Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

(2017) Elena Bartkiene et al.   FOOD CONTROL

The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread

(2017) Dovile Klupsaite et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancement of BLIS production by Pediococcus acidilactici kp10 in optimized fermentation conditions using an artificial neural network

(2016) Sahar Abbasiliasi et al.   RSC Advances

The Nutritional and Safety Challenges Associated with Lupin Lacto-Fermentation

(2016) Elena Bartkiene et al.   Frontiers in Plant Science

Enhancement of Nisin Production by Lactococcus lactis subsp. lactis

(2016) Dominic Dussault et al.   Probiotics and Antimicrobial Proteins

Antimicrobial activities of the bacteriocin-like substances produced by lactic acid bacteria isolated from Moroccan dromedary milk

(2016) ouardy Khay El et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Strategies for Large-scale Production of Polyhydroxyalkanoates

(2015) G. Kaur   CHEMICAL AND BIOCHEMICAL ENGINEERING QUARTERLY

Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

(2014) Elena Bartkiene et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The artificial neural network approach based on uniform design to optimize the fed-batch fermentation condition: application to the production of iturin A

(2014) Wenjing Peng et al.   Microbial Cell Factories

Bacteriocin production by Bifidobacterium spp. A review

(2013) Fabio Andres Castillo Martinez et al.   BIOTECHNOLOGY ADVANCES

Modelling Growth and Bacteriocin Production by Pediococcus acidilactici PA003 as a Function of Temperature and pH Value

(2012) Jian Zhang et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Statistical optimization of physical parameters for enhanced bacteriocin production by L. casei

(2012) Mukesh Kumar et al.   BIOTECHNOLOGY AND BIOPROCESS ENGINEERING

Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry

(2012) Sahar Abbasiliasi et al.   BMC MICROBIOLOGY

Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

(2012) Dalia Cizeikiene et al.   FOOD CONTROL

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

(2012) Elena Bartkiene et al.   FOOD CONTROL

Optimization for the maximum bacteriocin production of Lactobacillus brevis DF01 using response surface methodology

(2012) Yu Mi Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

(2012) A. Digaitiene et al.   JOURNAL OF APPLIED MICROBIOLOGY

STATISTICAL OPTIMIZATION OF BACTERIOCIN PRODUCTION BYPEDIOCOCCUS ACIDILACTICIIN A SIMPLE FOOD-GRADE MEDIUM

(2012) et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

(2012) Maria Papagianni et al.   Microbial Cell Factories

Processing of byproducts to improve nisin production by Lactococcus lactis

(2011) Jozala   AFRICAN JOURNAL OF BIOTECHNOLOGY

The influence of growth conditions on enterocin-like production by Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431 isolates from artisanal Peruvian cheeses

(2011) Ana Aguilar-Galvez et al.   ANNALS OF MICROBIOLOGY

Effect of Medium Composition and Culture Condition on the Production of Bacteriocin-Like Inhibitory Substances (BLIS) byLactobacillus ParacaseiLA07, a Strain Isolated from Budu

(2011) Sahar Abbasiliasi et al.   BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT

Low-cost small scale processing technologies for production applications in various environments—Mass produced factories

(2011) C. Bramsiepe et al.   CHEMICAL ENGINEERING AND PROCESSING

The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets

(2011) Esmeray Kuley et al.   FOOD CHEMISTRY

Autohydrolysed Tilapia nilotica Fish Viscera as a Peptone Source in Bacteriocin Production

(2011) Sahar F. Deraz et al.   INDIAN JOURNAL OF MICROBIOLOGY

Optimization of Conditions for the Maximum Bacteriocin Production of Enterococcus faecium DB1 Using Response Surface Methodology

(2011) Hye-Young Choi et al.   Korean Journal for Food Science of Animal Resources

DESIGN AND OPTIMIZATION OF FERMENTATION MEDIUM FOR ENHANCED BACTERIOCIN PRODUCTION BY PROBIOTIC BACTERIUMEnterococcus faeciumMC13

(2011) Paulraj Kanmani et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

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

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

Development of a fermentation process based on a defined medium for the production of pregallidermin, a nontoxic precursor of the lantibiotic gallidermin

(2010) Giovanni Medaglia et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

An artificial intelligence approach to Bacillus amyloliquefaciens CCMI 1051 cultures: Application to the production of anti-fungal compounds

(2010) A. Teresa Caldeira et al.   BIORESOURCE TECHNOLOGY

Physiochemical parameters optimization for enhanced nisin production by Lactococcus lactis (MTCC 440)

(2010) Puspadhwaja Mall et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Cultural conditions and nutritional components affecting the growth and bacteriocin production of Lactobacillus plantarum KC21

(2010) Sung-Mee Lim   FOOD SCIENCE AND BIOTECHNOLOGY

Optimization of Nisin Production by Lactococcus lactis UQ2 Using Supplemented Whey as Alternative Culture Medium

(2010) S.Y. González-Toledo et al.   JOURNAL OF FOOD SCIENCE

Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production

(2010) M.P. Castro et al.   MEAT SCIENCE

Influence of vitamins and osmolites on growth and bacteriocin production by Lactobacillus salivarius CRL 1328 in a chemically defined medium

(2009) Esteban Vera Pingitore et al.   CANADIAN JOURNAL OF MICROBIOLOGY

Comparison of Artificial Neural Network (ANN) and Response Surface Methodology (RSM) in the Prediction of Quality Parameters of Spray-Dried Pomegranate Juice

(2009) Sh. Youssefi et al.   DRYING TECHNOLOGY

Bacteriocin: safest approach to preserve food products

(2009) Neha Gautam et al.   INDIAN JOURNAL OF MICROBIOLOGY

Different combinations of salts affect the growth and bacteriocin production byLactobacillus salivariusCRL 1328

(2009) María Silvina Juárez Tomás et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Comparison of artificial neural network (ANN) and response surface methodology (RSM) in fermentation media optimization: Case study of fermentative production of scleroglucan

(2008) Kiran M. Desai et al.   BIOCHEMICAL ENGINEERING JOURNAL

Statistical Optimization of Culture Components for Enhanced Bacteriocin Production byLactobacillus plantarumLR/14

(2008) Santosh Kumar Tiwari et al.   FOOD BIOTECHNOLOGY

A new chemically defined medium for wine lactic acid bacteria

(2008) Nicolas Terrade et al.   FOOD RESEARCH INTERNATIONAL

Antimicrobial proteinaceous compounds obtained from bifidobacteria: From production to their application

(2008) Ahmad Cheikhyoussef et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Utilization of Fermented Barley Extract Obtained from a By-product of Barley Shochu for Nisin Production

(2008) Yoshifumi Furuta et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Development of a low cost culture medium for sakacin A production by L. sakei

(2008) Valentina Trinetta et al.   PROCESS BIOCHEMISTRY

In vitro tests of suitability of bacteriocin-producing lactic acid bacteria, as potential biopreservation cultures in vacuum-packaged cold-smoked salmon

(2007) Elisabetta Tomé et al.   FOOD CONTROL