Characterization of antimicrobial peptides produced by Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and their inhibitory effect against foodborne pathogens

The cross-over fermentation concept and its application in a novel food product: The dairy miso case study

(2021) Alexander Dank et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Natural protective agents and their applications as bio-preservatives in the food industry

(2021) Saber Amiri et al.   ITALIAN JOURNAL OF FOOD SCIENCE

In situ production of conjugated linoleic acid by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in milk model medium

(2020) Saber Amiri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functions and emerging applications of bacteriocins

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

Purification and characterization of plantaricin SLG1, a novel bacteriocin produced by Lb. plantarum isolated from yak cheese

(2018) Jinjin Pei et al.   FOOD CONTROL

The role of probiotic Lactobacillus acidophilus ATCC 4356 bacteriocin on effect of HBsu on planktonic cells and biofilm formation of Bacillus subtilis

(2018) Maliheh Sarikhani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Strategies for screening, purification and characterization of bacteriocins

(2018) Jiong Zou et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Combined effect of NaCl and low temperature on antilisterial bacteriocin production of Lactobacillus plantarum ST202Ch

(2018) Tekla Engelhardt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities

(2018) Saber Amiri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Isolation and characterization of bacteriocin-producing Pediococcus acidilactici HW01 from malt and its potential to control beer spoilage lactic acid bacteria

(2017) Hyunwoo Ahn et al.   FOOD CONTROL

Characterization of an antimicrobial substance produced by Lactobacillus plantarum NTU 102

(2017) Tzu-Hsing Lin et al.   JOURNAL OF MICROBIOLOGY IMMUNOLOGY AND INFECTION

Antimicrobial, cytotoxic effect and purification of bacteriocin from vancomycin susceptible Enterococcus faecalis and its safety evaluation for probiotization

(2017) Venkatesh Perumal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimized fermentation of goat cheese whey with Lactococcus lactis for production of antilisterial bacteriocin-like substances

(2017) Elvira de Lourdes Chaves de Lima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Purification, Characterization, and Optimum Conditions of Fermencin SD11, a Bacteriocin Produced by Human Orally Lactobacillus fermentum SD11

(2016) Phirawat Wannun et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus

(2016) Isabel R. Amado et al.   FOOD CHEMISTRY

Bacteriocins: Not Only Antibacterial Agents

(2016) Djamel Drider et al.   Probiotics and Antimicrobial Proteins

Modelling Growth and Bacteriocin Production by Lactobacillus plantarum BC-25 in Response to Temperature and pH in Batch Fermentation

(2015) Kang Zhou et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Whey-derived valuable products obtained by microbial fermentation

(2015) Micaela Pescuma et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

Bacteriocins as Potential Anticancer Agents

(2015) Sumanpreet Kaur et al.   Frontiers in Pharmacology

Production of Antilisterial Bacteriocins from Lactic Acid Bacteria in Dairy-Based Media: A Comparative Study

(2015) Gülhan Ünlü et al.   Probiotics and Antimicrobial Proteins

Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium

(2013) Stefano Schirru et al.   ANNALS OF MICROBIOLOGY

Antibacterial efficacy of Nisin, Pediocin 34 and Enterocin FH99 against Listeria monocytogenes and cross resistance of its bacteriocin resistant variants to common food preservatives

(2013) G. Kaur et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Physical chemical and biological characterization of a new bacteriocin produced by Bacillus cereus NS02

(2013) D Senbagam et al.   Asian Pacific Journal of Tropical Medicine

Fermentative lactic acid production from a renewable carbon source under response surface optimized conditions without alkali addition: a membrane-based green approach

(2012) P. Dey et al.   Clean Technologies and Environmental Policy

Industrial Whey Utilization as a Medium Supplement for Biphasic Growth and Bacteriocin Production by Probiotic Lactobacillus casei LA-1

(2012) Mukesh Kumar et al.   Probiotics and Antimicrobial Proteins

Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) — From isolation to application: Characterization of a bacteriocin

(2011) Svetoslav D. Todorov et al.   FOOD RESEARCH INTERNATIONAL

Optimization of bacteriocin production by Lactobacillus acidophilus AA11, a strain isolated from Egyptian cheese

(2010) Aly E. Abo-Amer   ANNALS OF MICROBIOLOGY

Kinetic of production and mode of action of the Lactobacillus paracasei subsp. paracasei anti-listerial bacteriocin, an Algerian isolate

(2008) Farida Bendali et al.   LWT-FOOD SCIENCE AND TECHNOLOGY