Every reference with a DOI in the deposited reference list resolved to a known
work in Crossref or DataCite at the dated check, and none carried a retraction,
withdrawal, or removal notice.
The 128 checked references that resolve
resolves10.1016/j.foodcont.2014.11.038Purification and characterization of a novel bacteriocin CAMT2 produced by Bacillus amyloliquefaciens isolated from marine fish Epinephelus areolatus
resolves10.1016/j.foodcont.2011.08.001Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model
resolves10.4315/0362-028X-68.7.1381Combined Efficacy of Nisin and Pediocin with Sodium Lactate, Citric Acid, Phytic Acid, and Potassium Sorbate and EDTA in Reducing the Listeria monocytogenes Population of Inoculated Fresh-Cut Produce
resolves10.1590/S1517-83822004000100023Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity
resolves10.1016/j.meatsci.2007.10.009A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina
resolves10.3389/fmicb.2015.01335An Antimicrobial Metabolite from Bacillus sp.: Significant Activity Against Pathogenic Bacteria Including Multidrug-Resistant Clinical Strains
resolves10.1016/j.foodcont.2019.04.043A potential protective culture; halophilic Bacillus isolates with bacteriocin encoding gene against Staphylococcus aureus in salt added foods
resolves10.1016/j.bej.2004.05.002Bacteriocin production by Bacillus licheniformis strain P40 in cheese whey using response surface methodology
resolves10.1016/j.fct.2008.05.035Combined physico-chemical treatments based on enterocin AS-48 for inactivation of Gram-negative bacteria in soybean sprouts
resolves10.1111/jam.12214<i>Bacillus amyloliquefaciens</i>
ssp. <i>plantarum</i>
strains as potential protective starter cultures for the production of <i>Bikalga</i>
, an alkaline fermented food
resolves10.1128/iai.14.1.144-154.1976Purification of cereolysin and the electrophoretic separation of the active (reduced) and inactive (oxidized) forms of the purified toxin
resolves10.1007/BF00164689On the safety of Bacillus subtilis and B. amyloliquefaciens: a review
resolves10.1016/S0141-0229(02)00173-4Effects of drying methods and additives on the structure, function, and storage stability of subtilisin: role of protein conformation and molecular mobility
resolves10.1099/00221287-138-3-571Influence of the carbon source on nisin production in Lactococcus lactis subsp. lactis batch fermentations
resolves10.1128/AAC.01189-08Immunity to the Bacteriocin Sublancin 168 Is Determined by the SunI (YolF) Protein of
<i>Bacillus subtilis</i>
resolves10.1007/s002840010081Natural Variation in Susceptibility of Listeria Strains to Class IIa Bacteriocins
resolves10.1007/s12602-010-9040-9Antilisterial Activity on Poultry Meat of Amylolysin, a Bacteriocin from Bacillus amyloliquefaciens GA1
resolves10.1016/j.foodcont.2013.01.012Control of Listeria monocytogenes on sliced bologna sausage using a novel bacteriocin, amysin, produced by Bacillus amyloliquefaciens isolated from Thai shrimp paste (Kapi)
resolves10.1021/ja029654tStructure of Subtilosin A, an Antimicrobial Peptide from
<i>Bacillus</i>
<i>s</i>
<i>ubtilis</i>
with Unusual Posttranslational Modifications Linking Cysteine Sulfurs to α-Carbons of Phenylalanine and Threonine
resolves10.1007/s12257-009-0164-2Purification and characterization of a novel broad-spectrum bacteriocin from Bacillus licheniformis MKU3
resolves10.1016/j.micres.2014.09.004Antibacterial activity and genotypic–phenotypic characteristics of bacteriocin-producing Bacillus subtilis KKU213: Potential as a probiotic strain
resolves10.1038/36786The complete genome sequence of the Gram-positive bacterium Bacillus subtilis
resolves10.1016/j.lwt.2017.08.044Purification and characterization of mejucin, a new bacteriocin produced by Bacillus subtilis SN7
resolves10.5897/AJB12.2597A low-cost Lactobacillus salivarius L29 growth medium containing molasses and corn steep liquor allows the attainment of high levels of cell mass and lactic acid production
