Application of lactic acid bacteria for the biopreservation of meat products: A systematic review
出版年份 2021 全文链接
标题
Application of lactic acid bacteria for the biopreservation of meat products: A systematic review
作者
关键词
Lactic acid bacteria, Biopreservation, Meat, Bacteriocins, Natural antimicrobials, Foodborne pathogens
出版物
MEAT SCIENCE
Volume 183, Issue -, Pages 108661
出版商
Elsevier BV
发表日期
2021-08-24
DOI
10.1016/j.meatsci.2021.108661
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham
- (2020) Pamela O. S. de Azevedo et al. BRAZILIAN JOURNAL OF MICROBIOLOGY
- 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
- Effects of autochthonous Lactobacillus plantarum strains on Listeria monocytogenes in sucuk during ripening
- (2019) Aybike Kamiloğlu et al. JOURNAL OF FOOD SAFETY
- Bacteriocins: Classification, synthesis, mechanism of action and resistance development in food spoilage causing bacteria
- (2019) Rashmi Kumariya et al. MICROBIAL PATHOGENESIS
- A Review on Non-thermal Atmospheric Plasma for Food Preservation: Mode of Action, Determinants of Effectiveness, and Applications
- (2019) Mercedes López et al. Frontiers in Microbiology
- The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts
- (2019) Elena Bartkiene et al. Frontiers in Microbiology
- Control of pathogens in fresh pork sausage by inclusion of Lactobacillus sakei BAS0117
- (2019) Jane Mary Lafayette Neves Gelinski et al. CANADIAN JOURNAL OF MICROBIOLOGY
- Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review
- (2019) Johana Bolívar-Monsalve et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage)
- (2019) Nuttawadee Hongthong et al. ANIMAL SCIENCE JOURNAL
- Anti‐listeria activity and shelf life extension effects of Lactobacillus along with garlic extract in ground beef
- (2019) Surur Khalili Sadaghiani et al. JOURNAL OF FOOD SAFETY
- Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat
- (2019) Karthikeyan P. Thangavelu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- An overview of natural antimicrobials role in food
- (2018) Aurelia Magdalena Pisoschi et al. EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY
- Biocontrol of Listeria monocytogenes in a meat model using a combination of a bacteriocinogenic strain with curing additives
- (2018) Alejandra Orihuel et al. FOOD RESEARCH INTERNATIONAL
- Development and antimicrobial application of plantaricin BM-1 incorporating a PVDC film on fresh pork meat during cold storage
- (2018) Yuanhong Xie et al. JOURNAL OF APPLIED MICROBIOLOGY
- Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats
- (2018) Didier Majou et al. MEAT SCIENCE
- Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes
- (2018) I. Sakaridis et al. CZECH JOURNAL OF FOOD SCIENCES
- Lactic Acid Bacteria (LAB) and Their Bacteriocins as Alternative Biotechnological Tools to Control Listeria monocytogenes Biofilms in Food Processing Facilities
- (2018) Anderson C. Camargo et al. MOLECULAR BIOTECHNOLOGY
- Protective cultures against foodborne pathogens in a nitrite reduced fermented meat product
- (2018) Ivana Nikodinoska et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of chitosan, and bacteriocin – Producing Carnobacterium maltaromaticum on survival of Escherichia coli and Salmonella Typhimurium on beef
- (2018) Zi Yi Hu et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effects of Salmonella bacteriophage, nisin and potassium sorbate and their combination on safety and shelf life of fresh chilled pork
- (2017) Changbao Wang et al. FOOD CONTROL
- A review of Listeria monocytogenes : An update on outbreaks, virulence, dose-response, ecology, and risk assessments
- (2017) Robert L. Buchanan et al. FOOD CONTROL
- Purification of leucocin A for use on wieners to inhibit Listeria monocytogenes in the presence of spoilage organisms
- (2017) Danielle R. Balay et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Natural and artificial casings as bacteriocin carriers for the biopreservation of meats products
- (2017) Franco Paolo Rivas et al. JOURNAL OF FOOD SAFETY
- Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics
- (2017) Patricia Castellano et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Antilisterial, antimicrobial and antioxidant effects of pediocin and Murraya koenigii berry extract in refrigerated goat meat emulsion
- (2017) Yogesh Kumar et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development of a model describing the inhibitory effect of selected preservatives on the growth of Listeria monocytogenes in a meat model system
- (2016) Dominic Dussault et al. FOOD MICROBIOLOGY
- Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model
- (2016) Mina Ghabraie et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- 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: Novel Solutions to Age Old Spore-Related Problems?
