Purification and Partial Characterization of Bacteriocin Lac-B23, a Novel Bacteriocin Production by Lactobacillus plantarum J23, Isolated From Chinese Traditional Fermented Milk

Bacteriocins and Their Applications in Food Preservation

(2015) Ramith Ramu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Application of Lactobacillus plantarum Lb9 as starter culture in caper berry fermentation

(2015) Juan Manuel Palomino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Purification of novel bacteriocin produced by Lactobacillus coryniformis MXJ 32 for inhibiting bacterial foodborne pathogens including antibiotic-resistant microorganisms

(2014) Xin Lü et al.   FOOD CONTROL

Purification and partial characterization of a novel bacteriocin produced by Lactobacillus casei TN-2 isolated from fermented camel milk (Shubat) of Xinjiang Uygur Autonomous region, China

(2014) Xin Lü et al.   FOOD CONTROL

Purification and characterization of bacteriocin F1, a novel bacteriocin produced by Lactobacillus paracasei subsp. tolerans FX-6 from Tibetan kefir, a traditional fermented milk from Tibet, China

(2014) Jianyin Miao et al.   FOOD CONTROL

A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat (Nanx Wudl)

(2014) Cen Chen et al.   FOOD CONTROL

Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process

(2012) Wei Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Novel biotechnological applications of bacteriocins: A review

(2012) Eduardo Marcos Balciunas et al.   FOOD CONTROL

Purification and characterization of a new bacteriocin active against Campylobacter produced by Lactobacillus salivarius SMXD51

(2012) Soumaya Messaoudi et al.   FOOD MICROBIOLOGY

Comparative analysis of two antifungalLactobacillus plantarumisolates and their application as bioprotectants in refrigerated foods

(2012) S. Crowley et al.   JOURNAL OF APPLIED MICROBIOLOGY

Isolation and applied potential of lactic acid bacteria from Chinese traditional fermented food in specific ecological localities

(2011) Huaxi Yi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Characterization of an anti-Listeria bacteriocin produced by Lactobacillus plantarum LB-B1 isolated from koumiss, a traditionally fermented dairy product from China

(2010) Ying Xie et al.   FOOD CONTROL

Screening for bacteriocin-producing lactic acid bacteria from kurut, a traditional naturally-fermented yak milk from Qinghai–Tibet plateau

(2010) Fan Luo et al.   FOOD CONTROL

Screening of lactic acid bacteria from Indonesia reveals glucansucrase and fructansucrase genes in two differentWeissella confusastrains from soya

(2009) Amarila Malik et al.   FEMS MICROBIOLOGY LETTERS

Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chouriço, traditional pork products from Portugal

(2009) S.D. Todorov et al.   MEAT SCIENCE