found that class II bacteriocins produced by lactic acid bacteria have diverse properties and modes of action, with some showing potential as effective preservatives in the food industry.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Add to Collection

Article Microbiology

Gastrointestinal Stability and Cytotoxicity of Bacteriocins From Gram-Positive and Gram-Negative Bacteria: A Comparative in vitro Study

Samira Soltani et al.

Summary: This study assessed the gastrointestinal stability and activity of bacteriocins including microcin J25, pediocin PA-1, bactofencin A, and nisin, and found that they were not toxic to human colorectal adenocarcinoma cells. Pediocin PA-1, bactofencin A, and microcin J25 were also shown to have potential for food or clinical applications due to their gastrointestinal stability and lack of toxicity.

FRONTIERS IN MICROBIOLOGY (2022)

Add to Collection

Article Food Science & Technology

Safety evaluation of Lactococcus lactis IDCC 2301 isolated from homemade cheese

Taeok Kim et al.

Summary: The research aimed to assess the safety of Lactococcus lactis IDCC 2301 isolated from homemade cheese, using in vitro and in vivo assays to evaluate its antibiotic resistance, hemolytic activity, toxin production, infectivity, and metabolic activity. The results showed that the strain was susceptible to nine antibiotics suggested by EFSA, did not possess toxigenic genes or antibiotic resistance, did not exhibit hemolytic or beta-glucuronidase activity, and did not produce D-lactate or biogenic amines. Single-dose oral toxicity tests in rats showed no toxicity or mortality, indicating that Lactococcus lactis IDCC 2301 can be safely used as probiotics for human consumption.

FOOD SCIENCE & NUTRITION (2022)

Add to Collection

Article Food Science & Technology

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Dominika Juraskova et al.

Summary: This article provides a detailed overview of the applications and potential health effects of exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) in the food industry. EPS act as biothickeners and can improve the quality of fermented foods. Furthermore, EPS have positive effects on the gut microbiome and overall health.

FOODS (2022)

Add to Collection

Article Food Science & Technology

Inhibitory effects of reuterin on biofilm formation, quorum sensing and virulence genes of Clostridium perfringens

Yibin Xu et al.

Summary: This study demonstrates the antibacterial and antibiofilm properties of reuterin derived from L. reuteri strains. Reuterin exerts its bactericidal activity through ROS production. Furthermore, co-cultures with glycerol enhance the inhibitory effects of LR 21 on Cp 13124, reducing bacterial count and the production of virulence factors.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Add to Collection

Review Microbiology

Two Faces of Fermented Foods-The Benefits and Threats of Its Consumption

Krzysztof Skowron et al.

Summary: In underdeveloped and developing countries, fermentation is widely used as a preservation method due to poverty. It offers benefits such as extending food shelf life, inhibiting pathogenic microorganisms, improving organoleptic properties, and providing functional microorganisms. However, the uncontrolled fermentation process can pose potential health risks due to poor-quality ingredients, inadequate hygiene conditions, and lack of safety standards.

FRONTIERS IN MICROBIOLOGY (2022)

Add to Collection

Review Nutrition & Dietetics

Antimicrobial Activity of Films and Coatings Containing Lactoperoxidase System: A Review

Mojtaba Yousefi et al.

Summary: The production of safe and healthy food products is a crucial challenge in the food industry. Researchers and food manufacturers are turning to natural-based preservatives, such as lactoperoxidase, to achieve minimal processing and chemical-free food products.

FRONTIERS IN NUTRITION (2022)

Add to Collection

Review Nutrition & Dietetics

Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods

Sreejita Ghosh et al.

Summary: This article discusses the role of microbial biofilm in fermented foods and its impact on the quality. Biofilm provides favorable growth conditions, alters the biochemical and nutritional quality of the fermented food, and influences genetic expression and chemical properties of the microbes.

FRONTIERS IN NUTRITION (2022)

Add to Collection

Article Food Science & Technology

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

Ines Maria Ramos et al.

