Role of Lactic Acid Bacteria in Food Preservation and Safety

Essential oil nanoemulsions: Properties, development, and application in meat and meat products

(2022) Bruno Dutra da Silva et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Diversity and dynamics of sourdough lactic acid bacteriota created by a slow food fermentation system

(2021) Mugihito Oshiro et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example

(2021) Qun Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bacteriocins: An Overview of Antimicrobial, Toxicity, and Biosafety Assessment by in vivo Models

(2021) Diego Francisco Benítez-Chao et al.   Frontiers in Microbiology

Bacteriocins from Lactic Acid Bacteria. A Powerful Alternative as Antimicrobials, Probiotics, and Immunomodulators in Veterinary Medicine

(2021) Juan Carlos Hernández-González et al.   Animals

The Role of Vitamin K in Humans: Implication in Aging and Age-Associated Diseases

(2021) Daniela-Saveta Popa et al.   Antioxidants

Fermentation transforms the phenolic profiles and bioactivities of plant-based foods

(2021) William Leonard et al.   BIOTECHNOLOGY ADVANCES

Probiotics as a biological detoxification tool of food chemical contamination: A review

(2021) Paulina Średnicka et al.   FOOD AND CHEMICAL TOXICOLOGY

Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review

(2021) Zhou Yu et al.   FOOD CHEMISTRY

The mycotoxins in edible oils: An overview of prevalence, concentration, toxicity, detection and decontamination techniques

(2021) Khadije Abdolmaleki et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Health-promoting potential and microbial composition of fermented drink tepache

(2021) Alicja Ligenza et al.   Medycyna Ogolna i Nauki o Zdrowiu

Promote lactic acid production from food waste fermentation using biogas slurry recirculation

(2021) Qiao Wang et al.   BIORESOURCE TECHNOLOGY

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

(2021) Juliana Mandha et al.   FOOD CHEMISTRY

Current Knowledge of the Mode of Action and Immunity Mechanisms of LAB-Bacteriocins

(2021) Adrián Pérez-Ramos et al.   Microorganisms

Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review

(2020) Julia Szutowska   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Degradation of patulin in fruit juice by a lactic acid bacteria strain Lactobacillus casei YZU01

(2020) Xiangfeng Zheng et al.   FOOD CONTROL

The effects of removing aflatoxin B1 and T-2 toxin by lactic acid bacteria in high-salt fermented fish product medium under growth stress

(2020) Lin Ye et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Review on the Biological Detoxification of Mycotoxins Using Lactic Acid Bacteria to Enhance the Sustainability of Foods Supply

(2020) Belal J. Muhialdin et al.   MOLECULES

Use of Lactobacillus paracasei strain for zearalenone binding and metabolization

(2020) Michał Złoch et al.   TOXICON

Yeast biofilm in food realms: occurrence and control

(2020) Giacomo Zara et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

(2020) Sofia Agriopoulou et al.   Microorganisms

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

(2020) Andrea Comasio et al.   Microorganisms

Update of Probiotics in Human World: A Nonstop Source of Benefactions till the End of Time

(2020) Mohamed Zommiti et al.   Microorganisms

Elucidating the Immune-Related Mechanisms by Which Probiotic Strain Lactobacillus casei BL23 Displays Anti-tumoral Properties

(2019) Elsa Jacouton et al.   Frontiers in Microbiology

Review: Biotechnology of mycotoxins detoxification using microorganisms and enzymes

(2019) Fadia Ben Taheur et al.   TOXICON

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

(2019) Francesca Melini et al.   Nutrients

In vitro Assessment of Antioxidant, Antimicrobial and Anticancer Properties of Lactic Acid Bacteria

(2019) Mohamed Gamal Shehata et al.   International Journal of Pharmacology

Investigation of Zearalenone Adsorption and Biotransformation by Microorganisms Cultured under Cellular Stress Conditions

(2019) Rogowska et al.   Toxins

Inhibitory effect of Lactobacillus plantarum metabolites against biofilm formation by Bacillus licheniformis isolated from milk powder products

(2019) Ni Wang et al.   FOOD CONTROL

Complicated interactions between bio-adsorbents and mycotoxins during mycotoxin adsorption: Current research and future prospects

(2019) Ying Luo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins

(2018) Adam Perczak et al.   Arhiv za Higijenu Rada i Toksikologiju-Archives of Industrial Hygiene and Toxicology

Toxicity reduction of ochratoxin A by lactic acid bacteria

(2018) C. Luz et al.   FOOD AND CHEMICAL TOXICOLOGY

Expression of genes associated with stress conditions by Listeria monocytogenes in interaction with nisin producer Lactococcus lactis

(2018) Rodrigo Otávio Miranda et al.   FOOD RESEARCH INTERNATIONAL

Biogenic amine and antibiotic resistance profiles determined for lactic acid bacteria and a propionibacterium prior to use as antifungal bioprotective cultures

(2018) Monika Coton et al.   INTERNATIONAL DAIRY JOURNAL

Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains

(2018) Grazina Juodeikiene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Catechol derived from aronia juice through lactic acid bacteria fermentation inhibits breast cancer stem cell formation via modulation Stat3/IL-6 signaling pathway

(2018) Hack S. Choi et al.   MOLECULAR CARCINOGENESIS

Characterization and anti-salmonella activities of lactic acid bacteria isolated from cattle faeces

(2018) Adewale Adetoye et al.   BMC MICROBIOLOGY

OUP accepted manuscript

(2018)   Advances in Nutrition

Bio-preservative potential of lactic acid bacteria metabolites against fungal pathogens

