Genetic Analysis with Random Amplified Polymorphic DNA of the Multiple Enterocin-Producing Enterococcus lactis 4CP3 Strain and Its Efficient Role in the Growth of Listeria monocytogenes in Raw Beef Meat

Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages

(2018) Marina Giello et al.   FOOD MICROBIOLOGY

Safety characterisation and inhibition of fungi and bacteria by a novel multiple enterocin-producing Enterococcus lactis 4CP3 strain

(2018) Olfa Ben Braïek et al.   MICROBIAL PATHOGENESIS

Application of bacteriocin-producing Enterococcus faecium isolated from donkey milk, in the bio-control of Listeria monocytogenes in fresh whey cheese

(2017) Maria Aspri et al.   INTERNATIONAL DAIRY JOURNAL

Enhanced Control of Listeria monocytogenes by Enterococcus faecium KE82, a Multiple Enterocin–Producing Strain, in Different Milk Environments

(2017) ELPINIKI VANDERA et al.   JOURNAL OF FOOD PROTECTION

Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat

(2016) Slim Smaoui et al.   MEAT SCIENCE

Bacteriocins from lactic acid bacteria and their applications in meat and meat products

(2016) Weerapong Woraprayote et al.   MEAT SCIENCE

Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate

(2015) Matheus de Souza Barbosa et al.   FOOD MICROBIOLOGY

An antilisterial bacteriocin BacFL31 produced by Enterococcus faecium FL31 with a novel structure containing hydroxyproline residues

(2014) Ahlem Chakchouk-Mtibaa et al.   ANAEROBE

Chemical Composition, Antioxidant and Antimicrobial Activities ofThymus capitataEssential Oil with Its Preservative Effect againstListeria monocytogenesInoculated in Minced Beef Meat

(2014) Nariman El Abed et al.   Evidence-based Complementary and Alternative Medicine

Diversity and distribution of Listeria monocytogenes in meat processing plants

(2014) Belén Martín et al.   FOOD MICROBIOLOGY

Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria

(2014) M.C. Coelho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial Activity, Antibiotic Resistance and the Safety of Lactic Acid Bacteria in Raw Milk Valtellina Casera Cheese

(2014) S. Morandi et al.   JOURNAL OF FOOD SAFETY

Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface

(2014) Franco P. Rivas et al.   MEAT SCIENCE

Efficient role of BacTN635 on the safety properties, sensory attributes, and texture profile of raw minced meat beef and chicken breast

(2013) S. Smaoui et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Assessment of potential probiotic properties and multiple bacteriocin encoding-genes of the technological performing strain Enterococcus faecium MMRA

(2013) Amel Rehaiem et al.   FOOD CONTROL

Incidence of Listeria in Egyptian meat and dairy samples

(2013) Ahmed Abdel-Rhman Ismaiel et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in liquid broth medium and during processing of fermented sausage using autochthonous starter cultures

(2013) T. Pragalaki et al.   MEAT SCIENCE

Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere

(2013) B. Melero et al.   POULTRY SCIENCE

Biotechnological and safety characterization of Enterococcus lactis, a recently described species of dairy origin

(2012) Stefano Morandi et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Potential Function of a Novel Protective CultureEnterococcus faecium-MC13 Isolated From the Gut ofMughil cephalus: Safety Assessment and its Custom as Biopreservative

(2012) A. Paari et al.   FOOD BIOTECHNOLOGY

Anti-listerial activity of bacteriocin-producingLactobacillus curvatusCWBI-B28 andLactobacillus sakeiCWBI-B1365 on raw beef and poultry meat

(2008) C. Dortu et al.   LETTERS IN APPLIED MICROBIOLOGY

Purification and characterisation of bacteriocins produced by Enterococcus faecium from Tunisian rigouta cheese

(2007) T. Ghrairi et al.   FOOD CONTROL