Diversity and applications of Bacillus bacteriocins.
By H. Abriouel, C. Franz, N. ben Omar, A. Gálvez. FEMS Microbiology Reviews, 2011
640 citations recorded by the source corpus.
Subfields: Ecology, Food Science, Microbiology
View Paper: https://www.semanticscholar.org/paper/6856b30a956dda306b0d938e974a6ce7598cd45e
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Citations in the corpus
- Current knowledge and perspectives of Paenibacillus: a review (2016, background): “Paenibacillin has the advantages of pH and heat stability, as well as activity against a broad range of foodborne pathogens and spoilage bacteria, making it an attractive candidate for food preservation [101].”
- Antagonistic features displayed by Plant Growth Promoting Rhizobacteria (PGPR): A Review (2017, background): “remarkably gain importance due broad range of inhibition of fungal, yeast, gram positive and gram negative species that may have some pathogenic effect on animals and human beings [44].”
- Genus bacillus, promising probiotics in aquaculture: Aquatic animal origin, bio-active components, bioremediation and efficacy in fish and shellfish (2019, background): “Another favorable trait of Bacillus spp. is that they produce antimicrobial substances, such as peptide and lipopeptide antibiotics and bacteriocins (Stein, 2005; Abriouel et al., 2011).”
- Plant growth-promoting rhizobacteria (PGPR): Their potential as antagonists and biocontrol agents (2012, background): “are increasingly becoming more important due to their sometimes broader spectra of inhibition (as compared with most lactic bacterial bacteriocins), which may include Gram-negative bacteria, yeasts or fungi, in addition to Gram-positive species, some of which are known to be pathogenic to humans and”
- LAB bacteriocin applications in the last decade (2016, background): “Then, in 1988 it was approved by the FDA [68].”