相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
Heena Sharma et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)
Antifungal activity of diacetyl, a volatile organic compound, on Trichoderma lixii F2 isolated from postharvest Lanzhou lily bulbs
Lijun Ling et al.
FOOD BIOSCIENCE (2023)
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.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)
Gastrointestinal Stability and Cytotoxicity of Bacteriocins From Gram-Positive and Gram-Negative Bacteria: A Comparative in vitro Study
Samira Soltani et al.
FRONTIERS IN MICROBIOLOGY (2022)
Safety evaluation of Lactococcus lactis IDCC 2301 isolated from homemade cheese
Taeok Kim et al.
FOOD SCIENCE & NUTRITION (2022)
Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties
Dominika Juraskova et al.
FOODS (2022)
Inhibitory effects of reuterin on biofilm formation, quorum sensing and virulence genes of Clostridium perfringens
Yibin Xu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Two Faces of Fermented Foods-The Benefits and Threats of Its Consumption
Krzysztof Skowron et al.
FRONTIERS IN MICROBIOLOGY (2022)
Antimicrobial Activity of Films and Coatings Containing Lactoperoxidase System: A Review
Mojtaba Yousefi et al.
FRONTIERS IN NUTRITION (2022)
Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods
Sreejita Ghosh et al.
FRONTIERS IN NUTRITION (2022)
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.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Application of the Reuterin System as Food Preservative or Health-Promoting Agent: A Critical Review
Mao-Cheng Sun et al.
FOODS (2022)
Bacteriocin Production by Bacillus Species: Isolation, Characterization, and Application
Victor Mercado et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2022)
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.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)
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.
FERMENTATION-BASEL (2022)
Research progress of bacterial quorum sensing receptors: Classification, structure, function and characteristics
Li Yi et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2021)
Screening of Antifungal Lactic Acid Bacteria as Bioprotective Cultures in Yogurt and a Whey Beverage
Rihua Xu et al.
JOURNAL OF FOOD PROTECTION (2021)
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.
FOOD CONTROL (2021)
Microorganisms and food safety risks associated with indigenous fermented foods from Africa
Amarachukwu Anyogu et al.
FOOD CONTROL (2021)
Recent Advances in the Mechanisms and Regulation of QS in Dairy Spoilage by Pseudomonas spp.
Laura Quintieri et al.
FOODS (2021)
Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products
Nasim Khorshidian et al.
FRONTIERS IN MICROBIOLOGY (2021)
Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns
Ana A. Vilas-Boas et al.
FOODS (2021)
Identification and Transferability of Tetracycline Resistance in Streptococcus thermophilus during Milk Fermentation, Storage, and Gastrointestinal Transit
Armin Tarrah et al.
FERMENTATION-BASEL (2021)
Bacteriocins as a new generation of antimicrobials: toxicity aspects and regulations
Samira Soltani et al.
FEMS MICROBIOLOGY REVIEWS (2021)
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)
Safety profiles of beneficial lactic acid bacteria isolated from dairy systems
Monique Colombo et al.
BRAZILIAN JOURNAL OF MICROBIOLOGY (2020)
Invited review: Advances in nisin use for preservation of dairy products
Luis A. Ibarra-Sanchez et al.
JOURNAL OF DAIRY SCIENCE (2020)
Genomic and phenotypic assessments of safety and probiotic properties of Streptococcus macedonicus strains of dairy origin
Armin Tarrah et al.
FOOD RESEARCH INTERNATIONAL (2020)
Safety Aspects of Genetically Modified Lactic Acid Bacteria
Tina Vida Plavec et al.
MICROORGANISMS (2020)
Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds
Lucille Garnier et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
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)
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)
Recent insights in the impact of emerging technologies on lactic acid bacteria: A review
Kaidi Peng et al.
FOOD RESEARCH INTERNATIONAL (2020)
Exopolysaccharides from probiotic bacteria and their health potential
J. Angelin et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
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)
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)
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)
Fermentation-enabled wellness foods: A fresh perspective
Huan Xiang et al.
FOOD SCIENCE AND HUMAN WELLNESS (2019)
Genome editing of lactic acid bacteria: opportunities for food, feed, pharma and biotech
Rosa A. Borner et al.
FEMS MICROBIOLOGY LETTERS (2019)
Health benefits of fermented foods
Nevin Sanlier et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
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)
Biotechnological advances in lactic acid production by lactic acid bacteria: lignocellulose as novel substrate
Enrique Cubas-Cano et al.
BIOFUELS BIOPRODUCTS & BIOREFINING-BIOFPR (2018)
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)
Bacterial Quorum Sensing and Microbial Community Interactions
Rhea G. Abisado et al.
MBIO (2018)
Oral Delivery of Nisin in Resistant Starch Based Matrices Alters the Gut Microbiota in Mice
Ronan Gough et al.
