361 related articles for article (PubMed ID: 8879414)
1. Biopreservation by lactic acid bacteria.
Stiles ME
Antonie Van Leeuwenhoek; 1996 Oct; 70(2-4):331-45. PubMed ID: 8879414
[TBL] [Abstract][Full Text] [Related]
2. Lactic acid fermentation in the production of foods from vegetables, cereals and legumes.
Steinkraus KH
Antonie Van Leeuwenhoek; 1983 Sep; 49(3):337-48. PubMed ID: 6354083
[TBL] [Abstract][Full Text] [Related]
3. Lactic acid bacteria of meat and meat products.
Egan AF
Antonie Van Leeuwenhoek; 1983 Sep; 49(3):327-36. PubMed ID: 6354082
[TBL] [Abstract][Full Text] [Related]
4. 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]
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. Potential for Use of Bacteriocin-Producing Lactic Acid Bacteria in the Preservation of Meats.
McMULLEN LM; Stiles ME
J Food Prot; 1996 Dec; 59(13):64-71. PubMed ID: 28384021
[TBL] [Abstract][Full Text] [Related]
7. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products.
Hugas M
Meat Sci; 1998; 49S1():S139-50. PubMed ID: 22060706
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. Isolation and characterization of bacteriocin-producing lactic acid bacteria from ready-to-eat food products.
Kelly WJ; Asmundson RV; Huang CM
Int J Food Microbiol; 1996 Dec; 33(2-3):209-18. PubMed ID: 8930706
[TBL] [Abstract][Full Text] [Related]
11. [Utilization of lactic bacteria in the control of pathogenic microorganisms in food].
Hernández PE; Rodríguez JM; Cintas LM; Moreira WL; Sobrino OJ; Fernández MF; Sanz B
Microbiologia; 1993 Feb; 9 Spec No():37-48. PubMed ID: 8484916
[TBL] [Abstract][Full Text] [Related]
12. Complementary Antibacterial Effects of Bacteriocins and Organic Acids as Revealed by Comparative Analysis of
Zhang P; Gänzle M; Yang X
Appl Environ Microbiol; 2019 Oct; 85(20):. PubMed ID: 31399404
[No Abstract] [Full Text] [Related]
13. Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads.
Bonestroo MH; Kusters BJ; de Wit JC; Rombouts FM
Int J Food Microbiol; 1992; 15(3-4):365-76. PubMed ID: 1419542
[TBL] [Abstract][Full Text] [Related]
14. Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: application to pozol, a Mexican lactic acid fermented maize dough.
Ampe F; ben Omar N; Guyot JP
J Appl Microbiol; 1999 Jul; 87(1):131-40. PubMed ID: 10432594
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria.
Tomé E; Gibbs PA; Teixeira PC
Int J Food Microbiol; 2008 Feb; 121(3):285-94. PubMed ID: 18068846
[TBL] [Abstract][Full Text] [Related]
18. Strategies to increase the hygienic and economic value of fresh fish: Biopreservation using lactic acid bacteria of marine origin.
Gómez-Sala B; Herranz C; Díaz-Freitas B; Hernández PE; Sala A; Cintas LM
Int J Food Microbiol; 2016 Apr; 223():41-9. PubMed ID: 26890359
[TBL] [Abstract][Full Text] [Related]
19. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
Camu N; De Winter T; Verbrugghe K; Cleenwerck I; Vandamme P; Takrama JS; Vancanneyt M; De Vuyst L
Appl Environ Microbiol; 2007 Mar; 73(6):1809-24. PubMed ID: 17277227
[TBL] [Abstract][Full Text] [Related]
20. Inhibition of Listeria innocua and Brochothrix thermosphacta in vacuum-packaged meat by addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins.
Castellano P; Vignolo G
Lett Appl Microbiol; 2006 Aug; 43(2):194-9. PubMed ID: 16869904
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
