Nisin: From a structural and meat preservation perspective-Reference-Cited by-同舟云学术

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Nisin: From a structural and meat preservation perspective

Published:2023-05 Issue: Volume:111 Page:104207
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Wu Jiajia,Zang Mingwu,Wang Shouwei,Zhao Bing,Bai Jing,Xu Chenchen,Shi Yuxuan,Qiao Xiaoling

Funder

Beijing Academy of Food Sciences

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference62 articles.

1. Dissecting structural and functional diversity of the lantibiotic mersacidin;Appleyard;Chem. Biol.,2009

2. Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage;Araújo;Meat Sci.,2018

3. Survival of Listeria monocytogenes Scott A on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin;Ariyapitipun;J. Food Protect.,2000

4. Effect of autochthonous bacteriocin-producing Lactococcus lactis on bacterial population dynamics and growth of halotolerant bacteria in Brazilian charqui;Biscola;Food Microbiol.,2014

5. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product;Biscola;Meat Sci.,2013

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1. From texture to structure: The key role of caspase-3 on grass carp myofibrillar protein during postmortem storage;Food Bioscience;2024-10

2. AcrR1, a novel TetR/AcrR family repressor, mediates acid and antibiotic resistance and nisin biosynthesis in Lactococcus lactis F44;Journal of Dairy Science;2024-09

3. Heterologous production of a new lanthipeptide boletupeptin using a cryptic biosynthetic gene cluster of the myxobacterium Melittangium boletus;Journal of Bioscience and Bioengineering;2024-05

4. LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest;Fermentation;2024-04-20

5. Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage;Foods;2024-04-19

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