Application of Bacteriocins and Protective Cultures in Dairy Food Preservation

Cited by (601)

Items 301–400 of 601

1. Use of Live Biopreservatives and Bacteriophages to Enhance the Safety of Meat Products
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2. Controlling Listeria monocytogenes in ready-to-eat salmon products using bioprotective cultures of lactic acid bacteria: What hinders the transition from research to industrial application?
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3. Presence, formation, and elimination of foodborne pathogen persisters
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4. Characterization of bacteriocins produced by Lactobacillus species against adhesion and invasion of Listeria monocytogenes isolated from different samples
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5. Isolation, characterization, bacteriocin production and biological potential of Bifidobacteria of ruminants
   Mahpara Zafar, Sadia Alam, Maimoona Sabir, Nusrat Saba, Ahmad Ud Din, Rafiq Ahmad, Muhammad Rafiullah Khan, Ali Muhammad, Kenan Sinan Dayısoylu · 2022 · Analytical Biochemistry
6. Bioprotective cultures and bacteriocins as food preservatives
   Patricia Castellano, Constanza Melián, Carla Burgos, Graciela Margarita Vignolo · 2023 · Advances in food and nutrition research
7. Influence of nisin on water activity, textural and other quality attributes of paneer (Indian cottage cheese) during storage
   Chandrakanta Sen, Pinaki Ranjan Ray, Shamim Hossain, Mahasweta Bhattacharyya, Surajit Mondal, Anindita Debnath · 2023 · Food and Humanity
8. Isolation and Evaluation of Anti-Listeria Lactococcus lactis from Vegetal Sources
   Van Thi Thuy Ho, Anran Dong, Raquel Lo, Mark S. Turner · 2020 · Methods in molecular biology
9. Detection and evaluation of the antimicrobial activity of Micrococcin P1 isolated from commensal and environmental staphylococcal isolates against MRSA
   Rosa Fernández‐Fernández, Carmen Lozano, Rocío Fernández-Pérez, Myriam Zarazaga, Andreas Peschel, Bernhard Krismer, Cármen Torres · 2023 · International Journal of Antimicrobial Agents
10. The Genome of the Plant-Associated Lactic Acid Bacterium Lactococcus lactis KF147 Harbors a Hybrid NRPS-PKS System Conserved in Strains of the Dental Cariogenic Streptococcus mutans
    Barzan Ibrahim Khayatt, Vera van Noort, Roland J. Siezen · 2019 · Current Microbiology
11. Lactic acid bacteria fermented foods: Impact on immune system and consequences over type 2 diabetes mellitus
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12. Two Recombinant Bacteriocins, Rhamnosin and Lysostaphin, Show Synergistic Anticancer Activity Against Gemcitabine-Resistant Cholangiocarcinoma Cell Lines
    Kankamol Kerdkumthong, Wannarat Chanket, Phanthipha Runsaeng, Sutthipong Nanarong, Kawinnath Songsurin, Phonprapavee Tantimetta, Chanan Angsuthanasombat, Aratee Aroonkesorn, Sumalee Obchoei · 2023 · Probiotics and Antimicrobial Proteins
13. Evaluation of antimicrobial effect of bacteriocin produced by Lactobacillus acidophilus utilizing molasses and corn steep liquor
    Sayyid Zulhelmie Shahrir, Phei Er Kee, Hui Suan Ng, Joo Shun Tan, John Chi‐Wei Lan · 2024 · Biochemical Engineering Journal
14. Recent Developments in Antibiotic Contamination of Animal Products, Soil, and Water Worldwide – A Review
    Lizbeth E. Robles Jimenez, Navid Ghavipanje, Juan Carlos Ángeles-Hernández, Manuel González-Ronquillo · 2024 · Annals of Animal Science
15. Beyond Buro: Genomics and assays revealed the probiotic and antifungal traits of Limosilactobacillus fermentum from Philippine burong isda (fermented fish)
