Cited by 226Probiotics and Fermented FoodsMeat and Animal Product QualityListeria monocytogenes in Food Safety

Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility

Ammor, Salim, Tauveron, Grégoire, Dufour, Eric, Chevallier, Isabelle·2006·Food Control

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Crossref · 10.1016/j.foodcont.2005.02.006

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41 of 41 references verified0 citation errors · 0 not checkable

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  • Probiotic strains isolated from the same source where they will be used as biopreservative agents are more preferred because they have adapted to the environmental conditions of that food product and are more competitive than LAB strains from other sources.

    “The probiotic strains isolated from the same source where they will be used as biopreservative agents are more preferred as they have adopted the rough environmental conditions of that food product and are more competitive than LAB strains from other sources [35].”

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Authors
Ammor, S., Tauveron, G., Dufour, E., & Chevallier, I.
Corresponding author
Chevallier, Isabelle
Venue
Food Control
Publisher
Elsevier BV
Published
2006-06
Volume
17
Issue
6
Pages
454-461
ISSN
0956-7135 (ISSN-L)
OpenAlex
W2126233050
Cited by
226
References
41
Citations by year
2026: 4 · 2025: 10 · 2024: 10 · 2023: 16 · 2022: 23 · 2021: 7 · 2020: 12 · 2019: 15 · 2018: 12 · 2017: 17 · 2016: 10 · 2015: 11 · 2014: 9 · 2013: 15 · 2012: 11
FWCI
7.24
Type
journal article
Language
en
Open access
closed
Locations
Food Control (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
Keywords
lactic acid bacteria, antibacterial activity, meat processing plant, dry sausage, Listeria innocua, Staphylococcus aureus, Hafnia alvei, Enterococcus faecium, Lactococcus garvieae, Lactobacillus sakei, biopreservatives, spoilage bacteria, pathogenic bacteria, hydrogen peroxide inhibition, biofilm

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