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Items: 1 to 20 of 1553

1.
Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension
Adekemi Titilayo Adesulu-Dahunsi, Samuel Olatunde Dahunsi, Titilayo Adenike Ajayeoba
Front Microbiol. 2022; 13: 684730. Published online 2022 Apr 7. doi: 10.3389/fmicb.2022.684730
PMCID:
PMC9021961
AbstractArticlePDF–741K
2.
Characterisation of Bacteriocins Produced by Lactobacillus spp. Isolated from the Traditional Pakistani Yoghurt and Their Antimicrobial Activity against Common Foodborne Pathogens
Mahreen Ul Hassan, Hina Nayab, Tayyab Ur Rehman, Mike P. Williamson, Khayam Ul Haq, Nuzhat Shafi, Farheen Shafique
Biomed Res Int. 2020; 2020: 8281623. Published online 2020 Sep 12. doi: 10.1155/2020/8281623
PMCID:
PMC7503110
AbstractArticlePDF–663K
3.
Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes
Nathália Parma Augusto Castilho, Monique Colombo, Leandro Licursi de Oliveira, Svetoslav Dimitrov Todorov, Luís Augusto Nero
BMC Microbiol. 2019; 19: 63. Published online 2019 Mar 20. doi: 10.1186/s12866-019-1436-4
PMCID:
PMC6425648
AbstractArticlePDF–1.1M
4.
Bacteriocin Gene-Trait matching across the complete Lactobacillus Pan-genome
Fergus W. J. Collins, Paula M. O’Connor, Orla O’Sullivan, Beatriz Gómez-Sala, Mary C. Rea, Colin Hill, R. Paul Ross
Sci Rep. 2017; 7: 3481. Published online 2017 Jun 14. doi: 10.1038/s41598-017-03339-y
PMCID:
PMC5471241
AbstractArticlePDF–3.4M
5.
Bacteriocins: Properties and potential use as antimicrobials
Atieh Darbandi, Arezoo Asadi, Marzieh Mahdizade Ari, Elnaz Ohadi, Malihe Talebi, Masoume Halaj Zadeh, Amir Darb Emamie, Roya Ghanavati, Maryam Kakanj
J Clin Lab Anal. 2022 Jan; 36(1): e24093. Published online 2021 Dec 1. doi: 10.1002/jcla.24093
PMCID:
PMC8761470
AbstractArticlePDF–914K
6.
Bacteriocins: potentials and prospects in health and agrifood systems
Rine Christopher Reuben, Carmen Torres
Arch Microbiol. 2024; 206(5): 233. Published online 2024 Apr 25. doi: 10.1007/s00203-024-03948-y
PMCID:
PMC11045635
AbstractArticlePDF–2.2M
7.
Antibacterial Activity of Lactobacillus Strains Isolated from Mongolian Yogurt against Gardnerella vaginalis
Zhixiang Qian, Dan Zhao, Yu Yin, Hui Zhu, Daijie Chen
Biomed Res Int. 2020; 2020: 3548618. Published online 2020 Apr 22. doi: 10.1155/2020/3548618
PMCID:
PMC7195648
AbstractArticlePDF–528K
8.
An overview of fermentation in the food industry - looking back from a new perspective
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, Fulya Taşçı, Hatice Ahu Kahraman, Valeria Toppi, Laura Musa, Giacomo Di Giacinto, Nur Alim Bahmid, Mohammad Mehdizadeh, Roberto Castro-Muñoz
Bioresour Bioprocess. 2023 Dec; 10(1): 85. Published online 2023 Nov 28. doi: 10.1186/s40643-023-00702-y
PMCID:
PMC10991178
AbstractArticlePDF–2.7M
9.
Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods
Sudhanshu S. Behera, Ramesh C. Ray, Nevijo Zdolec
Biomed Res Int. 2018; 2018: 9361614. Published online 2018 May 28. doi: 10.1155/2018/9361614
PMCID:
PMC5994577
AbstractArticlePDF–1.2M
10.
Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods
Basista Rabina Sharma, Prakash M. Halami, Jyoti Prakash Tamang
Food Sci Biotechnol. 2022 Jan; 31(1): 1–16. Published online 2021 Oct 26. doi: 10.1007/s10068-021-00986-w
PMCID:
PMC8733103
AbstractArticlePDF–1.0M
11.
Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens
Mduduzi P. Mokoena, Cornelius A. Omatola, Ademola O. Olaniran
Molecules. 2021 Nov; 26(22): 7055. Published online 2021 Nov 22. doi: 10.3390/molecules26227055
PMCID:
PMC8622874
AbstractArticlePDF–573K
12.
Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage
Luciano Lopes Queiroz, Christian Hoffmann, Gustavo Augusto Lacorte, Bernadette Dora Gombossy de Melo Franco, Svetoslav Dimitrov Todorov
Sci Rep. 2022; 12: 1460. Published online 2022 Jan 27. doi: 10.1038/s41598-022-05086-1
PMCID:
PMC8795150
AbstractArticlePDF–5.3M
13.
The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge
Birsen Yilmaz, Sneh Punia Bangar, Noemi Echegaray, Shweta Suri, Igor Tomasevic, Jose Manuel Lorenzo, Ebru Melekoglu, João Miguel Rocha, Fatih Ozogul
Microorganisms. 2022 Apr; 10(4): 826. Published online 2022 Apr 15. doi: 10.3390/microorganisms10040826
PMCID:
PMC9026118
AbstractArticlePDF–1.1M
14.
Probiotic Properties of Lactobacillus helveticus and Lactobacillus plantarum Isolated from Traditional Pakistani Yoghurt
Mahreen Ul Hassan, Hina Nayab, Farheen Shafique, Mike P. Williamson, Taghreed Saud Almansouri, Noreen Asim, Nuzhat Shafi, Safira Attacha, Madiha Khalid, Nasir Ali, Nazia Akbar
Biomed Res Int. 2020; 2020: 8889198. Published online 2020 Dec 24. doi: 10.1155/2020/8889198
PMCID:
PMC7775145
AbstractArticlePDF–4.4M
15.
Bacteriocins as a new generation of antimicrobials: toxicity aspects and regulations
Samira Soltani, Riadh Hammami, Paul D Cotter, Sylvie Rebuffat, Laila Ben Said, Hélène Gaudreau, François Bédard, Eric Biron, Djamel Drider, Ismail Fliss
FEMS Microbiol Rev. 2021 Jan; 45(1): fuaa039. Published online 2020 Sep 2. doi: 10.1093/femsre/fuaa039
PMCID:
PMC7794045
AbstractArticlePDF–2.7M
16.
Production of multiple bacteriocins, including the novel bacteriocin gassericin M, by Lactobacillus gasseri LM19, a strain isolated from human milk
Enriqueta Garcia-Gutierrez, Paula M. O’Connor, Ian J. Colquhoun, Natalia M. Vior, Juan Miguel Rodríguez, Melinda J. Mayer, Paul D. Cotter, Arjan Narbad
Appl Microbiol Biotechnol. 2020; 104(9): 3869–3884. Published online 2020 Mar 13. doi: 10.1007/s00253-020-10493-3
PMCID:
PMC7162838
AbstractArticlePDF–839K
17.
Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods
Natalia Garcia-Gonzalez, Natalia Battista, Roberta Prete, Aldo Corsetti
Microorganisms. 2021 Feb; 9(2): 349. Published online 2021 Feb 10. doi: 10.3390/microorganisms9020349
PMCID:
PMC7916596
AbstractArticlePDF–1.2M
18.
Integrated molecular approaches for fermented food microbiome research
Aaron M Walsh, John Leech, Curtis Huttenhower, Hue Delhomme-Nguyen, Fiona Crispie, Christian Chervaux, Paul D Cotter
FEMS Microbiol Rev. 2023 Mar; 47(2): fuad001. Published online 2023 Feb 1. doi: 10.1093/femsre/fuad001
PMCID:
PMC10002906
AbstractArticlePDF–2.6M
19.
The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes
Fahimeh Azizi, Mohammad B. Habibi Najafi, Mohammad R. Edalatian Dovom
AMB Express. 2017; 7: 176. Published online 2017 Sep 18. doi: 10.1186/s13568-017-0474-2
PMCID:
PMC5603468
AbstractArticlePDF–1.3M
20.
Anticandidal Activities by Lactobacillus Species: An Update on Mechanisms of Action
Roberto Vazquez-Munoz, Anna Dongari-Bagtzoglou
Front Oral Health. 2021; 2: 689382. Published online 2021 Jul 16. doi: 10.3389/froh.2021.689382
PMCID:
PMC8757823
AbstractArticlePDF–1.1M

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