Purification, characterization and action mechanism of plantaricin JY22, a novel bacteriocin against Bacillus cereus produced by Lactobacillus plantarum JY22 from golden carp intestine

Novel bacteriocin produced by Lactobacillus alimentarius FM-MM 4 from a traditional Chinese fermented meat Nanx Wudl: Purification, identification and antimicrobial characteristics

(2017) Yanxin Hu et al.   FOOD CONTROL

Two-peptide bacteriocin PlnEF causes cell membrane damage to Lactobacillus plantarum

(2016) Xu Zhang et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Purification, characterization and bactericidal mechanism of a broad spectrum bacteriocin with antimicrobial activity against multidrug-resistant strains produced by Lactobacillus coryniformis XN8

(2016) Lanhua Yi et al.   FOOD CONTROL

Antibacterial mechanism of bifidocin A, a novel broad-spectrum bacteriocin produced by Bifidobacterium animalis BB04

(2016) Guorong Liu et al.   FOOD CONTROL

In vitro selection, characterization and cytotoxic effect of bacteriocin of Lactobacillus sakei GM3 isolated from goat milk

(2016) Natarajan Devi Avaiyarasi et al.   FOOD CONTROL

Strategies to increase the hygienic and economic value of fresh fish: Biopreservation using lactic acid bacteria of marine origin

(2016) Beatriz Gómez-Sala et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of a novel bacteriocin produced by Lactobacillus plantarum ST8SH and some aspects of its mode of action

(2015) Svetoslav Dimitrov Todorov et al.   ANNALS OF MICROBIOLOGY

Potential aquaculture probiont Lactococcus lactis TW34 produces nisin Z and inhibits the fish pathogen Lactococcus garvieae

(2014) Cynthia Sequeiros et al.   ARCHIVES OF MICROBIOLOGY

Purification and characterisation of plantaricin ZJ008, a novel bacteriocin against Staphylococcus spp. from Lactobacillus plantarum ZJ008

(2014) Xuan Zhu et al.   FOOD CHEMISTRY

Inhibition of Bacillus cereus Strains by Antimicrobial Metabolites from Lactobacillus johnsonii CRL1647 and Enterococcus faecium SM21

(2014) M. Cecilia Soria et al.   Probiotics and Antimicrobial Proteins

Large-Scale Purification, Characterization, and Spore Outgrowth Inhibitory Effect of Thurincin H, a Bacteriocin Produced by Bacillus thuringiensis SF361

(2014) Gaoyan Wang et al.   Probiotics and Antimicrobial Proteins

Antimicrobial activity and partial characterization of bacteriocins produced by lactobacilli isolated from Sturgeon fish

(2013) Mahdi Ghanbari et al.   FOOD CONTROL

Antibacterial mode of action of Cudrania tricuspidata fruit essential oil, affecting membrane permeability and surface characteristics of food-borne pathogens

(2013) Vivek K. Bajpai et al.   FOOD CONTROL

Chemical composition, antibacterial activity and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgare Mill.)

(2013) Wen-Rui Diao et al.   FOOD CONTROL

Seafood biopreservation by lactic acid bacteria – A review

(2013) Mahdi Ghanbari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antibacterial activity and cholesterol assimilation of lactic acid bacteria isolated from traditional Iranian dairy products

(2013) Mahdieh Iranmanesh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prevalence of the levels of Bacillus cereus in fried rice dishes and its exposure assessment from Chinese-style restaurants

(2011) Hye-ja Chang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

In vitro and in situ antimicrobial action and mechanism of glycinin and its basic subunit

(2011) Mahmoud Z. Sitohy et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Discovery of novel biopreservation agents with inhibitory effects on growth of food-borne pathogens and their application to seafood products

(2011) Ouissal Bourouni Chahad et al.   RESEARCH IN MICROBIOLOGY

Mode of action of sakacin C2 against Escherichia coli

(2010) Yurong Gao et al.   FOOD CONTROL

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

A novel bacteriocin with a broad inhibitory spectrum produced by Lactobacillus sake C2, isolated from traditional Chinese fermented cabbage

(2009) Yurong Gao et al.   FOOD CONTROL

Characterization of anti-Listeria bacteriocins isolated from shellfish: Potential antimicrobials to control non-fermented seafood

(2008) A PINTO et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibition of Bacillus cereus by lactic acid bacteria starter cultures in rice fermentation

(2007) Yong Yang et al.   FOOD CONTROL

Mode of action of pentocin 31-1: An antilisteria bacteriocin produced by Lactobacillus pentosus from Chinese traditional ham

(2007) Kang Zhou et al.   FOOD CONTROL