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Publications

Reviews

Abee T, Krockel L, Hill C.: Bacteriocins: modes of action and potentials in food preservation and control of food poisoning. Int J Food Microbiol. 1995 Dec;28(2):169-85. Review. (Ü link “PubMed)


Delves -Broughton , J, Weber , G., and Elsser, D. 2007 Natural preservation of foods using bacterial metabolites and live addition of bacteria. www.foodscienscecentral.com

Gálvez A, Abriouel H, López RL, Ben Omar N.: Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol. 2007 Nov 30;120(1-2):51-70. (Ü link “PubMed)

Kostrzynska M, Bachand A.: Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review. Can J Microbiol. 2006 Nov;52(11):1017-26. Review (Ü link “PubMed)

Nes IF, Johnsborg O.: Exploration of antimicrobial potential in LAB by genomics.
Curr Opin Biotechnol. 2004 Apr;15(2):100-4. Review. (Ü link “PubMed)


Ross RP, Morgan S, Hill C.: Preservation and fermentation: past, present and future.
Int J Food Microbiol. 2002 Nov 15;79(1-2):3-16. Review. (Ü link “PubMed)


Hudson JA, Billington C, Carey-Smith G, Greening G.: Bacteriophages as biocontrol agents in food.
J Food Prot. 2005 Feb;68(2):426-37. Review. (Ü link “PubMed)


Stiles ME.: Biopreservation by lactic acid bacteria.
Antonie Van Leeuwenhoek. 1996 Oct;70(2-4):331-45. Review.


Hammes WP, Tichaczek PS.:The potential of lactic acid bacteria for the production of safe and wholesome food.
Z Lebensm Unters Forsch. 1994 Mar;198(3):193-201. Review.


Cleveland J, Montville TJ, Nes IF, Chikindas ML.: Bacteriocins: safe, natural antimicrobials for food preservation.
Int J Food Microbiol. 2001 Dec 4;71(1):1-20. Review.


Hoover, D.G. and L.R. Steenson, eds.  1993.  Bacteriocins of Lactic Acid Bacteria.  Academic Press, Inc; Food Science and Technology Series. 275 pp.

O'Sullivan L, Ross RP, Hill C.: Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality.
Biochemie. 2002 May-Jun;84(5-6):593-604. Review.


Työppönen S, Petäjä E, Mattila-Sandholm T.: Bioprotectives and probiotics for dry sausages.
Int J Food Microbiol. 2003 Jun 25;83(3):233-44. Review.


Klaenhammer TR.: Genetics of bacteriocins produced by lactic acid bacteria.
FEMS Microbiol Rev. 1993 Sep;12(1-3):39-85. Review.


Parente E, Ricciardi A.: Production, recovery and purification of bacteriocins from lactic acid bacteria.
Appl Microbiol Biotechnol. 1999 Nov;52(5):628-38. Review.


Joerger RD.: Alternatives to antibiotics: bacteriocins, antimicrobial peptides and bacteriophages.
Poult Sci. 2003 Apr;82(4):640-7. Review.


Nes IF, Holo H: Class II antimicrobial peptides from lactic acid bacteria.
Biopolymers. 2000;55(1):50-61. Review.


Holzapfel WH, Geisen R, Schillinger U.: Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes.
Int J Food Microbiol. 1995 Jan;24(3):343-62. Review.


Drider D, Fimland G, Héchard Y, McMullen LM, Prévost H.: The continuing story of class IIa bacteriocins.
Microbiol Mol Biol Rev. 2006 Jun;70(2):564-82. Review.


Cleveland J, Montville TJ, Nes IF, Chikindas ML.: Bacteriocins: safe, natural antimicrobials for food preservation.
Int J Food Microbiol. 2001 Dec 4;71(1):1-20. Review.

Nisin

Abee, T., and Delves- Broughton, J. 2003 Bacteriocins- Nisin . In Food Preservatives, edited by N.J. Russell and G.W.Gould.  Kluwer Academic, New York pp146-178

Hansen JN.: Nisin as a model food preservative.
Crit Rev Food Sci Nutr. 1994;34(1):69-93. Review.


Delves-Broughton, J.  2005 Nisin as a Food Preservative. Food Australia 57, 525-527.

Thomas, L. V., Clarkson, M. R., and Delves-Broughton, J. 2000. Nisin. In Natural Food  Antimicrobial Systems, edited by A. S. Naidu. CRC Press. Boca Raton, USA, pp. 463-524.

Thomas, L.V. and Delves-Broughton, J. 2005 ,  Nisin .In: Antimicrobials in Food. P.M.  Davidson, J.N. Sofos, A.L. Branen (eds.), 3rd Edition, CRC Press. pp237 -274

Natamycin

Delves-Broughton, J., Thomas, L.V., Doan, C.H. and Davidson, P.M. 2005. Natamycin. In: Antimicrobials in Food. P.M. Davidson, J.N. Sofos, A.L. Branen (eds.), 3rd Edition, CRC Press. pp275-288

Delves - Broughton,J.Thomas,L.V and William, G. 2006.natamycinasan antimycoticon cheese and fermented sausages. Food Australia, 58, 19-21.

Thomas, L. V. and Delves-Broughton J. 2001a. Applications of the natural food preservative    natamycin. Res. Adv. Food Sci. 2:1-10.

Fermentates

al-Zoreky N, Ayres JW, Sandine WE.: Antimicrobial activity of Microgard against food spoilage and pathogenic microorganisms.

J Dairy Sci. 1991 Mar;74(3):758-63.

Ayres, J.W., Sandine, W.E. and Weber, G.H. 1987. Propionates and metabolites of
propionibacteria affecting microbial growth. Canadian Patent 1:218,894.

Ayres, J.W., Sandine, W.E. and Weber, G.H. 1992. Preserving foods using metabolites of propionibacteria other than propionic acid. U.S. Patent 5:096,718.

Ayres, J.W., Sandine, W.E. and Weber, G.H. 1993. Propionibacteria metabolites inhibit spoilage yeasts in foods. U.S. Patent 5:260,061.

Ayres, J.W., Sandine, W.E. and Weber, G.H. 1997. Propionibacteria peptide microcin.
U.S. Patent 5:635,484.

Barefoot, S.F. and Grindstead, D.A. 1993. Bacteriocins from Dairy Propionibacteria and Inducible Bacteriocins of Lactic Acid Bacteria. In: D.G. Hoover and L.R. Steenson (eds.), Bacteriocins of Lactic Acid Bacteria. Academic Press.

Bender, F.G., King, W., Ming, X. and Weber, G. 2001. Broad-range antibacterial
composition and process of applying to food surfaces. U.S. Patent 6:207,210.

Bogaert, J.-C. and Naidu, A.S. 2000. Lactic Acid. In: A.S. Naidu (ed.), Natural Food
Antimicrobial Systems. CRC Press.

Buard A, Carlton BD, Floch F, Simon GS.:Subchronic toxicity, mutagenicity and allergenicity studies of a cultured dextrose food product.
Food Chem Toxicol. 2003 May;41(5):689-94.


Daeschel, M.A. 1989. Antimicrobial Substances from Lactic Acid Bacteria for Use as Food Preservatives. Food Technol. 43:1641.

Daeschel, M.A. 1993. Applications and Interactions of Bacteriocins from Lactic Acid Bacteria in Foods and Beverages. In: D.G. Hoover and L.R. Steenson (eds.),
Bacteriocins of Lactic Acid Bacteria. Academic Press.

Davidson, P.M. and Branen, A.L. 2005. Food Antimicrobials – An Introduction. In: P.M. Davidson, J. Sofos and A.L. Branen (eds.), Antimicrobials in Foods, 3rd Ed. Taylor & Francis.

Hoover, D.G. and Chen, H. 2005. Bacteriocins with Potential for Use in Foods. In: P.M. Davidson, J. Sofos and A.L. Branen (eds.), Antimicrobials in Foods, 3rd Ed. Taylor & Ming, X., Weber, G.H., Ayres, J.W. and Sandine, W.E. 1997. Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats. J. Food Science. 62:413−415.

Ray, B. 1992. The Need for Food Biopreservation. In: B. Ray and M. Daeschel (eds.), Food Biopreservatives of Microbial Origin. CRC Press.

Ray, B. 1992a. Cells of Lactic Acid Bacteria as Food Biopreservatives. In: B. Ray and M. Daeschel (eds.), Food Biopreservatives of Microbial Origin. CRC Press.

Ray, B. 1992b. Diacetyl of Lactic Acid Bacteria as a Food Biopreservative. In: B. Ray and M. Daeschel (eds.), Food Biopreservatives of Microbial Origin. CRC Press.

Ray, B. and Sandine, W.E. 1992. Acetic, Propionic, and Lactic Acids of Starter Culture Bacteria as Biopreservatives. In: B. Ray and M. Daeschel (eds.), Food
Biopreservatives of Microbial Origin. CRC Press.

Russell, A.D. 2005. Mechanisms of Action, Resistance and Stress Adaption. In: P.M. Davidson, J. Sofos and A.L. Branen (eds.), Antimicrobials in Foods, 3rd Ed. Taylor & Francis.

Weber, G.H. and Broich, W.A. 1986. Shelf life extension of cultured dairy foods. Cult'd. Dairy Prod. J. 21:19−23.

Weber, G, Steenson, L. Delves-Broughton, J. 2008.Antimicrobial Fermentate Technology. Proc. II IS of Natural Preservatives in Food, Feed, and Cosmetics. Eds: D.Havkin - Frenkel et al. Acta.Hort, ISHS.

Protective Cultures / Biopreservation

Bredholt, S.; Nesbakken, T.; Holck, A.: Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat. . In: Int. J. Food Microbiol. 53 (2,3), 1999, p. 42-52.


Bredholt, S.; Nesbakken, T.; Holck, A.: Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats. In: Int. J. Food Microbiol. 66 (3), 2001, p. 191-196.

De Vuyst L, Leroy F.: Bacteriocins from lactic acid bacteria: production, purification, and food applications. J Mol Microbiol Biotechnol. 2007;13(4):194-9. Review.

Elsser, D., 2005: Protective cultures and use thereof for preserving foodstuffs; United States Patent 6916647.

Hugas, M.; Pagés, F.; Garriga, M.; Monfort, J.M.: Application of the bacteriocinogenic Lactobacillus sakei CTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres. In: Food Microbiol. 15,1998, p. 639-650.

Konings WN, Kok J, Kuipers OP, Poolman B.: Lactic acid bacteria: the bugs of the new millennium.
Curr Opin Microbiol. 2000 Jun;3(3):276-82. Review.


Sameshima, T.; Magome, C.; Takeshita, K.; Arihara, K; Itoh, M.; Kondo, Y.: Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage. In: Int. J. Food Microbiol. 41 (1), 1998, p. 1-7.

Schillinger, U.; Lücke, F.-K.: Antibacterial activity of Lactobacillus sake isolated from meat. In: J. Appl. Env. Microbiol. 55(8), 1989, p. 1901-1906.

Schillinger, U.; Lücke, F.-K.: Lactic acid bacteria as protective cultures in meat products. In: Fleischwirtschaft 70 (11), 1990, p. 1296-1299.

Schöbitz, R.; Zaror, T.; León, O.; Costa, M.: A bacteriocin from Carnobacterium pisciola for the control of Listeria monocytogenes in vacuum-packaged meat. In: Food Microbiol. 16, 1999, p. 249-255.