Editorial: Application of Protective Cultures and Bacteriocins for Food Biopreservation.
作者信息
Hammami Riadh, Fliss Ismail, Corsetti Aldo
机构信息
School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada.
Department of Food Science, Faculty of Agriculture and Food Sciences, Université Laval, Québec, QC, Canada.
出版信息
Front Microbiol. 2019 Jul 4;10:1561. doi: 10.3389/fmicb.2019.01561. eCollection 2019.
Abstract
摘要
相似文献
1
Editorial: Application of Protective Cultures and Bacteriocins for Food Biopreservation.社论：保护性培养物和细菌素在食品生物保鲜中的应用
Front Microbiol. 2019 Jul 4;10:1561. doi: 10.3389/fmicb.2019.01561. eCollection 2019.
2
Application of bacteriocins in vegetable food biopreservation.细菌素在蔬菜食品生物保鲜中的应用。
Int J Food Microbiol. 2008 Jan 31;121(2):123-38. doi: 10.1016/j.ijfoodmicro.2007.09.001. Epub 2007 Sep 8.
3
Bacteriocin-based strategies for food biopreservation.基于细菌素的食品生物保鲜策略。
Int J Food Microbiol. 2007 Nov 30;120(1-2):51-70. doi: 10.1016/j.ijfoodmicro.2007.06.001. Epub 2007 Jun 12.
4
Nisin and class IIa bacteriocin resistance among Listeria and other foodborne pathogens and spoilage bacteria.尼生素和 IIa 类细菌素对李斯特菌和其他食源性致病菌及腐败菌的抗性。
Microb Drug Resist. 2011 Jun;17(2):197-205. doi: 10.1089/mdr.2010.0054. Epub 2011 Mar 19.
5
Discovery of novel biopreservation agents with inhibitory effects on growth of food-borne pathogens and their application to seafood products.发现具有抑制食源性病原体生长作用的新型生物保鲜剂及其在海产品中的应用。
Res Microbiol. 2012 Jan;163(1):44-54. doi: 10.1016/j.resmic.2011.08.005. Epub 2011 Oct 19.
6
Strategies to increase the hygienic and economic value of fresh fish: Biopreservation using lactic acid bacteria of marine origin.提高鲜鱼卫生和经济价值的策略：利用海洋来源的乳酸菌进行生物保鲜。
Int J Food Microbiol. 2016 Apr 16;223:41-9. doi: 10.1016/j.ijfoodmicro.2016.02.005. Epub 2016 Feb 10.
7
Biopreservation by lactic acid bacteria.乳酸菌生物保鲜
Antonie Van Leeuwenhoek. 1996 Oct;70(2-4):331-45. doi: 10.1007/BF00395940.
8
Application of bacteriophages in post-harvest control of human pathogenic and food spoiling bacteria.噬菌体在控制人类病原菌和食源腐败菌的采后应用。
Crit Rev Biotechnol. 2016 Oct;36(5):851-61. doi: 10.3109/07388551.2015.1049935. Epub 2015 Jun 4.
9
10
Lactobacillus salivarius: bacteriocin and probiotic activity.唾液乳杆菌：细菌素和益生菌活性。
Food Microbiol. 2013 Dec;36(2):296-304. doi: 10.1016/j.fm.2013.05.010. Epub 2013 Jun 15.
引用本文的文献
1
New Insight into Microbial Exploitation to Produce Bioactive Molecules from Agrifood and By-Products' Fermentation.从农业食品和副产品发酵中利用微生物生产生物活性分子的新见解。
Foods. 2025 Apr 21;14(8):1439. doi: 10.3390/foods14081439.
2
Bacteriocins: potentials and prospects in health and agrifood systems.细菌素：健康与农业食品系统中的潜力与前景
Arch Microbiol. 2024 Apr 25;206(5):233. doi: 10.1007/s00203-024-03948-y.
3
Biopreservative technologies of food: an alternative to chemical preservation and recent developments.食品的生物防腐剂技术：化学保鲜的替代方法及最新进展
Food Sci Biotechnol. 2023 Jun 3;32(10):1337-1350. doi: 10.1007/s10068-023-01336-8. eCollection 2023 Sep.
4
KCTC 3314 Growth Reduction with the Combined Use of Bacteriophage PAP 1-1 and Nisin.韩国典型培养物保藏中心3314号菌株：噬菌体PAP 1-1与乳酸链球菌素联合使用对其生长的抑制作用
Antibiotics (Basel). 2023 Jun 10;12(6):1035. doi: 10.3390/antibiotics12061035.
5
Targeting Enterococci with Antimicrobial Activity against from Poultry.针对对家禽具有抗菌活性的肠球菌。
Antibiotics (Basel). 2023 Jan 21;12(2):231. doi: 10.3390/antibiotics12020231.
6
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions.生乳干酪中的乳酸菌：从发酵剂到益生菌功能
Foods. 2022 Jul 29;11(15):2276. doi: 10.3390/foods11152276.
7
In vitro assessment of skin sensitization, irritability and toxicity of bacteriocins and reuterin for possible topical applications.体外评估细菌素和雷普霉素用于局部应用的皮肤致敏性、刺激性和毒性。
Sci Rep. 2022 Mar 17;12(1):4570. doi: 10.1038/s41598-022-08441-4.
8
Bacteriocin-Based Synergetic Consortia: a Promising Strategy to Enhance Antimicrobial Activity and Broaden the Spectrum of Inhibition.基于细菌素的协同共生体：增强抗菌活性和扩大抑制谱的有前途策略。
Microbiol Spectr. 2022 Feb 23;10(1):e0040621. doi: 10.1128/spectrum.00406-21. Epub 2022 Feb 16.
9
Plant Volatiles of Lettuce and Chicory Cultivated in Aquaponics Are Associated to Their Microbial Community.水培种植的生菜和菊苣的植物挥发物与其微生物群落有关。
Microorganisms. 2021 Mar 12;9(3):580. doi: 10.3390/microorganisms9030580.
10
Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety.利用起始培养物改善动物源食品的安全性。
Int J Environ Res Public Health. 2021 Mar 4;18(5):2544. doi: 10.3390/ijerph18052544.
Zotero 插件