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Bacteriophages and their application in food safety

Authors: García, P.; Martínez, B.; Obeso, J.M.; Rodríguez, A.

Source: Letters in Applied Microbiology, Volume 47, Number 6, December 2008 , pp. 479-485(7)

Publisher: Blackwell Publishing

Insights into the Role of Quorum Sensing in Food Spoilage

Authors: Ammor, Mohammed Salim; Michaelidis, Christos; Nychas, George-John E.

Source: Journal of Food Protection®, Volume 71, Number 7, July 2008 , pp. 1510-1525(16)

Publisher: International Association for Food Protection

Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi

Authors: Shin, M.S.; Han, S.K.; Ryu, J.S.; Kim, K.S.; Lee, W.K.

Source: Journal of Applied Microbiology, Volume 105, Number 2, August 2008 , pp. 331-339(9)

Publisher: Blackwell Publishing

EFFECTS OF CLOVE AND TEA TREE OILS ON ESCHERICHIA COLI O157:H7 IN BLANCHED SPINACH AND MINCED COOKED BEEF

Authors: MOREIRA, MARÍA R.; PONCE, ALEJANDRA G.; DEL VALLE, CARLOS E.; ROURA, SARA I.

Source: Journal of Food Processing & Preservation, Volume 31, Number 4, August 2007 , pp. 379-391(13)

Publisher: Blackwell Publishing

Diversity of enterococcal bacteriocins and their grouping in a new classification scheme

Authors: Franz, Charles M. A. P.; van Belkum, Marco J.; Holzapfel, Wilhelm H.; Abriouel, Hikmate; Gálvez, Antonio

Source: FEMS Microbiology Reviews, Volume 31, Number 3, April 2007 , pp. 293-310(18)

Publisher: Blackwell Publishing

Recent Trends in Development of Fermented Milks

Authors: Khurana, H. K.; Kanawjia, S. K.

Source: Current Nutrition & Food Science, Volume 3, Number 1, February 2007 , pp. 91-108(18)

Publisher: Bentham Science Publishers

Inactivation of Escherichia coli and Shigella in acidic fruit and vegetable juices by peroxidase systems

Authors: Van Opstal, I.; Bagamboula, C.F.; Theys, T.; Vanmuysen, S.C.M.; Michiels, C.W.

Source: Journal of Applied Microbiology, Volume 101, Number 1, July 2006 , pp. 242-250(9)

Publisher: Blackwell Publishing

Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets

Authors: Altieri, C.; Speranza, B.; Del Nobile, M.A.; Sinigaglia, M.

Source: Journal of Applied Microbiology, Volume 99, Number 6, December 2005 , pp. 1294-1302(9)

Publisher: Blackwell Publishing

Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711

Authors: Hernández, D.; Cardell, E.; Zárate, V.

Source: Journal of Applied Microbiology, Volume 99, Number 1, July 2005 , pp. 77-84(8)

Publisher: Blackwell Publishing

Intra-specific variation of Lactobacillus plantarum and Lactobacillus pentosus in sensitivity towards various bacteriocins

Authors: Carl G.D.; Leisner J.J.; Swings J.; Vancanneyt M.

Source: Antonie van Leeuwenhoek, Volume 85, Number 3, April 2004 , pp. 209-216(8)

Publisher: Springer

Changes in fatty acids and microbial populations of pork inoculated with two biopreservative strains

Authors: Minor-Perez H.; Ponce-Alquicira E.; Macias-Bravo S.; Guerrero-Legarreta I.

Source: Meat Science, Volume 66, Number 4, April 2004 , pp. 793-800(8)

Publisher: Elsevier

Bacteriocins of lactic acid bacteria and their application on food as biopreservatives. (II)

Authors: Metaxopoulos, J.; Mataragas, M.; Drosinos, E.H.

Source: Journal of the Hellenic Veterinary Medical Society, Volume 54, Number 1, January 2003 , pp. 69-77(9)

Publisher: Hellenic Veterinary Medical Society

In Vitro Assessment of the Cytotoxicity of Nisin, Pediocin, and Selected Colicins on Simian Virus 40–Transfected Human Colon and Vero Monkey Kidney Cells with Trypan Blue Staining Viability Assays

Authors: Murinda S.E.; Rashid K.A.; Roberts R.F.

Source: Journal of Food Protection®, Volume 66, Number 5, 1 May 2003 , pp. 847-853(7)

Publisher: International Association for Food Protection

Antioxidant and antimutagenic activities of pomegranate peel extracts

Authors: Negi P.S.; Jayaprakasha G.K.; Jena B.S.

Source: Food Chemistry, Volume 80, Number 3, March 2003 , pp. 393-397(5)

Publisher: Elsevier

Heterologous production of bacteriocins by lactic acid bacteria

Authors: Rodrguez J.M.; Martnez M.I.; Horn N.; Dodd H.M.

Source: International Journal of Food Microbiology, Volume 80, Number 2, 25 January 2003 , pp. 101-116(16)

Publisher: Elsevier

Widespread distribution of the bacteriocin-producing lactic acid cocci in Miso-paste products

Authors: Onda T.; Yanagida F.; Uchimura T.; Tsuji M.; Ogino S.; Shinohara T.; Yokotsuka K.

Source: Journal of Applied Microbiology, Volume 92, Number 4, April 2002 , pp. 695-705(11)

Publisher: Blackwell Publishing

Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality

Authors: O'Sullivan L.; Ross R.P.; Hill C.

Source: Biochimie, Volume 84, Number 5, May 2002 , pp. 593-604(12)

Publisher: Elsevier

Prevention of ropiness in cooked pork by bacteriocinogenic cultures

Authors: Aymerich M.T.; Garriga M.; Costa S.; Monfort J.M.; Hugas M.

Source: International Dairy Journal, Volume 12, Number 2, 2002 , pp. 239-246(8)

Publisher: Elsevier

Predictive model for the behavior of Listeria monocytogenes Scott A in Shrikhand, prepared with a biopreservative, pediocin K7

Authors: Jagannath A.; Ramesh A.; Ramesh M.N.; Chandrashekar A.; Varadaraj M.C.

Source: Food Microbiology, Volume 18, Number 3, June 2001 , pp. 335-343(9)

Publisher: Elsevier

Analysis of Native Microflora and Selection of Strains Antagonistic to Human Pathogens on Fresh Produce

Authors: Liao C-H.; Fett W.F.

Source: Journal of Food Protection®, Volume 64, Number 8, 1 August 2001 , pp. 1110-1115(6)

Publisher: International Association for Food Protection