    Joshua T. Veluz, Paul Christian T. Gloria, Maria Auxilia T. Siringan, Irineo J. Dogma · 2025 · The Microbe
16. Postbiotics as natural antimicrobials: a novel biocontrol strategy for food safety
    Ayse Nur Erdinc, Gizem Çufaoğlu · 2026 · Frontiers in Bacteriology
17. Alternative Preservatives of a “Nisin A” with Silver Nanoparticles for Bacteria Isolation from the Local Food Markets of Baghdad City
    Mais Emad Ahmed · 2020 · Medico-Legal Update
18. ε-Polylysine Derived from Marine Bacteria-A Possible Natural Preservative for Raw Milk Storage
    Sourish Bhattacharya, Sandhya Mishra, Antonio Zuorro, Heba H. Salama, Alexandru Vasile RUSU, Monica Trif · 2023 · Fermentation
19. Enterocin LD3 from Enterococcus hirae LD3 Inhibits the Growth of Salmonella enterica subsp. enterica serovar Typhimurium ATCC 13311 in Fruit Juice
    Poonam Sheoran, Manoj Kumar Yadav, Indu Kumari, Santosh Kumar Tiwari · 2023 · Probiotics and Antimicrobial Proteins
20. A mutualistic symbiosis‐like system: double‐layer nanofiber film incorporated Lactiplantibacillus plantarum for Mongolian cheese preservation
    Yu Hao, Xinchen Dong, Lingling Wu, Marleny D.A. Saldaña, Yiduo Wang, Wenxiu Sun · 2023 · International Journal of Food Science & Technology
21. Intestinal Clostridium species lower host susceptibility to enterohemorrhagic Escherichia coli O157:H7 infection
    Yukako Koyanagi, Rie Suzuki, Kohei Ihara, Hikaru Miyagi, Hiroshi Isogai, Hiroshi Yoneyama C, Emiko Isogai · 2019 · Pathogens and Disease
22. Design and in silico analysis of a whole‐cell biosensor able to kill methicillin‐resistant Staphylococcus aureus
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23. The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of pln Genes of Six Sourdough Derived Lactiplantibacillus plantarum Strains
    Maria K. Syrokou, Panagiota Stasinopoulou, Spiros Paramithiotis, Loulouda A. Bosnea, Marios Mataragas, Georgios K. Papadopoulos, Panagiotis N. Skandamis, Eleftherios H. Drosinos · 2021 · Fermentation
24. Identification of Predominant Lactic Acid Bacteria Associated with Kunun-Zaki and Kindirmo a Traditional Fermented Food of Nigeria
    Timothy Bamgbose, Swati Sinha, Isa O. Abdullahi, Helen Ileigo Inabo, M. Bellò, Lokesh D. Kori, Elmer Nayra Ametefe, Anupkumar R. Anvikar · 2022 · Current Topic in Lactic Acid Bacteria and Probiotics
25. Use of nisin and bioprotective lactic cultures to extend the shelf life of sheep and goat cheese whey
    Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst · 2022 · Food Bioscience
26. Antynowotworowe właściwości probiotycznych bakterii jogurtowych
    Zuzanna Karwowska, Janusz Szemraj, Bolesław T. Karwowski · 2019 · Postępy Biochemii
27. Microbial production of bacteriocins and its applications in food preservation: A review.
    Tanushree Ghosh, Aloke Purkait, Binoy Garai, Argha Banerjee · 2021 · Journal of Food Technology and Preservation
28. Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry
    Giovana Rueda Barboza, Jaqueline Milagres de Almeida, Nathália Cristina Cirone Silva · 2021 · Food Science and Technology
29. Utilization of Agro-Industrial Byproducts for Bacteriocin Production Using Enterococcus spp. Strains Isolated from Patagonian Marine Invertebrates
    Franco Matias Sosa, Romina Belén Parada, Emilio Rogelio Marguet, Marisol Vallejo · 2021 · Current Microbiology
30. Cell Growth Density and Nisin A Activity of the Indigenous Lactococcus lactis subsp. cremoris M78 Costarter Depend Strongly on Inoculation Levels of a Commercial Streptococcus thermophilus Starter in Milk: Practical Aspects for Traditional Greek Cheese Processors
