Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Preliminary Analysis of Bioactive Compounds and Antibacterial Properties in Methanolic Extract of Achillea fragrantissima

Nasrin E. Khalifa
Oriental Journal Of Chemistry 41 (3) 1015 (2025)
https://doi.org/10.13005/ojc/410335

Characterization of Lactic Acid Bacterium Exopolysaccharide, Biological, and Nutritional Evaluation of Probiotic Formulated Fermented Coconut Beverage

Bukola Christianah Adebayo-Tayo, Bukola Rachael Ogundele, Oladeji Aderibigbe Ajani, Olusola Ademola Olaniyi and Zheng-Fei Yan
International Journal of Food Science 2024 (1) (2024)
https://doi.org/10.1155/2024/8923217

Effect of a Stabilized Fermented Broccoli Sprout Extract on Cultured Human Colon Carcinoma Cell Viability, Cell Death, and Apoptosis

Anne-Marie Kosi-Kupe, Poncho Meisenheimer and James J. Cali
Applied In Vitro Toxicology 10 (2) 43 (2024)
https://doi.org/10.1089/aivt.2023.0016

Detection of non-ribosomal and polyketide biosynthetic genes in bacteria from green mud crab Scylla serrata gut microbiome and their antagonistic activities

Shabreen Banu, Shivakiran Alva, Prathiksha J. Prabhu, Sreedharan Krishnan and Madhu K. Mani
Fish and Shellfish Immunology Reports 5 100104 (2023)
https://doi.org/10.1016/j.fsirep.2023.100104

Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses

Mohsen Zommara, Shady El-Ghaish, Thomas Haertle, Jean-Marc Chobert and Mohamed Ghanimah
BMC Microbiology 23 (1) (2023)
https://doi.org/10.1186/s12866-023-02890-1

Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu

Yu’ang Xue, Fengxian Tang, Wenchao Cai, Xinxin Zhao, Wen Song, Ji’an Zhong, Zhongjun Liu, Zhuang Guo and Chunhui Shan
Frontiers in Microbiology 12 (2022)
https://doi.org/10.3389/fmicb.2021.769290

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Márcia C. Coelho, Francisco Xavier Malcata and Célia C. G. Silva
Foods 11 (15) 2276 (2022)
https://doi.org/10.3390/foods11152276

Efficacy of Two Probiotic Products Fed Daily to Reduce Clostridium perfringens-Based Adverse Health and Performance Effects in Dairy Calves

Charley Cull, Vijay K. Singu, Brooke J. Cull, Kelly F. Lechtenberg, Raghavendra G. Amachawadi, Jennifer S. Schutz and Keith A. Bryan
Antibiotics 11 (11) 1513 (2022)
https://doi.org/10.3390/antibiotics11111513

Antifungal activity of bacterial strains from maize silks against Fusarium verticillioides

Gisele de Fátima Dias Diniz, Luciano Viana Cota, José Edson Fontes Figueiredo, Frederick Mendes Aguiar, Dagma Dionísia da Silva, Ubiraci Gomes de Paula Lana, Vera Lúcia dos Santos, Ivanildo Evódio Marriel and Christiane Abreu de Oliveira-Paiva
Archives of Microbiology 204 (1) (2022)
https://doi.org/10.1007/s00203-021-02726-4

Production and fermentation characteristics of antifungal peptides by synergistic interactions with Lactobacillus paracasei and Propionibacterium freudenii in supplemented whey protein formulations

Yujia XIE, Xiaojie Peng, Zheng Li, Juan Wang, Mingyi Li, Shanshan Xiao and Shaohui Zhang
LWT 164 113632 (2022)
https://doi.org/10.1016/j.lwt.2022.113632

Inhibitory mechanism of cell-free supernatants of Lactobacillus plantarum on Proteus mirabilis and influence of the expression of histamine synthesis-related genes