Summary: This study analyzed 52 strains of Leuconostoc isolated from artisanal Manchego cheese and craft beer for safety traits, postbiotic potential, α-glucosidase inhibitory activity, and response to technological stress conditions. The results showed that some strains had high levels of biogenic amines, while susceptibility to antibiotics and other characteristics varied among the strains. Lactic acid, acetic acid, and propionic acid were the most produced organic acids, and α-glucosidase inhibitory activity was an intraspecific property. Strains from artisanal Manchego cheese showed better resistance to technological stress factors.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Add to Collection

Review Food Science & Technology

Application of the Reuterin System as Food Preservative or Health-Promoting Agent: A Critical Review

Mao-Cheng Sun et al.

Summary: The reuterin system produced by Limosilactobacillus reuteri is a complex multi-component antimicrobial system with potential applications in the food and medical industries. It possesses various activities such as regulation of intestinal flora, anti-infection, anti-inflammatory, and anti-cancer effects. Although the antimicrobial mechanism and toxicity of the reuterin system are still unclear, this updated review provides valuable information on its biosynthesis, composition, production, mechanisms, stability, toxicity, and potential applications. Challenges and opportunities for using the reuterin system as a food preservative or health-promoting agent are also discussed.

FOODS (2022)

Add to Collection

Article Biotechnology & Applied Microbiology

Bacteriocin Production by Bacillus Species: Isolation, Characterization, and Application

Victor Mercado et al.

Summary: Antibiotic resistance is a growing problem, and finding new treatment alternatives is crucial. Bacteriocins, small antimicrobial peptides, have shown effectiveness against multidrug-resistant microbes and possess low cytotoxicity to human cells, tolerance to enzyme degradation, and stability to temperature and pH variations. Despite their diverse structures and functions, the mechanisms of action of bacteriocins are not well understood. This review focuses on bacteriocins produced by Bacillus species, describing their mechanisms of action, culture conditions for improved production, and state-of-the-art methodologies for identification. The utilization of bacteriocins as food preservatives and novel cancer treatments is also discussed.

PROBIOTICS AND ANTIMICROBIAL PROTEINS (2022)

Add to Collection

Article Biochemistry & Molecular Biology

Antimicrobial, anti-biofilm, antioxidant and cytotoxic effects of bacteriocin by Lactococcus lactis strain CH3 isolated from fermented dairy products-An in vitro and in silico approach

Raman Krishnamoorthi et al.

Summary: The current study aimed to screen bacteriocin producing LAB from different dairy products and evaluate their biological properties. Among the isolated LAB species, one strain (CH3) showed better antimicrobial effects and its purified bacteriocin demonstrated strong antimicrobial and anti-biofilm activity against selected human pathogens. These findings suggest the potential application of bacteriocin in combating antimicrobial-resistant pathogens and preserving food without contamination.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

Add to Collection

Article Biotechnology & Applied Microbiology

Occurrence of Toxic Biogenic Amines in Various Types of Soft and Hard Cheeses and Their Control by Bacillus polymyxa D05-1

Marwa A. Saad et al.

Summary: This study examined the chemical composition and microbial conditions of different types of commercial cheeses in Egypt and found unsanitary factors such as high levels of biogenic amines and microbial contamination.

FERMENTATION-BASEL (2022)

Add to Collection

Review Environmental Sciences

Research progress of bacterial quorum sensing receptors: Classification, structure, function and characteristics

Li Yi et al.

Summary: The microbial community relies on quorum sensing as a communication tool to connect with the environment, involving the production and detection of extracellular signaling molecules. Different bacterial species possess structurally and functionally different quorum sensing receptors, contributing to the understanding of their specific functions in bacteria.

SCIENCE OF THE TOTAL ENVIRONMENT (2021)

Add to Collection

Article Biotechnology & Applied Microbiology

Screening of Antifungal Lactic Acid Bacteria as Bioprotective Cultures in Yogurt and a Whey Beverage

Rihua Xu et al.

Summary: The study found that certain strains of lactic acid bacteria (LAB) have species-specific antifungal activity, with fermented yogurt demonstrating an extended shelf life. Among the identified LAB strains, active L. plantarum N7 was found to be effective in inhibiting yeast growth in whey beverages, showing potential for industrial applications.

JOURNAL OF FOOD PROTECTION (2021)

Add to Collection

Article Food Science & Technology

A class III bacteriocin with broad-spectrum antibacterial activity from Lactobacillus acidophilus NX2-6 and its preservation in milk and cheese

Fanqiang Meng et al.

