Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications

By L. De Vuyst, F. Leroy. Journal of Molecular Microbiology and Biotechnology, 2007

772 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/7b973427652b9b4fbf8f1ddaadc1a6e14b2f5886

How researchers see this paper

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

In Food Science

1. F. Leroy
2. L. De Vuyst
3. Frédéric Ravyts
4. A. T. Paula
5. J. A. Reis
6. A. Penna
7. S. N. Casarotti
8. F. Remize

In Nutrition and Dietetics

1. F. Leroy
2. L. De Vuyst
3. Frédéric Ravyts
4. F. Remize
5. Amandine Fessard

Citations in the corpus

• Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications (2012, background): “As a result, a large number of bacteriocins produced by probiotics LAB have been identified, although their potential application as biopreservatives has not been fully developed [36, 136].”
• Bacterial diversity and functionalities in food fermentations (2012, background): “Bacteriocins from LAB offer several desirable properties, as these substances are generally recognised as safe, not active against eukaryotic cells, inactivated by digestive proteases, not influencing the gut microbiota, usually pH- and heat tolerant, often having a bactericidal mode of action, and ”