The DOI matches its Crossref record; 152 of the 155 references it cites were found in a registry or an index.
Application of Bacteriocins and Protective Cultures in Dairy Food Preservation
Open accessAbstract
In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB), a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“Other bacteriocins, such as enterocins, have been shown to be more effective than nisin in inhibiting L. monocytogenes [194].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“However, the efficacy of nisin has some limitations, since it cannot be used in foods with neutral or alkaline pH, or in foods that require LAB for fermentation [194].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“In addition, bacteriocins are sensitive to digestive proteases such as pancreatin, trypsin, and chymotrypsin, and therefore have no negative effects on the gut microbiota [194].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]
Experimental — accuracy not yet measuredThe cited source says what the claim attributes to it.
In the citing paper
“In addition, bacteriocins are sensitive to digestive proteases such as pancreatin, trypsin, and chymotrypsin, and therefore have no negative effects on the gut microbiota [194].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]
The cited source says what the claim attributes to it.
In the citing paper
“Bacteriocins produced by LAB are often active over a wide pH range, resist high temperatures, and inhibit the growth of a variety of food spoilage and pathogenic bacteria.”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Bacteriocins: Developing innate immunity for food
Cotter, P. D., Hill, C., & Ross, R. P. (2005) · Nature Reviews Microbiology · doi:10.1038/nrmicro1273 · Cited by 2,380
Arnison, P. G., Bibb, M. J., Bierbaum, G., Bowers, A. A., Bugni, T. S., Bulaj, G. W., Camarero, J. A., Campopiano, D. J., Challis, G. L., Clardy, J., et al. (2012) · Natural Product Reports · doi:10.1039/c2np20085f · Cited by 2,113
Genetics of bacteriocins produced by lactic acid bacteria
Klaenhammer, T. R. (1993) · FEMS Microbiology Reviews · doi:10.1111/j.1574-6976.1993.tb00012.x · Cited by 2,051
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Leroy, F., & De Vuyst, L. (2004) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2003.09.004 · Cited by 1,852
Bacteriocins: safe, natural antimicrobials for food preservation.
Cleveland, J., Montville, T. J., Nes, I. F., & Chikindas, M. L. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00560-8 · Cited by 1,835
Bacteriocins—A viable alternative to antibiotics?
Cotter, P. D., Ross, R. P., & Hill, C. (2013) · Nature Reviews Microbiology · doi:10.1038/nrmicro2937 · Cited by 1,793
The role and application of enterococci in food and health
Foulquié-Moreno, M. R., Sarantinopoulos, P., Tsakalidou, E., & Vuyst, L. D. (2005) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2005.06.026 · Cited by 1,075
Eaton, T., & Gasson, M. J. (2001) · Applied and Environmental Microbiology · doi:10.1128/aem.67.4.1628-1635.2001 · Cited by 945
Preservation and Fermentation: Past, Present and Future
Paul Ross, R., Morgan, S., & Hill, C. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00174-5 · Cited by 942
antiSMASH 2.0—a versatile platform for genome mining of secondary metabolite producers
Blin, K., Medema, M. H., Kazempour, D., Fischbach, M. A., Breitling, R., Takano, E., & Weber, T. (2013) · Nucleic Acids Research · doi:10.1093/nar/gkt449 · Cited by 810
Review — Persistence of Listeria monocytogenes in food industry equipment and premises
Carpentier, B., & Cerf, O. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.01.005 · Cited by 803
Bacteriocins of lactic acid bacteria: Extending the family
Alvarez-Sieiro, P., Montalbán-López, M., Mu, D., & Kuipers, O. P. (2016) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-016-7343-9 · Cited by 729
Bacteriocins from lactic acid bacteria: Production, purification, and food applications
De Vuyst, L., & Leroy, F. (2007) · Microbial Physiology · doi:10.1159/000104752 · Cited by 708
Lipid II as a target for antibiotics
Breukink, E. J., & KRUIJFF, B. D. (2006) · Nature Reviews Drug Discovery · doi:10.1038/nrd2004 · Cited by 702
Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications
Pérez, R., Zendo, T., & Sonomoto, K. (2014) · Microbial Cell Factories · doi:10.1186/1475-2859-13-s1-s3 · Cited by 607
Han, J. H. (2003) · Elsevier eBooks · doi:10.1533/9781855737020.1.50 · Cited by 594
Bacteriocins and their food applications
