1 |
Nho, S.W., Abdelhamed, H., Reddy, S., Karsi, A., Lawrence, M.L., Identification of high-risk Listeria monocytogenes serotypes in lineage I (serotype 1/2a, 1/2c, 3a and 3c) using multiplex PCR. J. Appl. Microbiol., 119, 845-852 (2015).
DOI
|
2 |
Ho, V.T.T., Dong, A., Lo, R., Turner, M.S., Isolation and evaluation of anti-Listeria Lactococcus lactis from vegetal sources. Methods. Mol. Biol., 2220, 243-257 (2021).
DOI
|
3 |
Ryu, B.H., Sim, G.S., Choi, H.Y., Ha, W.K., A study on the natural preservative(Lactobacillus-fermented antimicrobial solution), fermented with plant originated lactic acid bacteria. Food Sci. Ind., 44, 45-51 (2011).
DOI
|
4 |
Shin, Y.R., Lim, K.B., Chae, J.P., Kang, D.K., Characterization of anti-listerial substance produced by Lactobacillus salivarius LCH1227. Food Sci. Anim. Resour., 31, 609-616 (2011).
DOI
|
5 |
Park, Y.J., Isolation and characterization of kimchi lactic acid showing antibacterial activity. J. Hum Ecol., 26, 547-558 (2017).
|
6 |
Lee, J.Y., Choi, N.S., Chun, S.S., Moon, J.Y., Kang, D.O., Purification and characterization of the bacteriocin produced by Lactococcus sp. KD 28 isolated from kimchi. J. Life Sci., 47, 74-80 (2015).
|
7 |
Yuk, H.G., Lee, S.C., Hwang, Y.I., Recovery yields of protopectinase depending on treatments of organic solvents. J. Appl. Biol. Chem., 40, 107-111 (1997).
|
8 |
Kim, J.H., Lee, E.S., Kim, B.M., Ham, J.S., Oh, M.H., Evaluation of stability and antimicrobial properties for a bacteriocin from a newly isolated Lactobacillus gasseri G2. Food Eng. Prog., 24, 327-335 (2020).
DOI
|
9 |
Pasteris, S.E., Pingitore, E.V., Ale, C.E., Nader-Macias, M.E.F., Characterization of a bacteriocin produced by Lactococcus lactis subsp. lactis CRL 1584 isolated from a Lithobates catesbeianus hatchery. World J. Microbiol. Biotechnol., 30, 1053-1062 (2014).
DOI
|
10 |
Kang, T.J., (2009 August 5). Efficacy and use of lactic acid bacteria. Retrieved from http://bric.postech.ac.kr/webzine/
|
11 |
Kim, E.J., Kim, K.M., Han, H.K., Kim, Y.H., Kwon, K.S., Bea D.H., Selection and characteristics of bacteriocin-producing microorganism to utilize in anti-bacterial rice brain protein film production. J. Appl. Biol. Chem., 46, 285-290 (2003).
|
12 |
Chua, M.L., Aung, K.T., Hapuarachchi, H.C., Lee, P.S.V., Lim, P.Y., Kang, J.S.L., Ng, Y., Yap, H.M., Yuk, H.G., Gutierrez, Ng, L.C., Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes sequence types 2 and 87 in pre-packed smoked salmon. BMC Microbiol., 17, 46 (2017).
DOI
|
13 |
Hong, Y.K., Yoon, W.B., Huang, L., Yuk, H.G., Predictive modeling for growth of non-and cold-adapted Listeria monocytogenes on fresh-cut cantaloupe at different storage temperatures. J. Food Sci., 79, M1168-M1174 (2014).
DOI
|
14 |
Jin, Y.h., Ryu, S.H., Kwak, J.E., Kim, R.R., Choi, Y.H., Lee, M.S., Hwang, I.S., Prevalence, virulence characteristics and antimicrobial resistance of Listeria monocytogenes isolated from salmon products. Korean J. Food Sci. Technol., 53, 495-500 (2021).
