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:

Development of low-cost edible coatings based on polysaccharides with active lactic acid bacteria for the protection of fresh produce modeled using fresh cut apples

Joni Kusnadi, Tunjung Mahatmanto, Netya Marsheli, Nur Fawzia, Della Eko Rahmawani and Kevin Alexander
Food Science and Technology International 29 (4) 287 (2023)

Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese

Elisabeth K. Prabawati, Mark S. Turner and Nidhi Bansal
Food Control 144 109330 (2023)

In Vitro Fermentation Characteristics of Pine Needles (Pinus densiflora) as Feed Additive

Young-A Hwang, Woo-Do Lee, Juhyeon Kim, Solhee Kim, Min-Gyung Choi, Jeong-Yeon On, Sang-Woo Jeon, Sung-Gu Han and Soo-Ki Kim
Fermentation 9 (5) 415 (2023)

Bacteriocin-Like Inhibitory Substances from Probiotics as Therapeutic Agents for Candida Vulvovaginitis

Enas Mamdouh Hefzy, Mahmoud A. F. Khalil, Amal A. Ibrahim Amin, Hossam M. Ashour and Yasser Fathy Abdelaliem
Antibiotics 10 (3) 306 (2021)

Study of prebiotic properties of selected banana species in Thailand

Pannapa Powthong, Bajaree Jantrapanukorn, Pattra Suntornthiticharoen and Kamlai Laohaphatanalert
Journal of Food Science and Technology 57 (7) 2490 (2020)

Isolation, Identification and Analysis of Probiotic Properties of Lactic Acid Bacteria from Selective Various Traditional Thai Fermented Food and Kefir

Pannapa Powthong and Pattra Suntornthi
Pakistan Journal of Nutrition 14 (2) 67 (2015)

Evaluation of antipathogenic activity and adherence properties of human Lactobacillus strains for vaginal formulations

M.C. Verdenelli, M.M. Coman, C. Cecchini, et al.
Journal of Applied Microbiology 116 (5) 1297 (2014)

Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits

C.L. Randazzo, A. Todaro, A. Pino, et al.
Food Research International 62 1154 (2014)

Antimicrobial Activity of Lactic Acid Bacteria Thermophilic Isolated from Hot Spring Rimbo Panti of West Sumatera for Food Biopreservatives

Nurjama yah, Yetti Marlida, Arnim . and Yuherman .
Pakistan Journal of Nutrition 13 (8) 465 (2014)

Paraplantaricin L-ZB1, a Novel Bacteriocin and Its Application as a Biopreservative Agent on Quality and Shelf Life of Rainbow Trout Fillets Stored at 4 °C

Meng Gui, Bin Zhao, Juyi Song, et al.
Applied Biochemistry and Biotechnology 174 (6) 2295 (2014)

Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut

Zhihui Yu, Xue Zhang, Shengyu Li, et al.
World Journal of Microbiology and Biotechnology 29 (3) 489 (2013)

Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives

Hikmate Abriouel, Nabil Benomar, Antonio Cobo, et al.
Food Microbiology 32 (2) 308 (2012)

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)

The partial characterization of the antibacterial peptide bacteriocin G2 produced by the probiotic bacteria Lactobacillus plantarum G2

Svetlana Seatovic, Jelena Jovanovic-Novakovic, Gordana Zavisic, et al.
Journal of the Serbian Chemical Society 76 (5) 699 (2011)

Expression of Lactobacillus pentosus B96 bacteriocin genes under saline stress

Albert Hurtado, Cristina Reguant, Albert Bordons and Nicolas Rozès
Food Microbiology 28 (7) 1339 (2011)

Screening of Antibacterial Activity of Lactic Acid Bacteria Against Different Pathogens Found in Vacuum-Packaged Meat Products

Saddam S. Awaisheh and Salam A. Ibrahim
Foodborne Pathogens and Disease 6 (9) 1125 (2009)

Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives

Albert Hurtado, Cristina Reguant, Albert Bordons and Nicolas Rozès
Food Microbiology 26 (8) 827 (2009)

Microbial population dynamics during the processing of Arbequina table olives

Albert Hurtado, Cristina Reguant, Braulio Esteve-Zarzoso, Albert Bordons and Nicolas Rozès
Food Research International 41 (7) 738 (2008)

Survival of Bacillus cereus Vegetative Cells during Spanish-Style Fermentation of Conservolea Green Olives

Journal of Food Protection 71 (7) 1393 (2008)

Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materials

Kateřina Kučerová, Jana Chumchalová, Kamila Míková, et al.
European Food Research and Technology 226 (1-2) 265 (2007)

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)

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)

Bioactivity quantification of crude bacteriocin solutions

Amélia Delgado, Dulce Brito, Pedro Fevereiro, Rogério Tenreiro and Cidália Peres
Journal of Microbiological Methods 62 (1) 121 (2005)

Symbiotic effectiveness and bacteriocin production by Rhizobium leguminosarum bv. viciae isolated from agriculture soils in Faisalabad

Fauzia Y. Hafeez, Farrukh I. Naeem, Rehan Naeem, Arsalan H. Zaidi and Kausar A. Malik
Environmental and Experimental Botany 54 (2) 142 (2005)

Combined effect of alkali pretreatment and sodium chloride addition on the olive fermentation process

N. Chammem, M. Kachouri, M. Mejri, et al.
Bioresource Technology 96 (11) 1311 (2005)