2012
DOI: 10.1590/s1516-89132012000300015
|View full text |Cite
|
Sign up to set email alerts
|

Antimicrobial activity of lactic acid bacteria and the spectrum of their biopeptides against spoiling germs in foods

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

1
32
0
5

Year Published

2016
2016
2024
2024

Publication Types

Select...
8
1

Relationship

0
9

Authors

Journals

citations
Cited by 57 publications
(42 citation statements)
references
References 27 publications
(22 reference statements)
1
32
0
5
Order By: Relevance
“…(Parada et al . ; Djadouni and Kihal ). It is presumed that acids or bacteriocins produced from LAB may eliminate pathogenic bacteria during fermentation (Mah et al .…”
Section: Introductionmentioning
confidence: 98%
See 1 more Smart Citation
“…(Parada et al . ; Djadouni and Kihal ). It is presumed that acids or bacteriocins produced from LAB may eliminate pathogenic bacteria during fermentation (Mah et al .…”
Section: Introductionmentioning
confidence: 98%
“…LAB and/or their bioactive molecules, including bacteriocins are considered safe additives, useful to control the frequent development of pathogens and spoiling microorganisms in food and feed. (Parada et al 2007;Djadouni and Kihal 2012). It is presumed that acids or bacteriocins produced from LAB may eliminate pathogenic bacteria during fermentation (Mah et al 2001).…”
Section: Introductionmentioning
confidence: 99%
“…Most often, the lactic acid bacteria exhibit an antimicrobial effect on bacterial pathogens by the production of metabolites such as lactic and acetic acid, and subsequently decreasing the pH [20]. The low pH is the reason for increasing the solubility of organic acids in lipids, allowing them to break through the cell membrane and reach in to the cytoplasm of pathogens [21].…”
Section: Introductionmentioning
confidence: 99%
“…Low molecular weight compounds, such as, hydrogen peroxide, carbon dioxide, diacetyl (2,3-butanedione), and bacteriocins also contribute to antimicrobial effects of LAB (Ammor et al, 2006; Sankarankutty and Palav, 2016), as they substantially inhibit the growths of pathogenic bacteria in food system. Nowadays, consumers show considerable interest in the use of LAB as natural additives in food industry due to their generally recognized as safe (GRAS) and antimicrobial effects (Parada et al, 2007; Djadouni and Kihal, 2012). …”
Section: Introductionmentioning
confidence: 99%