DOI
|
15 |
Kim, S.R., Kim, W.I., Yoon, J.H., Jeong, D.Y., Choi, S.Y., Hwang, I.J., Rajalingam, N., Growth survival of Listeria monocytogenes in enoki mushroom (Flammulina velutipes) at different temperature and antilisterial effect of organic acids. J. Food Hyg. Saf., 35, 630-636 (2020).
DOI
|
16 |
Jung, S.Y., Choi, J.I., Joo, W.H., Suh, H.H., Na, A.S., Cho, Y.K., Moon, J.Y., Ha, K.C., Paik, D.H., Kang, D.O., Characterization and purification of the bacteriocin produced by Bacillus licheniformis isolated from soybean sauce. J. Life Sci., 19, 994-1002 (2009).
DOI
|
17 |
Ham, S.H., Choi, N.S., Moon, J.Y., Baek, S.H., Lee, S.M., Kang, D.O., Characterization of bacteriocin produced from isolated strain of Bacillus sp. J. Life Sci., 27, 202-210 (2017).
DOI
|
18 |
Jung, S.Y., Park, C.S., Choi, N.S., Yang, H.J., Kim, C.Y., Yoon, B.D., Kim, M.S., Kang, D.O., Ryu, Y.W., Characteristics of bacteriocin produced by Lactococcus lactis ET45 isolated from kimchi. Korean J. Microbiol., 47, 74-80 (2011).
|
19 |
Buncic, S., Avery, S.M., Rocourt, J., Dimitrijevic, M., Can food-related environmental factors induce different behaviour in two key serovars, 4b and 1/2a, of Listeria monocytogenes? Int. J. Food Microbiol., 65, 201-212 (2001).
DOI
|
20 |
Jun, L.S., Jang, S.S., Kang, D.K., Probiotic properties of Lactobacillus salivarius CPM-7 isolated from chicken feces. Korean. J. Microbiol. Biotechnol., 35, 98-103 (2007).
|
21 |
Pujato, S.A., del L Quiberoni, A., Candioti, M.C., Reinheimer, J.A., Guglielmotti, D.M., Leuconostoc citreum MB1 as biocontrol agent of Listeria monocytogenes in milk. J. Dairy Res., 81, 137-145 (2014).
DOI
|
22 |
Lee, K.H., Park, J.Y., Jeong, S.J., Kwon, G.H., Lee, H.J., Chang, H.C., Chung, D.K., Lee, J.H., Kim, J.H., Characterization of paraplantaricin C7, a novel bacteriocin produced by Lactobacillus paraplantarum C7 isolated from kimchi. J. Microbiol. Biotechnol., 17, 287-296 (2007).
|
23 |
Henderson, L.O., Erazo Flores, B.J., Skeens, J., Kent, D., Murphy, S.I., Wiedmann, M., Guariglia-Oropeza, V., Nevertheless, she resisted-role of the environment on Listeria monocytogenes sensitivity to nisin treatment in a laboratory cheese model. Front. microbiol., 11, 635 (2020).
DOI
|
24 |
Lee, K.H., Lee, J.H., Characterization of the bacteriocin produced by a Leuconostoc mesenteroides strain inhibiting the growth of Lactobacillus sakei. Korean J. Microbiol. Biotechnol., 39, 390-396 (2011).
|
25 |
Vaughan, E.E., Daly, C., Fitzgerald, G.F., Identification and characterization of helveticin V-I 829, a bacteriocin produced by Lactobacillus helveticus 1829. J. Appl. Microbiol., 73, 299-308 (1992).
|
26 |
Iulietto, M.F., Sechi, P., Cella, E., Grispoldi, L., Ceccarelli, M., Al Ani, A. R., Isiklar, B., M. Anuk, Haluk., Cenci-Goga, B.T., Inhibition of Listeria monocytogenes by a formulation of selected dairy starter cultures and probiotics in an in vitro model. Ital. J. Anim. Sci., 17(4), 845-850 (2018).
