Articles citing this article

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Cited article:

Synergistic effect of nisin and the lactoperoxidase system on Listeria monocytogenes in skim milk

Paloma Zapico, Margarita Medina, Pilar Gaya and Manuel Nuñez
International Journal of Food Microbiology 40 (1-2) 35 (1998)
https://doi.org/10.1016/S0168-1605(98)00008-7

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

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

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

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

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

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