And, H. C., & Hoover, D. G. (2003) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2003.tb00016.x · Cited by 550
van Heel, A. J., de Jong, A., Montalbán‐López, M., Kok, J., & Kuipers, O. P. (2013) · Nucleic Acids Research · doi:10.1093/nar/gkt391 · Cited by 477
Nisin biotechnological production and application: a review
de Arauz, L. J., Jozala, Â. F., Mazzola, P. G., & Penna, T. C. V. (2009) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.01.056 · Cited by 452
Bacteriocins: modes of action and potentials in food preservation and control of food poisoning
Abee, T., Kröckel, L., & Hill, C. (1995) · International Journal of Food Microbiology · doi:10.1016/0168-1605(95)00055-0 · Cited by 443
Bacteriocins Produced by Lactic Acid Bacteria a Review Article
Zacharof, M., & Lovitt, R. W. (2012) · APCBEE Procedia · doi:10.1016/j.apcbee.2012.06.010 · Cited by 431
Ryan, M. P., Rea, M. C., Hill, C., & Ross, R. P. (1996) · Applied and Environmental Microbiology · doi:10.1128/aem.62.2.612-619.1996 · Cited by 397
Novel biotechnological applications of bacteriocins: A review
Balciunas, E. M., Castillo Martinez, F. A., Todorov, S. D., Franco, B. D. G. D. M., Converti, A., & Oliveira, R. P. D. S. (2013) · Food Control · doi:10.1016/j.foodcont.2012.11.025 · Cited by 392
Comparative Studies of Class IIa Bacteriocins of Lactic Acid Bacteria
Eijsink, V. G. H., Rødland, M. S., Middelhoven, P. H., Brurberg, M. B., & Nes, I. F. (1998) · Applied and Environmental Microbiology · doi:10.1128/aem.64.9.3275-3281.1998 · Cited by 324
Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria
Gálvez, A., López, R. L., Abriouel, H., Valdivia, E., & Omar, N. B. (2008) · Critical Reviews in Biotechnology · doi:10.1080/07388550802107202 · Cited by 305
Vuyst, L. D. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00425-7 · Cited by 294
Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation
Ahmad, V., Khan, M. S., Jamal, Q. M. S., Alzohairy, M. A., Karaawi, M. A. A., & Siddiqui, M. U. (2016) · International Journal of Antimicrobial Agents · doi:10.1016/j.ijantimicag.2016.08.016 · Cited by 292
Use of nisin and other bacteriocins for preservation of dairy products
Sobrino-López, A., & Martín-Belloso, O. (2008) · International Dairy Journal · doi:10.1016/j.idairyj.2007.11.009 · Cited by 289
State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications
Valdés, A., Ramos, M., Sanahuja, A. B., Jiménez, A., & Garrigós, M. C. (2017) · Coatings · doi:10.3390/coatings7040056 · Cited by 270
Scannell, A. G. M., Hill, C., Ross, R. P., Marx, S. P., Hartmeier, W., & Arendt, E. K. (2000) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(00)00314-7 · Cited by 259
Pucci, M. J., Vedamuthu, E. R., Kunka, B. S., & Vandenbergh, P. A. (1988) · Applied and Environmental Microbiology · doi:10.1128/aem.54.10.2349-2353.1988 · Cited by 256
Edible films and coatings containing bioactives
Salgado, P. R., Ortiz, C. M., Musso, Y. S., Giorgio, L. D., & Mauri, A. N. (2015) · Current Opinion in Food Science · doi:10.1016/j.cofs.2015.09.004 · Cited by 246
Food applications of liposome-encapsulated antimicrobial peptides
Malheiros, P. D. S., Daroit, D. J., & Brandelli, A. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2010.03.003 · Cited by 244
Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria
Sabo, S. D. S., Vitolo, M. I., Domínguez, J. M., & Oliveira, R. P. D. S. (2014) · Food Research International · doi:10.1016/j.foodres.2014.07.041 · Cited by 234
Domingos-Lopes, M. F. P., Stanton, C., Ross, P. R., Dapkevicius, M. L. E., & Silva, C. C. G. (2017) · Food Microbiology · doi:10.1016/j.fm.2016.11.014 · Cited by 210
Self-citationLacticin 3147, a Broad-Spectrum Bacteriocin Which Selectively Dissipates the Membrane Potential
McAuliffe, O. E., Ryan, M. P., Ross, R. P., Hill, C., Breeuwer, P., & Abee, T. (1998) · Applied and Environmental Microbiology · doi:10.1128/aem.64.2.439-445.1998 · Cited by 207
Enterocins in food preservation
Khan, H., Flint, S., & Yu, P. (2010) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.03.005 · Cited by 204
Kalchayanand, N., Hanlin, M. B., & Ray, B. (1992) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.1992.tb00773.x · Cited by 202
Melo, J., Andrew, P. W., & Faleiro, M. L. (2014) · Food Research International · doi:10.1016/j.foodres.2014.10.031 · Cited by 190
Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage
Garriga, M., Aymerich, T., Costa, S., Monfort, J. M., & Hugas, M. (2002) · Food Microbiology · doi:10.1006/fmic.2002.0498 · Cited by 186
Bacteriocins: Novel Solutions to Age Old Spore-Related Problems?
