The role and application of enterococci in food and health.

By M. F. Moreno, Panagiotis Sarantinopoulos, E. Tsakalidou, L. De Vuyst. Journal of food microbiology, 2006

1,083 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/74de8b34056ad9ae2e4930d7fa6c05c20417311c

How researchers see this paper

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

In Biotechnology

1. M. Manai

In Food Science

1. R. Ross
2. A. Gálvez
3. Paul D. Cotter
4. F. Gaggía
5. H. Abriouel
6. K. Fisher
7. B. Biavati
8. M. Manai

In Molecular Biology

1. R. Ross
2. J. Peralta‐Sánchez
3. Orla O'Sullivan
4. Paul D. Cotter
5. G. FitzGerald
6. C. Stanton

Citations in the corpus

• Bacteriocin-based strategies for food biopreservation. (2007, background): “Many studies have focused on the selection and development of bacteriocinogenic cultures for food application (Ross et al., 2000; Työppönen et al., 2003; Peláez and Requena, 2005; Foulquié Moreno et al., 2006; Leroy et al., 2006).”
• The complex microbiota of raw milk. (2013, background): “Studies on raw milk cheeses indicate that enterococci are a common, and frequently important component of the natural cultures involved in fermentations and contribute to ripening, taste and flavour (Foulqui e Moreno et al., 2006).”
• Assessment of potential probiotic properties and multiple bacteriocin encoding-genes of the technological performing strain Enterococcus faecium MMRA (2014, background): “However, like most other LAB, some enterococcal strains are applied in food fermentation processes as starter or protection cultures, feed supplements and as probiotics to treat a number of diseases in humans and slaughter animals (Foulquié et al., 2006; Franz et al., 2012).”
• The ecology, epidemiology and virulence of Enterococcus. (2009, background): “…an array of studies into the taxonomy and identification of Enterococcus species has been carried out in recent years (Saeedi et al., 2002; Foulquie Moreno et al., 2006; Klein, 2003), it is still relatively difficult to distinguish Enterococcus species from other LAB, particularly Streptococcus…”
• Symbiotic association between hoopoes and antibiotic- producing bacteria that live in their uropygial gland (2008, methodology): “The beneficial antimicrobial-effect of enterococci, due to the production of bacteriocin-like inhibitor substances, is known from research on poultry and food conservation (Foulquié Moreno et al. 2006).”
• Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, background): “…2007; Gomez-Ruiz et al., 2008; Poveda et al., 2003), Corsican Venaco and Tenerife goat's milk cheeses (Casalta and Zennaro, 1997 and Gonzalez and Zarate, 2012, respectively), Greek Feta (Foulquié Moreno et al., 2006; Sarantinopoulos et al., 2002), and Pecorino Siciliano (Randazzo et al., 2008).”
• Probiotics and prebiotics in animal feeding for safe food production. (2010, background): “The concern that antimicrobial resistance genes or genes encoding virulence factors could be transferred to other bacteria in the gastrointestinal tract contributes to this controversy (Foulquie Moreno et al., 2006; Kayser, 2003).”
• Food fermentations: microorganisms with technological beneficial use. (2012, background): “Among the enterococci, Enterococcus faecalis has entered the list owing to its use in dairy, meat, vegetables and probiotics (Foulquie Moreno et al., 2006).”