Purification and characterization of the bacteriocin produced byLactobacillus sakeiMBSa1 isolated from Brazilian salami

Strategies to improve the bacteriocin protection provided by lactic acid bacteria

(2013) Eileen F O’ Shea et al.   CURRENT OPINION IN BIOTECHNOLOGY

Antibacterial Peptides “Bacteriocins”: An Overview of Their Diverse Characteristics and Applications

(2012) MAMI NISHIE et al.   BIOCONTROL SCIENCE

Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal

(2012) Svetoslav Dimitrov Todorov et al.   FOOD CONTROL

Novel Natural Food Antimicrobials

(2012) Vijay K. Juneja et al.   Annual Review of Food Science and Technology

Enterococcus faecium isolated from Lombo, a Portuguese traditional meat product: characterisation of antibacterial compounds and factors affecting bacteriocin production

(2012) S.D. Todorov et al.   Beneficial Microbes

Isolation and Partial Characterization of Halotolerant Lactic Acid Bacteria from Two Mexican Cheeses

(2011) Fredy Morales et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Characterization of a novel bacteriocin produced by Lactobacillus sakei LSJ618 isolated from traditional Chinese fermented radish

(2011) Jie Jiang et al.   FOOD CONTROL

Isolation and Characterization of Pediocin NV 5 Producing Pediococcus acidilactici LAB 5 from Vacuum-Packed Fermented Meat Product

(2011) Vivekananda Mandal et al.   INDIAN JOURNAL OF MICROBIOLOGY

Review — Persistence of Listeria monocytogenes in food industry equipment and premises

(2011) Brigitte Carpentier et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Spontaneous bacteriocin resistance in Listeria monocytogenes as a susceptibility screen for identifying different mechanisms of resistance and modes of action by bacteriocins of lactic acid bacteria

(2011) Sunita Macwana et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Characterization of a bacteriocin produced by Lactobacillus sakei R1333 isolated from smoked salmon

(2010) Svetoslav D. Todorov et al.   ANAEROBE

Practical relevance of methodologies for detecting and tracing of Listeria monocytogenes in ready-to-eat foods and manufacture environments – A review

(2010) Marija Zunabovic et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preservation technologies for fresh meat – A review

(2010) G.H. Zhou et al.   MEAT SCIENCE

Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production

(2010) M.P. Castro et al.   MEAT SCIENCE

Influence of temperature and sakacin A concentration on survival ofListeria innocua cultures

(2009) Valentina Trinetta et al.   ANNALS OF MICROBIOLOGY

Insights into Structure-Activity Relationships in the C-Terminal Region of Divercin V41, a Class IIa Bacteriocin with High-Level Antilisterial Activity

(2009) J. Rihakova et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

A novel bacteriocin with a broad inhibitory spectrum produced by Lactobacillus sake C2, isolated from traditional Chinese fermented cabbage

(2009) Yurong Gao et al.   FOOD CONTROL

Characterization and purification of a new bacteriocin with a broad inhibitory spectrum produced byLactobacillus plantarumlp 31 strain isolated from dry-fermented sausage

(2009) D.M. Müller et al.   JOURNAL OF APPLIED MICROBIOLOGY

Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product

(2009) Kátia G. de Carvalho et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Anti-listerial activity of bacteriocin-producingLactobacillus curvatusCWBI-B28 andLactobacillus sakeiCWBI-B1365 on raw beef and poultry meat

(2008) C. Dortu et al.   LETTERS IN APPLIED MICROBIOLOGY