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Protective cultures and bacteriocins in fermented meats
Title Protective cultures and bacteriocins in fermented meats Author Fraqueza Maria Joao Co-authors Patarata L. Lauková Andrea 1958 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV SCOPUS RID ORCID Source document Fermented meat products: health aspects. P. 228-269. - : CRC Press Taylor a. Francis group, 2016 / Zdolec Nevijo Language eng - English Country US - United States of America Note kapitola v knihe URL URL link Document kind rozpis článkov z periodík (rzb) Citations BEHERA, Sudhanshu S. - RAY, Ramesh C. - ZDOLEC, Nevijo. Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods. In BioMed Research International. ISSN 23146133, 2018-01-01, 2018, art. no. 9361614. LARANJO, Marta - POTES, Maria Eduarda - ELIAS, Miguel. Role of Starter Cultures on the Safety of Fermented Meat Products. In FRONTIERS IN MICROBIOLOGY. ISSN 1664-302X, 2019, vol. 10, art. no. 853. ROCCHETTI, Gabriele - REBECCHI, Annalisa - DALLOLIO, Michele - BRACESCHI, Gianpaolo - DOMÍNGUEZ, Rubén - DALLOLIO, Giuliano - TREVISAN, Marco - LORENZO, José M. - LUCINI, Luigi. Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters. In Meat Science, 2021-10-01, 180, pp. ISSN 03091740. Dostupné na: https://doi.org/10.1016/j.meatsci.2021.108584. KAUSER-UL-ALAM, Md - HAYAKAWA, Toru - KUMURA, Haruto - WAKAMATSU, Jun ichi. High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products. In Meat Science, 2021-06-01, 176, pp. ISSN 03091740. Dostupné na: https://doi.org/10.1016/j.meatsci.2021.108467. DARBANDI, Atieh - ASADI, Arezoo - MAHDIZADE ARI, Marzieh - OHADI, Elnaz - TALEBI, Malihe - HALAJ ZADEH, Masoume - DARB EMAMIE, Amir - GHANAVATI, Roya - KAKANJ, Maryam. Bacteriocins: Properties and potential use as antimicrobials. In Journal of Clinical Laboratory Analysis, 2022-01-01, 36, 1, pp. ISSN 08878013. Dostupné na: https://doi.org/10.1002/jcla.24093. ELHADI SULIEMAN, Abdel Moneim. Starter Cultures: Nature, Types, Characteristics, Preparation and Maintenance. In African Fermented Food Products- New Trends, 2022-01-01, pp. 15-30. Dostupné na: https://doi.org/10.1007/978-3-030-82902-5_2. GRUJOVIĆ, Mirjana - MLADENOVIĆ, Katarina G. - SEMEDO-LEMSADDEK, Teresa - LARANJO, Marta - STEFANOVIĆ, Olgica D. - KOCIĆ-TANACKOV, Sunčica D. Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics. In Comprehensive Reviews in Food Science and Food Safety, 2022-03-01, 21, 2, pp. 1537-1567. Dostupné na: https://doi.org/10.1111/1541-4337.12897. YAO, Shangjie - HAO, Liying - ZHOU, Rongqing - JIN, Yao - HUANG, Jun - WU, Chongde. Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication. In Comprehensive Reviews in Food Science and Food Safety, 2022-07-01, 21, 4, pp. 3346-3375. Dostupné na: https://doi.org/10.1111/1541-4337.12991. CHAKRABORTY, Sayantan - DUTTA, Himjyoti. Use of nature-derived antimicrobial substances as safe disinfectants and preservatives in food processing industries: A review. In Journal of Food Processing and Preservation, 2022-10-01, 46, 10, pp. ISSN 01458892. Dostupné na: https://doi.org/10.1111/jfpp.15999. SHEN, Qiyuan - ZENG, Xiaoqun - KONG, Lingyu - SUN, Xiaoqian - SHI, Jingjing - WU, Zhen - GUO, Yuxing - PAN, Daodong. Research Progress of Nitrite Metabolism in Fermented Meat Products. In Foods, 2023-04-01, 12, 7, pp. Dostupné na: https://doi.org/10.3390/foods12071485. ASHAOLU, Tolulope J. - KHALIFA, Ibrahim - MESAK, Matta A. - LORENZO, Jose M. - FARAG, Mohamed A. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety. In Critical Reviews in Food Science and Nutrition, 2023-01-01, 63, 19, pp. 3538-3555. ISSN 10408398. Dostupné na: https://doi.org/10.1080/10408398.2021.1929059. AHMED, Samar Mahmoud Mahmoud - EL-AZIZ, Doaa Mohamed Abd - YOUSEF, Naeima Mohamed Hammam. MOLECULAR CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA ISOLATED FROM SOME FERMENTED MEAT PRODUCTS. In Assiut Veterinary Medical Journal (Egypt), 2024-01-01, 70, 180, pp. 110-122. ISSN 10125973. Dostupné na: https://doi.org/10.21608/AVMJ.2023.230141.1178. Category ABC - Chapters in scientific monographs published abroad Category of document (from 2022) V2 - Vedecký výstup publikačnej činnosti ako časť editovanej knihy alebo zborníka Type of document kapitola Year 2016 Registered in SCOPUS DOI 10.1201/9781315369846 
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Number of the records: 1