Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii

Antibacterial activity of Lactobacillus sake isolated from meat

Ulrich Schillinger, F K L�cke · Applied and Environmental Microbiology · 1989 · 1.3K citations · Full text

Agriculture, Food Science, Microbiology +14

Potential of lactic acid bacteria and novel antimicrobials against Gram-negative bacteria

Ilkka M. Helander, Atte von Wright, T. Mattila-Sandholm · Trends in Food Science & Technology · 1997 · 304 citations

Life Sciences, Biochemistry, Microbiology +15

Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments

B Budde · International Journal of Food Microbiology · 2003 · 148 citations

Agriculture, Food Science, Microbiology +17

High levels of background flora inhibits growth of Escherichia coli O157:H7 in ground beef

Line Vold, Askild Lorentz Holck, Yngvild Wasteson et al. · International Journal of Food Microbiology · 2000 · 115 citations

Agriculture, Food Science, Microbiology +16

Inhibition of Listeria monocytogenes by Lactobacillus bavaricus MN in beef systems at refrigeration temperatures

Karen Winkowski, Allison D. Crandall, Thomas J. Montville · Applied and Environmental Microbiology · 1993 · 97 citations · Full text

Agriculture, Food Science, Microbiology +17