Inhibition of individual and combination of cell free supernatants of phenyllactic acid, pediocin‐ and nisin‐producing lactic acid bacteria against food pathogens and bread spoilage molds-Reference-Cited by-同舟云学术

Inhibition of individual and combination of cell free supernatants of phenyllactic acid, pediocin‐ and nisin‐producing lactic acid bacteria against food pathogens and bread spoilage molds

Published:2022-10-28 Issue:1 Volume:43 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Sung Wen‐Chieh¹²,Lu Szu‐Hsaun¹,Chen Yi‐Chen¹,Pan Chorng‐Liang¹,Hsiao Hsin‐I¹^ORCID

Affiliation:

1. Department of Food Science National Taiwan Ocean University Keelung Taiwan, ROC

2. Center of Excellence for the Oceans National Taiwan Ocean University Keelung Taiwan, ROC

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.13020

Reference63 articles.

1. Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef

2. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension

3. Technology of Breadmaking

4. Relationship Between Water Activity, Salts of Lactic Acid, and Growth of Listeria monocytogenes in a Meat Model System

5. Enterocins L50A and L50B, Two Novel Bacteriocins from Enterococcus faecium L50, Are Related to Staphylococcal Hemolysins

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