Use of Bacteriocin Producing Lactococcus lactis subsp. lactis LABW4 to Prevent Listeria monocytogenes Induced Spoilage of Meat

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ISSN Print: 2157-944X
ISSN Online: 2157-9458

Website: https://www.scirp.org/journal/fns
E-mail: fns@scirp.org

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Submission

"Use of Bacteriocin Producing Lactococcus lactis subsp. lactis LABW4 to Prevent Listeria monocytogenes Induced Spoilage of Meat"
written by Soma Barman, Ranjan Ghosh, Narayan C. Mandal,
published by Food and Nutrition Sciences, Vol.5 No.22, 2014

has been cited by the following article(s):

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[6]	Characterization and Use of Bacteriocin-Containing Microbial Fermentates for Control of Listeria Monocytogenes in RTE Meat Applications
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[7]	Suppression of Leaf Blight of Ocimum sanctum L. Using Lactic Acid Bacteria as Novel Bio-control Agent
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[8]	Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd
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[9]	Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems
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[10]	Purification, Characterization and evaluation of Antimicrobial Efficacy of Pediocin from Pediococcus Organisms
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[11]	The Effect of Pediococcus pentosaceus Bacteriocin on Listeria monocytogenes in Soft Cheese
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[1]	Production optimization of broad spectrum bacteriocin of three strains of Lactococcus lactis isolated from homemade buttermilk Annals of Agrarian Science, 2018 DOI:10.1016/j.aasci.2018.05.004

[2]	Suppression of Leaf Blight of Ocimum sanctum L. Using Lactic Acid Bacteria as Novel Bio-control Agent Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 2017 DOI:10.1007/s40011-017-0873-9

[3]	Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd PLOS ONE, 2017 DOI:10.1371/journal.pone.0184020

[4]	Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems Korean Journal for Food Science of Animal Resources, 2016 DOI:10.5851/kosfa.2016.36.4.547