Egan, K. M., Field, D., Rea, M. C., Ross, R. P., Hill, C., & Cotter, P. D. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.00461 · Cited by 182
Piard, J.-C., Muriana, P. M., Desmazeaud, M., & Klaenhammer, T. R. (1992) · Applied and Environmental Microbiology · doi:10.1128/aem.58.1.279-284.1992 · Cited by 180
Davies, E. A., Bevis, H. E., & Delves‐Broughton, J. (1997) · Letters in Applied Microbiology · doi:10.1046/j.1472-765x.1997.00145.x · Cited by 166
Enterococcal bacteriocins: their potential as anti-Listeria factors in dairy technology
Giraffa, G. (1995) · Food Microbiology · doi:10.1016/s0740-0020(95)80109-x · Cited by 163
Martins, J. T., Cerqueira, M. Â., de Souza, B. W. S., Avides, M. D. C., & Vicente, A. A. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf902774z · Cited by 160
Mechanisms of nisin resistance in Gram-positive bacteria
Zhou, H., Fang, J., Tian, Y., & Lu, X.-Y. (2013) · Annals of Microbiology · doi:10.1007/s13213-013-0679-9 · Cited by 159
Benech, R.-O., Kheadr, E., Laridi, R., Lacroix, C., & Fliss, I. (2002) · Applied and Environmental Microbiology · doi:10.1128/aem.68.8.3683-3690.2002 · Cited by 159
Bello, B. D., Cocolin, L., Zeppa, G., Field, D., Cotter, P. D., & Hill, C. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.10.016 · Cited by 158
Inhibition of Listeria monocytogenes in Camembert cheese made with a nisin-producing starter
Maisnier‐Patin, S., Deschamps, N., Tatini, S. R., & Richard, J. (1992) · Le Lait · doi:10.1051/lait:1992318 · Cited by 155
Cintas, L. M., Casaus, P., Fernández, M. F., & Hernández, P. E. (1998) · Food Microbiology · doi:10.1006/fmic.1997.0160 · Cited by 151
Aspartyl-tRNA Synthetase Is the Target of Peptide Nucleotide Antibiotic Microcin C
Metlitskaya, A. Z., Kazakov, T., Kommer, A., Pavlova, O., Prætorius-Ibba, M., Ibba, M., Krasheninnikov, I. A., Kolb, V. A., Khmel, I. A., & Severinov, K. (2006) · Journal of Biological Chemistry · doi:10.1074/jbc.m513174200 · Cited by 151
Ramos, Ó. L., Pereira, J. O., Silva, S. I., Fernandes, J. C., Franco, I., Lopes‐da‐Silva, J. A., Pintado, M., & Malcata, F. X. (2012) · Journal of Dairy Science · doi:10.3168/jds.2012-5478 · Cited by 150
Self-citationBacteriocinogenic LAB from cheeses – Application in biopreservation?
Favaro, L., Penna, A. L. B., & Todorov, S. D. (2014) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.09.001 · Cited by 150
McAuliffe, O. E., Hill, C., & Ross, R. P. (1999) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.1999.00663.x · Cited by 148
Development of spoilage microbiota in beef stored in nisin activated packaging
Ercolini, D., Ferrocino, I., Storia, A. L., Mauriello, G., Gigli, S., Masi, P., & Villani, F. (2009) · Food Microbiology · doi:10.1016/j.fm.2009.09.006 · Cited by 147
Integration of nisin into nanoparticles for application in foods
Khan, I., & Oh, D. (2015) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2015.12.013 · Cited by 143
Survivial of Bioluminescent Listeria monocytogenes and Escherichia coli 0157:H7 in Soft Cheeses
Ramsaran, H., Chen, J., Brunke, B., Hill, A. R., & Griffiths, M. W. (1998) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(98)75750-9 · Cited by 137
Developing applications for lactococcal bacteriocins
Ross, R. P., Galvin, M., McAuliffe, O. E., Morgan, S. M., Ryan, M. P., Twomey, D. P., Meaney, W. J., & Hill, C. (1999) · Antonie van Leeuwenhoek · doi:10.1023/a:1002069416067 · Cited by 136
Factors affecting the antilisterial effects of nisin in milk
Bhatti, M., Veeramachaneni, A., & Shelef, L. A. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.06.010 · Cited by 124
Barbosa, M. D. S., Todorov, S. D., Иванова, И., Chobert, J., Haertlé, T., & Franco, B. D. G. D. M. (2014) · Food Microbiology · doi:10.1016/j.fm.2014.08.004 · Cited by 122
