Bacteriocin-based strategies for food biopreservation.

By A. Gálvez, H. Abriouel, R. López, N. ben Omar. Journal of food microbiology, 2007

1,224 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/2037513ebaa46eb1963fe3693e90d98a6e3b725d

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Citations in the corpus

Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria (2015, background): “Bacteriocins, for example, are ribosomally-synthesized, antimicrobial peptides or proteins, which are active towards other bacteria (Gálvez et al., 2007; Castellano et al., 2008).”
Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria (2010, background): “If immobilized or microencapsulated bacteriocin or bacteriocinogenic strain is applied on the food surface, much lower concentration is needed compared to the application in the whole food volume (5,55).”
Zinc Oxide Nanoparticles: Synthesis, Antimicrobial Activity and Food Packaging Applications (2012, background): “…oils (Tripathi & Dubey, 2004), organic acids (Schirmer et al., 2009), enzymes like lysozyme (Appendini & Hotchkiss, 1997) and bacteriocins (Gálvez et al., 2007; Han, 2005) have been widely studied for their antimicrobial properties and tested for their potential application in polymeric…”
Developing bacteriocins of lactic acid bacteria into next generation biopreservatives (2018, neutral): “…and many possess “Generally Regarded as Safe (GRAS)” status according to the US Food and Drug A c c ep t ed M anu sc r i p Administration [4]. than is possible beneficial properties bacteriocins’ with enhanced enzymes as well as in the form of regard to these harness the full LAB…”
Antimicrobial activity and partial characterization of bacteriocins produced by lactobacilli isolated from Sturgeon fish (2013, methodology): “plantarumH5were stable after treatment with organic solvents like butanol, ethanol andmethanol, supporting their proteinaceous and soluble nature (Gálvez et al., 2007; Mojgani & Amirinia, 2007; Verschuere, Rombaut, Sorgeloos, & Verstraete, 2000).”
Food applications of liposome-encapsulated antimicrobial peptides. (2010, background): “These antimicrobial peptides have been isolated from different bacteria and, especially, lactic acid bacteria (LAB) have a widespread ability to produce bacterocins (Gálvez et al., 2007; Jack, Tagg, & Ray, 1995; Riley & Wertz, 2002).”
Spoilage microbiota associated to the storage of raw meat in different conditions. (2012, background): “It has been reported that variations in strain sensitivities and development of strain resistance/adaptation are also of major concern for the application of bacteriocins in food (Galvez et al., 2007).”