Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products-Reference-Cited by-同舟云学术

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Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products

Published:2024-03 Issue: Volume:196 Page:115861
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Milani Giovanni,Tabanelli Giulia,Barbieri Federica,Montanari Chiara,Gardini Fausto,Belloso Daza Mireya Viviana,Castellone Vincenzo,Bozzetti Marianna,Cocconcelli Pier Sandro,Bassi Daniela

Funder

H2020

Publisher

Elsevier BV

Reference72 articles.

1. Bacteriocins of lactic acid bacteria: Extending the family;Alvarez-Sieiro;Applied Microbiology and Biotechnology,2016

2. Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures;Ammor;Food Microbiology,2005

3. Bioprotective lactic acid bacteria and lactic acid as a sustainable strategy to combat Escherichia coli O157:H7 in meat;Baillo;Foods,2023

4. Mediterranean spontaneously fermented sausages: Spotlight on microbiological and quality features to exploit their bacterial biodiversity;Barbieri;Foods,2021

5. Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami;Barbosa;Journal of Applied Microbiology,2014

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives;Trends in Food Science & Technology;2024-10

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