276 related articles for article (PubMed ID: 31968296)
1. Antimicrobials for food and feed; a bacteriocin perspective.
O'Connor PM; Kuniyoshi TM; Oliveira RP; Hill C; Ross RP; Cotter PD
Curr Opin Biotechnol; 2020 Feb; 61():160-167. PubMed ID: 31968296
[TBL] [Abstract][Full Text] [Related]
2. Swapping the roles of bacteriocins and bacteriophages in food biotechnology.
Martínez B; García P; Rodríguez A
Curr Opin Biotechnol; 2019 Apr; 56():1-6. PubMed ID: 30098459
[TBL] [Abstract][Full Text] [Related]
3. 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]
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. Combined use of bacteriocins and bacteriophages as food biopreservatives. A review.
Rendueles C; Duarte AC; Escobedo S; Fernández L; Rodríguez A; García P; Martínez B
Int J Food Microbiol; 2022 May; 368():109611. PubMed ID: 35272082
[TBL] [Abstract][Full Text] [Related]
6. Bacteriocins: safe, natural antimicrobials for food preservation.
Cleveland J; Montville TJ; Nes IF; Chikindas ML
Int J Food Microbiol; 2001 Dec; 71(1):1-20. PubMed ID: 11764886
[TBL] [Abstract][Full Text] [Related]
7. Nisin and class IIa bacteriocin resistance among Listeria and other foodborne pathogens and spoilage bacteria.
Kaur G; Malik RK; Mishra SK; Singh TP; Bhardwaj A; Singroha G; Vij S; Kumar N
Microb Drug Resist; 2011 Jun; 17(2):197-205. PubMed ID: 21417775
[TBL] [Abstract][Full Text] [Related]
8. Characterization of anti-Listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood.
Pinto AL; Fernandes M; Pinto C; Albano H; Castilho F; Teixeira P; Gibbs PA
Int J Food Microbiol; 2009 Jan; 129(1):50-8. PubMed ID: 19081155
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Naturally occurring antimicrobials for minimally processed foods.
Davidson PM; Critzer FJ; Taylor TM
Annu Rev Food Sci Technol; 2013; 4():163-90. PubMed ID: 23244398
[TBL] [Abstract][Full Text] [Related]
12. Bacteriocins of Lactobacillus plantarum strains from fermented foods.
Olasupo NA
Folia Microbiol (Praha); 1996; 41(2):130-6. PubMed ID: 9138308
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Bacteriocins: potentials and prospects in health and agrifood systems.
Reuben RC; Torres C
Arch Microbiol; 2024 Apr; 206(5):233. PubMed ID: 38662051
[TBL] [Abstract][Full Text] [Related]
15. Bacteriocins and bacteriophage; a narrow-minded approach to food and gut microbiology.
Mills S; Ross RP; Hill C
FEMS Microbiol Rev; 2017 Aug; 41(Supp_1):S129-S153. PubMed ID: 28830091
[TBL] [Abstract][Full Text] [Related]
16. Combined antimicrobial effect of bacteriocins with other hurdles of physicochemic and microbiome to prolong shelf life of food: A review.
Liu G; Nie R; Liu Y; Mehmood A
Sci Total Environ; 2022 Jun; 825():154058. PubMed ID: 35217045
[TBL] [Abstract][Full Text] [Related]
17. Bacteriocins: Recent Trends and Potential Applications.
Bali V; Panesar PS; Bera MB; Kennedy JF
Crit Rev Food Sci Nutr; 2016; 56(5):817-34. PubMed ID: 25117970
[TBL] [Abstract][Full Text] [Related]
18. Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products.
Bhattacharya D; Nanda PK; Pateiro M; Lorenzo JM; Dhar P; Das AK
Microorganisms; 2022 Oct; 10(10):. PubMed ID: 36296334
[TBL] [Abstract][Full Text] [Related]
19. Bioprotective cultures and bacteriocins as food preservatives.
Castellano P; Melian C; Burgos C; Vignolo G
Adv Food Nutr Res; 2023; 106():275-315. PubMed ID: 37722775
[TBL] [Abstract][Full Text] [Related]
20. Biopreservation potential of antimicrobial protein producing Pediococcus spp. towards selected food samples in comparison with chemical preservatives.
Skariyachan S; Govindarajan S
Int J Food Microbiol; 2019 Feb; 291():189-196. PubMed ID: 30544035
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