Yilun Wang, Huijie Pei, Yuxuan Liu, Xiaohong Huang, Lin Deng, Qinjie Lan, Shujuan Chen, Li He, Aiping Liu, Xiaolin Ao, Shuliang Liu, Likou Zou and Yong Yang
Food Control 125 107982 (2021)
https://doi.org/10.1016/j.foodcont.2021.107982

Comparison of the Probiotic Potential between Lactiplantibacillus plantarum Isolated from Kimchi and Standard Probiotic Strains Isolated from Different Sources

Chang-Hee Jeong, Hyejin Sohn, Hyelyeon Hwang, Ho-Jae Lee, Tae-Woon Kim, Dong-Sub Kim, Chun-Sung Kim, Sung-Gu Han and Sung-Wook Hong
Foods 10 (9) 2125 (2021)
https://doi.org/10.3390/foods10092125

Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef

D. Arrioja-Bretón, E. Mani-López, E. Palou and A. López-Malo
Food Control 115 107286 (2020)
https://doi.org/10.1016/j.foodcont.2020.107286

In vitro antioxidant, antibacterial, in vivo immunomodulatory, antitumor and hematological potential of exopolysaccharide produced by wild type and mutant Lactobacillus delbureckii subsp. bulgaricus

Bukola Adebayo-Tayo and Racheal Fashogbon
Heliyon 6 (2) e03268 (2020)
https://doi.org/10.1016/j.heliyon.2020.e03268

Prevention of Intramammary Infections by Prepartum External Application of a Teat Dip Containing Lactic Acid Bacteria with Antimicrobial Properties in Dairy Heifers

Jan-Hendrik Paduch, Johanna Lücking, Elisabeth Mansion-de Vries, Claudia Zinke, Nicole Wente and Volker Krömker
Pathogens 9 (4) 288 (2020)
https://doi.org/10.3390/pathogens9040288

Inhibitory Effect of Different Types of Fermented Milk on Candida albicans

Maryam Azizkhania, Per Erik Joakim Sarisb and Mehdi Baniasadic
International Journal of Enteric Pathogens 8 (3) 94 (2020)
https://doi.org/10.34172/ijep.2020.21

Antimicrobial activity of protein-containing fractions isolated from Lactobacillus plantarum NRRL B-4496 culture

D. Arrioja-Bretón, E. Mani-López, H. Bach and A. López-Malo
Brazilian Journal of Microbiology 51 (3) 1289 (2020)
https://doi.org/10.1007/s42770-020-00266-5

Characterization of Lactobacillus plantarum strains isolated from Turkish pastırma and possibility to use of food industry

Emine DINCER and Merih KIVANC
Food Science and Technology 40 (2) 498 (2020)
https://doi.org/10.1590/fst.05819

Isolation, technological characterization and in vitro probiotic evaluation of Lactococcus strains from traditional Turkish skin bag Tulum cheeses

Erhan Kazancıgil, Talha Demirci, Hale İnci Öztürk-Negiş and Nihat Akın
Annals of Microbiology 69 (12) 1275 (2019)
https://doi.org/10.1007/s13213-019-01512-4

Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by‐products

Elena Bartkiene, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Modestas Ruzauskas, Jurga Bernatoniene, Valdas Jakstas, Pranas Viskelis, Daiva Zadeike and Grazina Juodeikiene
Journal of the Science of Food and Agriculture 99 (8) 3992 (2019)
https://doi.org/10.1002/jsfa.9625

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

Elena Bartkiene, Vita Lele, Modestas Ruzauskas, Konrad J. Domig, Vytaute Starkute, Paulina Zavistanaviciute, Vadims Bartkevics, Iveta Pugajeva, Dovile Klupsaite, Grazina Juodeikiene, Ruta Mickiene and João Miguel Rocha
Microorganisms 8 (1) 64 (2019)
https://doi.org/10.3390/microorganisms8010064

