Enterococci as probiotics and their implications in food safety.

By C. Franz, M. Huch, H. Abriouel, W. Holzapfel, A. Gálvez. Journal of food microbiology, 2011

732 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/d2fba49c9b5b5323d48081e4404dbee7c429a7bd

How researchers see this paper

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

In Agronomy and Crop Science

1. M. Manai

In Animal Science and Zoology

1. Efstathios Z Panagou
2. George - John Nychas

In Food Science

1. George - John Nychas
2. M. Manai

Citations in the corpus

• Assessment of potential probiotic properties and multiple bacteriocin encoding-genes of the technological performing strain Enterococcus faecium MMRA (2014, background): “Two of the best characterized strains regarding the safety issue are E. faecium SF68 (NCIMB 10415 produced by Cerbios Pharma SA, Barbengo, Switzerland) and E. faecalis Symbioflor 1 (produced by Symbiopharm, Herborn, Germany) (Franz et al., 2012).”
• Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. (2013, background): “Indeed some strains of LAB secrete bile salt hydrolase enzyme, which hydrolyses conjugated bile acids to release de-conjugated bile acids and amino acids (Sridevi et al., 2009; Begley et al., 2006; Franz et al., 2011).”