Pediococcus acidilacticias a potential probiotic to be used in food industry-Reference-Cited by-同舟云学术

Pediococcus acidilacticias a potential probiotic to be used in food industry

Published:2015-03-02 Issue:5 Volume:50 Page:1151-1157
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Barbosa Joana¹,Borges Sandra¹,Teixeira Paula¹

Affiliation:

1. CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado; Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto; Rua Arquiteto Lobão Vital Apartado 2511 Porto 4202-401 Portugal

Funder

FundaÃ§Ã£o para a CiÃªncia e a Tecnologia (FCT)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference49 articles.

1. Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions;Abadía-García;International Dairy Journal,2013

2. Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry;Abbasiliasi;BioMed Central Microbiology,2012

3. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal;Albano;International Journal of Food Microbiology,2007

4. Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage;Albano;Food Control,2009

5. Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria;Ammor;Food Microbiology,2007

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