    John Samelis, Athanasia Kakouri · 2020 · Journal of Food Protection
31. Intensive Animal Farming - A Cost-Effective Tactic
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32. Insight into the Probiogenomic Potential of Enterococcus faecium BGPAS1-3 and Application of a Potent Thermostable Bacteriocin
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33. Lactic acid bacteria and their antimicrobial substances: modern approaches for the biopreservation of meat and meat products
    Md. Moklesur Rahman, Awis Qurni Sazili, Siti Aqlima Ahmad, Khalilah Abdul Khalil, Mohammad Rashedi Ismail‐Fitry, M. S. K. Sarker, Sharmin Sultana, Pavan Kumar · 2026 · Food Quality and Safety
34. Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges
    Beyza Nur Arslan, Naciye Yaktubay Döndaş, Senanur Koçhan, Sena Davran Bulut, Mehmet Ali Tamer, Hasan Ufuk Çelebioğlu, Mahmut Bodur, Duygu Ağagündüz, Giulia Tabanelli, Federica Barbieri et al. · 2026 · Frontiers in Nutrition
35. Antilisterial effects of lysozyme-nisin combination at temperature and pH ranges optimal for lysozyme activity: Test of key findings to inactivate Listeria in raw milk
    Gözde Seval Sözbilen, Ahmet Yemenicioğlu · 2020 · LWT
36. Insights into bioactive microbial natural products and drug discovery
    Ahmed Abdelghani Hamed, Mosad Ahmed Ghareeb, Nariman R. Soliman, Boulanouar Bakchiche, Sanaa K. Bardaweel · 2024 · Egyptian Pharmaceutical Journal
37. Evaluation of Fresh Cheese Quality Prepared with Newly Isolated Nisin Z-Producing Lactococcus lactis Bacteria
    Kristina Kondrotienė, Neringa Kašėtienė, Vilma Kaškonienė, Mantas Stankevičius, Paulius Kaškonas, Loreta Šernienė, Kristina Bimbiraitė‐Survilienė, Mindaugas Malakauskas, Audrius Maruška · 2018 · Probiotics and Antimicrobial Proteins
38. Study of the Antimicrobial Activity of Bacteriocins Produced by Lactic Bacteria Isolated from Camel Milk in Southern Algeria
    Ammar Touhami Laiche, Chérifa Khelef, Hinda Daoudi · 2019 · Journal of Pure and Applied Microbiology
39. Improvement of Lactobacillus plantarum for the enhanced production of bacteriocin like inhibitory substance using combinatorial approach
    Fariha Ibrahim, Syeda Bushra Zafar, Afsheen Aman, Shah Ali Ul Qader, Asma Ansari · 2019 · Biocatalysis and Agricultural Biotechnology
40. Melt Extrusion of Environmentally Friendly Poly(L-lactic acid)/Sodium Metabisulfite Films for Antimicrobial Packaging Applications
    Norma Maria Pereira Machado, Gustavo C. Melo, Matheus F. Camargo, Giulianna G. Feij� Bruna M. S. Putton, Clarice Steffens, Rogério Luís Cansian, Luiz Antônio Pessan, Francys Kley Vieira Moreira · 2020 · JOURNAL OF RENEWABLE MATERIALS
41. A importância das bactérias láticas na segurança e qualidade dos queijos Minas artesanais
    Marina Barroso De Antônio, Beatriz Martins Borelli · 2020 · Revista do Instituto de Latícinios Cândido Tostes
42. A Natural Way of Food Preservation: Bacteriocins and Their Applications
    Halil İbrahim Kaya, Burcu Özel, Ömer Şimşek · 2019 · Springer eBooks
43. Features and applications of Ent35-MccV hybrid bacteriocin: current state and perspectives
    Silvia Adriana Navarro, L. Lanza, Leonardo Acuña, Augusto Bellomio, Miriam C. Chalón · 2020 · Applied Microbiology and Biotechnology
44. Microbial bioprocessing of health promoting food supplements
    Swati Sakambari Mishra, Sudhanshu S. Behera, Latiful Bari, Sandeep Kumar Panda, Steve Carly Zangué Desobgo · 2020 · Elsevier eBooks
45. Broad‐spectrum antimicrobial efficacy of Pediococcus acidilactici LAB001 against food spoilage and toxigenic bacteria and fungi
    Sucheta Das, Vivekananda Mandal, Narayan Chandra Mandal · 2020 · Journal of Food Processing and Preservation
46. Antimicrobial Cocktail Combining Specific Peptide Extracts from Native Probiotic Bacteria Hamper Adulteration of Ready-to-Eat Mango Wedges
    Gabriela Nicoleta Tenea, Daniela Olmedo · 2021 · Applied Sciences
47. Bacteriocins: Novel Applications in Food, and Human and Animal Health
    Philiswa Mbandlwa, Natasha Doyle, Colin Hill, Catherine Stanton, R. Paul Ross · 2020 · Encyclopedia of Dairy Sciences
48. Technological and genotypic characteristics of lactic acid bacteria isolated from Algerian artisanal dairy products
    Malika Bouchibane, Abderrahim Cheriguene, Fadela Chougrani, M. Bououdina, Amel Kaced, Abdelkader El-Amine Dahou, Bouasria Benbouziane, Djamel Ait Saada · 2023 · International Dairy Journal
49. Optimizing the viability of microencapsulated Lactiplantibacillus plantarum using response surface methodology for dietary probiotic delivery
    Daniel Rojas-Espina, N. Urriola-Urriola, Raúl Cañas-Sarazúa, Vilbett Briones-Labarca · 2024 · Future Foods
50. Potential of enterocin from Enterococcus durans MF5 in controlling Listeria species
    Nathália Aparecida Andrade de Souza, Luana Martins de Carvalho, Matheus Henrique Nogueira, Márcia Cristina Furlaneto, Luciana Furlaneto-Maia · 2024 · Journal of Dairy Research
51. Application of Microbes in Biotechnology, Industry, and Medical Field
    Moisés Bustamante-Torres, David Romero-Fierro, Jocelyne Estrella-Nuñez, Evelin G Cuadros Buenaventura, Emilio Bucio · 2022 · Environmental and microbial biotechnology
52. Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins
    Claudia Rendueles, Susana Escobedo, Ana Rodrı́guez, Beatriz Martı́nez · 2022 · MicrobiologyOpen
53. Strategies to extend the shelf life of sheep and goat cheese whey under refrigeration: Nisin, bioprotective culture, and acidification
    Fábio Ribeiro dos Santos, Cesar Melo Martins Filho, Rafael Franklin Lázaro de Cerqueira, Rickey Yoshio Yada, Pedro Esteves Duarte Augusto, Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst · 2023 · Food Bioscience
54. Metabolic Engineering of Lactic Acid Bacteria for Antimicrobial Peptides Production
    Prasun Kumar, Shweta Singh, Shivangi Sankhyan, Subhasree Ray · 2024 · Springer eBooks
55. Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
    Luca Bettera, Marcello Alinovi, Paolo D’Incecco, Monica Gatti, Eleonora Carini, Luisa Pellegrino, Elena Bancalari · 2023 · Foods
56. Exometabolite-Based Antimicrobial Formulations from Lactic Acid Bacteria as a Multi-Target Strategy Against Multidrug-Resistant Escherichia coli
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57. Identification and characterization of a novel bacteriocin PFB252 from Bacillus velezensis with anti-methicillin-resistant Staphylococcus aureus and anti-biofilm activity for dairy food preservation
    Ruixue Pan, Yuexia Ding, Jinju Peng, Yuner Long, Yining Zhao, Qianqian Lin, Shiyun Wu, Fucheng Guo, Jiachen Wen, Xiaohui Zhou et al. · 2025 · Journal of Dairy Science
58. Recent Advances in Artificial Intelligence-Driven Discovery and Industrial Applications of Bacteriocins from Lactic Acid Bacteria
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59. Bioprotective cultures as a clean label strategy for food preservation: From concept to market
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60. Heterologous overexpression and preliminary antimicrobial activity test of salmocin M, a novel colicin M-like bacteriocin against Salmonella sp.
