Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate

Published:2015-04 Issue: Volume:46 Page:254-262
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

de Souza Barbosa Matheus,Todorov Svetoslav Dimitrov,Ivanova Iskra,Chobert Jean-Marc,Haertlé Thomas,de Melo Franco Bernadette Dora Gombossy

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference63 articles.

1. Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages;Ananou;Meat Sci.,2010

2. Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins;Aymerich;Food Microbiol.,2000

3. Novel biotechnological applications of bacteriocins: a review;Balciunas;Food Control,2013

4. Purification and characterization of two bacteriocins produced by lactic acid bacteria isolated from Mongolian airag;Batdorj;J. Appl. Microbiol.,2006

5. Screening for anti-Listeria bacteriocin-producing lactic acid bacteria from ‘‘Gueddid’’ a traditionally Tunisian fermented meat;Belgacem;Meat Sci.,2008

Cited by 87 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bacteriocins future perspectives: Substitutes to antibiotics;Food Control;2025-02

2. Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria monocytogenes Inactivation During Salami Production;Journal of Food Protection;2024-06

3. Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis;Journal of Food Science;2024-04-11

4. An effective strategy for improving the freeze-drying survival rate of Lactobacillus curvatus and its potential protective mechanism;Food Bioscience;2024-04

5. Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages;Foods;2024-01-08

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3