"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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[2] Production optimization of broad spectrum bacteriocin of three strains of Lactococcus lactis isolated from homemade buttermilk
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[4] Microbial Food Safety Risks Associated with Fresh and Thawed Catfish Fillets during Refrigerated Storage
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[5] BIOLOGICAL ACTIVITIES OF ALTERNARIA SP. RL4–A POTENT ENDOPHYTIC FUNGUS ASSOCIATED WITH RAUVOLFIA SERPENTINA L. BENTH.
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[6] Characterization and Use of Bacteriocin-Containing Microbial Fermentates for Control of Listeria Monocytogenes in RTE Meat Applications
2018
[7] 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
[8] Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd
PLOS ONE, 2017
[9] Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems
Korean journal for food science of animal resources, 2016
[10] Purification, Characterization and evaluation of Antimicrobial Efficacy of Pediocin from Pediococcus Organisms
Thesis, 2015
[11] The Effect of Pediococcus pentosaceus Bacteriocin on Listeria monocytogenes in Soft Cheese
2015