Bacteriocins: Biological tools for bio-preservation and shelf-life extension

By Lucy H. Deegan, Paul D. Cotter, C. Hill, P. Ross. 2006

714 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/80a6f45ad38cbd43d4ba73bb05002c2641e473d9

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Citations in the corpus

Food applications of liposome-encapsulated antimicrobial peptides. (2010, background): “Such electrostatic interactions are considered as the initial step for the subsequent events leading to membrane pore formation (Breukink & de Kruijff, 1999; Deegan et al., 2006).”
The complex microbiota of raw milk. (2013, background): “…to the control of pathogens and spoilage microorganisms in raw milk and resultant products, these bacteriocins can also be employed, through the addition of producing LAB, fermentates or semi-purified preservatives, to enhance the safety of other foods (Cotter et al., 2005; Deegan et al., 2006).”
Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, background): “This may be due to their interactions with the cheese matrix (degradation, adsorption, uneven distribution), with native microflora or starter culture, and with an unfavourable physicochemical environment (Deegan et al., 2006; Grattepanche et al., 2007; SobrinoLópez and Martín-Belloso, 2008).”
Antimicrobial antagonists against food pathogens: a bacteriocin perspective (2015, background): “These additive or synergistic phenomena act by reducing the levels of bacteriocin required for target inhibition and, in some instances, can even extend the spectrum of inhibition of bacteriocins to include Gram-negative microorganisms [2].”
Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry (2021, background): “Bacteriocins may be divided into two categories: Category I is lantibiotics containing lanthionine (such as nisin, epidermin, streptin, etc.; Deegan et al., 2006).”
Bacteriocins from Lactic Acid Bacteria: Purification, Properties and use as Biopreservatives (2007, background): “…use as Biopreservatives Brazilian Archives of Biology and Technology 537 grade chelating agent ethylene diamine tetraacetate (EDTA), which acts by binding to Mg2+ ions in lipopolysaccharide; the outer membrane is disrupted, rendering Gram-negatives sensitive to bacteriocins (Deegan et al, 2006).”
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): “Several studies have been performed on bacteriocins for improving the safety of foods (Deegan et al., 2006).”