The inhibition of cell-free supernatants of several lactic acid bacteria on the selected psychrophilic spoilage bacteria in liquid whole egg-Reference-Cited by-同舟云学术

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The inhibition of cell-free supernatants of several lactic acid bacteria on the selected psychrophilic spoilage bacteria in liquid whole egg

Published:2021-05 Issue: Volume:123 Page:107753
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Wang Jing,Su Yujie,Gu Luping,Chang Cuihua,Xu Lilan,Yang Yanjun,Li Junhua

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference45 articles.

1. Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane;Alakomi;Applied and Environmental Microbiology,2000

2. Isolation and characterization of a psychrotolerant toxin producer, Bacillus weihenstephanensis, in liquid egg products;Baron;Journal of Food Protection,2007

3. Lactobacillus plantarum with functional properties: An approach to increase safety and shelf-life of fermented foods;Behera;BioMed Research International,2018

4. Antibacterial activity and mode of action of ferulic and gallic acids against pathogenic bacteria;Borges;Microbial Drug Resistance,2013

5. Psychrophilic lifestyles: Mechanisms of adaptation and biotechnological tools;Collins;Applied Microbiology and Biotechnology,2019

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4. Screening, probiotic properties, and inhibition mechanism of a Lactobacillus antagonistic to Listeria monocytogenes;Science of The Total Environment;2024-01

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