Inhibitory Effect of Probiotic Bacteria Isolated from Camel Milk on Clinical Strains of Drug-Resistant Helicobacter pylori

Afsaneh Sikarchi and Leila Fozouni
Medical Laboratory Journal 12 (2) 20 (2018)
https://doi.org/10.29252/mlj.12.2.20

Selection and identification of protective culture for controlling Staphylococcus aureus in fresh Domiati like cheese

Amel Ibrahim and Sameh Awad
Journal of Food Safety 38 (1) (2018)
https://doi.org/10.1111/jfs.12418

Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition

Margarita Andreevskaya, Elina Jääskeläinen, Per Johansson, Anne Ylinen, Lars Paulin, Johanna Björkroth, Petri Auvinen and Harold L. Drake
Applied and Environmental Microbiology 84 (13) (2018)
https://doi.org/10.1128/AEM.00554-18

Influence of microbiological and chemical quality of traditional starter made from cassava on “attiéké” produced from four cassava varieties

J.B. Assanvo, G.N. Agbo, P. Coulin, et al.
Food Control 78 286 (2017)
https://doi.org/10.1016/j.foodcont.2017.02.066

Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire

N.M.C. Assohoun-Djeni, N.T. Djeni, S. Messaoudi, et al.
Food Control 62 397 (2016)
https://doi.org/10.1016/j.foodcont.2015.09.037

PREVALENCE OF LACTIC ACID BACTERIA IN SLICED COOKED HAM AS AN INDICATOR OF ITS SHELF LIFE

América CHÁVEZ- MARTÍNEZ, Martha ESTRADA-GANDARILLA, Ana Luisa RENTERÍA MONTERRUBIO and Mario Alejandro GALLEGOS ACEVEDO
Revista Vitae 23 (1) 167 (2016)
https://doi.org/10.17533/udea.vitae.v23n3a02

Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation

Ekoua Regina Krabi, Allah Antoine Assamoi, Ayawovi Fafadzi Ehon, et al.
African Journal of Food Science 10 (11) 271 (2016)
https://doi.org/10.5897/AJFS2016.1430

The effect of wheat bread contamination by the Bacillus genus bacteria on the quality and safety of bread

Lina Vaičiulytė-Funk, Renata Žvirdauskienė, Joana Šalomskienė and Antanas Šarkinas
Zemdirbyste-Agriculture 102 (3) 351 (2015)
https://doi.org/10.13080/z-a.2015.102.045

Molecular characterisation of new organisation of plnEF and plw loci of bacteriocin genes harbour concomitantly in Lactobacillus plantarum I-UL4

Hui Fong Tai, Hooi Ling Foo, Raha Abdul Rahim, et al.
Microbial Cell Factories 14 (1) (2015)
https://doi.org/10.1186/s12934-015-0280-y

Antilisterial Activity of Bacteriocin HY07 fromEnterococcus faeciumHY07 Isolated from Chinese Sausages

Hui Zhou, Yimin Hu, Liwen Jiang, et al.
Food Biotechnology 29 (1) 51 (2015)
https://doi.org/10.1080/08905436.2014.996893

Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties

Mehvesh Mushtaq wani, Adil Gani, Prathap K. Shetty, F.A. Masoodi and Mudasir Ahmad
LWT - Food Science and Technology (2015)
https://doi.org/10.1016/j.lwt.2015.04.054

Bacteriocin production and gene sequencing analysis from vaginal Lactobacillus strains

Galina Stoyancheva, Marta Marzotto, Franco Dellaglio and Sandra Torriani
Archives of Microbiology 196 (9) 645 (2014)
https://doi.org/10.1007/s00203-014-1003-1

Genomic and Proteomic Characterization of Bacteriocin-ProducingLeuconostoc mesenteroidesStrains Isolated from Raw Camel Milk in Two Southwest Algerian Arid Zones