Zhao, L., Wang, S., Liu, F., Dong, P., Huang, W., Xiong, L., & Liao, X. (2013) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2012.10.004 · Cited by 119
Vera Pingitore, E., Todorov, S. D., Sesma, F., & Gombossy de Melo Franco, B. D. (2012) · Food Microbiology · doi:10.1016/j.fm.2012.04.005 · Cited by 115
Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology
Prudêncio, C. V., dos Santos, M. T., & Vanetti, M. C. D. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-014-1666-2 · Cited by 113
Lactic acid bacteria in an alginate film inhibit Listeria monocytogenes growth on smoked salmon
Concha‐Meyer, A. A., Schöbitz, R., Brito, C., & Fuentes, R. (2010) · Food Control · doi:10.1016/j.foodcont.2010.09.032 · Cited by 111
Mills, S., Serrano, L., Griffin, C., O'Connor, P. M., Schaad, G., Bruining, C., Hill, C., Ross, R., & Meijer, W. C. (2011) · Microbial Cell Factories · doi:10.1186/1475-2859-10-s1-s7 · Cited by 111
Núñez, M., Rodríguez, J. L., García, E. F., Gaya, P., & Médina, M. (1997) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.1997.00275.x · Cited by 110
COCOLIN, L., FOSCHINO, R., COMI, G., & GRAZIAFORTINA, M. (2007) · Food Microbiology · doi:10.1016/j.fm.2007.03.001 · Cited by 106
Increasing Starter Cell Lysis in Cheddar Cheese Using a Bacteriocin-Producing Adjunct
Morgan, S. M., Ross, R. P., & Hill, C. (1997) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(97)75906-x · Cited by 105
Muñoz, A., Ananou, S., Gálvez, A., Martínez‐Bueno, M., Rodrı́guez, A., Maqueda, M., & Valdivia, E. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2006.09.006 · Cited by 104
Arqués, J. L., Rodrı́guez, E., Núñez, M., & Médina, M. (2010) · Food Control · doi:10.1016/j.foodcont.2010.09.027 · Cited by 103
Cao‐Hoang, L., Chaine, A., Grégoire, L., & Waché, Y. (2010) · Food Microbiology · doi:10.1016/j.fm.2010.05.025 · Cited by 102
Sánchez‐González, L., Saavedra, J. I. Q., & Chiralt, A. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2013.02.011 · Cited by 101
Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria
Coelho, M. C., Silva, C. C. G., Ribeiro, S. C., Dapkevicius, M. L. N. E., & Rosa, H. J. D. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.08.029 · Cited by 101
Self-citationRodrı́guez, E., Arqués, J. L., Núñez, M., Gaya, P., & Médina, M. (2005) · Applied and Environmental Microbiology · doi:10.1128/aem.71.7.3399-3404.2005 · Cited by 100
Carnio, M. C., Höltzel, A., Rudolf, M., Henle, T., Jung, G., & Scherer, S. (2000) · Applied and Environmental Microbiology · doi:10.1128/aem.66.6.2378-2384.2000 · Cited by 98
Aspri, M., O’Connor, P. M., Field, D., Cotter, P. D., Ross, R. P., Hill, C., & Papademas, P. (2017) · International Dairy Journal · doi:10.1016/j.idairyj.2017.04.008 · Cited by 97
Synergistic effect of nisin and the lactoperoxidase system on Listeria monocytogenes in skim milk
Zapico, P., Médina, M., Gaya, P., & Núñez, M. (1998) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(98)00008-7 · Cited by 95
AS-48 bacteriocin: close to perfection
Sánchez‐Hidalgo, M., Montalbán‐López, M., Cebrián, R., Valdivia, E., Martínez‐Bueno, M., & Maqueda, M. (2011) · Cellular and Molecular Life Sciences · doi:10.1007/s00018-011-0724-4 · Cited by 93
Gómez‐Torres, N., Garde, S., Peirotén, Á., & Ávila, M. (2015) · Food Control · doi:10.1016/j.foodcont.2015.03.025 · Cited by 92
Morgan, S. M., Galvin, M., Ross, R. P., & Hill, C. (2001) · Letters in Applied Microbiology · doi:10.1046/j.1472-765x.2001.01016.x · Cited by 92
The effect of nisin on Listeria monocytogenes in culture medium and long-life cottage cheese
Ferreira, M. A. S. S., & Lund, B. M. (1996) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.1996.tb01197.x · Cited by 91
