Control of Listeria monocytogenes on sliced bologna sausage using a novel bacteriocin, amysin, produced by Bacillus amyloliquefaciens isolated from Thai shrimp paste (Kapi)

Author:

Kaewklom Siriporn,Lumlert Saovaluk,Kraikul Wassawan,Aunpad Ratchaneewan

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference38 articles.

1. Isolation and characterization of bacteriocin with anti-listeria and anti-MRSA activity produced by food and soil isolated bacteria;Aunpad;African Journal of Microbiology Research,2011

2. Isolation and characterization of antifungal peptides produced by Bacillus amyloliquefaciens LBM 5006;Benitez;The Journal of Microbiology,2010

3. Detection and characterization of the novel bacteriocin entomocin 9, and safety evaluation of its producer, Bacillus thuringiensis ssp. entomocidus HD9;Cherif;Journal of Applied Microbiology,2003

4. Bacteriocins: safe, natural antimicrobials for food preservation;Cleveland;International Journal of Food Microbiology,2001

5. Listeria monocytogenes;Couture,2009

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