Summary: A novel class III bacteriocin gene, NX371, was identified and expressed from Lactobacillus acidophilus with significant antimicrobial activity against various foodborne pathogens. The study demonstrated that NX371 exhibited thermal and pH stability, effectively inhibiting the growth of pathogens in milk and cheese.

FOOD CONTROL (2021)

Add to Collection

Review Food Science & Technology

Microorganisms and food safety risks associated with indigenous fermented foods from Africa

Amarachukwu Anyogu et al.

Summary: Indigenous fermented foods in Africa have a long history, but production under unhygienic conditions may lead to variations in quality and safety attributes. These foods play an important role in the African diet, but may also pose health risks due to the presence of foodborne pathogens and antibiotic-resistant bacteria.

FOOD CONTROL (2021)

Add to Collection

Article Food Science & Technology

Recent Advances in the Mechanisms and Regulation of QS in Dairy Spoilage by Pseudomonas spp.

Laura Quintieri et al.

Summary: Food spoilage is a serious global issue, particularly threatening fresh dairy products. Pseudomonas bacteria play a key role in spoilage by activating and regulating pathways that impact product quality and shelf life. Research on quorum sensing (QS) regulation provides insights for exploring new preservation strategies.

FOODS (2021)

Add to Collection

Review Microbiology

Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products

Nasim Khorshidian et al.

Summary: The food industry faces the challenge of producing healthy and safe food products, leading researchers to focus on natural antimicrobial compounds such as bacteriocins due to consumer concerns about chemical preservatives. Pediocins, small unmodified peptides with low molecular weight, exhibit broad spectrum antimicrobial activity against Gram-positive bacteria, especially pathogenic bacteria like Listeria monocytogenes.

FRONTIERS IN MICROBIOLOGY (2021)

Add to Collection

Review Food Science & Technology

Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns

Ana A. Vilas-Boas et al.

Summary: Natural bioactive compounds are gaining popularity and can be used as food additives or supplements. Fruit and vegetable byproducts are good sources for extracting these compounds as natural additives or supplements.

FOODS (2021)

Add to Collection

Article Biotechnology & Applied Microbiology

Identification and Transferability of Tetracycline Resistance in Streptococcus thermophilus during Milk Fermentation, Storage, and Gastrointestinal Transit

Armin Tarrah et al.

Summary: In this study, the antibiotic resistance-susceptibility patterns of eight S. thermophilus strains to 16 antibiotics were evaluated, revealing intermediate resistance to aminoglycosides, while susceptibility to other classes of antibiotics.

FERMENTATION-BASEL (2021)

Add to Collection

Review Microbiology

Bacteriocins as a new generation of antimicrobials: toxicity aspects and regulations

Samira Soltani et al.

Summary: Bacteriocins have gained attention as antimicrobial compounds in recent decades, with potential applications in clinical settings and as immune-modulating agents. Despite their effectiveness against antibiotic-resistant bacteria, limited safety and toxicity data hinder their broader use in the food and medical industry. Nisin remains the only bacteriocin approved as a food preservative by regulatory agencies.

FEMS MICROBIOLOGY REVIEWS (2021)

Add to Collection

Review Biotechnology & Applied Microbiology

Quorum Sensing Circuits in the Communicating Mechanisms of Bacteria and Its Implication in the Biosynthesis of Bacteriocins by Lactic Acid Bacteria: a Review

Ourdia Kareb et al.

PROBIOTICS AND ANTIMICROBIAL PROTEINS (2020)

Add to Collection

Article Microbiology

Safety profiles of beneficial lactic acid bacteria isolated from dairy systems

Monique Colombo et al.

BRAZILIAN JOURNAL OF MICROBIOLOGY (2020)

Add to Collection

Review Agriculture, Dairy & Animal Science

Invited review: Advances in nisin use for preservation of dairy products

Luis A. Ibarra-Sanchez et al.

JOURNAL OF DAIRY SCIENCE (2020)

Add to Collection

Article Food Science & Technology

Genomic and phenotypic assessments of safety and probiotic properties of Streptococcus macedonicus strains of dairy origin

Armin Tarrah et al.

FOOD RESEARCH INTERNATIONAL (2020)

Add to Collection

Review Microbiology

Safety Aspects of Genetically Modified Lactic Acid Bacteria

Tina Vida Plavec et al.