Inhibition of Clostridium tyrobutyricum in cheese by Lactobacillus gasseri
Matijašić, B. B., Rajšp, M. K., Perko, B., & Rogelj, I. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2006.01.011 · Cited by 91
Narayanan, A., Neera, Mallesha, & Ramana, K. V. (2013) · Applied Biochemistry and Biotechnology · doi:10.1007/s12010-013-0267-2 · Cited by 90
Antimicrobial antagonists against food pathogens: A bacteriocin perspective
O’Connor, P. M., Ross, R. P., Hill, C., & Cotter, P. D. (2015) · Current Opinion in Food Science · doi:10.1016/j.cofs.2015.01.004 · Cited by 88
Muñoz, A., Maqueda, M., Gálvez, A., Martínez‐Bueno, M., Rodrı́guez, A., & Valdivia, E. (2004) · Journal of Food Protection · doi:10.4315/0362-028x-67.7.1517 · Cited by 87
Acuña, L., Picariello, G., Sesma, F. J. M., Morero, R. D., & Bellomio, A. (2012) · FEBS Open Bio · doi:10.1016/j.fob.2012.01.002 · Cited by 87
Effect of nisin on heat injury and inactivation of Salmonella enteritidis PT4
Boziaris, I. S., Humpheson, L., & Adams, M. R. (1998) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(98)00083-x · Cited by 86
Martinez, R. C. R., Staliano, C. D., Vieira, A. D. S., Morales, M. L. V., Todorov, S. D., Saad, S. M. I., & Franco, B. D. G. D. M. (2015) · Food Microbiology · doi:10.1016/j.fm.2014.12.010 · Cited by 85
Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct
Gómez‐Torres, N., Ávila, M., Gaya, P., & Garde, S. (2014) · Food Microbiology · doi:10.1016/j.fm.2014.02.018 · Cited by 84
Rilla, N. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00478-6 · Cited by 84
Marques, J. D. L., Funck, G. D., Dannenberg, G. D. S., Cruxen, C. E. D. S., Halal, S. L. M. E., Dias, Á. R. G., Fiorentini, Â. M., & da Silva, W. P. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.11.008 · Cited by 84
Simha, B. V., Sood, S. K., Kumariya, R., & Garsa, A. K. (2012) · Microbiological Research · doi:10.1016/j.micres.2012.01.001 · Cited by 81
Resa, C. P. O., Gerschenson, L. N., & Jagus, R. J. (2014) · Food Control · doi:10.1016/j.foodcont.2014.03.054 · Cited by 80
Narsaiah, K., Wilson, R. A., Gokul, K., Mandge, H. M., Jha, S. N., Bhadwal, S., Anurag, R. K., Malik, R. K., & Vij, S. (2014) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2014.10.003 · Cited by 80
The action of the bacterial toxin, microcin B17, on DNA gyrase
Parks, W. M., Bottrill, A. R., Pierrat, O. A., Durrant, M. C., & Maxwell, A. (2007) · Biochimie · doi:10.1016/j.biochi.2006.12.005 · Cited by 75
Kondrotienė, K., Kasnauskytė, N., Šernienė, L., Gölz, G., Alter, T., Kaškonienė, V., Maruška, A., & Malakauskas, M. (2017) · LWT · doi:10.1016/j.lwt.2017.09.021 · Cited by 75
Alves, F. C. B., Barbosa, L. N., Andrade, B. F. M. T., Albano, M., Furtado, F. B., Pereira, A. F. M., Rall, V. L. M., & Júnior, A. F. (2016) · Journal of Dairy Science · doi:10.3168/jds.2015-10025 · Cited by 72
Boelter, J. F., & Brandelli, A. (2016) · Colloids and Surfaces B Biointerfaces · doi:10.1016/j.colsurfb.2016.05.080 · Cited by 71
Бешкова, Д., & Frengova, G. I. (2012) · Engineering in Life Sciences · doi:10.1002/elsc.201100127 · Cited by 65
Novel cultures for cheese improvement
Ross, R. P., Stanton, C., Hill, C., Fitzgerald, G. F., & Coffey, A. (2000) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(00)00057-1 · Cited by 64
The Structure and Biological Aspects of Peptide Antibiotic Microcin J25
Vincent, P. A., & Morero, R. D. (2009) · Current Medicinal Chemistry · doi:10.2174/092986709787458461 · Cited by 64
Isolation and partial characterization of bacteriocins from Pediococcus species
Jamuna, M., & Jeevaratnam, K. (2004) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-004-1576-8 · Cited by 64
Mathot, A., Beliard, E., & Thuault, D. (2003) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(03)73906-x · Cited by 64
