Inhibitory action of three lactic acid bacteria cultures on some food-borne pathogens during pickling of green olive fruits

Author:

Almohammadi Abdul-RaoufORCID,Abdel-Shafi Seham,Tartour Eman,Enan Gamal

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference38 articles.

1. Characterization, production and bactericidal action of a bacteriocin produced by Lactobacillus plantarum LPS10 isolated from pickled olives;Abdel-Haliem;Res. J. Pharmaceut. Biol. Chem. Sci.,2016

2. Inhibition of two Listeria strains in vitro and in situ by nisin, onion and garlic juices separately and in combinations;Abdellatif;Wulfenia,2018

3. Antibacterial activity of Lactobacillas delbreukii subsp. bulgaricus isolated from Zabady;Abdel-Shafi;Life Sci. J.,2014

4. Antibacterial activity of methylated egg white proteins against pathogenic G+ and G- bacteria matching antibiotics;Abdel-Shafi;Springeplus (ISI, IF.1.2),2016

5. Chemical constitution and antimicrobial activity of kombucha fermented beverage;Al-Mohammadi;Molecules,2021

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