Food microbiology: Bacteriocins: developing innate immunity for food

By Paul D. Cotter, C. Hill, R. Ross. Nature Reviews Microbiology, 2005

2,322 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/621e72e4ce99337d2f94da9cd1b3b8362a790528

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Citations in the corpus

A Review on Biosurfactants: Fermentation, Current Developments and Perspectives (2011, neutral): “Antimicrobial properties [20]”
BAGEL: a web-based bacteriocin genome mining tool (2006, background): “Therefore, bacteriocins are applied as food preservatives (1,2) and are of interest for the development of novel antibiotics (3,4).”
Alternatives to antibiotics for maximizing growth performance and feed efficiency in poultry: a review (2017, background): “Thus, its production had been considered an important feature in the selection of probiotic strains, but now one or more bacteriocins have been identi ﬁ ed and believed to exist in all species of bacteria and archaea (Cotter et al ., 2005; Willey and van der Donk, 2007).”
Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry (2021, background): “The second category is bacteriocins without lanthionine (Cotter et al., 2005).”
Bacteriocin-based strategies for food biopreservation. (2007, background): “The structure, biosynthesis, genetics and food application of LAB bacteriocins have been reviewed recently (Cleveland et al., 2001; O'Sullivan et al., 2002; Chen and Hoover, 2003; Cotter et al., 2005; Fimland et al., 2005; Deegan et al., 2006; Drider et al., 2006).”
Spoilage microbiota associated to the storage of raw meat in different conditions. (2012, background): “The use of bacteriocins is of great interest, although nisin and pediocin PA-1are the only commercially available (Cotter et al., 2005).”
Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components (2012, background): “For example, some antimicrobial peptides form pores (Cotter et al., 2005; Fantner et al., 2010) while other compounds, such as certain essential oil constituents, have a fluidifying effect on the membrane (Trombetta et al., 2005; Cristani et al., 2007).”
Bacteriocins of lactic acid bacteria: extending the family (2016, background): “, stability, antimicrobial activity, lack of toxicity, no flavor alteration) (Carr et al. 2002; Cotter et al. 2005).”