Machaidze, G., & Seelig, J. (2003) · Biochemistry · doi:10.1021/bi035225b · Cited by 62
O'MAHONY, T. A. F., Rekhif, N., Cavadini, C., & Fitzgerald, G. F. (2001) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2001.01222.x · Cited by 61
Lauková, A., & Czikková, S. (1999) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.1999.00810.x · Cited by 60
Lacticin 3147 - Biosynthesis, Molecular Analysis, Immunity, Bioengineering and Applications
Suda, S., Cotter, P. D., Hill, C., & Ross, R. P. (2012) · Current Protein and Peptide Science · doi:10.2174/138920312800785021 · Cited by 59
Arakawa, K., Kawai, Y., Iioka, H., Tanioka, M., Nishimura, J., Kitazawa, H., Tsurumi, K., & Saito, T. T. (2009) · Journal of Dairy Science · doi:10.3168/jds.2008-1240 · Cited by 58
Rodrı́guez, E., Arqués, J. L., Gaya, P., Núñez, M., & Médina, M. (2001) · Journal of Dairy Research · doi:10.1017/s0022029900004660 · Cited by 57
Inhibition ofListeria monocytogenesandStaphylococcus aureusby enterocin CCM 4231 in milk products
Lauková, A., Czikková, S., Dobránsky, T., & Burdová, O. (1999) · Food Microbiology · doi:10.1006/fmic.1998.0220 · Cited by 56
Garde, S., Ávila, M., Sánchez, R. A., Gaya, P., & Núñez, M. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.07.018 · Cited by 55
Felício, B. A., Pinto, M. S., Oliveira, F. S., Lempk, M. W., Pires, A. C. D. S., & Lelis, C. A. (2015) · Journal of Dairy Science · doi:10.3168/jds.2015-9520 · Cited by 54
Martínez‐Cuesta, M. C., Bengoechea, J. A., Bustos, I., Rodríguez, B. C., Requena, T., & Peláez, C. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2009.07.005 · Cited by 54
O’Sullivan, L., Ryan, M. P., Ross, R. P., & Hill, C. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.6.3681-3685.2003 · Cited by 54
Use of a bacteriocin-producing transconjugant as starter in acceleration of cheese ripening
Martínez‐Cuesta, M. C. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00516-5 · Cited by 52
Achemchem, F., Abrini, J., Martínez‐Bueno, M., Valdivia, E., & Maqueda, M. (2006) · Journal of Food Protection · doi:10.4315/0362-028x-69.10.2370 · Cited by 51
Malheiros, P. D. S., Cuccovia, I. M., & Franco, B. D. G. D. M. (2015) · Food Control · doi:10.1016/j.foodcont.2015.11.037 · Cited by 51
Effect of enterocin CCM 4231 onListeria monocytogenes in Saint-Paulin cheese
Lauková, A., Vlaemynck, G., & Czikková, S. (2001) · Folia Microbiologica · doi:10.1007/bf02873596 · Cited by 50
Nisin A extends the shelf life of high-fat chilled dairy dessert, a milk-based pudding
Oshima, S., Hirano, A., Kamikado, H., Nishimura, J., Kawai, Y., & Saito, T. T. (2014) · Journal of Applied Microbiology · doi:10.1111/jam.12454 · Cited by 49
An anti-listerial Lactococcus lactis strain isolated from Azorean Pico cheese produces lacticin 481
Ribeiro, S. C., O'Connor, P. M., Ross, R. P., Stanton, C., & Silva, C. C. G. (2016) · International Dairy Journal · doi:10.1016/j.idairyj.2016.07.017 · Cited by 49
Self-citationBarbosa, M. D. S., Todorov, S. D., Jurkiewicz, C. H., & Franco, B. D. G. D. M. (2014) · Food Control · doi:10.1016/j.foodcont.2014.07.005 · Cited by 47
Ibarguren, C., Céliz, G., Díaz, A. S., Bertuzzi, M. A., Daz, M., & Audisio, M. C. (2015) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2015.01.007 · Cited by 44
Şahingil, D., İşleroğlu, H., Yıldırım, Z., Akçelik, N., & Yıldırım, M. (2011) · TURKISH JOURNAL OF BIOLOGY · doi:10.3906/biy-0906-48 · Cited by 44
Vandera, E., Lianou, A., Kakouri, A., Feng, J., Koukkou, A.-I., & Samelis, J. (2017) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-16-082 · Cited by 44 · cited 1×
“Vandera et al. (2017) investigated the use of a multiple enterocin-producing bacterial strains possessing the structural entA, entB, and entP enterocin genes.”
