In vitro application of bacteriocin produced by Lactiplantibacillus plantarum for the biopreservation of meat at refrigeration temperature-Reference-Cited by-同舟云学术

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In vitro application of bacteriocin produced by Lactiplantibacillus plantarum for the biopreservation of meat at refrigeration temperature

Published:2021-11-19 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ansari Asma¹^ORCID,Ibrahim Fariha²^ORCID,Haider Muhammad Samee³^ORCID,Aman Afsheen¹^ORCID

Affiliation:

1. The Karachi Institute of Biotechnology & Genetic Engineering (KIBGE) University of Karachi Karachi Pakistan

2. Department of Biomedical Engineering Ziauddin University Karachi Pakistan

3. Food and Marine Resources Research Centre (FMRRC), Pakistan Council of Scientific and Industrial Research (PCSIR) Karachi Pakistan

Funder

Higher Education Commission, Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16159

Reference45 articles.

1. A review on mechanisms and commercial aspects of food preservation and processing

2. Antimicrobial Activity of Lactic Acid Bacteria in Dairy Products and Gut: Effect on Pathogens

3. Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture

4. The role of hydrophobic interactions in initiation and propagation of protein folding

Cited by 5 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 and Bacteriocin-Like Compounds Synthesized by Lactic Acid Bacteria;Antimicrobial Peptides from Lactic Acid Bacteria;2024

2. Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products;Applied Biochemistry and Biotechnology;2023-08-24

3. Structural and biosynthetic diversity of plantaricins from Lactiplantibacillus;Applied Microbiology and Biotechnology;2023-07-26

4. Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products;Microorganisms;2022-10-18

5. The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge;Microorganisms;2022-04-15

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