Biomedical Engineering Reference
In-Depth Information
Navarro L, Zarazaga M, Sáenz J et al (2000) Bacteriocin production by lactic acid bacteria isolated
from Rioja red wines. J Appl Microbiol 88:44-51
Nel HA, Bauer R, Wolfaardt GM et al (2002) Effect of bacteriocins pediocin PD-1, plantaricin 423
and nisin on biofi lms of
Oenococcus oeni
on a stainless steel surface. Am J Enol Vitic
53:191-196
Nguyen P, Mittal GS (2007) Inactivation of naturally occurring microorganisms in tomato juice
using pulsed electric fi eld (PEF) with and without antimicrobials. Chem Eng Proc
46:360-365
Ogden K, Tubb RS (1985) Inhibition of beer-spoilage lactic acid bacteria by nisin. J Inst Brew
91:390-392
Ogden K, Waites MJ (1986) The action of nisin on beer spoilage lactic acid bacteria. J Inst Brew
92:463-467
Pathanibul P, Taylor TM, Davidson PM et al (2009) Inactivation of
Escherichia coli
and
Listeria
innocua
in apple and carrot juices using high pressure homogenization and nisin. Int J Food
Microbiol 129:316-320
Peña WE, de Massaguer PR, Teixeira LQ (2009) Microbial modeling of thermal resistance of
Alicyclobacillus acidoterrestris
CRA7152 spores in concentrated orange juice with nisin addi-
tion. Braz J Microbiol 40:601-611
Pepe O, Blaiotta G, Moschetti G et al (2003) Rope-producing strains of
Bacillus
spp. from wheat
bread and strategy for their control by lactic acid bacteria. Appl Environ Microbiol
69:2321-2329
Pérez Pulido R, Ben Omar N, Abriouel H et al (2005) Microbiological study of lactic acid fermen-
tation of caper berries by molecular and culture-dependent methods. Appl Environ Microbiol
71:7872-7879
Radler F (1990) Possible use of nisin in wine-making. II Experiments to control lactic acid bacteria
in the production of wine. Am J Enol Vit 41:7-11
Randazzo CL, Pitino I, Scifo GO et al (2009) Biopreservation of minimally processed iceberg let-
tuces using a bacteriocin produced by
Lactococcus lactis
wild strain. Food Control
20:756-763
Rojo-Bezares B, Sáenz Y, Zarazaga M et al (2007) Antimicrobial activity of nisin against
Oenococcus oeni
and other wine bacteria. Int J Food Microbiol 116:32-36
Rosenquist H, Hansen A (1998) The antimicrobial effect of organic acids, sour dough and nisin
against
Bacillus subtilis
and
B. licheniformis
isolated from wheat bread. J Appl Microbiol
85:621-631
Ruiz-Barba JL, Cathcart DP, Warner PJ et al (1994) Use of
Lactobacillus plantarum
LPCO10, a
bacteriocin producer, as a starter culture of Spanish-style green olive fermentations. Appl
Environ Microbiol 60:2059-2064
Sánchez J, Borrero J, Gómez-Sala B et al (2008) Cloning and heterologous production of Hiracin
JM79, a Sec-dependent bacteriocin produced by
Enterococcus hirae
DCH5, in lactic acid bac-
teria and
Pichia pastoris
. Appl Environ Microbiol 74:2471-2479
Sánchez Valenzuela A, Díaz Ruiz G, Ben Omar N et al (2008) Inhibition of food poisoning and
pathogenic bacteria by
Lactobacillus plantarum
strain 2.9 isolated from ben saalga, both in a
culture medium and in food. Food Control 19:842-848
Schillinger U, Becker B, Vignolo G et al (2001) Effi cacy of nisin in combination with protective
cultures against
Listeria monocytogenes
Scott A in tofu. Int J Food Microbiol 71:159-168
Schoeman H, Vivier MA, du Toit M et al (1999) The development of bactericidal yeast strains by
expressing the
Pediococcus acidilactici
pediocin gene (
pedA
) in
Saccharomyces cerevisiae
.
Yeast 15:647-656
Seseña S, Sánchez I, Palop L (2004) Genetic diversity (RAPD-PCR) of lactobacilli isolated from
“Almagro” eggplant fermentations from two seasons. FEMS Microbiol Lett 238:159-165
Settanni L, Massitti O, Van Sinderen D et al (2005) In situ activity of a bacteriocin-producing
Lactococcus lactis
strain. Infl uence on the interactions between lactic acid bacteria during
sourdough fermentation. J Appl Microbiol 99:670-681
