Kinetic analysis of the antibacterial activity of probiotic lactobacilli towards Salmonella enterica serovar Typhimurium reveals a role for lactic acid and other inhibitory compounds
Lefteris Makras(Vrije Universiteit Brussel), Luc De Vuyst(Vrije Universiteit Brussel), Γεωργία Ζουμποπούλου(Agricultural University of Athens), Effie Tsakalidou(Agricultural University of Athens), Tom Adriany(Vrije Universiteit Brussel), Domitille Fayol-Messaoudi(Inserm), Vagelis Triantafyllou(Agricultural University of Athens), Alain L. Servin(Inserm)
Cited by 236
Related Papers
Lactic acid bacteria as functional starter cultures for the food fermentation industry
|Trends in Food Science & Technology|2003|1.8k
Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut
|Frontiers in Microbiology|2016|1.7k
The role and application of enterococci in food and health
|International Journal of Food Microbiology|2005|1.1k
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
|Nature Reviews Gastroenterology & Hepatology|2021|863
Stress Physiology of Lactic Acid Bacteria
|Microbiology and Molecular Biology Reviews|2016|818