Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood

Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition

(2020) Norman Wiernasz et al.   Frontiers in Microbiology

Nested structure of intraspecific competition network in Carnobacterium maltaromaticum

(2020) Nancy E. Ramia et al.   Scientific Reports

Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review

(2019) Rafaela C. Baptista et al.   FOOD RESEARCH INTERNATIONAL

Seafood pathogens and information on antimicrobial resistance: A review

(2018) S. Elbashir et al.   FOOD MICROBIOLOGY

Growth of mesophilic Aeromonas salmonicida in an experimental model of nigiri sushi during cold storage

(2018) Sunniva Hoel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

MEGA X: Molecular Evolutionary Genetics Analysis across Computing Platforms

(2018) Sudhir Kumar et al.   MOLECULAR BIOLOGY AND EVOLUTION

Bioprotective Effect of Lactococcus piscium CNCM I-4031 Against Listeria monocytogenes Growth and Virulence

(2018) Taous Saraoui et al.   Frontiers in Microbiology

Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi

(2018) Hyelyeon Hwang et al.   MOLECULES

Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi

(2017) Đani Đorđević et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi

(2017) S. Hoel et al.   JOURNAL OF APPLIED MICROBIOLOGY

Species Distribution and Prevalence of Putative Virulence Factors in Mesophilic Aeromonas spp. Isolated from Fresh Retail Sushi

(2017) Sunniva Hoel et al.   Frontiers in Microbiology

Strategies to increase the hygienic and economic value of fresh fish: Biopreservation using lactic acid bacteria of marine origin

(2016) Beatriz Gómez-Sala et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Consumer purchasing behaviour towards fish and seafood products. Patterns and insights from a sample of international studies

(2015) Domenico Carlucci et al.   APPETITE

Bacteriocin production by lactic acid bacteria isolated from fish, seafood and fish products

(2015) Beatriz Gómez-Sala et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The microbiology of cold smoked salmon

(2015) Trond Løvdal   FOOD CONTROL

Selection of bioprotective cultures for preventing cold-smoked salmon spoilage

(2015) Françoise Leroi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms

(2015) Slobodanka Stanojević-Nikolić et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Assessment of Microbiological Quality of Retail Fresh Sushi from Selected Sources in Norway

(2015) SUNNIVA HOEL et al.   JOURNAL OF FOOD PROTECTION

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

(2015) Cláudia Vieira Prudêncio et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development

(2015) Do-Won Jeong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High Genetic Diversity among Strains of the Unindustrialized Lactic Acid Bacterium Carnobacterium maltaromaticum in Dairy Products as Revealed by Multilocus Sequence Typing

(2014) Abdur Rahman et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

(2014) Stéphane Chaillou et al.   ISME Journal

Seafood biopreservation by lactic acid bacteria – A review

(2013) Mahdi Ghanbari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determining probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented food products

(2013) Ami Patel et al.   Food Bioscience

A multiple-locus variable-number tandem repeat analysis (MLVA) of Listeria monocytogenes isolated from Norwegian salmon-processing factories and from listeriosis patients

(2012) B. T. LUNESTAD et al.   EPIDEMIOLOGY AND INFECTION

The activity of bacteriocins from Carnobacterium maltaromaticum UAL307 against Gram-negative bacteria in combination with EDTA treatment

(2011) Leah A. Martin-Visscher et al.   FEMS MICROBIOLOGY LETTERS

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

(2011) Jan T. Rosnes et al.   Food and Bioprocess Technology

Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci?

(2011) Victor Ladero et al.   FOOD MICROBIOLOGY

Discovery of novel biopreservation agents with inhibitory effects on growth of food-borne pathogens and their application to seafood products

(2011) Ouissal Bourouni Chahad et al.   RESEARCH IN MICROBIOLOGY

Isolation and identification of Enterococcus faecium from seafoods: Antimicrobial resistance and production of bacteriocin-like substances

(2010) Antonio Sánchez Valenzuela et al.   FOOD MICROBIOLOGY

Occurrence and role of lactic acid bacteria in seafood products

(2010) Leroi Françoise   FOOD MICROBIOLOGY

Inhibition of Fungi and Gram-Negative Bacteria by Bacteriocin BacTN635 Produced by Lactobacillus plantarum sp. TN635

(2009) Slim Smaoui et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria

(2009) S. Matamoros et al.   FOOD MICROBIOLOGY

Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing

(2009) Seong Woon Roh et al.   ISME Journal

Occurrence of the structural enterocin A, P, B, L50B genes in enterococci of different origin

(2008) Viola Strompfová et al.   VETERINARY MICROBIOLOGY