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61. A new probiotic Lactobacillus plantarum strain isolated from traditional dairy together with nanochitosan particles shows the synergistic effect on aflatoxin B1 detoxification
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62. Biotechnological potential of lactic acid bacteria derived bacteriocins in sustainable food preservation
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63. Application of Bacteriocins in the Food Industry
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64. Genomic insights into the safety and bacteriocinogenic potential of isolates from artisanal fermented milk Matsoni
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65. A Novel C-Terminal Truncated Bacteriocin Found by Comparison between Leuconostoc mesenteroides 406 and 213M0 Isolated from Mongolian Traditional Fermented Milk, Airag
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66. Effect of Sheep’s Whey Edible Coatings with a Bioprotective Culture, Kombucha Tea or Oregano Essential Oil on Cheese Characteristics
    Carlos Pereira, Hanna Varytskaya, Oliwia Łydzińska, Katarzyna Szkolnicka, David Gomes, Arona Figueiroa Pires · 2024 · Foods
67. Chemical and Biotechnological Processes Employed as Emerging Technologies for the Production and Stability of Bacteriocins
    Camila Ramão Contessa, Josué Vieira da Rosa, Mariana Teixeira de Ávila, Gabriela Silveira da Rosa, Caroline Costa Moraes, Janaína Fernandes de Medeiros Burkert · 2024 · Processes
68. Enterococcus durans with mosquito larvicidal toxicity against Culex quinquefasciatus, elucidated using a Proteomic and Metabolomic approach
    Domnic Colvin, Vishnu Dhuri, Hirday Narain Verma, Rama Sadashiv Lokhande, Avinash Kale · 2020 · Scientific Reports
69. Complete Genome of Vibrio neocaledonicus CGJ02-2, An active Compounds Producing Bacterium Isolated from South China Sea
    Lin Tan, Isabel Gómez-Betancur, Suxia Guo, Yu Ge, Jianping Zhao, Chang Chen, Nan Wang · 2020 · Current Microbiology
70. BIO-PROFILING OF A POTENTIAL ANTIMYCOBACTERIAL BACTERIOCIN PRODUCED BY BACILLUS SUBTILIS (MK733983) OF ETHNOMEDICINAL ORIGIN
    S. Santhi, Veeramani Aranganathan · 2021 · Journal of Microbiology Biotechnology and Food Sciences
71. Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
    Arantza García, Néréa Iturmendi, Juan I. Maté, Teresa Fernández · 2022 · International Dairy Journal
72. Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
    Rita Sanna, Francesca Piras, Giuliana Siddi, Maria Pina Meloni, Demontis M. A., Vincenzo Spanu, Gavino Nieddu, Mario Cuccu, Enrico Pietro Luigi De Santis, Christian Scarano · 2023 · Italian Journal of Food Safety
73. Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
    Beatriz Silva, Nathalia Raquel de Souza Fernandes, Laís Carvalho, Ana Sofia Faria, José António Teixeira, Carina Rodrigues, Ursula Andrea Gonzales‐Barron, Vasco Cadavez · 2023 · Italian Journal of Food Safety
74. DIVERSITY OF BACILLUS SPECIES AND THEIR ANTIMICROBIAL COMPOUNDS INVOLVED IN ALKALINE-FERMENTATION OF INDIGENOUS FOOD CONDIMENTS USED IN AFRICA.
    Yérobessor Dabiré, Marius KSomda, Jerry Obeta Ugwuanyi, Lewis IEzeogu, Alfred S. Straore · 2018 · International Journal of Advanced Research
75. Metabolic Shift of an Isogenic Strain of Enterococcus faecalis 14, Deficient in Its Own Bacteriocin Synthesis, as Revealed by a Transcriptomic Analysis
    Rabia Ladjouzi, Anca Lucau‐Danila, Djamel Drider · 2020 · International Journal of Molecular Sciences
76. Microbial redemption of “evil” days: a global appraisal to food security
    Olufemi Emmanuel Bankefa, Seye Julius Oladeji, Simbiat Olufunke Ayilara-Akande, Modupe Mariam Lasisi · 2020 · Journal of Food Science and Technology
77. Exploring the Potential of Microbial Biomolecules in Advancing Human Health and Environmental Sustainability
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78. Inhibition of Listeria monocytogenes in White-Brined Cheese by Lactobacillus reuteri: Effect of L. reuteri Delivery Method, Brine Concentration, and Storage Temperature
    Amin Naser Olaimat, Fajer Al-aittan, Murad Al‐Holy, Anas A. Al‐Nabulsi, Renad Haddad, Hamzah M. Al‐Qadiri, Tareq Mohammed Ibrahim Osaili, Mahmoud H. Abughoush · 2025 · Foods
79. Dynamic Modelling of Listeria monocytogenes Growth in a Milk Model Medium as Affected by pH and Selected Lactic Acid Bacteria Strains
