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Bacteriocin-based strategies for food biopreservation

International journal of food microbiology, 2007-11, Vol.120 (1), p.51-70

2007

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The human gastrointestinal tract and oral microbiota in inflammatory bowel disease: a state of the science review

APMIS : acta pathologica, microbiologica et immunologica Scandinavica, 2017-01, Vol.125 (1), p.3-10

2017

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Microbiological Study of Lactic Acid Fermentation of Caper Berries by Molecular and Culture-Dependent Methods

Applied and Environmental Microbiology, 2005-12, Vol.71 (12), p.7872-7879

2005

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Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria

Critical reviews in biotechnology, 2008-01, Vol.28 (2), p.125-152

2008

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Virulence factors and antimicrobial resistance in Escherichia coli strains isolated from hen egg shells

International journal of food microbiology, 2016-12, Vol.238, p.89-95

2016

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Effect of Immersion Solutions Containing Enterocin AS-48 on Listeria monocytogenes in Vegetable Foods

Applied and Environmental Microbiology, 2005-12, Vol.71 (12), p.7781-7787

2005

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Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin

Food control, 2009-04, Vol.20 (4), p.381-385

2009

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Resistance to Antibiotics, Biocides, Preservatives and Metals in Bacteria Isolated from Seafoods: Co-Selection of Strains Resistant or Tolerant to Different Classes of Compounds

Frontiers in microbiology, 2017-08, Vol.8, p.1650-1650

2017

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Multiple roles of Staphylococcus aureus enterotoxins: pathogenicity, superantigenic activity, and correlation to antibiotic resistance

Toxins, 2010-08, Vol.2 (8), p.2117-2131

2010

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The Cyclic Antibacterial Peptide Enterocin AS-48: Isolation, Mode of Action, and Possible Food Applications

International Journal of Molecular Sciences, 2014-12, Vol.15 (12), p.22706-22727

2014

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Correlations among Resistances to Different Antimicrobial Compounds in Salmonella Strains from Hen Eggshells

Journal of food protection, 2018-02, Vol.81 (2), p.178-185

2018

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Comparative analysis of genetic diversity and incidence of virulence factors and antibiotic resistance among enterococcal populations from raw fruit and vegetable foods, water and soil, and clinical samples

International journal of food microbiology, 2008-03, Vol.123 (1), p.38-49

2008

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Risk factors in enterococci isolated from foods in Morocco: Determination of antimicrobial resistance and incidence of virulence traits

Food and chemical toxicology, 2008-08, Vol.46 (8), p.2648-2652

2008

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Inhibition of spoilage and toxigenic Bacillus species in dough from wheat flour by the cyclic peptide enterocin AS-48

Food control, 2011-05, Vol.22 (5), p.756-761

2011

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Effect of different activated coatings containing enterocin AS-48 against Listeria monocytogenes on apple cubes

Innovative food science & emerging technologies, 2016-06, Vol.35, p.177-183

2016

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Enhanced bactericidal activity of enterocin AS-48 in combination with essential oils, natural bioactive compounds and chemical preservatives against Listeria monocytogenes in ready-to-eat salad

Food and chemical toxicology, 2009-09, Vol.47 (9), p.2216-2223

2009

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Effect of High-Pressure Treatments on the Properties of Food Packaging Materials with or without Antimicrobials

Polymers, 2022-12, Vol.14 (24), p.5535

2022

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Inactivation of Staphylococcus aureus in Oat and Soya Drinks by Enterocin AS-48 in Combination with Other Antimicrobials

Journal of food science, 2015-09, Vol.80 (9), p.M2030-M2034

2015

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Biocide and Copper Tolerance in Enterococci from Different Sources

Journal of food protection, 2013-10, Vol.76 (10), p.1806-1809

2013

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Inactivation of leuconostocs in cherimoya pulp by high hydrostatic pressure treatments applied singly or in combination with enterocin AS-48

Food science & technology, 2016-01, Vol.65, p.1054-1058

2016

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Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods

International journal of food microbiology, 2006-10, Vol.111 (3), p.228-233

2006

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Inhibition of Bacillus cereus and Bacillus weihenstephanensis in raw vegetables by application of washing solutions containing enterocin AS-48 alone and in combination with other antimicrobials

Food microbiology, 2008-09, Vol.25 (6), p.762-770

2008

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Treatment With High-Hydrostatic Pressure, Activated Film Packaging With Thymol Plus Enterocin AS-48, and Its Combination Modify the Bacterial Communities of Refrigerated Sea Bream ( Sparus aurata ) Fillets

Frontiers in microbiology, 2018-02, Vol.9, p.314-314

2018

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Determination of the effect of the bacteriocin enterocin AS-48 on the microbial loads and bacterial diversity of blueberries

Heliyon, 2023-05, Vol.9 (5), p.e15921-e15921, Article e15921

2023

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Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod

Foods, 2023-03, Vol.12 (6), p.1206

2023

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Bacteriocin-based strategies for food biopreservation

The human gastrointestinal tract and oral microbiota in inflammatory bowel disease: a state of the science review

Microbiological Study of Lactic Acid Fermentation of Caper Berries by Molecular and Culture-Dependent Methods

Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria

Virulence factors and antimicrobial resistance in Escherichia coli strains isolated from hen egg shells

Effect of Immersion Solutions Containing Enterocin AS-48 on Listeria monocytogenes in Vegetable Foods

Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin

Resistance to Antibiotics, Biocides, Preservatives and Metals in Bacteria Isolated from Seafoods: Co-Selection of Strains Resistant or Tolerant to Different Classes of Compounds

Multiple roles of Staphylococcus aureus enterotoxins: pathogenicity, superantigenic activity, and correlation to antibiotic resistance

The Cyclic Antibacterial Peptide Enterocin AS-48: Isolation, Mode of Action, and Possible Food Applications

Correlations among Resistances to Different Antimicrobial Compounds in Salmonella Strains from Hen Eggshells

Comparative analysis of genetic diversity and incidence of virulence factors and antibiotic resistance among enterococcal populations from raw fruit and vegetable foods, water and soil, and clinical samples

Risk factors in enterococci isolated from foods in Morocco: Determination of antimicrobial resistance and incidence of virulence traits

Inhibition of spoilage and toxigenic Bacillus species in dough from wheat flour by the cyclic peptide enterocin AS-48

Effect of different activated coatings containing enterocin AS-48 against Listeria monocytogenes on apple cubes

Enhanced bactericidal activity of enterocin AS-48 in combination with essential oils, natural bioactive compounds and chemical preservatives against Listeria monocytogenes in ready-to-eat salad

Effect of High-Pressure Treatments on the Properties of Food Packaging Materials with or without Antimicrobials

Inactivation of Staphylococcus aureus in Oat and Soya Drinks by Enterocin AS-48 in Combination with Other Antimicrobials

Biocide and Copper Tolerance in Enterococci from Different Sources

Inactivation of leuconostocs in cherimoya pulp by high hydrostatic pressure treatments applied singly or in combination with enterocin AS-48

Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods

Inhibition of Bacillus cereus and Bacillus weihenstephanensis in raw vegetables by application of washing solutions containing enterocin AS-48 alone and in combination with other antimicrobials

Treatment With High-Hydrostatic Pressure, Activated Film Packaging With Thymol Plus Enterocin AS-48, and Its Combination Modify the Bacterial Communities of Refrigerated Sea Bream ( Sparus aurata ) Fillets

Determination of the effect of the bacteriocin enterocin AS-48 on the microbial loads and bacterial diversity of blueberries

Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod

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