Biomedical Engineering Reference
In-Depth Information
Liang Z, Mittal GS, Griffi ths MW (2002) Inactivation of Salmonella Typhimurium in orange juice
containing antimicrobial agents by pulsed electric fi eld. J Food Prot 65:1081-1087
Lonvaud-Funel A, Joyeux A (1993) Antagonism between lactic acid bacteria of wines: inhibition
of Leuconostoc oenos by Lactobacillus plantarum and Pediococcus pentosaceus . Food
Microbiol 10:411-419
Lucas R, Grande MJ, Abriouel H et al (2006) Application of the broad-spectrum bacteriocin
enterocin AS-48 to inhibit Bacillus coagulans in low-pH canned fruit and vegetable foods.
Food Chem Toxicol 44:1774-1781
Lynch MF, Tauxe RV, Hedberg CW (2009) The growing burden of foodborne outbreaks due to
contaminated fresh produce: risks and opportunities. Epidemiol Infect 137:307-315
Maldonado A, Ruiz-Barba JL, Floriano B et al (2002) The locus responsible for production of
plantaricin S, a class IIb bacteriocin produced by Lactobacillus plantarum LPCO10, is widely
distributed among wild-type Lact. plantarum strains isolated from olive fermentations. Int J
Food Microbiol 77:117-124
Martín-Belloso O, Elez-Martínez P (2005) Food safety aspects of pulsed electric fi elds. In: Sun
DW (ed) Emerging technologies for food processing. Elsevier, Amsterdam, pp 183-217
Martínez-Viedma P, Abriouel H, Ben Omar N et al (2008a) Inactivation of exopolysaccharide and
3-hydroxypropionaldehyde-producing lactic acid bacteria in apple juice and apple cider by
enterocin AS-48. Food Chem Toxicol 46:1143-1151
Martínez-Viedma P, Sobrino A, Ben Omar N et al (2008b) Enhanced bactericidal effect of High-
Intensity Pulsed-Electric Field treatment in combination with enterocin AS-48 against
Salmonella enterica in apple juice. Int J Food Microbiol 128:244-249
Martínez Viedma P, Abriouel H, Ben Omar N (2009a) Anti-staphylococcal effect of enterocin
AS-48 in bakery ingredients of vegetable origin, alone and in combination with selected anti-
microbials. J Food Sci 74:M384-M389
Martínez-Viedma P, Abriouel H, Ben Omar N et al (2009b) Assay of enterocin AS-48 for inhibi-
tion of foodborne pathogens in desserts. J Food Prot 72:1654-1659
Martínez-Viedma P, Abriouel H, Sobrino A et al (2009c) Effect of enterocin AS-48 in combination
with high-intensity pulsed-electric fi eld treatment against the spoilage bacterium Lactobacillus
diolivorans in apple juice. Food Microbiol 26:491-496
Martínez Viedma P, Abriouel H, Ben Omar N et al (2010a) Effect of enterocin EJ97 against
Geobacillus stearothermophilus vegetative cells and endospores in canned foods and bever-
ages. Eur Food Res Technol 230:513-519
Martínez Viedma P, Ercolini D, Ferrocino I et al (2010b) Effect of polythene fi lm activated with
enterocin EJ97 in combination with EDTA against Bacillus coagulans . LWT Food Sci Technol
43:514-518
Mente
Ö, Ercan R, Akçelik M (2007) Inhibitor activities of two Lactobacillus strains, isolated
from sourdough, against rope-forming Bacillus strains. Food Control 18:359-363
Messens W, De Vuyst L (2002) Inhibitory substances produced by lactobacilli isolated from sour-
doughs - a review. Int J Food Microbiol 72:31-43
Messens W, Neysens P, Vansieleghem W et al (2002) Modeling growth and bacteriocin production
by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for
sourdough fermentations. Appl Environ Microbiol 68:1431-1435
Mittal GS, Griffi ths MW (2005) Pulsed electric fi eld processing of liquid foods and beverages. In:
Sun DW (ed) Emerging technologies for food processing. Elsevier, Amsterdam, pp 99-139
Mokhtari A, Moore CM, Yang H et al (2006) Consumer-phase Salmonella enterica serovar
Enteritidis risk assessment for egg-containing food products. Risk Anal 26:753-768
Mosqueda-Melgar J, Elez-Martínez P, Raybaudi-Massilia RM et al (2008) Effects of pulsed elec-
tric fi elds on pathogenic microorganisms of major concern in fl uid foods: a review. Crit Rev
Food Sci Nutr 48:747-759
Narbutaite V, Fernandez A, Horn N et al (2007) Infl uence of baking enzymes on antimicrobial
activity of fi ve bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated
from Lithuanian sourdoughs. Lett Appl Microbiol 47:555-560
ş
Search WWH ::




Custom Search