Bacteriocins: safe, natural antimicrobials for food preservation.
By Jennifer Cleveland, T. Montville, I. Nes, M. Chikindas. Journal of food microbiology, 2001
1,940 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/bce52a832ad12c512d9cb8708227c8996c47f7a8
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Citations in the corpus
- Antimicrobial Activity of Lactobacillus Species Isolated from Algerian Raw Goat's Milk Against Staphylococcus aureus (2008, neutral): “candidates for biopreservation of food [6].”
- Current Trends of Rice Milling Byproducts for Agricultural Applications and Alternative Food Production Systems (2019, background): “Bacteriocins are small molecular weight proteins produced by microorganisms with demonstrated ability to inhibit specific foodborne pathogens and are often incorporated in the preparation and processing of food products (Cleveland et al., 2001; Joerger, 2003; Micciche et al., 2018a).”
- Nanotechnology in agri-food production: an overview (2014, neutral): “nonfermented foods, nisin is currently the only bacteriocin widely used as a food preservative.(226)”
- Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application. (2012, background): “…use of natural antimicrobials such as organic acids, essential oils, plant extracts, and bacteriocins could be a good alternative to ensure food safety (Burt, 2004; Cleveland et al., 2001; Holley and Patel 2005; Naidu, 2000; Raybaudi-Massilia et al., 2009; Serra et al., 2008; Tiwari et al., 2009).”
- Probiotic Lactic Acid Bacteria: A Review (2014, background): “Due to the sensitivity of bacteriocins to some proteases, harmless bacteriocins are possibly digested [31] [32].”
- Bacteriocins and lactic acid bacteria - a minireview (2006, background): “Depending on the producer organism and classification criteria, bacteriocins can be classified into several groups (Ennahar et al., 2000; Jack and Jung, 2000; Cleveland et al., 2001; McAuliffe et al., 2001) in which classes I and II are the most thoroughtly studied.”
- Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products (2008, background): “The classification of bacteriocins has been reviewed by several authors (Klaenhammer 1988; Ennahar et al. 1999; Cleveland et al. 2001; Cintas et al. 2001).”