Functionality of enterococci in dairy products.

By G. Giraffa. Journal of food microbiology, 2003

693 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/41b8369fcea18338c88da01e2d143ea196494893

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Agronomy and Crop Science

1. O. Yerlikaya
2. R. Mohammadi
3. A. Gálvez
4. Paul D. Cotter
5. L. De Vuyst
6. H. Abriouel
7. M. Manai
8. T. Beresford

In Biotechnology

1. O. Yerlikaya
2. M. Manai

In Food Science

1. F. Leroy
2. L. De Vuyst
3. P. McSweeney
4. R. Ross
5. O. Yerlikaya
6. D. O'sullivan
7. R. Mohammadi
8. A. Gálvez

Citations in the corpus

• Functional meat starter cultures for improved sausage fermentation. (2006, background): “They play an important role in the ripening and the development of flavour in several traditional Mediterranean cheeses (Centeno et al., 1996; Suzzi et al., 2000; Franz et al., 2003; Giraffa, 2003), and it is speculated that they may also be of importance in traditional fermented sausages (Franz et ”
• Antibiotic-Producing Bacteria as a Possible Defence of Birds against Pathogenic Microorganisms (2010, background): “This bacterium produced queratinase at a relatively low rate but, simililarly to most Enterococcus faecalis strains assayed, should produce enterocines and some other antimicrobial chemicals [55, 62] that, together with antimicrobial chemicals synthesised by birds, would prevent the establishment of”
• Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks (2013, background): “In general, enterococci exhibit low milk acidifying ability (Giraffa 2003).”
• Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products (2008, background): “2005; Castellano and Vignolo 2006), and cheese (Giraffa 2003).”
• Purification and characterisation of bacteriocins produced by Enterococcus faecium from Tunisian rigouta cheese (2008, background): “This genus can become an important part of the fermented dairy microflora and its source seems to be not necessary related with faecal contamination (Giraffa, 2003).”
• Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat (2010, background): “In conclusion, despite the discussion about the safety of the use of enterococci in foods, it is well-known that bacteriocinogenic strains present potential for food preservation or even pathogen control (Franz et al., 2003; Giraffa, 2003; Gomes et al., 2008; Valenzuela et al., 2008).”
• Nucleic acid-based approaches to investigate microbial-related cheese quality defects (2012, background): “Furthermore, biogenic amines are also known precursors of carcinogens (Joosten, 1988; Joosten and Northolt, 1989; Giraffa, 2003).”
• Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks (2014, background): “…E. faecium, E. durans, E. avium, E. casseliflavus, E. malodoratus, E. hirae, E. gallinarum, E. mundtii, E. raffinosus, E. pseudoavium, E. flavescens, E. dispar, E. sulfureus, E. saccharolyticus, E. columbae ve E. cecorum (Giraffa, 2002, 2003; Klein, 2003; Ogier & Serror, 2008; Khan et al., 2010).”
• The complex microbiota of raw milk. (2013, background): “In laboratory-based experiments, strains of this bacterium have been shown to potentially survive pasteurisation and thus may be part of the microbial populations in both raw and pasteurised milk as well as in subsequent products (Giraffa, 2003; Ladero et al., 2011; McAuley et al., 2012).”