Use of Bacteriocin Producing Lactococcus lactis subsp. lactis LABW4 to Prevent Listeria monocytogenes Induced Spoilage of Meat-Reference-Cited by-同舟云学术

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Use of Bacteriocin Producing Lactococcus lactis subsp. lactis LABW4 to Prevent Listeria monocytogenes Induced Spoilage of Meat

Published:2014 Issue:22 Volume:05 Page:2115-2123
ISSN:2157-944X
Container-title:Food and Nutrition Sciences
language:
Short-container-title:FNS

Author:

Barman Soma,Ghosh Ranjan,Mandal Narayan C.

Publisher

Scientific Research Publishing, Inc.

Cited by 7 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. The potential of postbiotics as a novel approach in food packaging and biopreservation: a systematic review of the latest developments;Critical Reviews in Food Science and Nutrition;2023-09-05

2. (Meta)genomics -assisted screening of novel antibacterial lactic acid bacteria strains from traditional fermented milk from Western China and their bioprotective effects on cheese;LWT;2023-02

3. Bacteriocins: Properties and potential use as antimicrobials;Journal of Clinical Laboratory Analysis;2021-12

4. Production optimization of broad spectrum bacteriocin of three strains of Lactococcus lactis isolated from homemade buttermilk;Annals of Agrarian Science;2018-09

5. Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd;PLOS ONE;2017-08-31

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