BackgroundSafety and technological properties of bacteriocinogenic enterococci isolates from Tunisia
Jaouani, I., Abbassi, M. S., Ribeiro, S. C., Khémiri, M., Mansouri, R., Messadi, L., & Silva, C. C. G. (2015) · Journal of Applied Microbiology · doi:10.1111/jam.12916 · Cited by 43
Self-citationCharacterization and application of antilisterial enterocins on model fresh cheese
Ribeiro, S. C., Ross, R. P., Stanton, C., & Silva, C. C. G. (2017) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-17-031 · Cited by 42
Self-citationShi, F., Wang, Y., Li, Y., & Wang, X. (2016) · Biotechnology Letters · doi:10.1007/s10529-016-2127-y · Cited by 41
The Effects of Cultivating Lactic Starter Cultures with Bacteriocin-Producing Lactic Acid Bacteria
OUMER, A., Garde, S., Gaya, P., Médina, M., & Núñez, M. (2001) · Journal of Food Protection · doi:10.4315/0362-028x-64.1.81 · Cited by 40
Continuous production of lacticin 3147 and nisin using cells immobilized in calcium alginate
Scannell, A. G. M., Hill, C., Ross, R. P., Marx, S. P., Hartmeier, W., & Arendt, E. K. (2000) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2000.01149.x · Cited by 40
Benkerroum, N., Ghouati, Y., Ghalfi, H., Elmejdoub, T., Roblain, D., Jacques, P., & Thonart, P. (2002) · International Journal of Dairy Technology · doi:10.1046/j.1471-0307.2002.00053.x · Cited by 40
Morgan, S. M., O’Sullivan, L., Ross, R. P., & Hill, C. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(02)00123-1 · Cited by 40
Pìmentel-Filho, N. D. J., Mantovani, H. C., de Carvalho, A. F., Dias, R. S., & Vanetti, M. C. D. (2013) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12316 · Cited by 40
(2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2015.1020918 · Cited by 36
The four-component aureocin A70 as a promising agent for food biopreservation
Fagundes, P. C., de Farias, F. M., Santos, O. C. D. S., da Paz, J. A. S., Ceotto, H., Alviano, D. S., Romanos, M. T. V., & Bastos, M. D. C. D. F. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.08.017 · Cited by 36
Ávila, M., Garde, S., Gaya, P., Médina, M., & Núñez, M. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72561-9 · Cited by 35
Verma, S. K., Sood, S. K., Saini, R. K., & Saini, N. (2017) · LWT · doi:10.1016/j.lwt.2017.02.031 · Cited by 34
Yıldırım, Z., Öncül, N., Yıldırım, M., & Karabıyıklı, Ş. (2016) · Acta Alimentaria · doi:10.1556/066.2016.45.4.4 · Cited by 31
Acuña, L., Corbalán, N. S., Fernández-No, I. C., Morero, R. D., Barros‐Velázquez, J., & Bellomio, A. (2015) · Food and Bioprocess Technology · doi:10.1007/s11947-015-1469-0 · Cited by 30
Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese
Ávila, M., Garde, S., Gaya, P., Médina, M., & Núñez, M. (2004) · International Dairy Journal · doi:10.1016/j.idairyj.2004.06.009 · Cited by 30
Industrial cheese whey utilization for enhanced production of purified pediocin PA-1
Garsa, A. K., Kumariya, R., Kumar, A., Lather, P., Kapila, S., & Sood, S. K. (2014) · LWT · doi:10.1016/j.lwt.2014.07.008 · Cited by 29
Anastasiou, R., Aktypis, A., Georgalaki, M. D., Papadelli, M., Vuyst, L. D., & Tsakalidou, E. (2008) · International Dairy Journal · doi:10.1016/j.idairyj.2008.12.001 · Cited by 29
Aguayo, M. D. C. L., Burgos, M. J. G., Pulido, R. P., Gálvez, A., & López, R. L. (2016) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2016.05.006 · Cited by 29
Anti-staphylococcal effect of enterocin in Sunar® and yogurt
Lauková, A., Czikková, S., & Burdová, O. (1999) · Folia Microbiologica · doi:10.1007/bf02825667 · Cited by 28
Potential application of the nisin Z preparation of Lactococcus lactis W8 in preservation of milk
Mitra, S., Mukhopadhyay, B. C., & Biswas, S. R. (2011) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2011.03075.x · Cited by 27
Bockelmann, W., Koslowsky, M., Goerges, S., Scherer, S., Franz, C. M. A. P., & Heller, K. J. (2016) · Food Control · doi:10.1016/j.foodcont.2016.06.019 · Cited by 24
Characterization and growth of Bacillus spp. in heat-treated cream with and without nisin
Nissen, H., Holo, H., Axelsson, L. T., & Blom, H. (2001) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2001.01279.x · Cited by 23
Khay, E. O., Idaomar, M., Moussaoui, N. E., & Abrini, J. (2013) · Annals of Microbiology · doi:10.1007/s13213-013-0666-1 · Cited by 21
Utilization of bacteriocin-producing bacteria in dairy products
Patrovský, M. (2016) · Mljekarstvo/Mljekarstvo.com · doi:10.15567/mljekarstvo.2016.0306 · Cited by 20
Bacteriocins of lactic acid bacteria to combat undesirable bacteria in dairy products
Leroy, F., & Vuyst, L. D. (2010) · VUBIR (Vrije Universiteit Brussel) · Cited by 20
González, L., & Zárate, V. (2015) · Journal of Dairy Research · doi:10.1017/s0022029915000126 · Cited by 17
Kykkidou, S., Pournis, N., Kostoula, O., & Savvaidis, I. N. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2007.02.006 · Cited by 16
Heterologous production of pediocin for the control of Listeria monocytogenes in dairy foods
Renye, J. A., Somkuti, G. A., Garabal, J. I., & Du, L. (2011) · Food Control · doi:10.1016/j.foodcont.2011.04.031 · Cited by 9
Flagged first, then by citations
3 of the 155 references couldn’t be matched to a known paper.
