Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced-Reference-Cited by-同舟云学术

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Published:2019-05-20 Issue:8 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Kalhoro Muhammad Saleem¹,Visessanguan Wonnop²,Nguyen Loc Thai¹,Anal Anil Kumar¹^ORCID

Affiliation:

1. Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources Asian Institute of Technology Pathumthani Thailand

2. National Center for Genetic Engineering and Biotechnology (BIOTEC) National Science and Technology Development Agency (NSTDA) Pathumthani Thailand

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14015

Reference60 articles.

1. Antagonistic effects of three lactic acid bacterial strains isolated from Nigerian indigenous fermented Ogi on E. coli EKT004 in co-culture

2. Isolation and characterization of bacteriocin-producing Pediococcus acidilactici HW01 from malt and its potential to control beer spoilage lactic acid bacteria

3. Industrial perspectives of lactic acid bacteria for biopreservation and food safety;Akbar A.;Journal of Animal and Plant Sciences,2016

4. Occurrence of Staphylococcus aureus and evaluation of anti-staphylococcal activity of Lactococcus lactis subsp. lactis in ready-to-eat poultry meat

5. Isolation of Salmonella from ready-to-eat poultry meat and evaluation of its survival at low temperature, microwaving and simulated gastric fluids

Cited by 10 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. Isolation and characterization of lactic acid bacteria producing a potent anti-listerial bacteriocin-like inhibitory substance (BLIS) from chhurpi, a fermented milk product;Archives of Microbiology;2024-01-22

2. A novel bacteriocin RSQ01 with antibacterial activity and its application and metabolomic mechanism in milk preservation;Food Control;2023-09

3. Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese;Fermentation;2023-03-28

4. Antimicrobial Activities and Biopreservation Potential of Lactic Acid Bacteria (LAB) from Raw Buffalo (Bubalus bubalis) Milk;Oxidative Medicine and Cellular Longevity;2023-02-07

5. Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential;Foods;2022-10-01