(Q36704542)

15 August 2017

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title

Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review (English)

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15 August 2017

Kostrzynska M

1

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15 August 2017

Bachand A

series ordinal

2

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15 August 2017

publication date

1 November 2006

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Canadian Journal of Microbiology

15 August 2017

published in

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15 August 2017

volume

52

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15 August 2017

issue

11

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15 August 2017

page(s)

1017-1026

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Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin

15 August 2017

cites work

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Antagonistic action of Lactobacillus lactis toward Salmonella spp. and Escherichia coli O157:H7 during growth and refrigerated storage.

21 January 2018

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Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat

21 January 2018

1 reference

Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats

21 January 2018

1 reference

Bacteriocins: safe, natural antimicrobials for food preservation

21 January 2018

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The effect of Reuterin on Listeria monocytogenes and Escherichia coli O157:H7 in milk and cottage cheese.

21 January 2018

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Application of reuterin produced by Lactobacillus reuteri 12002 for meat decontamination and preservation

21 January 2018

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Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture

21 January 2018

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Incidence of virulence factors and antibiotic resistance among Enterococci isolated from food

21 January 2018

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Surface application of lysozyme, nisin, and EDTA to inhibit spoilage and pathogenic bacteria on ham and bologna.

21 January 2018

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Frequency of bacteriocin resistance development and associated fitness costs in Listeria monocytogenes

21 January 2018

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The potential of lactic acid bacteria for the production of safe and wholesome food

21 January 2018

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Functionalty of enterococci in meat products

21 January 2018

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Effect of reuterin produced by Lactobacillus reuteri on the surface of sausages to inhibit the growth of Listeria monocytogenes and Salmonella spp.

21 January 2018

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Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation

21 January 2018

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The stimulating effect of a harsh environment on the bacteriocin activity by Enterococcus faecium RZS C5 and dependency on the environmental stress factor used

21 January 2018

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Analysis of native microflora and selection of strains antagonistic to human pathogens on fresh produce.

21 January 2018

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A pediocin-producing Lactobacillus plantarum strain inhibits Listeria monocytogenes in a multispecies cheese surface microbial ripening consortium

21 January 2018

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Effects of community versus single strain inoculants on the biocontrol of Salmonella and microbial community dynamics in alfalfa sprouts

21 January 2018

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Bactericidal effects of Lactobacillus reuteri and allyl isothiocyanate on Escherichia coli O157:H7 in refrigerated ground beef

21 January 2018

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Effects of treatment with lysozyme and nisin on the microflora and sensory properties of commercial pork

21 January 2018

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Evaluation of the ability of lysozyme and nisin to control meat spoilage bacteria

21 January 2018

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The contribution of bacteriocin to inhibition of Listeria monocytogenes by Carnobacterium piscicola strains in cold-smoked salmon systems.

21 January 2018

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Growth inhibition of Listeria monocytogenes by a nonbacteriocinogenic Carnobacterium piscicola.

21 January 2018

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Inhibition of Nonproteolytic Clostridium botulinum with Lactic Acid Bacteria and Their Bacteriocins at Refrigeration Temperatures

21 January 2018

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Pediocin PA-1, a wide-spectrum bacteriocin from lactic acid bacteria.

21 January 2018

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Heterologous production of bacteriocins by lactic acid bacteria

21 January 2018

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Preservation and fermentation: past, present and future

21 January 2018

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Antagonistic action of cells of Lactobacillus delbrueckii subsp. lactis against pathogenic and spoilage microorganisms in fresh meat systems.

21 January 2018

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Biopreservation by lactic acid bacteria

21 January 2018

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Bioprotectives and probiotics for dry sausages

21 January 2018

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Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products

21 January 2018

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Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables.

21 January 2018

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Isolation, identification, and selection of lactic acid bacteria from alfalfa sprouts for competitive inhibition of foodborne pathogens

21 January 2018

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Colicin V can be produced by lactic acid bacteria

21 January 2018

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21 January 2018

Identifiers

DOI

10.1139/W06-058

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15 August 2017

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