Cargando…

Editorial for Special Issue “Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables”

Detalles Bibliográficos
Autores principales:	Remize, Fabienne, Leneveu-Jenvrin, Charlène, Garcia, Cyrielle
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145362/ https://www.ncbi.nlm.nih.gov/pubmed/33925727 http://dx.doi.org/10.3390/microorganisms9050939

Ejemplares similares

Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role
por: Leneveu-Jenvrin, Charlène, et al.
Publicado: (2020)

Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough
por: Illueca, Francisco, et al.
Publicado: (2023)

Evaluation of the bacteriocin produced by strain 9 lactic acid bacteria isolate for biopreservation
por: Sukrama, I Dewa Made, et al.
Publicado: (2020)

Special Issue “Functional Characterization of Lactic Acid Bacteria”: Editorial
por: Rossi, Franca
Publicado: (2023)

Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies
por: Managa, Millicent G., et al.
Publicado: (2021)

Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review
por: Shi, Ce, et al.
Publicado: (2022)

Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products
por: Bhattacharya, Dipanwita, et al.
Publicado: (2022)

CRISPR/Cas tools for enhancing the biopreservation ability of lactic acid bacteria in aquatic products
por: Dong, Huina, et al.
Publicado: (2022)

Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade
por: Degrain, Alexandre, et al.
Publicado: (2020)

Papaya Fruit Pulp and Resulting Lactic Fermented Pulp Exert Antiviral Activity against Zika Virus
por: Haddad, Juliano G., et al.
Publicado: (2020)

Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages
por: Talon, Régine, et al.
Publicado: (2017)

Antimicrobial Activities and Biopreservation Potential of Lactic Acid Bacteria (LAB) from Raw Buffalo (Bubalus bubalis) Milk
por: Kalhoro, Muhammad Saleem, et al.
Publicado: (2023)

Special Issue: Beneficial Properties and Safety of Lactic Acid Bacteria
por: Holzapfel, Wilhelm Heinrich, et al.
Publicado: (2023)

Biopreservation of Wild Edible Mushrooms (Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties
por: Bartkiene, Elena, et al.
Publicado: (2022)

Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms
por: Stupar, Jelena, et al.
Publicado: (2023)

Biopreservation & biobanking
Publicado: (2011)

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects
por: Agriopoulou, Sofia, et al.
Publicado: (2020)

Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition
por: Wiernasz, Norman, et al.
Publicado: (2020)

Editorial: Application of Protective Cultures and Bacteriocins for Food Biopreservation
por: Hammami, Riadh, et al.
Publicado: (2019)

Editorial: Food Biopreservation Technologies: Current Trends and Approaches
por: Argyri, Anthoula A., et al.
Publicado: (2022)

Antifungal Microbial Agents for Food Biopreservation—A Review
por: Leyva Salas, Marcia, et al.
Publicado: (2017)

Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas
por: Fessard, Amandine, et al.
Publicado: (2017)

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion
por: Mashitoa, Florence M., et al.
Publicado: (2021)

Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities
por: Linares-Morales, José Rafael, et al.
Publicado: (2020)

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices
por: Xu, Xinxing, et al.
Publicado: (2018)

Phages and Enzybiotics in Food Biopreservation
por: Ramos-Vivas, José, et al.
Publicado: (2021)

Cytotoxicity and inflammatory potential of two Pseudomonas mosselii strains isolated from clinical samples of hospitalized patients
por: Leneveu-Jenvrin, Charlène, et al.
Publicado: (2013)

Structure-to-function relationships of bacterial translocator protein (TSPO): a focus on Pseudomonas
por: Leneveu-Jenvrin, Charlène, et al.
Publicado: (2014)

Editorial for the Special Issue: Advances in the Biology of Phototrophic Bacteria
por: Imhoff, Johannes F.
Publicado: (2021)

Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
por: Paramithiotis, Spiros, et al.
Publicado: (2022)

Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria
por: Silva, Beatriz Nunes, et al.
Publicado: (2023)

Introduction to the Special Issue “Scientific Breakthroughs to Fruit and Vegetable By-Product Valorization in the Food Sector”
por: Conte, Amalia, et al.
Publicado: (2023)

Editorial for the Special Issue “Antimicrobial Resistance and Genetic Elements in Bacteria”
por: Scrascia, Maria, et al.
Publicado: (2023)

Expression of the translocator protein (TSPO) from Pseudomonas fluorescens Pf0-1 requires the stress regulatory sigma factors AlgU and RpoH
por: Leneveu-Jenvrin, Charlène, et al.
Publicado: (2015)

Pineapple Mycobiome Related to Fruitlet Core Rot Occurrence and the Influence of Fungal Species Dispersion Patterns
por: Vignassa, Manon, et al.
Publicado: (2021)

Sonorensin: A new bacteriocin with potential of an anti-biofilm agent and a food biopreservative
por: Chopra, Lipsy, et al.
Publicado: (2015)

Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)
por: Managa, Millicent G., et al.
Publicado: (2019)

Biopreservation of living tissue engineered nerve grafts
por: Shultz, Robert B, et al.
Publicado: (2021)

Enterocin: Promising Biopreservative Produced by Enterococcus sp.
por: Kasimin, Melisa Elsie, et al.
Publicado: (2022)

Editorial to Special Issue
por: Kwiatkowski, Sebastian
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_8h6sqc5gfkv1quir1t8isdp9f7