377 related articles for article (PubMed ID: 28070665)
1. Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria.
Kaškonienė V; Stankevičius M; Bimbiraitė-Survilienė K; Naujokaitytė G; Šernienė L; Mulkytė K; Malakauskas M; Maruška A
Appl Microbiol Biotechnol; 2017 Feb; 101(4):1323-1335. PubMed ID: 28070665
[TBL] [Abstract][Full Text] [Related]
2. Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality.
O'Sullivan L; Ross RP; Hill C
Biochimie; 2002; 84(5-6):593-604. PubMed ID: 12423803
[TBL] [Abstract][Full Text] [Related]
3. Qualitative detection of class IIa bacteriocinogenic lactic acid bacteria from traditional Chinese fermented food using a YGNGV-motif-based assay.
Liu W; Zhang L; Yi H; Shi J; Xue C; Li H; Jiao Y; Shigwedha N; Du M; Han X
J Microbiol Methods; 2014 May; 100():121-7. PubMed ID: 24681304
[TBL] [Abstract][Full Text] [Related]
4. Bacteriocins from lactic acid bacteria and their applications in meat and meat products.
Woraprayote W; Malila Y; Sorapukdee S; Swetwiwathana A; Benjakul S; Visessanguan W
Meat Sci; 2016 Oct; 120():118-132. PubMed ID: 27118166
[TBL] [Abstract][Full Text] [Related]
5. Bacteriocins from lactic acid bacteria: production, purification, and food applications.
De Vuyst L; Leroy F
J Mol Microbiol Biotechnol; 2007; 13(4):194-9. PubMed ID: 17827969
[TBL] [Abstract][Full Text] [Related]
6. Application of bacteriocins in vegetable food biopreservation.
Settanni L; Corsetti A
Int J Food Microbiol; 2008 Jan; 121(2):123-38. PubMed ID: 18022269
[TBL] [Abstract][Full Text] [Related]
7. Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations.
Favaro L; Todorov SD
Probiotics Antimicrob Proteins; 2017 Dec; 9(4):444-458. PubMed ID: 28921417
[TBL] [Abstract][Full Text] [Related]
8. Bacteriocin-based strategies for food biopreservation.
Gálvez A; Abriouel H; López RL; Ben Omar N
Int J Food Microbiol; 2007 Nov; 120(1-2):51-70. PubMed ID: 17614151
[TBL] [Abstract][Full Text] [Related]
9. Antilisterial activity of lactic acid bacteria isolated from rigouta, a traditional Tunisian cheese.
Ghrairi T; Manai M; Berjeaud JM; Frère J
J Appl Microbiol; 2004; 97(3):621-8. PubMed ID: 15281944
[TBL] [Abstract][Full Text] [Related]
10. Screening and characterization of novel bacteriocins from lactic acid bacteria.
Zendo T
Biosci Biotechnol Biochem; 2013; 77(5):893-9. PubMed ID: 23649268
[TBL] [Abstract][Full Text] [Related]
11. Detection, identification and characterization of bacteriocin-producing lactic acid bacteria from retail food products.
Garver KI; Muriana PM
Int J Food Microbiol; 1993 Sep; 19(4):241-58. PubMed ID: 8257654
[TBL] [Abstract][Full Text] [Related]
12. Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria.
da Silva Sabo S; Vitolo M; González JMD; Oliveira RPS
Food Res Int; 2014 Oct; 64():527-536. PubMed ID: 30011684
[TBL] [Abstract][Full Text] [Related]
13. Meat-model system development for antibacterial activity determination.
Vignolo G; Castellano P
Methods Mol Biol; 2004; 268():367-70. PubMed ID: 15156047
[TBL] [Abstract][Full Text] [Related]
14. Strategies to improve the bacteriocin protection provided by lactic acid bacteria.
O' Shea EF; Cotter PD; Ross RP; Hill C
Curr Opin Biotechnol; 2013 Apr; 24(2):130-4. PubMed ID: 23337424
[TBL] [Abstract][Full Text] [Related]
15. Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health.
Swetwiwathana A; Visessanguan W
Meat Sci; 2015 Nov; 109():101-5. PubMed ID: 26100576
[TBL] [Abstract][Full Text] [Related]
16. Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods.
Grosu-Tudor SS; Stancu MM; Pelinescu D; Zamfir M
World J Microbiol Biotechnol; 2014 Sep; 30(9):2459-69. PubMed ID: 24849010
[TBL] [Abstract][Full Text] [Related]
17. Bacteriocins: modes of action and potentials in food preservation and control of food poisoning.
Abee T; Krockel L; Hill C
Int J Food Microbiol; 1995 Dec; 28(2):169-85. PubMed ID: 8750665
[TBL] [Abstract][Full Text] [Related]
18. Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation.
Topisirovic L; Kojic M; Fira D; Golic N; Strahinic I; Lozo J
Int J Food Microbiol; 2006 Dec; 112(3):230-5. PubMed ID: 16764959
[TBL] [Abstract][Full Text] [Related]
19. [Antibacterial metabolites of lactic acid bacteria: their diversity and properties].
Stoianova LG; Ustiugova EA; Netrusov AI
Prikl Biokhim Mikrobiol; 2012; 48(3):259-75. PubMed ID: 22834296
[TBL] [Abstract][Full Text] [Related]
20. Antibacterial Activity of Lactic Acid Bacteria to Improve Shelf Life of Raw Meat.
Hernández-Aquino S; Miranda-Romero LA; Fujikawa H; Maldonado-Simán EJ; Alarcón-Zuñiga B
Biocontrol Sci; 2019; 24(4):185-192. PubMed ID: 31875610
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