MICROORGANISMS (2020)

Add to Collection

Article Food Science & Technology

Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds

Lucille Garnier et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)

Add to Collection

Review Microbiology

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

Sofia Agriopoulou et al.

MICROORGANISMS (2020)

Add to Collection

Review Biochemistry & Molecular Biology

Review on the Biological Detoxification of Mycotoxins Using Lactic Acid Bacteria to Enhance the Sustainability of Foods Supply

Belal J. Muhialdin et al.

MOLECULES (2020)

Add to Collection

Review Food Science & Technology

Recent insights in the impact of emerging technologies on lactic acid bacteria: A review

Kaidi Peng et al.

FOOD RESEARCH INTERNATIONAL (2020)

Add to Collection

Review Biochemistry & Molecular Biology

Exopolysaccharides from probiotic bacteria and their health potential

J. Angelin et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Article Agriculture, Multidisciplinary

Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting

Chenhui Wang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Add to Collection

Article Agriculture, Multidisciplinary

Facilitation of L-Lactic Acid Fermentation by Lignocellulose Biomass Rich in Vitamin B Compounds

Xushen Han et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Add to Collection

Article Food Science & Technology

Subchronic toxicity study in BALBc mice of enterocin AS-48, an antimicrobial peptide produced by Enterococcus faecalis UGRA10

Alberto Banos et al.

FOOD AND CHEMICAL TOXICOLOGY (2019)

Add to Collection

Article Food Science & Technology

Fermentation-enabled wellness foods: A fresh perspective

Huan Xiang et al.

FOOD SCIENCE AND HUMAN WELLNESS (2019)

Add to Collection

Review Microbiology

Genome editing of lactic acid bacteria: opportunities for food, feed, pharma and biotech

Rosa A. Borner et al.

FEMS MICROBIOLOGY LETTERS (2019)

Add to Collection

Review Food Science & Technology

Health benefits of fermented foods

Nevin Sanlier et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Add to Collection

Article Food Science & Technology

Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 9: suitability of taxonomic units notified to EFSA until September 2018

Kostas Koutsoumanis et al.

EFSA JOURNAL (2019)

Add to Collection

Review Biotechnology & Applied Microbiology

Biotechnological advances in lactic acid production by lactic acid bacteria: lignocellulose as novel substrate

Enrique Cubas-Cano et al.

BIOFUELS BIOPRODUCTS & BIOREFINING-BIOFPR (2018)

Add to Collection

Article Biotechnology & Applied Microbiology

Class III bacteriocin Helveticin-M causes sublethal damage on target cells through impairment of cell wall and membrane

Zhilan Sun et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2018)

Add to Collection

Review Microbiology

Bacterial Quorum Sensing and Microbial Community Interactions

Rhea G. Abisado et al.

MBIO (2018)

Add to Collection

Article Microbiology

Oral Delivery of Nisin in Resistant Starch Based Matrices Alters the Gut Microbiota in Mice

Ronan Gough et al.

FRONTIERS IN MICROBIOLOGY (2018)

Add to Collection

Review Microbiology

Application of Bacteriocins and Protective Cultures in Dairy Food Preservation

Celia C. G. Silva et al.

FRONTIERS IN MICROBIOLOGY (2018)

Add to Collection

Review Microbiology

Microbial Extracellular Polymeric Substances: Ecological Function and Impact on Soil Aggregation

Ohana Y. A. Costa et al.

FRONTIERS IN MICROBIOLOGY (2018)

Add to Collection

Review Agriculture, Dairy & Animal Science

The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry

Monique Colombo et al.

JOURNAL OF DAIRY RESEARCH (2018)

Add to Collection

Review Food Science & Technology

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Smith G. Nkhata et al.

FOOD SCIENCE & NUTRITION (2018)

Add to Collection

Review Microbiology

Lactic acid bacteria as starter cultures: An update in their metabolism and genetics

Thomas Bintsis

AIMS MICROBIOLOGY (2018)

Add to Collection

Review Food Science & Technology

Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension

Claudia Axel et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Add to Collection

Article Food Science & Technology

Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese

Benoit Fernandez et al.