    Yara Loforte, Mariem Zanzan, Vasco Cadavez, Ursula Andrea Gonzales‐Barron · 2025 · Foods
80. An engineered bacteriocin paracin wx7-1 for chili pepper preservation: Controlling soft rot and its dual-target mechanisms
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81. Investigating the antimicrobial and antibiofilm properties of marine halophilic Bacillus species against ESKAPE pathogens
    Monica M. Murphy, Eamonn P. Culligan, Craig P. Murphy · 2024 · Environmental Microbiology Reports
82. Bacteriocins of Some Groups of Gram-Negative Bacteria
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83. Application of Natural Antimicrobial Additives and Protective Culture to Control Aerobic Spore Forming Bacteria in Low Salt Soft Cheese
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84. Design, expression and characterization of lactiscin—A novel broad-spectrum peptidic bacteriocin
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85. An Overview of Different Food Bioactive Ingredients
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86. Anti-Staphylococcal Activity of Ligilactobacillus animalis SWLA-1 and Its Supernatant against Multidrug-Resistant Staphylococcus pseudintermedius in Novel Rat Model of Acute Osteomyelitis
    Sung Yong Park, Hong-Jae Lee, Hyosung Kim, Dong‐Hwi Kim, Sang‐Won Lee, Hun‐Young Yoon · 2023 · Antibiotics
87. The effect of enterocin A/P dipeptide on growth performance, glutathione-peroxidase activity, IgA secretion and jejunal morphology in rabbits after experimental methicillin-resistant Staphylococcus epidermidis P3Tr2a Infection
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88. A metagenomic survey of bacterial communities from kurut: The fermented cow milk in Kyrgyzstan
    Zeynep Yeğin, Zhanylbubu MAMATOVA, Mediha Nur Zafer Yurt, Behiye Büşra Taşbaşi, Elif Esma Acar, Samet Uçak, Ali Anıl SÜLEYMANOĞLU, Ali Aydın, Veli Cengiz Özalp, Mert Sudağıdan · 2024 · Chemistry & Biodiversity
89. Antimicrobial Activities and Characterization of Bacteriocin-Like Substances Isolated from Lactic Acid Bacteria of Local Fermented Foods
    Rainhart C. Inovejas, C. C. Divina, J. K. Jacob, J. B. Abucay, Eric Lindbergh C. Inovejas · 2024 · Microbiology
90. Chemical, Microbial, and Sensory Effects of Natural Preservatives as Sulfur Dioxide Replacers in Boerewors
    Alicia Freitag, MacDonald Cluff, Wilben Pretorius, Carina Bothma, A. Hugo, Celia J. Hugo · 2024 · Journal of Food Processing and Preservation
91. Current approaches to minimize the late blowing defect of cheese
    Raquel Velasco de Diego, M.C. Cabeza, Juan Antonio Ordóñez Pereda · 2025 · Cogent Food & Agriculture
92. PCR screening reveals abundance of bovicin‐like bacteriocins among ruminal Streptococcus spp. isolated from beef and dairy cattle
    Bianca Lana de Sousa, A. C. de Azevedo, Isabela Maria Fernandes de Oliveira, Cláudia Braga Pereira Bento, Mateus Ferreira Santana, Denise Mara Soares Bazzolli, Hilário Cuquetto Mantovani · 2021 · Journal of Applied Microbiology
93. Epigallocatechin gallate and Lactobacillus plantarum culture supernatants exert bactericidal activity and reduce biofilm formation in Clostridium perfringens
    Alberto Aguayo-Acosta, Eduardo Franco-Frías, Norma L. Heredia, José Ángel Merino-Mascorro, Jorge Dávila-Aviña, Jorge Eugenio Vidal, Santos García · 2021 · Folia Microbiologica
94. Flavors, colors, and preservatives used in processed cheese
    Jelena B. Miocinovic, Miloradović Zorana · 2022 · Elsevier eBooks
95. Lactobacillus - A Multifunctional Genus
    Marta Laranjo · 2022 · IntechOpen eBooks
96. Role of gut microbiota in food safety
    Sik Yu So, Qinglong Wu, Tor Savidge · 2022 · Elsevier eBooks
97. Biotechnology for Sustainable Production of Food
    Yusuf Chisti · 2023 · Elsevier eBooks
98. Role of Microbes in Sustainable Food Preservation
    Hale İnci Öztürk, Sebnem Ozturkoglu‐Budak · 2023 · Springer eBooks
99. Biogenic Silver Nanoparticles Synthesis from New Record Aquatic Bacteria of Nile Tilapia and Evaluation of their Biological Activity
    Asmaa Nabil-Adam, Mohamed Attia Shreadah · 2020 · Journal of Pure and Applied Microbiology
100. Biopreservative application of bacteriocins obtained from samples Ictalurus punctatus and fermented Zea mays
     C. Ogundare Oyinlade, K. Odetunde Simeon, Mutiat Adetayo Omotayo, Oluremilekun Sokefun, O. Akindiya Rasheed, Adetayo Akinboro · 2021 · African Journal of Microbiology Research