Literature DB >> 31333638

Editorial: Application of Protective Cultures and Bacteriocins for Food Biopreservation.

Riadh Hammami1, Ismail Fliss2, Aldo Corsetti3.   

Abstract

Entities:  

Keywords:  Lactic acid bacteria; bacteriocins; food biopreservation; food microbiota; foodborne pathogens; protective cultures

Year:  2019        PMID： 31333638      PMCID： PMC6622405          DOI： 10.3389/fmicb.2019.01561

Source DB:  PubMed          Journal:  Front Microbiol        ISSN： 1664-302X            Impact factor:   5.640


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  9 in total

1.  Potential Probiotic Lactic Acid Bacteria with Anti-Penicillium expansum Activity from Different Species of Tunisian Edible Snails.

Authors:  Ghada Rabaoui; Fernando Sánchez-Juanes; Mohamed Tebini; Karim Naghmouchi; Juan Luis Muñoz Bellido; Kamel Ben-Mahrez; Samia Réjiba
Journal:  Probiotics Antimicrob Proteins       Date:  2022-01-13       Impact factor: 4.609

2.  In vitro assessment of skin sensitization, irritability and toxicity of bacteriocins and reuterin for possible topical applications.

Authors:  Samira Soltani; Yvan Boutin; Frédéric Couture; Eric Biron; Muriel Subirade; Ismail Fliss
Journal:  Sci Rep       Date:  2022-03-17       Impact factor: 4.379

Review 3.  Bacterial Persister-Cells and Spores in the Food Chain: Their Potential Inactivation by Antimicrobial Peptides (AMPs).

Authors:  Shiqi Liu; Stanley Brul; Sebastian A J Zaat
Journal:  Int J Mol Sci       Date:  2020-11-27       Impact factor: 5.923

4.  Bacteriocin-Based Synergetic Consortia: a Promising Strategy to Enhance Antimicrobial Activity and Broaden the Spectrum of Inhibition.

Authors:  Samira Soltani; Eric Biron; Laila Ben Said; Muriel Subirade; Ismail Fliss
Journal:  Microbiol Spectr       Date:  2022-02-16

Review 5.  Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions.

Authors:  Márcia C Coelho; Francisco Xavier Malcata; Célia C G Silva
Journal:  Foods       Date:  2022-07-29

6.  Bacteriocinogenic Potential of Bacillus amyloliquefaciens Isolated from Kimchi, a Traditional Korean Fermented Cabbage.

Authors:  Sungmin Jung; Chaerin Woo; Joanna Ivy Irorita Fugaban; Jorge Enrique Vazquez Bucheli; Wilhelm Heinrich Holzapfel; Svetoslav Dimitrov Todorov
Journal:  Probiotics Antimicrob Proteins       Date:  2021-03-15       Impact factor: 4.609

7.  Food Microbiology: The Past and the New Challenges for the Next 10 Years.

Authors:  Giovanna Suzzi; Aldo Corsetti
Journal:  Front Microbiol       Date:  2020-02-21       Impact factor: 5.640

8.  Plant Volatiles of Lettuce and Chicory Cultivated in Aquaponics Are Associated to Their Microbial Community.

Authors:  Lorenzo Nissen; Flavia Casciano; Andrea Gianotti
Journal:  Microorganisms       Date:  2021-03-12

Review 9.  Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety.

Authors:  Juan García-Díez; Cristina Saraiva
Journal:  Int J Environ Res Public Health       Date:  2021-03-04       Impact factor: 3.390
  9 in total

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