Antibacterial activity and mechanism of a novel bacteriocin produced by Lactiplantibacillus plantarum against Escherichia coli and Staphylococcus aureus-Reference-Cited by-同舟云学术

Antibacterial activity and mechanism of a novel bacteriocin produced by Lactiplantibacillus plantarum against Escherichia coli and Staphylococcus aureus

Published:2022-11-20 Issue:1 Volume:58 Page:181-193
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Xu Zhiqiang¹,Wang Jungong²,Zheng Wenbin¹,Zhao Shang¹,Yang Qingli¹,Yu Dongxing³,Zhu Yinglian¹^ORCID

Affiliation:

1. College of Food Science and Engineering, Qingdao Agricultural University Qingdao China

2. Qingdao Dagang Customs Qingdao China

3. Shanghao Technology Co., Ltd. Qingdao China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16186

Reference69 articles.

1. Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation

2. Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity

3. Evaluation of Synergistic Interactions Between Cell-Free Supernatant of Lactobacillus Strains and Amikacin and Genetamicin Against Pseudomonas aeruginosa

4. Genome Mining, Microbial Interactions, and Molecular Networking Reveals New Dibromoalterochromides from Strains of Pseudoalteromonas of Coiba National Park-Panama

5. Bacteriocins from lactic acid bacteria and their potential in the preservation of fruit products

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