FOOD CONTROL (2017)

Add to Collection

Review Infectious Diseases

Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation

Varish Ahmad et al.

INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS (2017)

Add to Collection

Article Food Science & Technology

Purification of leucocin A for use on wieners to inhibit Listeria monocytogenes in the presence of spoilage organisms

Danielle R. Balay et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)

Add to Collection

Article Agriculture, Dairy & Animal Science

Production of reuterin in a fermented milk product by Lactobacillus reuteri: Inhibition of pathogens, spoilage microorganisms, and lactic acid bacteria

Y. Ortiz-Rivera et al.

JOURNAL OF DAIRY SCIENCE (2017)

Add to Collection

Article Biotechnology & Applied Microbiology

Characterization and Application of Antilisterial Enterocins on Model Fresh Cheese

Susana C. Ribeiro et al.

JOURNAL OF FOOD PROTECTION (2017)

Add to Collection

Article Food Science & Technology

Simulated gastrointestinal digestion nisin and bile

Ronan Gough et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Add to Collection

Review Microbiology

Strategies for Fermentation Medium Optimization: An In-Depth Review

Vineeta Singh et al.

FRONTIERS IN MICROBIOLOGY (2017)

Add to Collection

Review Food Science & Technology

Impact of quorum sensing on the quality of fermented foods

Pernille Johansen et al.

CURRENT OPINION IN FOOD SCIENCE (2017)

Add to Collection

Article Food Science & Technology

Guidance on the assessment of the safety of feed additives for the target species

Guido Rychen et al.

EFSA JOURNAL (2017)

Add to Collection

Review Microbiology

Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments

Patricia Castellano et al.

MICROORGANISMS (2017)

Add to Collection

Review Microbiology

Antifungal Microbial Agents for Food Biopreservation-A Review

Marcia Leyva Salas et al.

MICROORGANISMS (2017)

Add to Collection

Review Microbiology

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

Lucille Garnier et al.

MICROORGANISMS (2017)

Add to Collection

Review Biotechnology & Applied Microbiology

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Amandine Fessard et al.

FERMENTATION-BASEL (2017)

Add to Collection

Article Food Science & Technology

Antimicrobial activity of nanoliposomes co-encapsulating nisin and garlic extract against Gram-positive and Gram-negative bacteria in milk

Cristian Mauricio Barreto Pinilla et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Add to Collection

Article Food Science & Technology

Autoinducer-2 properties of kimchi are associated with lactic acid bacteria involved in its fermentation

Hyunjoon Park et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)

Add to Collection

Article Agriculture, Dairy & Animal Science

Anti-listeria effects of chitosan-coated nisin-silica liposome on Cheddar cheese

H. Y. Cui et al.

JOURNAL OF DAIRY SCIENCE (2016)

Add to Collection

Review Microbiology

Bacteriocins: Novel Solutions to Age Old Spore-Related Problems?

Kevin Egan et al.

FRONTIERS IN MICROBIOLOGY (2016)

Add to Collection

Article Food Science & Technology

Evaluation of the proteolytic activity of Enterococcus faecalis FT132 and Lactobacillus paracasei FT700, isolated from dairy products in Brazil, using milk proteins as substrates

Fabricio Luiz Tulini et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)

Add to Collection

Article Biotechnology & Applied Microbiology

Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery Products

Stephane Dagnas et al.

JOURNAL OF FOOD PROTECTION (2015)

Add to Collection

Article Food Science & Technology

Antimicrobial antagonists against food pathogens: a bacteriocin perspective

Paula M. O'Connor et al.

CURRENT OPINION IN FOOD SCIENCE (2015)

Add to Collection

Article Food Science & Technology

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

Michael G. Gaenzle

CURRENT OPINION IN FOOD SCIENCE (2015)

Add to Collection

Article Microbiology

Optimization of nutritional and non-nutritional factors involved for production of antimicrobial compounds from Lactobacillus pentosus SJ65 using response surface methodology

Appukuttan Saraniya et al.