Zineb Benmechernene, Inmaculada Fernández-No, Marcos Quintela-Baluja, et al.
BioMed Research International 2014 1 (2014)
https://doi.org/10.1155/2014/853238

Antimicrobial activity of lactic acid bacteria isolated from fermented milk products

T O Adejumo
African Journal of Food Science 8 (10) 490 (2014)
https://doi.org/10.5897/AJFS2014.1195

Inhibition of Bacillus cereus Strains by Antimicrobial Metabolites from Lactobacillus johnsonii CRL1647 and Enterococcus faecium SM21

M. Cecilia Soria and M. Carina Audisio
Probiotics and Antimicrobial Proteins 6 (3-4) 208 (2014)
https://doi.org/10.1007/s12602-014-9169-z

Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks

Noreddine Benkerroum
Comprehensive Reviews in Food Science and Food Safety 12 (1) 54 (2013)
https://doi.org/10.1111/j.1541-4337.2012.00215.x

Isolation of bacteriocin - producing lactic acid bacteria from 'Ugba' and 'Okpiye', two locally fermented nigerian food condiments

Charles Ogugua Nwuche
Brazilian Archives of Biology and Technology 56 (1) 101 (2013)
https://doi.org/10.1590/S1516-89132013000100013

Physical properties and antilisterial activity of bioactive edible films containing Lactobacillus plantarum

Laura Sánchez-González, Jorge Iván Quintero Saavedra and Amparo Chiralt
Food Hydrocolloids 33 (1) 92 (2013)
https://doi.org/10.1016/j.foodhyd.2013.02.011

Inhibition of foodborne pathogens by a bacteriocin-like substance produced by a novel strain of Lactobacillus Acidophilus isolated from camel milk

A. E. Abo-Amer
Applied Biochemistry and Microbiology 49 (3) 270 (2013)
https://doi.org/10.1134/S0003683813030174

Characterisation of a cell‐free supernatant obtained from cultures of Enterococcus faecalis DBFIQ E24 with antagonistic activity against bacteria, yeasts and moulds

MARÍA DE LAS M CARDOSO, RICARDO M MANZO, GEORGINA G TONARELLI and ARTURO C SIMONETTA
International Journal of Dairy Technology 65 (4) 568 (2012)
https://doi.org/10.1111/j.1471-0307.2012.00852.x

Statistical optimization of physical parameters for enhanced bacteriocin production by L. casei

Mukesh Kumar, Alok Kumar Jain, Moushumi Ghosh and Abhijit Ganguli
Biotechnology and Bioprocess Engineering 17 (3) 606 (2012)
https://doi.org/10.1007/s12257-011-0631-4

Characterization of bacteriocin from Lactococcus isolated from traditional Algerian dairy products

Amina Hellal, Linda Amrouche, Zoulikha Ferhat and Fatima Laraba
Annals of Microbiology 62 (1) 177 (2012)
https://doi.org/10.1007/s13213-011-0244-3

Optimisation of bacteriocin production of Lactococcus lactis subsp. lactis MA23, a strain isolated from Boza

NEFISE AKKOÇ, AYLA GHAMAT and MUSTAFA AKÇELIK
International Journal of Dairy Technology 64 (3) 425 (2011)
https://doi.org/10.1111/j.1471-0307.2011.00671.x

Thermotolerant Bacteriocin-Producing Lactic Acid Bacteria Isolated from Thai Local Fermented Foods and Their Bacteriocin Productivity

VICHAI LEELAVATCHARAMAS, NIDA ARBSUWAN, JIRAWAN APIRAKSAKORN, PATTANA LAOPAIBOON and MASAO KISHIDA
Biocontrol Science 16 (1) 33 (2011)
https://doi.org/10.4265/bio.16.33

Effect of Lactic Acid Bacteria Administered Orally on Growth Performance of Penaeus indicus (H. Milne Edwards) Juveniles

