Combined use of bacteriocins and bacteriophages as food biopreservatives. A review-Reference-Cited by-同舟云学术

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Combined use of bacteriocins and bacteriophages as food biopreservatives. A review

Published:2022-05 Issue: Volume:368 Page:109611
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Rendueles Claudia,Duarte Ana Catarina,Escobedo Susana,Fernández Lucía,Rodríguez Ana,García Pilar,Martínez Beatriz

Funder

Gobierno del Principado de Asturias

Horizon 2020

FICYT

Agencia Estatal de Investigación

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference91 articles.

1. The expanding structural variety among bacteriocins from Gram-positive bacteria;Acedo;FEMS Microbiol. Rev.,2018

2. Bacteriocins of lactic acid bacteria: extending the family;Alvarez-Sieiro;Appl. Microbiol. Biotechnol.,2016

3. Engineering of the chapk staphylococcal phage endolysin to enhance antibacterial activity against stationary-phase cells;Arroyo-Moreno;Antibiotics,2021

4. Making sense of the “clean label” trends: a review of consumer food choice behavior and discussion of industry implications;Asioli;Food Res. Int.,2017

5. Biocontrol of Listeria monocytogenes in fish by enterocin AS-48 and Listeria lytic bacteriophage P100;Baños;LWT Food Sci. Technol.,2016

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3. Applications of bacteriophage in combination with nisin for controlling multidrug-resistant Bacillus cereus in broth and various food matrices;Food Research International;2024-09

4. Synergistic antibacterial activity of Lactococcus lactis and Xylella phage MATE 2 for an effective biocontrol strategy against black rot disease in broccoli;Frontiers in Microbiology;2024-08-19

5. The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation;Applied Sciences;2024-06-26

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