BRAZILIAN JOURNAL OF MICROBIOLOGY (2014)

Add to Collection

Article Food Science & Technology

Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria

M. C. Coelho et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Add to Collection

Article Agriculture, Dairy & Animal Science

Short communication: Combined antimicrobial activity of reuterin and diacetyl against foodborne pathogens

S. Langa et al.

JOURNAL OF DAIRY SCIENCE (2014)

Add to Collection

Article Food Science & Technology

Industrial cheese whey utilization for enhanced production of purified pediocin PA-1

Anita Kumari Garsa et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Add to Collection

Article Biotechnology & Applied Microbiology

Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications

Rodney H. Perez et al.

MICROBIAL CELL FACTORIES (2014)

Add to Collection

Review Microbiology

Antibacterial activities of bacteriocins: application in foods and pharmaceuticals

Shih-Chun Yang et al.

FRONTIERS IN MICROBIOLOGY (2014)

Add to Collection

Review Food Science & Technology

Novel biotechnological applications of bacteriocins: A review

Eduardo Marcos Balciunas et al.

FOOD CONTROL (2013)

Add to Collection

Article Biotechnology & Applied Microbiology

Growth, acid production and bacteriocin production by probiotic candidates under simulated colonic conditions

B. Fernandez et al.

JOURNAL OF APPLIED MICROBIOLOGY (2013)

Add to Collection

Review Microbiology

Exploiting Quorum Sensing To Confuse Bacterial Pathogens

Breah LaSarre et al.

MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS (2013)

Add to Collection

Review Food Science & Technology

Lactic acid properties, applications and production: A review

Fabio Andres Castillo Martinez et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)

Add to Collection

Article Food Science & Technology

Biodiversity of antifungal lactic acid bacteria isolated from raw milk samples from cow, ewe and goat over one-year period

E. Delavenne et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)

Add to Collection

Article Food Science & Technology

Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese

Barbara Dal Bello et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)

Add to Collection

Article Biotechnology & Applied Microbiology

Potential application of the nisin Z preparation of Lactococcus lactis W8 in preservation of milk

S. Mitra et al.

LETTERS IN APPLIED MICROBIOLOGY (2011)

Add to Collection

Article Biotechnology & Applied Microbiology

SAKACIN A-CONTAINING PULLULAN FILM: AN ACTIVE PACKAGING SYSTEM TO CONTROL EPIDEMIC CLONES OF LISTERIA MONOCYTOGENES IN READY-TO-EAT FOODS

Valentina Trinetta et al.

JOURNAL OF FOOD SAFETY (2010)

Add to Collection

Review Microbiology

Bacterial competition: surviving and thriving in the microbial jungle

Michael E. Hibbing et al.

NATURE REVIEWS MICROBIOLOGY (2010)

Add to Collection

Article Food Science & Technology

Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential

Maria Mercedes Milesi et al.

FOOD RESEARCH INTERNATIONAL (2009)

Add to Collection

Article Multidisciplinary Sciences

Structure of PlcR: Insights into virulence regulation and evolution of quorum sensing in Gram-positive bacteria

Nathalie Declerck et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2007)

Add to Collection

Review Microbiology

Bacteriocins: Developing innate immunity for food

PD Cotter et al.

NATURE REVIEWS MICROBIOLOGY (2005)

Add to Collection

Article Food Science & Technology

Antifungal effect of dairy propionibacteria -: contribution of organic acids

H Lind et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)

Add to Collection

Review Food Science & Technology

Lactic acid bacteria as functional starter cultures for the food fermentation industry

F Leroy et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)

Add to Collection

Article Biotechnology & Applied Microbiology

Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria

EHE Ayad et al.

FOOD MICROBIOLOGY (2004)

Add to Collection

Article Biotechnology & Applied Microbiology

Enterolysin A, a cell wall-degrading bacteriocin from Enterococcus faecalis LMG 2333

T Nilsen et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)

Add to Collection

Article Biotechnology & Applied Microbiology

Apparent antifungal activity of several lactic acid bacteria against Penicillium discolor is due to acetic acid in the medium

ML Cabo et al.

JOURNAL OF FOOD PROTECTION (2002)

Add to Collection

Review Chemistry, Applied

Review:: Bacteriocins of lactic acid bacteria

LM Cintas et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2001)

Add to Collection

Article Biotechnology & Applied Microbiology

Inhibitory power of kefir: The role of organic acids

GL Garrote et al.

JOURNAL OF FOOD PROTECTION (2000)

Add to Collection

© Peeref 2019-2024. All rights reserved.