Biomedical Engineering Reference
In-Depth Information
References
Abriouel H, Franz CMAP, Ben Omar N (2011) Diversity and Applications of Bacillus Bacteriocins.
FEMS Microbiol Revs 35:201-232
Adams MR, Nicolaides L (1997) Review of the sensitivity of different foodborne pathogens to
fermentation. Food Control 8:227-239
Ammor S, Tauveron G, Dufour E et al (2006) Antibacterial activity of lactic acid bacteria against
spoilage and pathogenic bacteria isolated from the same meat small-scale facility. 1. Screening
and characterization of the antibacterial compounds. Food Control 17:454-461
Arqués JL, Fernandez J, Gaya P et al (2004) Antimicrobial activity of reuterin in combination with
nisin against food-borne pathogens. Int J Food Microbiol 95:225-229
Axe DD, Bailey JE (1995) Transport of lactate and acetate through the energized cytoplasmic
membrane of Escherichia coli . Biotechnol Bioeng 47:8-19
Bagamboula CF, Uyttendaele M, Debevere J (2004) Inhibitory effect of thyme and basil essential
oils, carvacrol, thymol, estragol, linalool and p -cymene towards Shigella sonnei and S. fl exneri .
Food Microbiol 21:33-42
Bigwood T, Hudson JA, Billington C et al (2008) Phage inactivation of foodborne pathogens on
cooked and raw meat. Food Microbiol 25:400-406
Bueno E, García P, Martínez B et al (2012) Phage inactivation of Staphylococcus aureus in fresh
and hard-type cheeses. Int J Food Microbiol 158:23-27
Burrowes O, Hadjicharalambous C, Diamond G et al (2004) Evaluation of antimicrobial spectrum
and cytotoxic activity of pleurocidin for food applications. J Food Sci 69:FMS66-FMS71
Burt S (2004) Essential oils: their antibacterial properties and potential applications in foods - a
review. Int J Food Microbiol 94:223-253
Chakchouk-Mtibaa A, Elleuch L, Smaoui S et al (2014) An antilisterial bacteriocin BacFL31 pro-
duced by Enterococcus faecium FL31 with a novel structure containing hydroxyproline resi-
dues. Anaerobe 27:1-6
Cicerale S, Lucas LJ, Keast RSJ (2012) Antimicrobial, antioxidant and anti-infl ammatory phenolic
activities in extra virgin olive oil. Curr Opin Biotechnol 23:129-135
Connerton PL, Timms AR, Connerton IF (2011) Campylobacter bacteriophages and bacterio-
phage therapy. J Appl Microbiol 111:255-265
Cotter PD, Hill C, Ross RP (2005) Bacteriocins: developing innate immunity for food. Nat Rev
Microbiol 3:777-7788
Dal Bello F, Clarke C, Ryan L et al (2007) Improvement of the quality and shelf life of wheat bread
by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. J Cereal Sci
45:309-318
de Wir J, van Hooydonk A (1996) Structure, functions and applications of lactoperoxidase in natu-
ral antimicrobial systems. Neth Milk Dairy 50:227-244
Ellison RT (1994) The effects of lactoferrin on Gram-negative bacteria. In: Hutchens TW,
Lönnerdal B, Rumball S (eds) Lactoferrin-structure and function. Plenum Press, New York,
pp 71-87
Endersen L, O'Mahony J, Hill C et al (2014) Phage therapy in the food industry. Annu Rev Food
Sci Technol 5:327-349
FDA (1998) Direct food substances affi rmed as generally recognized as safe: egg white lysozyme.
Fed Register 63:12421-12426
Franklin TJ, Snow GA (1981) Biochemistry of antimicrobial action, 3rd edn. Chapman and Hall,
London
Franz CMAP, van Belkum MJ, Holzapfel WH (2007) Diversity of enterococcal bacteriocins and
their grouping into a new classifi cation scheme. FEMS Microbiol Rev 31:293-310
Gänzle MG (2004) Reutericyclin: biological activity, mode of action, and potential applications.
Appl Microbiol Biotechnol 64:326-332
Gänzle MG, Höltzel A, Walter J et al (2000) Characterization of reutericyclin produced by
Lactobacillus reuteri LTH2584. Appl Environ Microbiol 66:4325-4333
Search WWH ::




Custom Search