Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham

Application of nisin as biopreservative of pork meat by dipping and spraying methods

(2019) Pamela Oliveira de Souza de Azevedo et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635

(2017) Slim Smaoui et al.   Food and Bioprocess Technology

Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices

(2017) Andrea Micaela Dallagnol et al.   Food and Bioprocess Technology

Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat

(2017) Sabrina da Silva Sabo et al.   FOOD RESEARCH INTERNATIONAL

Advancements in meat packaging

(2017) Kenneth W. McMillin   MEAT SCIENCE

Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus

(2017) Pamela Oliveira de Souza de Azevedo et al.   Probiotics and Antimicrobial Proteins

Aqueous two-phase flotation for primary recovery of bacteriocin-like inhibitory substance (BLIS) from Pediococcus acidilactici Kp10

(2016) Nurul Lyana Md Sidek et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Bacteriocin-like inhibitory substances (BLIS) produced by Bacillus cereus: Preliminary characterization and application of partially purified extract containing BLIS for inhibiting Listeria monocytogenes in pineapple pulp

(2016) Juliana Abigail Leite et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production

(2014) O. Cortés-Zavaleta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Listeria booriae sp. nov. and Listeria newyorkensis sp. nov., from food processing environments in the USA

(2014) D. Weller et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Bacteriocin-Producing Lactic Acid Bacteria Isolated from Mangrove Forests in Southern Thailand as Potential Bio-Control Agents: Purification and Characterization of Bacteriocin Produced by Lactococcus lactis subsp. lactis KT2W2L

(2013) Noraphat Hwanhlem et al.   Probiotics and Antimicrobial Proteins

EFFECTS OF NISIN AND MODIFIED ATMOSPHERE PACKAGING (MAP) ON THE QUALITY OF EMULSION-TYPE SAUSAGE

(2012) ELLAHE KHAJEHALI et al.   JOURNAL OF FOOD QUALITY

Antimicrobial Activity of Peptide P34 During Thermal Processing

(2011) Voltaire Sant’Anna et al.   Food and Bioprocess Technology

Development of Wide-Spectrum Hybrid Bacteriocins for Food Biopreservation

(2010) Leonardo Acuña et al.   Food and Bioprocess Technology

Importance of lactobacilli in food and feed biotechnology

(2010) Giorgio Giraffa et al.   RESEARCH IN MICROBIOLOGY

Lipid and colour stability of meat from lambs fed fresh herbage or concentrate

(2009) G. Luciano et al.   MEAT SCIENCE