Rachel Fernandez, Manpal Sridhar and N. Sridhar
Research Journal of Microbiology 6 (5) 466 (2011)
https://doi.org/10.3923/jm.2011.466.479

Characterization of microbial traits involved with the elaboration of the Cotija cheese

Rebeca Flores-Magallón, Amanda Alejandra Oliva-Hernández and José Aberto Narváez-Zapata
Food Science and Biotechnology 20 (4) 997 (2011)
https://doi.org/10.1007/s10068-011-0137-z

Combined use of bacteriocin‐producing strains to control Listeria monocytogenes regrowth in raw pork meat

Privat Kouakou, Hakim Ghalfi, Carine Dortu, Pol Evrard and Philippe Thonart
International Journal of Food Science & Technology 45 (5) 937 (2010)
https://doi.org/10.1111/j.1365-2621.2010.02218.x

Properties and Survival Under Simulated Gastrointestinal Conditions of Lactic Acid Bacteria Isolated from Armenian Cheeses and Matsuns

I. Movsesyan, N. Ahabekyan, I. Bazukyan, et al.
Biotechnology & Biotechnological Equipment 24 (sup1) 444 (2010)
https://doi.org/10.1080/13102818.2010.10817880

Folate‐producing lactic acid bacteria from cow’s milk with probiotic characteristics

DHANYA GANGADHARAN, SWETHA SIVARAMAKRISHNAN, ASHOK PANDEY and KESAVAN MADHAVAN NAMPOOTHIRI
International Journal of Dairy Technology 63 (3) 339 (2010)
https://doi.org/10.1111/j.1471-0307.2010.00590.x

Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt

Mariam Mohammed, Hossam Abd El-Aziz, Nadia Omran, et al.
International Journal of Food Microbiology 128 (3) 417 (2009)
https://doi.org/10.1016/j.ijfoodmicro.2008.09.022

Characterization and purification of a new bacteriocin with a broad inhibitory spectrum produced byLactobacillus plantarumlp 31 strain isolated from dry-fermented sausage

D.M. Müller, M.S. Carrasco, G.G. Tonarelli and A.C. Simonetta
Journal of Applied Microbiology 106 (6) 2031 (2009)
https://doi.org/10.1111/j.1365-2672.2009.04173.x

Partial Characterization of Nine Bacteriocins Produced by Lactic Acid Bacteria Isolated from Cold-Smoked Salmon with Activity againstListeria monocytogenes

Elisabetta Tomé, Svetoslav D. Todorov, Paul A. Gibbs and Paula C. Teixeira
Food Biotechnology 23 (1) 50 (2009)
https://doi.org/10.1080/08905430802671956

Phenotypic and Genotypic Characterization of Nisin-ProducingLactococcus LactisSubsp.LactisYB23 Isolated from Raw Milk in Turkey

Y. Tuncer
Biotechnology & Biotechnological Equipment 23 (4) 1504 (2009)
https://doi.org/10.2478/V10133-009-0020-8

Isolation and characterization of bacteriocin-like inhibitory substances from lactic acid bacteria isolated from Azerbaijan cheeses

S. G. Gulahmadov, N. F. Abdullaeva, N. F. Guseinova, et al.
Applied Biochemistry and Microbiology 45 (3) 266 (2009)
https://doi.org/10.1134/S0003683809030053

Precut Prepackaged Lettuce: A Risk for Listeriosis?

