Biopreservation, an ecological approach to improve the safety and shelf-life of foods

By S. Ananou, M. Maqueda, M. Martínez-Bueno, E. Valdivia. 2007

117 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/5d46e4baffe92c4ff33189e5bcd3ef62209bf235

How researchers see this paper

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

1. S. N. Casarotti
2. A. Penna
3. A. T. Paula
4. J. A. Reis
5. M. Ergun
6. F. Satıcı

Citations in the corpus

• Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications (2012, background): “Some genera of probiotics LAB produce bacteriocins: Lactococcus, Streptococcus, Lactobacillus, Pediococcus, Leuconostoc, Enterococcus, Carnobacterium, Aerococcus, Oenococcus, Tetragenococcus, Vagococcus and Weisella [12, 51, 52, 89, 116].”
• Advantages of traditional lactic acid bacteria fermentation of food in Africa (2010, unknown): “Thus, LAB are applied as a hurdle against non-acid tolerant bacteria, which are ecologically eliminated from the medium due to their sensitivity to acidic environment [55].”
• Use of Aloe vera gel as biopreservative for 'Granny Smith' and 'Red Chief' apples. (2012, background): “safety of foods by the use of natural or controlled microbiota and/or antimicrobial compounds (Ananou et al., 2007).”