Lactic Acid Bacteria (LAB) and Their Bacteriocins as Alternative Biotechnological Tools to Control Listeria monocytogenes Biofilms in Food Processing Facilities
Author:
Funder
CAPES
CNPq
FAPEMIG
ALIBIOTECH
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology
Link
http://link.springer.com/article/10.1007/s12033-018-0108-1/fulltext.html
Reference135 articles.
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2. Cotter, P. D., Hill, C., & Ross, R. P. (2005). Bacteriocins: Developing innate immunity for food. Nature Reviews Microbiology, 3, 777.
3. Line, J. E., Svetoch, E. A., Eruslanov, B. V., Perelygin, V. V., Mitsevich, E. V., Mitsevich, I. P., Levchuk, V. P., Svetoch, O. E., Seal, B. S., Siragusa, G. R., & Stern, N. J. (2008). Isolation and purification of enterocin E-760 with broad antimicrobial activity against Gram-positive and Gram-negative bacteria. Antimicrobial Agents and Chemotherapy, 52, 1094–1100.
4. Nazef, L., Belguesmia, Y., Tani, A., Prévost, H., & Drider, D. (2008). Identification of lactic acid bacteria from poultry feces: Evidence on anti-Campylobacter and anti-Listeria activities. Poultry Science, 87, 329–334.
5. Balciunas, E. M., Castillo Martinez, F. A., Todorov, S. D., Franco, B. D., Converti, A., Oliveira, R. P. (2013). Novel biotechnological applications of bacteriocins: A review. Food Control, 32, 134–142.
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