Keywords: biopreservation; Biopreservation; Foodborne pathogens; Essential oils; Antimicrobial peptides; Bacteriocins; Bacteriolytic enzymes;
مقالات ISI biopreservation (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: biopreservation; Salmonella; Listeria monocytogenes; Lactobacillus rhamnosus; Lactobacillus acidophilus; Biopreservation;
Keywords: biopreservation; Antimicrobial; Antioxidation; Biopreservation; Mode of action; Sensory evaluation;
Keywords: biopreservation; High pressure; Biopreservation; Listeria innocua; Pediococcus acidilactici; Bacteriocin; Meat sausage;
Keywords: biopreservation; Carnobacterium divergens V41; Lactococcus piscium CNCM I-4031; Penaeus vannamei; Listeria monocytogenes; Biopreservation;
Keywords: biopreservation; Antifungal; Antioxidant; Biopreservation; Lactic acid bacteria; Mycotoxin; Protective culture; 2, 4 DTBP; 2, 4-di-tert-butyl phenol; AMP; Antimicrobial peptide; CFS; Cell free supernatant; LAB; Lactic acid bacteria; GRAS; Generally recognized as safe;
Keywords: biopreservation; Fermented food; Beverage; Ladakh; Yersinia enterocolitica; Lactic acid bacteria; Inhibition; Meat; Biopreservation
Keywords: biopreservation; Pulsed electric field; Bacteria inactivation; Biopreservation; E. coli;
Keywords: biopreservation; Low-temperature electronics; Cryoelectronics; Biopreservation; Flash memory; Liquid nitrogen;
Keywords: biopreservation; Quantification; Inhibition; Biopreservation; Mold growth; Mold colony size; Multispectral imaging; CDIM; Chemically Defined Interaction Medium; GUI; Graphical User Interface;
Keywords: biopreservation; Bacteriocin; Salami; Lactobacillus curvatus; Listeria monocytogenes; Biopreservation;
Keywords: biopreservation; Biopreservation; Lactic acid bacteria; Sensory analysis; Seafood products; Microbial ecosystem; Pyrosequencing;
Keywords: biopreservation; Lactococcus lactis; Raw vegetables; Food pathogens; Nisin variants; Biopreservation;
Keywords: biopreservation; Lactobacillus harbinensis; Antifungal; Milk; Yogurt; Biopreservation;
Keywords: biopreservation; Biopreservation; Edible coatings; Pathogen; Minimally processed vegetables; Native microflora;
Keywords: biopreservation; Biopreservation; Lactic acid bacteria; Bacteriocin; Seafood; Food borne pathogens; VP; vacuum packed; MAP; modified atmosphere packed; HHP; high hydrostatic pressure; LAB; lactic acid bacteria; LPFP; lightly preserved fish product; SPFP; semi-preserved fi
Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4â¯Â°C: Tests in food models
Keywords: biopreservation; Bacteriocins; Biopreservation; Lactobacillus sakei; Listeria monocytogenes; Food models;
Biocontrol of Listeria monocytogenes in a meat model using a combination of a bacteriocinogenic strain with curing additives
Keywords: biopreservation; SM; sarcoplasmic model; BS; beaker sausage; CA; curing additives; +CA; with curing additives; -CA; without curing additives; S-EntCRL35; synthetic enterocin CRL35; CFS; cell free supernatants; Em; Enterococcus mundtii CRL35; Lm; Listeria monocytogenes;
Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models
Keywords: biopreservation; Dry-cured meat products; Ochratoxin A; Biopreservation; D. hansenii; P. verrucosum; Gene expression;
Biotechnological potential, probiotic and safety properties of newly isolated enterocin-producing Enterococcus lactis strains
Keywords: biopreservation; Enterococcus lactis; Enterocin; Biopreservation; Probiotic; Safety;
Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat
Keywords: biopreservation; Biopreservation; Lactic acid bacteria; Lactobacillus; Antagonism; Soft cheese; Chicken meat;
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products
Keywords: biopreservation; CFS; cell-free supernatant; LAB; lactic acid bacteria; PLA; phenyllactic acid; Lactic acid (PubChem CID: 612); Phenyllactic acid (3848); Antifungal activity; Lactobacillus plantarum; Oat; Lactic acid; Biopreservation; Cereal-based products;
Adhesion and invasion of Listeria monocytogenes and interaction with Lactobacillus rhamnosus GG after habituation on fresh-cut pear
Keywords: biopreservation; Fresh-cut pear; Gastrointestinal simulation; L. monocytogenes virulence; Biopreservation;
Production of reuterin in a fermented milk product by Lactobacillus reuteri: Inhibition of pathogens, spoilage microorganisms, and lactic acid bacteria
Keywords: biopreservation; reuterin; Lactobacillus reuteri; fermented milk product; biopreservation;
Changes in the quality and antioxidant properties of fresh-cut melon treated with the biopreservative culture Pseudomonas graminis CPA-7 during refrigerated storage
Keywords: biopreservation; Cucumis melo; Biopreservation; Minimal processing; Antagonist
Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes
Keywords: biopreservation; Antimicrobial activity; Antioxidant activity; Biopreservation; Pink pepper tree; Essential oil; Cheese
Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk
Keywords: biopreservation; Foodborne pathogens; Bacteriocin; Encapsulation; Gum Arabic; Biopreservation
Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process
Keywords: biopreservation; Ochratoxin A; Antifungal protein; Biopreservation; Dry-cured Iberian ham;
2,4-Di-tert-butyl phenol as the antifungal, antioxidant bioactive purified from a newly isolated Lactococcus sp.
