A class Ⅲ bacteriocin with broad-spectrum antibacterial activity from Lactobacillus acidophilus NX2-6 and its preservation in milk and cheese

The Clinical and Laboratory Standards Institute Subcommittee on Antimicrobial Susceptibility Testing: Background, Organization, Functions, and Processes

(2020) Melvin P. Weinstein et al.   JOURNAL OF CLINICAL MICROBIOLOGY

Anti-staphylococcal activity of bacteriocins of food isolates Enterococcus hirae LD3 and Lactobacillus plantarum LD4 in pasteurized milk

(2019) Poonam Sheoran et al.   3 Biotech

Functions and emerging applications of bacteriocins

(2018) Michael L Chikindas et al.   CURRENT OPINION IN BIOTECHNOLOGY

Class III bacteriocin Helveticin-M causes sublethal damage on target cells through impairment of cell wall and membrane

(2018) Zhilan Sun et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Cold plasma processing of milk and dairy products

(2018) Nathalia M. Coutinho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bacteriocin-like substances of Lactobacillus curvatus P99: characterization and application in biodegradable films for control of Listeria monocytogenes in cheese

(2017) Juliana de Lima Marques et al.   FOOD MICROBIOLOGY

Purification of leucocin A for use on wieners to inhibit Listeria monocytogenes in the presence of spoilage organisms

(2017) Danielle R. Balay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Functional Analysis of Plantaricin E and Its Mutant by Heterologous Expression in Escherichia coli

(2016) Fanqiang Meng et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Antimicrobial activity of nanoliposomes co-encapsulating nisin and garlic extract against Gram-positive and Gram-negative bacteria in milk

(2016) Cristian Mauricio Barreto Pinilla et al.   Innovative Food Science & Emerging Technologies

Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp. sakei 2a in a potentially synbiotic cheese spread

(2015) Rafael Chacon Ruiz Martinez et al.   FOOD MICROBIOLOGY

Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria

(2014) Sabrina da Silva Sabo et al.   FOOD RESEARCH INTERNATIONAL

Preservative Effect of Food-Based Fermentate from Lactobacillus acidophilus NX2-6 on Chilled Pork Patties

(2014) Qianying Zhang et al.   JOURNAL OF FOOD PROTECTION

Lactobacillus salivarius: Bacteriocin and probiotic activity

(2013) S. Messaoudi et al.   FOOD MICROBIOLOGY

Efficacy of nisin and/or natamycin to improve the shelf-life of Galotyri cheese

(2013) L.D. Kallinteri et al.   FOOD MICROBIOLOGY

SAKACIN A-CONTAINING PULLULAN FILM: AN ACTIVE PACKAGING SYSTEM TO CONTROL EPIDEMIC CLONES OFLISTERIA MONOCYTOGENESIN READY-TO-EAT FOODS

(2010) VALENTINA TRINETTA et al.   JOURNAL OF FOOD SAFETY

Effect of nanovesicle-encapsulated nisin on growth of Listeria monocytogenes in milk

(2009) Patrícia da Silva Malheiros et al.   FOOD MICROBIOLOGY

Application of Natural Antimicrobials for Food Preservation

(2009) Brijesh K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of Listeria monocytogenes in dairy products using the bacteriocin-like peptide cerein 8A

(2007) Delmar Bizani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY