E3S Web Conf.
Volume 271, 20212021 2nd International Academic Conference on Energy Conservation, Environmental Protection and Energy Science (ICEPE 2021)
|Number of page(s)||4|
|Section||Research on Energy Chemistry and Chemical Simulation Performance|
|Published online||15 June 2021|
- Woraprayote W., Malila Y., Sorapukdee S., et al. Bacteriocins from lactic acid bacteria and their applications in meat and meat products[J]. Meat ence, 2016, 120(oct.):118–132. [CrossRef] [Google Scholar]
- Sabatini, N., Chapter 24 - A Comparison of the Volatile Compounds, in Spanish-style, Greek-style and Castelvetrano-style Green Olives of the Nocellara del Belice Cultivar:: Alcohols, Aldehydes, Ketones, Esters and Acids, in Olives and Olive Oil in Health and Disease Prevention, V.R. Preedy and R.R. Watson, Editors. 2010, Academic Press: San Diego. p. 219–231. [Google Scholar]
- Chenxi Zhang, Zhifei He, Hongjun Li. Research of bacteriocins from lactic acid bacteria and their applications in preservation ofmeat products [J]. Food and Fermentation Industries, 2017(07):276–282. [Google Scholar]
- Luya Ren, Yanyan Yang, Jianming Zhang, et al. Advance on antibacterial mechanism of lactic acid bacteria antimicrobial peptides [J]. China Food Additives, 2015(1):143–149. [Google Scholar]
- Khan, I. and D.-H. Oh, Integration of nisin into nanoparticles for application in foods. Innovative Food Science & Emerging Technologies, 2016. 34: p. 376–384. [CrossRef] [Google Scholar]
- Chikindas, M.L., et al., Functions and emerging applications of bacteriocins. Curr Opin Biotechnol, 2018. 49: p. 23–28. [CrossRef] [PubMed] [Google Scholar]
- Cleveland J., Montville T.J., Nes I.F., et al. Bacteriocins: safe, natural antimicrobials for food preservation[J]. International Journal of Food Microbiology, 2001, 71(1):1–20. [CrossRef] [PubMed] [Google Scholar]
- Santos J.C.P., Sousa R.C.S., Otoni C.G., et al. Nisin and other antimicrobial peptides: Production, mechanisms of action, and application in active food packaging[J]. Innovative Food Science & Emerging Technologies, 2018, 48:179–194. [CrossRef] [Google Scholar]
- Galus S., Kadzihska, Justyna. Food applications of emulsion-based edible films and coatings[J]. Trends in Food Science & Technology, 2015, 45(2):273–283. [CrossRef] [Google Scholar]
- Duran M., Aday M.S., Zorba, Nükhet N. Demirel, et al. Potential of antimicrobial active packaging 'containing natamycin, nisin, pomegranate and grape seed extract in chitosan coating' to extend shelf life of fresh strawberry[J]. Food & Bioproducts Processing, 2016:354–363. [Google Scholar]
- Quintavalla S., Vicini L. Antimicrobial food packaging in meat industry[J]. Meat ence, 2002, 62(3):373–380. [CrossRef] [PubMed] [Google Scholar]
- Castellano, P., et al., A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina. Meat Sci, 2008. 79(3): p. 483–499. [CrossRef] [PubMed] [Google Scholar]
- Da Costa R.J., Voloski, Flavia L.S., Mondadori R.G., et al. Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat[J]. Journal of Food Quality, 2019, 2019:1–12. [CrossRef] [Google Scholar]
- Marti-Quijal, F.J., et al., Fermentation in fish and byproducts processing: an overview of current research and future prospects. Current Opinion in Food Science, 2020. 31: p. 9–16. [CrossRef] [Google Scholar]
- Bingzheng Xu, Yin Wang, Xiaoyue Liang, et al. Progress of Application Research on Lactic Acid Bacteria Bacteriocin [J]. Journal of Heilongjiang August First Land Reclamation University, 2015(1):60–63. [Google Scholar]
- Kaya, H.I. and O. Simsek, Characterization of pathogen-specific bacteriocins from lactic acid bacteria and their application within cocktail against pathogens in milk. Lwt, 2019. 115. [Google Scholar]
- Garcia-Cano, I., et al., Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins. Applied Microbiology and Biotechnology, 2019. 103(13): p. 5243–5257. [CrossRef] [PubMed] [Google Scholar]
- Herreros M.A., Sandoval H., Gonzalez L., et al. Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada cheese (a Spanish goats' milk cheese)[J]. Food Microbiology, 2005, 22(5):455–459. [CrossRef] [Google Scholar]
- Allende A., Martinez B., Selma V., et al. Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cutlettuce[J]. Food Microbiology, 2007, 24(7-8):759–766. [CrossRef] [PubMed] [Google Scholar]
- Xiaoning Zhang, Yina Shang, Jing Chen, et al. Mechanism of Bacteriocins from Lactobacillus and Their Applications in Meat Products [J]. Food Research and Development, 2018(11). [Google Scholar]
- Abee T., Krockel L., Hill C. Bacteriocins: modes of action and potentials in food preservation and control of food poisoning.[J]. International Journal of Food Microbiology, 1995, 28(2):169–185. [CrossRef] [PubMed] [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.