- (2016) Kevin Egan et al. Frontiers in Microbiology
- Antagonistic activities of lactic acid bacteria from fermented foods and beverage of Ladakh against Yersinia enterocolitica in refrigerated meat
- (2016) Kunzes Angmo et al. Food Bioscience
- Resistance to bacteriocins produced by Gram-positive bacteria
- (2015) Maria do Carmo de Freire Bastos et al. MICROBIOLOGY-SGM
- Recombinant pediocin inLactococcus lactis: increased production by propeptide fusion and improved potency by co-production with PedC
- (2015) Alexandre Back et al. Microbial Biotechnology
- Anti-listeria activity of poly(lactic acid)/sawdust particle biocomposite film impregnated with pediocin PA-1/AcH and its use in raw sliced pork
- (2013) Weerapong Woraprayote et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Antilisterial effect of two bioprotective cultures in a model system of Iberian chorizo fermentation
- (2013) Sagrario Ortiz et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- BAGEL3: automated identification of genes encoding bacteriocins and (non-)bactericidal posttranslationally modified peptides
- (2013) Auke J. van Heel et al. NUCLEIC ACIDS RESEARCH
- Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation
- (2012) Sung-Jin Kim et al. FOOD CONTROL
- Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture
- (2012) Beatriz Melero et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Bacteriocins — a viable alternative to antibiotics?
- (2012) Paul D. Cotter et al. NATURE REVIEWS MICROBIOLOGY
- A new hybrid bacteriocin, Ent35-MccV, displays antimicrobial activity against pathogenic Gram-positive and Gram-negative bacteria
- (2012) Leonardo Acuña et al. FEBS Open Bio
- The antimicrobial effect of Origanum compactum essential oil, nisin and their combination against Escherichia coli in tryptic soy broth (TSB) and in sheep natural sausage casings during storage at 25 and 7°C
- (2011) Hammou AFRICAN JOURNAL OF BIOTECHNOLOGY
- Combination of bioprotective cultures with EDTA to reduce Escherichia coli O157:H7 in frozen ground-beef patties
- (2011) Patricia Castellano et al. FOOD CONTROL
- Reduction of Clostridium sporogenes spore outgrowth in natural sausage casings using nisin
- (2011) J.J. Wijnker et al. FOOD MICROBIOLOGY
- SAKACIN A-CONTAINING PULLULAN FILM: AN ACTIVE PACKAGING SYSTEM TO CONTROL EPIDEMIC CLONES OFLISTERIA MONOCYTOGENESIN READY-TO-EAT FOODS
- (2010) VALENTINA TRINETTA et al. JOURNAL OF FOOD SAFETY
- Microbiological food safety assessment of high hydrostatic pressure processing: A review
- (2010) E. Rendueles et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics
- (2010) P. Castellano et al. MEAT SCIENCE
- Nisin affects the growth of Listeria monocytogenes on ready-to-eat turkey ham stored at four degrees Celsius for sixty-three days
- (2010) A. Ruiz et al. POULTRY SCIENCE
- A New Structure-based Classification of Gram-positive Bacteriocins
- (2010) Abdelmajid Zouhir et al. PROTEIN JOURNAL
- Investigation on the potential application of biological agents in the extension of shelf life of fresh beef in Nigeria
- (2010) Olusegun A. Olaoye et al. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
- Application of bacteriocins in vegetable food biopreservation
- (2007) Luca Settanni et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started