Inhibitory Substances Produced by Native Lactobacillus plantarum UTNCys5-4 Control Microbial Population Growth in Meat

Antimicrobial resistance profiles and characteristics of integrons in Escherichia coli strains isolated from a large-scale centralized swine slaughterhouse and its downstream markets in Zhejiang, China

(2018) Jiehong Fang et al.   FOOD CONTROL

Characterization of Bacteriocin-Producing Lactic Acid Bacteria Isolated from Native Fruits of Ecuadorian Amazon

(2017) Karina Garzón et al.   Polish Journal of Microbiology

Two-peptide bacteriocin PlnEF causes cell membrane damage to Lactobacillus plantarum

(2016) Xu Zhang et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Membrane disruption and DNA binding of Staphylococcus aureus cell induced by a novel antimicrobial peptide produced by Lactobacillus paracasei subsp. tolerans FX-6

(2016) Jianyin Miao et al.   FOOD CONTROL

Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon

(2016) Giuseppe Comi et al.   FOOD MICROBIOLOGY

Assessment of the in vitro bioactive properties of lactic acid bacteria isolated from native ecological niches of Ecuador

(2016) Ana B. Benavides et al.   REVISTA ARGENTINA DE MICROBIOLOGIA

The inhibitory effect of bacteriocin produced by Lactobacillus acidophilusATCC 4356 and Lactobacillus plantarum ATCC 8014 on planktonic cells and biofilms of Serratia marcescens

(2016) Roya VAHEDI SHAHANDASHTI et al.   Turkish Journal Of Medical Sciences

Antagonistic activities of lactic acid bacteria from fermented foods and beverage of Ladakh against Yersinia enterocolitica in refrigerated meat

(2016) Kunzes Angmo et al.   Food Bioscience

Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes

(2015) Matheus S. Barbosa et al.   FOOD CONTROL

Antimicrobial-Induced DNA Damage and Genomic Instability in Microbial Pathogens

(2015) Rebecca S. Shapiro   PLoS Pathogens

In vitro evaluation of Lactobacillus animalis SB310, Lactobacillus paracasei subsp. paracasei SB137 and their mixtures as potential bioprotective agents for raw meat

(2014) Erica Tirloni et al.   FOOD CONTROL

Effect of lauric arginate, nisin Z, and a combination against several food-related bacteria

(2014) Rinrada Pattanayaiying et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness

(2014) G. Wu et al.   MEAT SCIENCE

Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product

(2012) V. Biscola et al.   MEAT SCIENCE

Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food

(2011) H. Andreas Hartmann et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of spoilage microbiota in beef stored in nisin activated packaging

(2009) Danilo Ercolini et al.   FOOD MICROBIOLOGY