Bacteriocin characterization of Enterococcus faecium isolates and evaluation of their in situ anti-Listerial activity in Beyaz cheese-Reference-Cited by-同舟云学术

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Bacteriocin characterization of Enterococcus faecium isolates and evaluation of their in situ anti-Listerial activity in Beyaz cheese

Published:2024-10 Issue: Volume:61 Page:104741
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Meral-Aktaş Hacer^ORCID

Funder

Ataturk University

Publisher

Elsevier BV

Reference62 articles.

1. Control of Listeria monocytogenes in a fresh cheese using aromatic and medicinal plants and enterocin: A comparative study;Ananou;Letters in Applied Microbiology,2023

2. Monitoring Probiotic properties and safety evaluation of antilisterial Enterococcus faecium strains with cholesterol-lowering potential from raw cow's milk;Çetin;Food Bioscience,2024

3. Bacteriocins: Developing innate immunity for food;Cotter;Nature Reviews Microbiology,2005

4. Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese;Dağdemir;International Journal of Dairy Technology,2008

5. Effect of nisin producing Lactococcus lactis starter cultures on the inhibition of two pathogens in ripened cheeses;Dal;International Journal of Dairy Technology,2013

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