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Bactericidal effect of nisin and reuterin on methicillin-resistant Staphylococcus aureus (MRSA) and S. aureus ATCC 25937
Hany Mohamed YEHIA, Afrah Fahad ALKHURIJI, Ioannis SAVVAIDIS and Abdulrahman Hamad Al-MASOUD Food Science and Technology 42 (2022) https://doi.org/10.1590/fst.105321
Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention
Salam A. Ibrahim, Raphael D. Ayivi, Tahl Zimmerman, Shahida Anusha Siddiqui, Ammar B. Altemimi, Hafize Fidan, Tuba Esatbeyoglu and Reza Vaseghi Bakhshayesh Foods 10(12) 3131 (2021) https://doi.org/10.3390/foods10123131
Predictive modeling of the early stages of semi-solid food ripening: Spatio-temporal dynamics in semi-solid casein matrices
Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese
The occurrence, growth, and biocontrol of Listeria monocytogenes in fresh and surface‐ripened soft and semisoft cheeses
Justin Falardeau, Aljoša Trmčić and Siyun Wang Comprehensive Reviews in Food Science and Food Safety 20(4) 4019 (2021) https://doi.org/10.1111/1541-4337.12768
Effect of Commercial Protective Cultures and Bacterial Fermentates on Listeria monocytogenes Growth in a Refrigerated High-Moisture Model Cheese
Sarah K. Engstrom, Kory M. Anderson and Kathleen A. Glass Journal of Food Protection 84(5) 772 (2021) https://doi.org/10.4315/JFP-20-247
A model to predict the fate of Listeria monocytogenes in different cheese types – A major role for undissociated lactic acid in addition to pH, water activity, and temperature
Safety and quality assessment of cheeses with mold
S G Dolganova, A B Budaeva, T L Khundanova, O A Gomboeva and A D Tsybikzhapov IOP Conference Series: Earth and Environmental Science 548(8) 082025 (2020) https://doi.org/10.1088/1755-1315/548/8/082025
Microbial Cultures and Enzymes in Dairy Technology
Tejinder Pal Singh, Sarang Dilip Pophaly and Ruby Siwach Advances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 69 (2018) https://doi.org/10.4018/978-1-5225-5363-2.ch004
Application of Bacteriocins and Protective Cultures in Dairy Food Preservation
Nisin‐Loaded Chitosan/Alginate Nanoparticles: A Hopeful Hybrid Biopreservative
Maryam Zohri, Mohammad Shafiee Alavidjeh, Seyed Saeed Mirdamadi, Homa Behmadi, Seyed Mehdi Hossaini Nasr, Sima Eshghi Gonbaki, Mehdi Shafiee Ardestani and Ali Jabbari Arabzadeh Journal of Food Safety 33(1) 40 (2013) https://doi.org/10.1111/jfs.12021
Fermentation
Muhammad Imran, Nathalie Desmasures and Jean-Paul Vernoux Chemical & Functional Properties of Food Components, Fermentation 20121941 (2012) https://doi.org/10.1201/b11876-3
Mycobacterium avium subsp. paratuberculosis survival during fermentation of soured milk products detected by culture and quantitative real time PCR methods
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition
Ana Rodríguez, Beatriz Martínez and Juan Suárez Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 31 (2012) https://doi.org/10.1201/b12084-4
Expression of nisin genes in cheese—A quantitative real-time polymerase chain reaction approach
Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
M. Medina and M. Nuñez Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation 267 (2011) https://doi.org/10.1533/9780857090522.3.267
The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese
Maximiliano Soares Pinto, Antônio Fernandes de Carvalho, Ana Clarissa dos Santos Pires, et al. International Dairy Journal 21(2) 90 (2011) https://doi.org/10.1016/j.idairyj.2010.08.001
Potential of nisin-incorporated sodium caseinate films to control Listeria in artificially contaminated cheese
Applicability of bacteriocin‐producing Lactobacillus plantarum, Enterococcus faecium and Lactococcus lactis ssp. lactis as adjunct starter in Minas Frescal cheesemaking
Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria
Antonio Gálvez, Rosario Lucas López, Hikmate Abriouel, Eva Valdivia and Nabil Ben Omar Critical Reviews in Biotechnology 28(2) 125 (2008) https://doi.org/10.1080/07388550802107202
Application of Single Strand Conformation Polymorphism — PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenes
A Food-Grade System for Production of Pediocin PA-1 in Nisin-Producing and Non–Nisin-Producing Lactococcus lactis Strains: Application To Inhibit Listeria Growth in a Cheese Model System
Isolation and Preliminary Characterization of a Bacteriocin Produced by Lactobacillus plantarum N014 Isolated from Nham, a Traditional Thai Fermented Pork
Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 in cheese
Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese
Inhibition of a Methicillin-Resistant Staphylococcus aureus Strain in Afuega'l Pitu Cheese by the Nisin Z–Producing Strain Lactococcus lactis subsp. lactis IPLA 729
Fate of enterotoxigenic Staphylococcus aureus in the presence of nisin-producing Lactococcus lactis strain during manufacture of Jben, a Moroccan traditional fresh cheese
Effects of combinations of lactoperoxidase system and nisin on the behaviour of Listeria monocytogenes ATCC 15313 in skim milk
Nora Boussouel, Florence Mathieu, Anne-Marie Revol-Junelles and Jean-Bernard Millière International Journal of Food Microbiology 61(2-3) 169 (2000) https://doi.org/10.1016/S0168-1605(00)00365-2
The Macrocyclic Peptide Antibiotic Micrococcin P
1
Is Secreted by the Food-Borne Bacterium
Staphylococcus equorum
WS 2733 and Inhibits
Listeria monocytogenes
on Soft Cheese
Markus C. Carnio, Alexandra Höltzel, Melanie Rudolf, Thomas Henle, Günther Jung and Siegfried Scherer Applied and Environmental Microbiology 66(6) 2378 (2000) https://doi.org/10.1128/AEM.66.6.2378-2384.2000
Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk
Effects of mixed starter composition on nisin Z production by Lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese
