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Cited article:
S. Maisnier-Patin , N. Deschamps , S.R. Tatini , J. Richard
Lait, 72 3 (1992) 249-263
Accepted: 1992-02-14
This article has been cited by the following article(s):
118 articles | Pages:
Synergistic effect of nisin and the lactoperoxidase system on Listeria monocytogenes in skim milk
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Inhibitory activity of a nisin-producing starter culture on Listeria innocua in raw ewes milk Manchego cheese
Eva Rodrı́guez, Pilar Gaya, Manuel Nuñez and Margarita Medina International Journal of Food Microbiology 39 (1-2) 129 (1998) https://doi.org/10.1016/S0168-1605(97)00117-7
Use of bacteriocinogenic lactic acid bacteria to inhibit spontaneous nisin‐resistant mutants of
Listeria monocytogenes
Scott A
U. Schillinger, H. ‐S. Chung, K. Keppler and W. H. Holzapfel Journal of Applied Microbiology 85 (4) 657 (1998) https://doi.org/10.1111/j.1365-2672.1998.00573.x
Antilisterial activity of three bacteriocins used at sub minimal inhibitory concentrations and cross-resistance of the survivors
Hyun-Joo Song and Jean Richard International Journal of Food Microbiology 36 (2-3) 155 (1997) https://doi.org/10.1016/S0168-1605(97)01254-3
Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium lines as evaluated in situ on soft cheese
I Eppert, N Valdés-Stauber, H Götz, M Busse and S Scherer Applied and Environmental Microbiology 63 (12) 4812 (1997) https://doi.org/10.1128/aem.63.12.4812-4817.1997
Biopreservation by lactic acid bacteria
Michael E. Stiles Antonie van Leeuwenhoek 70 (2-4) 331 (1996) https://doi.org/10.1007/BF00395940
Purification, partial characterisation and mode of action of enterococcin EFS2, an antilisterial bacteriocin produced by a strain of Enterococcus faecalis isolated from a cheese
Sophie Maisnier-patin, Emilia Forni and J. Richard International Journal of Food Microbiology 30 (3) 255 (1996) https://doi.org/10.1016/0168-1605(96)00950-6
Lactic Acid Bacteria: Genetics, Metabolism and Applications
Michael E. Stiles Lactic Acid Bacteria: Genetics, Metabolism and Applications 235 (1996) https://doi.org/10.1007/978-94-009-1774-3_14
An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147
M P Ryan, M C Rea, C Hill and R P Ross Applied and Environmental Microbiology 62 (2) 612 (1996) https://doi.org/10.1128/aem.62.2.612-619.1996
Lactic Acid Bacteria
Jean A. Richard Lactic Acid Bacteria 137 (1996) https://doi.org/10.1007/978-3-642-61462-0_7
Applications of the bacteriocin, nisin
J. Delves-Broughton, P. Blackburn, R. J. Evans and J. Hugenholtz Antonie van Leeuwenhoek 69 (2) 193 (1996) https://doi.org/10.1007/BF00399424
Bacteriocins: modes of action and potentials in food preservation and control of food poisoning
Tjakko Abee, Lothar Krockel and Colin Hill International Journal of Food Microbiology 28 (2) 169 (1995) https://doi.org/10.1016/0168-1605(95)00055-0
Activity and purification of linenscin OC2, an antibacterial substance produced by Brevibacterium linens OC2, an orange cheese coryneform bacterium
S Maisnier-Patin and J Richard Applied and Environmental Microbiology 61 (5) 1847 (1995) https://doi.org/10.1128/aem.61.5.1847-1852.1995
Enterococcal bacteriocins: their potential as anti-Listeria factors in dairy technology
G. Giraffa Food Microbiology 12 291 (1995) https://doi.org/10.1016/S0740-0020(95)80109-X
Isolation and identification of cheese-smear bacteria inhibitory to Listeria spp.
E.T. Ryser, S. Maisnier-Patin, J.J. Gratadoux and J. Richard International Journal of Food Microbiology 21 (3) 237 (1994) https://doi.org/10.1016/0168-1605(94)90030-2
Psychrotrophs in dairy products: Their effects and their control
Claude P. Champagne, Richard R. Laing, Denis Roy, et al. Critical Reviews in Food Science and Nutrition 34 (1) 1 (1994) https://doi.org/10.1080/10408399409527648
Cheese: Chemistry, Physics and Microbiology
J. C. Gripon Cheese: Chemistry, Physics and Microbiology 111 (1993) https://doi.org/10.1007/978-1-4615-2648-3_4
Detection, identification and characterization of bacteriocin-producing lactic acid bacteria from retail food products
Kristian I. Garver and Peter M. Muriana International Journal of Food Microbiology 19 (4) 241 (1993) https://doi.org/10.1016/0168-1605(93)90017-B
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