DOI
|
27 |
Kim, S.H., Seo, K.H., Detection methods, occurrence, and control of Listeria monocytogenes in domestic and foreign animal products. Safe Food., 13, 14-23 (2018).
|
28 |
Kim, S.Y., Kim, J.D., Son, J.S., Lee, S.K., Park, K.J., Park, M.S., Biochemical and molecular identification of antibacterial lactic acid bacteria isolated from kimchi. Korean J. Food Sci. Technol., 43, 446-452 (2011).
DOI
|
29 |
Aymerich, T., Rodriguez, M., Garriga, M., Bover-Cid, S., Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8oC. Food Microbiol., 83, 64-70 (2019).
DOI
|
30 |
Seo, S.J., Yang, J.M., Moon, G.S., Characterization of the bacteriocin from Enterococcus faecium CJNU 2008. J. Food Hyg. Saf., 33, 516-520 (2018).
DOI
|
31 |
Dimitrijevic, M., Teodorovic, V., Baltic, M.Z., Karabasil, N., Different sensitivity of various serotypes of Listeria monocytogenes to lactic acid bacteria bacteriocins. Acta veterinaria., 54, 201-208 (2004).
DOI
|
32 |
Chang, J.Y., Lee, H.H., Kim, I.C., Chang, H.C., Characterization of a bacteriocin produced by Bacillus licheniformis cy2. J. Korean Soc. Food Sci. Nutr., 30, 410-414 (2001).
|
33 |
Jung, S.E., Kim, S.H., Probiotic properties of lactic acid bacteria isolated from commercial raw makgeolli. Korean J. Food Sci. Technol., 47, 44-50 (2015).
DOI
|
34 |
Shin, Y.R., Lim, K.B., Chae, J.P., Kang, D.K., Characterization of anti-listerial substance produced by Lactobacillus salivarius LCH1227. Food Sci. Anim. Resour., 31, 609-616 (2011).
DOI
|
35 |
Hyun, I.K., Kim, M.Y., Kim, S.Y., Lee, J.S., Choi, A.R., Kang, S.S., Functional properties of yogurt fermented by bacteriocin-producing Pediococcus acidilactici. J. Dairy Sci. Biotechnol., 38, 154-160 (2020).
DOI
|
36 |
Han, S.R., Hyeon, J.Y., Kim, H.Y., Park, J.S., Heo, S., Shin, H.C., Seo, K.H., Evaluation of conventional culture methods and validation of immunoassays for rapid detection of Listeria monocytogenes in dairy and processed foods. Food Sci. Anim. Resour., 28, 616-622 (2008).
DOI
|
37 |
Hong, S.W., Bae, H.J., Chang, J.H., Kim, S.Y., Choi, E.Y., Park, B.Y., Kun, S.C., Oh, M.H., Isolation and identification of bacteriocin-producing lactic acid bacteria. Korean J. Dairy Sci. Technol., 31, 153-159 (2013).
|
38 |
Sharma, B.R., Halami, P.M., Tamang, J.P., Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods. J. Food Sci. Biotechnol., 31, 1-16 (2021).
DOI
|
39 |
Jung, D.S., Lee, Y.K., Development of fermented isotonic beverage with anticariogenic activity using bacteriocin-producing lactic acid bacteria. J. Korean Soc. Food Sci. Nutr., 31, 399-404 (2002).
DOI
|
40 |
Chung, J.H., Bae, Y.S., Kim, Y.J., Lee, J.H., Characteristic of bacteriocin produced by a Lactobacillus plantarum strain isolated from kimchi. Kor. J. Microbiol. Biotechnol., 4, 481-485 (2010).
|
41 |
Han, E.J., Lee, N.K., Choi, S.Y., Paik, H.D., Bacteriocin KC24 produced by Lactococcus lactis KC24 from kimchi and its antilisterial effect in UHT milk. J. Dairy Sci., 96, 101-104 (2013).
DOI
|