Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility
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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].”
From Antimicrobial Activities and Biopreservation Potential of Lactic Acid Bacteria (LAB) from Raw Buffalo (Bubalus bubalis) Milk (2023) · cites this paper as [35]
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Benefaction of probiotics for human health: A review
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Kalhoro, M. S., Anal, A. K., Kalhoro, D. H., Hussain, T., Murtaza, G., & Mangi, M. H. (2023) · Oxidative Medicine and Cellular Longevity · doi:10.1155/2023/8475995 · Cited by 26 · see citing works
- 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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