Research works printed but not linked: 3
- 2007, Scientific committee. introduction of a qualified presumption of safety (QPS) approach for assessment of selected microorganisms referred to EFSA1. Opinion of the Scientific Committee (Question No EFSA-Q-2005-293., EFSA J., 587, 1
- 2006, Probiotics in Food: Health and Nutritional Properties and Guidelines for Evaluation
- Giraffa, 1997, Control of Listeria monocytogenes in the rind of Taleggio, a surface-smear cheese, by a bacteriocin from Enterococcus faecium 7C5., Sci. Aliments, 17, 383
Cited by
Sorted by citations
Impact of antibiotics on the human microbiome and consequences for host health
Patangia, D. V., Ryan, C. A., Dempsey, E. M., Ross, R. P., & Stanton, C. (2022) · MicrobiologyOpen · doi:10.1002/mbo3.1260 · Cited by 861
Bacteriocins: Properties and potential use as antimicrobials
Darbandi, A., Asadi, A., Ari, M. M., Ohadi, E., Talebi, M., Zadeh, M. H., Emamie, A. D., Ghanavati, R., & Kakanj, M. (2021) · Journal of Clinical Laboratory Analysis · doi:10.1002/jcla.24093 · Cited by 567
Lactic Acid Bacteria in Finfish—An Update
Ringø, E., Hoseinifar, S. H., Ghosh, K., Doan, H. V., Beck, B. R., & Song, S. K. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.01818 · Cited by 463
Review of alternatives to antibiotic use in aquaculture
Bondad‐Reantaso, M. G., MacKinnon, B., Karunasagar, I., Fridman, S., Alday‐Sanz, V., Brun, E., Groumellec, M. L., Li, A., Surachetpong, W., Karunasagar, I., et al. (2023) · Reviews in Aquaculture · doi:10.1111/raq.12786 · Cited by 445
Teame, T., Wang, A., Xie, M., Zhang, Z., Yang, Y., Ding, Q., Gao, C., Olsen, R. E., Ran, C., & Zhou, Z. (2020) · Frontiers in Nutrition · doi:10.3389/fnut.2020.570344 · Cited by 428
Metadata
- Authors
- Silva, C. C. G., Silva, S. P. M., & Ribeiro, S. C.
- Affiliations
- Universidade dos Açores (PT)
- Corresponding author
- Silva, Célia C. G.
- Venue
- Frontiers in Microbiology
- Publisher
- Frontiers Media SA
- Published
- 2018-04-09
- Volume
- 9
- Pages
- 594-594
- ISSN
- 1664-302X (ISSN-L)
- PMC
- PMC5900009
- OpenAlex
- W2797148322
- Cited by
- 601
- References
- 155
- Citations by year
- 2026: 64 · 2025: 77 · 2024: 81 · 2023: 77 · 2022: 80 · 2021: 86 · 2020: 89 · 2019: 32 · 2018: 15
- FWCI
- 5.63
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Locations
- Frontiers in Microbiology (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Fundo Regional para a Ciência e Tecnologia (M3.1.2/F/011/ 2011)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
- Keywords
- bacteriocins, bacteriocin-producing lactic acid bacteria, dairy product preservation, natural food preservatives, chemical preservative alternatives, dairy spoilage, pathogen control, yogurt, cheese, milk, shelf life extension, food safety
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
