"
Isolation and Characterization of Lactic Acid Bacteria Producing Bacteriocin like Inhibitory Substance (BLIS) from “Gappal”, a Dairy Product from Burkina Faso"
written by Abel Tankoano, Michel Bakar Diop, Hagrétou Sawadogo-Lingani, Malick Mbengue, Donatien Kaboré, Yves Traoré, Aly Savadogo,
published by
Advances in Microbiology,
Vol.9 No.4, 2019
has been cited by the following article(s):
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[1]
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Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses
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Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods
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[5]
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ANTIMICROBIAL ACTIVITIES OF LACTOBACILLUS SPP ASSOCIATED WITH LAFUN AGAINST SOME PATHOGENIC AND SPOILAGE …
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Antimicrobial activities of Lactobacillus spp associated with Lafun against some pathogenic and spoilage microorganisms
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[8]
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Optimization and characterization of enterocin Enterococcus faecalis K2B1 isolated from Toraja's Belang Buffalo Milk, South Sulawesi, Indonesia
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[9]
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Effect of Crude Bacteriocin Isolated from Locally Lactococcus lactis on Cancer Cell Lines.
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[10]
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Isolation, Characterization and Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Human Colostrum
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Bioscience Biotechnology Research Communications,
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[11]
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Antagonistic Activity of Lactic Acid Bacteria Against Common Enteric Pathogens Isolated from Milk and Milk Products and Evaluation of their Probiotic Attributes
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Biosc.Biotech.Res.Comm,
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[12]
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Isolation, Characterization and Probiotic Value of Lactic Acid Bacteria from Milk and Milk Products
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[1]
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Harnessing Fermented Soymilk Production by a Newly Isolated Pediococcus acidilactici F3 to Enhance Antioxidant Level with High Antimicrobial Activity against Food-Borne Pathogens during Co-Culture
Foods,
2024
DOI:10.3390/foods13132150
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[2]
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Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses
Food Science and Technology,
2023
DOI:10.1590/fst.118021
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[3]
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Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods
Food Science and Biotechnology,
2022
DOI:10.1007/s10068-021-00986-w
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