FRONTIERS IN MICROBIOLOGY (2018)
Application of Bacteriocins and Protective Cultures in Dairy Food Preservation
Celia C. G. Silva et al.
FRONTIERS IN MICROBIOLOGY (2018)
Microbial Extracellular Polymeric Substances: Ecological Function and Impact on Soil Aggregation
Ohana Y. A. Costa et al.
FRONTIERS IN MICROBIOLOGY (2018)
The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry
Monique Colombo et al.
JOURNAL OF DAIRY RESEARCH (2018)
Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
Smith G. Nkhata et al.
FOOD SCIENCE & NUTRITION (2018)
Lactic acid bacteria as starter cultures: An update in their metabolism and genetics
Thomas Bintsis
AIMS MICROBIOLOGY (2018)
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)
Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese
Benoit Fernandez et al.
FOOD CONTROL (2017)
Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation
Varish Ahmad et al.
INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS (2017)
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)
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)
Characterization and Application of Antilisterial Enterocins on Model Fresh Cheese
Susana C. Ribeiro et al.
JOURNAL OF FOOD PROTECTION (2017)
Simulated gastrointestinal digestion nisin and bile
Ronan Gough et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Strategies for Fermentation Medium Optimization: An In-Depth Review
Vineeta Singh et al.
FRONTIERS IN MICROBIOLOGY (2017)
Impact of quorum sensing on the quality of fermented foods
Pernille Johansen et al.
CURRENT OPINION IN FOOD SCIENCE (2017)
Guidance on the assessment of the safety of feed additives for the target species
Guido Rychen et al.
EFSA JOURNAL (2017)
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)
Antifungal Microbial Agents for Food Biopreservation-A Review
Marcia Leyva Salas et al.
MICROORGANISMS (2017)
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
Lucille Garnier et al.
MICROORGANISMS (2017)
Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
Amandine Fessard et al.
FERMENTATION-BASEL (2017)
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)
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)
Anti-listeria effects of chitosan-coated nisin-silica liposome on Cheddar cheese
H. Y. Cui et al.
JOURNAL OF DAIRY SCIENCE (2016)
Bacteriocins: Novel Solutions to Age Old Spore-Related Problems?
Kevin Egan et al.
FRONTIERS IN MICROBIOLOGY (2016)
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)
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)
Antimicrobial antagonists against food pathogens: a bacteriocin perspective
Paula M. O'Connor et al.
CURRENT OPINION IN FOOD SCIENCE (2015)
Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
Michael G. Gaenzle
CURRENT OPINION IN FOOD SCIENCE (2015)
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)
Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria
M. C. Coelho et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Short communication: Combined antimicrobial activity of reuterin and diacetyl against foodborne pathogens
S. Langa et al.
JOURNAL OF DAIRY SCIENCE (2014)
Industrial cheese whey utilization for enhanced production of purified pediocin PA-1
Anita Kumari Garsa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications
Rodney H. Perez et al.
MICROBIAL CELL FACTORIES (2014)
Antibacterial activities of bacteriocins: application in foods and pharmaceuticals
Shih-Chun Yang et al.
FRONTIERS IN MICROBIOLOGY (2014)
Novel biotechnological applications of bacteriocins: A review
Eduardo Marcos Balciunas et al.
FOOD CONTROL (2013)
Growth, acid production and bacteriocin production by probiotic candidates under simulated colonic conditions
B. Fernandez et al.
JOURNAL OF APPLIED MICROBIOLOGY (2013)
Exploiting Quorum Sensing To Confuse Bacterial Pathogens
Breah LaSarre et al.
MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS (2013)
Lactic acid properties, applications and production: A review
Fabio Andres Castillo Martinez et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
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)
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)
Potential application of the nisin Z preparation of Lactococcus lactis W8 in preservation of milk
S. Mitra et al.
LETTERS IN APPLIED MICROBIOLOGY (2011)
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)
Bacterial competition: surviving and thriving in the microbial jungle
Michael E. Hibbing et al.
NATURE REVIEWS MICROBIOLOGY (2010)
Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential
Maria Mercedes Milesi et al.
FOOD RESEARCH INTERNATIONAL (2009)
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)
Bacteriocins: Developing innate immunity for food
PD Cotter et al.
NATURE REVIEWS MICROBIOLOGY (2005)
Antifungal effect of dairy propionibacteria -: contribution of organic acids
H Lind et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Lactic acid bacteria as functional starter cultures for the food fermentation industry
F Leroy et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
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)
Enterolysin A, a cell wall-degrading bacteriocin from Enterococcus faecalis LMG 2333
T Nilsen et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
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)
Review:: Bacteriocins of lactic acid bacteria
LM Cintas et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2001)
Inhibitory power of kefir: The role of organic acids
GL Garrote et al.
JOURNAL OF FOOD PROTECTION (2000)