Irene B. Hanning, Michael G. Johnson and Steven C. Ricke
Foodborne Pathogens and Disease 5 (6) 731 (2008)
https://doi.org/10.1089/fpd.2008.0142

Statistical Optimization of Culture Components for Enhanced Bacteriocin Production byLactobacillus plantarumLR/14

Santosh Kumar Tiwari and Sheela Srivastava
Food Biotechnology 22 (1) 64 (2008)
https://doi.org/10.1080/08905430701864009

Properties and antimicrobial activity of the smear surface cheese coryneform bacterium Brevibacterium linens

Amanda Souza Motta and Adriano Brandelli
European Food Research and Technology 227 (5) 1299 (2008)
https://doi.org/10.1007/s00217-008-0856-4

Probiotic properties of Lactobacillus and Bifidobacterium strains isolated from porcine gastrointestinal tract

Pyoung Il Kim, Min Young Jung, Young-Hyo Chang, et al.
Applied Microbiology and Biotechnology 74 (5) 1103 (2007)
https://doi.org/10.1007/s00253-006-0741-7

Kinetics of Growth and Bacteriocin Production in L. casei RN 78 Isolated from a Dairy Sample in IR Iran

Naheed Mojgani . and Cyrus Amirnia .
International Journal of Dairy Science 2 (1) 1 (2007)
https://doi.org/10.3923/ijds.2007.1.12

Detection and characterization of Leucocin OZ, a new anti-listerial bacteriocin produced by Leuconostoc carnosum with a broad spectrum of activity

Özlem Osmanağaoğlu
Food Control 18 (2) 118 (2007)
https://doi.org/10.1016/j.foodcont.2005.08.015

Characterization of microflora in homemade semi-hard white Zlatar cheese

Amarela Terzic-Vidojevic, Maja Vukasinovic, Katarina Veljovic, Mihailo Ostojic and Ljubisa Topisirovic
International Journal of Food Microbiology 114 (1) 36 (2007)
https://doi.org/10.1016/j.ijfoodmicro.2006.10.038

Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese

K. Veljovic, A. Terzic-Vidojevic, M. Vukasinovic, et al.
Journal of Applied Microbiology 103 (6) 2142 (2007)
https://doi.org/10.1111/j.1365-2672.2007.03450.x

Screening of Locally Isolated Lactic Acid Bacteria for Use as Probiotics in Poultry in Iran

Naheed Mojgani, Mohd A. K. Torshizi and Shaban Rahimi
The Journal of Poultry Science 44 (4) 357 (2007)
https://doi.org/10.2141/jpsa.44.357

Factors affecting the adsorption of Lactobacillus plantarum bacteriocin bacST8KF to Enterococcus faecalis and Listeria innocua

SVETOSLAV D TODOROV, JILLIAN E POWELL, MARTINA MEINCKEN, R CORLI WITTHUHN and LEON M T DICKS
International Journal of Dairy Technology 60 (3) 221 (2007)
https://doi.org/10.1111/j.1471-0307.2007.00327.x

Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility

Salim Ammor, Grégoire Tauveron, Eric Dufour and Isabelle Chevallier
Food Control 17 (6) 454 (2006)
https://doi.org/10.1016/j.foodcont.2005.02.006

Parameters affecting the adsorption of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum 423 isolated from sorghum beer

Svetoslav D. Todorov and Leon M. T. Dicks
Biotechnology Journal 1 (4) 405 (2006)
https://doi.org/10.1002/biot.200500026

Identification and Characterization of Lactic Acid Bacteria Isolated from Algerian Goat`s Milk

A. Cheriguene ., F. Chougrani . and A. Bensoltane .
Pakistan Journal of Biological Sciences 9 (7) 1242 (2006)
https://doi.org/10.3923/pjbs.2006.1242.1249

Production of Antimicrobial Substances by Bacteria Isolated from Fermented Table Olives

Ana Rubia-Soria, Hikmate Abriouel, Rosario Lucas, et al.
World Journal of Microbiology and Biotechnology 22 (7) 765 (2006)
https://doi.org/10.1007/s11274-005-9101-5

Inhibition of Staphylococcus aureus by H2O2-producing Lactobacillus gasseri isolated from the vaginal tract of cattle

María Claudia Otero and María E. Nader-Macías
Animal Reproduction Science 96 (1-2) 35 (2006)
https://doi.org/10.1016/j.anireprosci.2005.11.004

