In vitro assessment of the antimicrobial potentials of Lactobacillus helveticus strains isolated from traditional cheese in Sinkiang China against food-borne pathogens-Reference-Cited by-同舟云学术

In vitro assessment of the antimicrobial potentials of Lactobacillus helveticus strains isolated from traditional cheese in Sinkiang China against food-borne pathogens

Published:2016 Issue:2 Volume:7 Page:789-797
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Bian Xin¹²³⁴⁵,Evivie Smith Etareri¹²³⁴⁵,Muhammad Zafarullah¹²³⁴⁵,Luo Guang-Wen¹²³⁴⁵,Liang Hong-Zhang¹²³⁴⁵,Wang Na-Na¹²³⁴⁵,Huo Gui-Cheng¹²³⁴⁵

Affiliation:

1. Key Laboratory of Dairy Science

2. College of Food Sciences

3. Northeast Agricultural University

4. Harbin

5. China

Abstract

KLDS 1.8701 showed a wide antimicrobial spectrum resulting from organic acids and contact dependent inhibition.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01041A

Reference47 articles.

1. The World Health Organisation, Online, http://www.who.int/topics/foodborne_diseases/en/

2. Bacteriocin-based strategies for food biopreservation

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