Bacteriocin-based strategies for food biopreservation.
Diversity and applications of Bacillus bacteriocins.
The present review provides a general overview of Bacillus bacteriocins, including primary structure, biochemical and genetic characterization, classification and potential applications in food preservation as natural preservatives and in human and animal health as alternatives to conventional antibiotics.
Enterococci as probiotics and their implications in food safety.
Diversity of enterococcal bacteriocins and their grouping in a new classification scheme.
- C. Franz, M. V. van Belkum, W. Holzapfel, H. Abriouel, A. Gálvez
- Biology, MedicineFEMS Microbiology Reviews
- 1 April 2007
A more simplified classification scheme for enterocins based on amino acid sequence homologies is proposed, which is of interest for their diversity and potential for use as food biopreservatives.
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…
Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria.
Application of bacteriocins may help reduce the use of chemical preservatives and/or the intensity of heat and other physical treatments, satisfying the demands of consumers for foods that are fresh tasting, ready to eat, and lightly preserved.
African fermented foods and probiotics.
Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives.
Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin