Enterococci as probiotics and their implications in food safety
CMAP Franz, M Huch, H Abriouel, W Holzapfel… - International journal of …, 2011 - Elsevier
Enterococci belong to the lactic acid bacteria (LAB) and they are of importance in foods due
to their involvement in food spoilage and fermentations, as well as their utilisation as …
to their involvement in food spoilage and fermentations, as well as their utilisation as …
[HTML][HTML] Enterococcus diversity, origins in nature, and gut colonization
Enterococci have evolved over eons as highly adapted members of the gastrointestinal
consortia of a wide variety of hosts—humans and other mammals, birds, reptiles and insects …
consortia of a wide variety of hosts—humans and other mammals, birds, reptiles and insects …
Lactic acid bacteria antimicrobial compounds: characteristics and applications
The interest on novel biological preservation methods has been increasing during recent
years, supported by research indicating that antagonistic microorganisms and their …
years, supported by research indicating that antagonistic microorganisms and their …
The role and application of enterococci in food and health
The genus Enterococcus is the most controversial group of lactic acid bacteria. Studies on
the microbiota of many traditional cheeses in the Mediterranean countries have indicated …
the microbiota of many traditional cheeses in the Mediterranean countries have indicated …
Lactobacillus plantarum—survival, functional and potential probiotic properties in the human intestinal tract
MC De Vries, EE Vaughan, M Kleerebezem… - International Dairy …, 2006 - Elsevier
Lactobacillus plantarum is a versatile lactic acid bacterium that is encountered in a range of
environmental niches, has a proven ability to survive gastric transit, and can colonize the …
environmental niches, has a proven ability to survive gastric transit, and can colonize the …
Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese
MFP Domingos-Lopes, C Stanton, PR Ross… - Food …, 2017 - Elsevier
A total of 114 lactic acid bacteria were isolated at one and 21 days of ripening from a
traditional raw cow's milk cheese without the addition of starter culture, produced by three …
traditional raw cow's milk cheese without the addition of starter culture, produced by three …
Safety assessment of dairy microorganisms: the Enterococcus genus
JC Ogier, P Serror - International journal of food microbiology, 2008 - Elsevier
Unlike most of lactic acid bacteria, the Enterococcus genus is not considered “generally
recognized as safe”(GRAS). Safety assessment for enterococci remains controversial. While …
recognized as safe”(GRAS). Safety assessment for enterococci remains controversial. While …
Leuconostoc, characteristics, use in dairy technology and prospects in functional foods
D Hemme, C Foucaud-Scheunemann - International Dairy Journal, 2004 - Elsevier
Leuconostoc, characteristics, use in dairy technology and prospects in functional foods -
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[HTML][HTML] Invited review: Review of taxonomic changes in dairy-related lactobacilli
TS Oberg, DJ McMahon, MD Culumber… - Journal of Dairy …, 2022 - Elsevier
The genus Lactobacillus has represented an extremely large and diverse collection of
bacteria that populate a wide range of habitats, and which may have industrial applications …
bacteria that populate a wide range of habitats, and which may have industrial applications …
Enterocins in food preservation
H Khan, S Flint, PL Yu - International journal of food microbiology, 2010 - Elsevier
The Enterococcus genus, a member of the Lactic Acid Bacteria (LAB) is found in various
environments, but more particularly in the intestines of humans and other animals. Although …
environments, but more particularly in the intestines of humans and other animals. Although …