Keywords: biopreservation; Antifungal; Antioxidant; Biopreservation; Cytotoxicity; 2,4-Di-tert-butyl phenol; Lactic acid bacteria
Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata)
Keywords: biopreservation; Sea bream; Vacuum impregnation; Biopreservation; Nisin; Lactic acid bacteria;
Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life
Keywords: biopreservation; Lactic acid bacteria; Fermentation; Antifungal metabolites; Biopreservation; Quinoa; WheatCA, chemically acidified; DAD, diode array detector; DY, dough yield; GF, gluten free; HPLC, high performance liquid chromatography; LAB, lactic acid bacteria; RID,
Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface
Keywords: biopreservation; Meat; Biopreservation; Sakacin Q; Lactobacillus;
Effectiveness of a bacteriophage in reducing Listeria monocytogenes on fresh-cut fruits and fruit juices
Keywords: biopreservation; Listex P100; Biocontrol; Melon; Apple; Pear; Biopreservation
Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat
Keywords: biopreservation; Listeria monocytogenes; Minced fish; Thyme essential oil; Nisin; Biopreservation;
Effects of chitosan from Cunninghamella elegans on virulence of post-harvest pathogenic fungi in table grapes (Vitis labrusca L.)
Keywords: biopreservation; Fungi; Biopreservation; Chitosan; Coating; Post-harvest decay;
Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products
Keywords: biopreservation; Debaryomyces hansenii; Ochratoxigenic moulds; Biopreservation; Meat products
A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat (Nanx Wudl)
Keywords: biopreservation; Broad-spectrum bacteriocin; Weissellicin D; Weissella hellenica; Dong fermented meat (Nanx Wudl); Biopreservation;
Inhibition of Escherichia coli O157:H7 and Salmonella enterica on spinach and identification of antimicrobial substances produced by a commercial Lactic Acid Bacteria food safety intervention
Keywords: biopreservation; Salmonella; Escherichia coli O157:H7; Spinach; Lactic Acid Bacteria; Biopreservation; Antimicrobials
Biopreservation of Fior di Latte cheese
Keywords: biopreservation; biopreservation; Fior di Latte;
Enhanced shelf-life of tofu by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures
Keywords: biopreservation; Weissella hellenica D1501; Tofu; Shelf-life; Biopreservation;
Evaluation of Zataria multiflora Boiss. essential oil activity against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes by propidium monoazide quantitative PCR in vegetables
Keywords: biopreservation; Essential oils; Vegetables; PMA-qPCR; Foodborne pathogens; Zataria multiflora Boiss; Biopreservation;
Control of foodborne pathogens on fresh-cut fruit by a novel strain of Pseudomonas graminis
Keywords: biopreservation; Escherichia coli O157:H7; Salmonella; Listeria innocua; Biopreservation; Minimally processed fruit; Antagonist;
Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product
Keywords: biopreservation; Lactococcus lactis subsp. lactis; Bacteriocin; Charqui; Spoilage; Biopreservation;
Antagonistic effect of Pseudomonas graminis CPA-7 against foodborne pathogens in fresh-cut apples under simulated commercial conditions
Keywords: biopreservation; Escherichia coli O157:H7; Salmonella; Listeria monocytogenes; Minimally processed apples; Biopreservation; Biocontrol
Increasing the microbial inactivation of Staphylococcus aureus in sauces by a combination of enterocin AS-48 and 2-nitropropanol, and mild heat treatments
Keywords: biopreservation; Staphylococcus; 2-Nitropropanol; Bacteriocin; Biopreservation;
Lactic acid bacteria from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes
Keywords: biopreservation; Lactic acid bacteria; Biopreservation; Poultry; Salmonella; Listeria
Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031
Keywords: biopreservation; Modelling; Biopreservation; Shrimp; Lactic acid bacteria; Brochothrix thermosphacta; Spoilage bacteria; Environmental conditions;
An Enterobacteriaceae species isolated from apples controls foodborne pathogens on fresh-cut apples and peaches
Keywords: biopreservation; Escherichia coli O157:H7; Salmonella; Listeria innocua; Biopreservation; Minimally processed fruit; Antagonist;
Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model
Keywords: biopreservation; Biopreservation; Enterocin AS-48; Lactobacillus sakei; Staphylococcus carnosus; Brochothrix thermosphacta; Cooked ham;
Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 °C
Keywords: biopreservation; Biopreservation; Sensory quality; Volatile compounds; Biogenic amines; Amino-acid; TTGE