Lactobacillus casei CRL 431 and Lactobacillus rhamnosus CRL 1224 as Biological Controls for Aspergillus flavus Strains

DANTE J. BUENO, JULIO O. SILVA, GUILLERMO OLIVER and SILVIA N. GONZÁLEZ
Journal of Food Protection 69 (10) 2544 (2006)
https://doi.org/10.4315/0362-028X-69.10.2544

Bacteriocin-like Substance Produced by Lactobacillus salivarius subsp. salivarius CRL1384 with Anti-Listeria and Anti-Salmonella Effects

M. Carina Audisio . and Maria C. Apella
Research Journal of Microbiology 1 (1) 61 (2006)
https://doi.org/10.3923/jm.2006.61.69

Factors affecting the adsorption of bacteriocins ST194BZ and ST23LD to Lactobacillus sakei and Enterococcus sp.

Svetoslav Dimitrov Todorov, Martina Meincken and Leon Milner Theodore Dicks
The Journal of General and Applied Microbiology 52 (3) 159 (2006)
https://doi.org/10.2323/jgam.52.159

Characterization of bacteriocin-like inhibitory substances (BLIS) from lactic acid bacteria isolated from traditional Azerbaijani cheeses

Saib Gurban oglu Gulahmadov, Batjargal Batdorj, Michèle Dalgalarrondo, et al.
European Food Research and Technology 224 (2) 229 (2006)
https://doi.org/10.1007/s00217-006-0338-5

Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga, a traditional fermented gruel from Burkina Faso

Nabil Ben Omar, Hikmate Abriouel, Rosario Lucas, et al.
International Journal of Food Microbiology 112 (1) 44 (2006)
https://doi.org/10.1016/j.ijfoodmicro.2006.06.014

Antimicrobial activity and stability of partially purified bacteriocins produced byPropionibacterium freudenreichiissp.freudenreichiiand ssp.shermanii

Daniela Gwiazdowska and Krystyna Trojanowska
Le Lait 86 (2) 141 (2006)
https://doi.org/10.1051/lait:2006001

Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced byLactobacillus plantarumTF711

D. Hernández, E. Cardell and V. Zárate
Journal of Applied Microbiology 99 (1) 77 (2005)
https://doi.org/10.1111/j.1365-2672.2005.02576.x

Lactococcin MMT24, a novel two-peptide bacteriocin produced by Lactococcus lactis isolated from rigouta cheese

T. Ghrairi, J. Frère, J.M. Berjeaud and M. Manai
International Journal of Food Microbiology 105 (3) 389 (2005)
https://doi.org/10.1016/j.ijfoodmicro.2005.04.019

Effect of environmental factors on production of lichenin, a chromosomally encoded bacteriocin-like compound produced by Bacillus licheniformis 26L-10/3RA

Priyabrata Pattnaik, Sunita Grover and Virender Kumar Batish
Microbiological Research 160 (2) 213 (2005)
https://doi.org/10.1016/j.micres.2005.01.006

Inhibition of Clostridium perfringens by a Novel Strain of Bacillus subtilis Isolated from the Gastrointestinal Tracts of Healthy Chickens

Alex Yeow-Lim Teo and Hai-Meng Tan
Applied and Environmental Microbiology 71 (8) 4185 (2005)
https://doi.org/10.1128/AEM.71.8.4185-4190.2005

Use of alginate and cryo-protective sugars to improve the viability of lactic acid bacteria after freezing and freeze-drying

B. De Giulio, P. Orlando, G. Barba, et al.
World Journal of Microbiology and Biotechnology 21 (5) 739 (2005)
https://doi.org/10.1007/s11274-004-4735-2

Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria

E.H.E Ayad, S Nashat, N El-Sadek, H Metwaly and M El-Soda
Food Microbiology 21 (6) 715 (2004)
https://doi.org/10.1016/j.fm.2004.02.009