(2018) J. I. Awah et al.   African Journal of Microbiology Research

Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin

(2017) Alba Yépez et al.   FOOD CONTROL

Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese

(2017) Benoît Fernandez et al.   FOOD CONTROL

Probiotic biological strategies to decontaminate aflatoxin M 1 in a traditional Iranian fermented milk drink (Doogh)

(2017) Zahra Sarlak et al.   FOOD CONTROL

Reduction in aflatoxin M1 concentration during production and storage of selected fermented milks

(2017) Irena Barukčić et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products

(2017) Pasquale Russo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Analysis of T-2 Toxin Removal Factors in a Lactococcus Fermentation System

(2017) Lang-Hua Zhou et al.   JOURNAL OF FOOD PROTECTION

Inhibitory Effects of Probiotic Lactobacillus on the Growth of Human Colonic Carcinoma Cell Line HT-29

(2017) Zhung-Yuan Chen et al.   MOLECULES

Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods

(2017) P. Dawlal et al.   World Mycotoxin Journal

Mycotoxin Biotransformation by Native and Commercial Enzymes: Present and Future Perspectives

(2017) Martina Loi et al.   Toxins

Bacteriocins of lactic acid bacteria: extending the family

(2016) Patricia Alvarez-Sieiro et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Probiotic lactobacilli inhibit early stages of Candida albicans biofilm development by reducing their growth, cell adhesion, and filamentation

(2016) Victor Haruo Matsubara et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Biocontrol of postharvest green mold of oranges by Hanseniaspora uvarum Y3 in combination with phosphatidylcholine

(2016) Wanhai Li et al.   BIOLOGICAL CONTROL

The mechanism of Lactobacillus strains for their ability to remove fumonisins B1 and B2

(2016) Hongfei Zhao et al.   FOOD AND CHEMICAL TOXICOLOGY

Screening of antifungal potentials of Lactobacillus helveticus KLDS 1.8701 against spoilage microorganism and their effects on physicochemical properties and shelf life of fermented soybean milk during preservation

(2016) Xin Bian et al.   FOOD CONTROL

In vitro antifungal activity of lactic acid bacteria against mycotoxigenic fungi and their application in loaf bread shelf life improvement

(2016) Federica Saladino et al.   FOOD CONTROL

In vitro and in situ screening of lactic acid bacteria and propionibacteria antifungal activities against bakery product spoilage molds

(2016) Céline Le Lay et al.   FOOD CONTROL

Characteristics and Application in Food Preservatives of Lactobacillus plantarum TK9 Isolated from Naturally Fermented Congee

(2016) Nan Zhang et al.   International Journal of Food Engineering

Characteristics and Application in Food Preservatives of Lactobacillus plantarum TK9 Isolated from Naturally Fermented Congee

(2016) Nan Zhang et al.   International Journal of Food Engineering

Food preservatives - An overview on applications and side effects

(2016) Maria Silva et al.   Emirates Journal of Food and Agriculture

Impact of food processing and detoxification treatments on mycotoxin contamination

(2016) Petr Karlovsky et al.   Mycotoxin Research

Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt

(2015) S.D. Aunsbjerg et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture

(2015) O. Gul et al.   JOURNAL OF DAIRY SCIENCE

Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms

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

Starter Cultures for Kimchi Fermentation

(2015) Mo-Eun Lee et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Antifungal starter culture for packed bread: influence of two storage conditions

(2015) Carla L. Gerez et al.   REVISTA ARGENTINA DE MICROBIOLOGIA

Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay

(2014) Claudia Axel et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

(2014) Elsie Y.L. Cheong et al.   FOOD CONTROL

Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines

(2014) Luís Abrunhosa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Beetroot (Beta vulgarisL.) and naturally fermented beetroot juices from organic and conventional production: metabolomics, antioxidant levels and anticancer activity

(2014) Renata Kazimierczak et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese

(2013) Kieran M. Lynch et al.   INTERNATIONAL DAIRY JOURNAL

Detoxification of aflatoxin B1 by bacteriocins and bacteriocinogenic lactic acid bacteria

(2013) Çiğdem SEZER et al.   TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES

Lactic acid bacteria from fermented table olives

(2012) Albert Hurtado et al.   FOOD MICROBIOLOGY

Biodiversity of antifungal lactic acid bacteria isolated from raw milk samples from cow, ewe and goat over one-year period

(2012) E. Delavenne et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications

(2012) Maria Papagianni et al.   Microbial Cell Factories

B-Group vitamin production by lactic acid bacteria - current knowledge and potential applications

(2011) J.G. LeBlanc et al.   JOURNAL OF APPLIED MICROBIOLOGY

Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride

(2010) Roger F. McFeeters et al.   JOURNAL OF FOOD SCIENCE

Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review

(2009) D.K.D. Dalié et al.   FOOD CONTROL

Cell wall component and mycotoxin moieties involved in the binding of fumonisin B1and B2by lactic acid bacteria

(2009) V. Niderkorn et al.   JOURNAL OF APPLIED MICROBIOLOGY

Detection and Identification of Wild Yeast Contaminants of the Industrial Fuel Ethanol Fermentation Process

(2008) A. C. M. Basílio et al.   CURRENT MICROBIOLOGY

Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

(2008) Carla Luciana Gerez et al.   FOOD CONTROL

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

(2008) L.A.M. Ryan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria

(2007) S. Fuchs et al.   FOOD AND CHEMICAL TOXICOLOGY