resolves10.1016/j.tifs.2010.07.003Qualified presumption of safety (QPS): a generic risk assessment approach for biological agents notified to the European Food Safety Authority (EFSA)
resolves10.1007/s00253-013-5247-5The highly modified microcin peptide plantazolicin is associated with nematicidal activity of Bacillus amyloliquefaciens FZB42
resolves10.1023/A:1012562631268Structure of the Bacillus subtilis Peptide Antibiotic Subtilosin A Determined by 1H-NMR and Matrix Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry
resolves10.1039/b714132gRibosomal peptide natural products: bridging the ribosomal and nonribosomal worlds
resolves10.1016/j.toxicon.2007.02.010Amylosin from Bacillus amyloliquefaciens, a K+ and Na+ channel-forming toxic peptide containing a polyene structure
resolves10.1111/jam.13690<i>Bacillus</i>probiotics: an alternative to antibiotics for livestock production
resolves10.1007/BF02191645Theagr P2 operon: An autocatalytic sensory transduction system inStaphylococcus aureus
resolves10.1128/AAC.00836-07Molecular Mechanism of Target Recognition by Subtilin, a Class I Lanthionine Antibiotic
resolves10.1006/rtph.2001.1466Evaluating the Safety of Microbial Enzyme Preparations Used in Food Processing: Update for a New Century
resolves10.18191/2015-08-2-027Bacteriocins from Lactic Acid Bacteria: A Review of Biosynthesis, Mode of Action, Fermentative Production, Uses, and Prospects
resolves10.3390/md11061878Subtilomycin: A New Lantibiotic from Bacillus subtilis Strain MMA7 Isolated from the Marine Sponge Haliclona simulans
resolves10.1023/A:1018384919362Isolation of a Lactococcus lactis strain with high resistance to nisin and increased nisin production
resolves10.3389/fmicb.2019.00484Characterization of Subtilin L-Q11, a Novel Class I Bacteriocin Synthesized by Bacillus subtilis L-Q11 Isolated From Orchard Soil
resolves10.1073/pnas.0913554107Thuricin CD, a posttranslationally modified bacteriocin with a narrow spectrum of activity against
<i>Clostridium difficile</i>
resolves10.1155/2014/309183Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria
resolves10.1016/j.jff.2015.02.033Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation
resolves10.1021/bp060268fAlternative Drying Processes for the Industrial Preservation of Lactic Acid Starter Cultures
resolves10.1139/w03-076Developments in the use of<i>Bacillus</i>species for industrial production
resolves10.1128/jb.177.3.654-659.1995Activation of the Pseudomonas aeruginosa lasI gene by LasR and the Pseudomonas autoinducer PAI: an autoinduction regulatory hierarchy
resolves10.1016/j.sjbs.2020.05.002Optimization of laboratory cultivation conditions for the synthesis of antifungal metabolites by bacillus subtilis strains
resolves10.1016/j.jfoodeng.2020.110263Protective effect of carrier matrices on survival of Lactobacillus plantarum WCFS1 during single droplet drying explained by particle morphology development
resolves10.3168/jds.2007-0979Enhancing the Lethal Effect of High-Intensity Pulsed Electric Field in Milk by Antimicrobial Compounds as Combined Hurdles
resolves10.1139/cjm-2014-0613Antimicrobial peptides of the genus <i>Bacillus</i>: a new era for antibiotics
resolves10.1111/j.1365-2672.2007.03626.xIsolation of the Bacillus subtilis antimicrobial peptide subtilosin from the dairy product-derived Bacillus amyloliquefaciens
resolves10.1016/j.femsle.2004.11.022Heat-stable toxin production by strains of<i>Bacillus cereus</i>,<i>Bacillus firmus</i>,<i>Bacillus megaterium</i>,<i>Bacillus simplex</i>and<i>Bacillus licheniformis</i>
resolves10.1590/S1517-83822009000200001Bacteriocins from Lactobacillus plantarum production, genetic organization and mode of action: produção, organização genética e modo de ação
resolves10.1590/S1415-47572013000100014The presence of sboA and spaS genes and antimicrobial peptides subtilosin A and subtilin among Bacillus strains of the Amazon basin
resolves10.1002/mnfr.201100010Microbial food cultures – opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG)
resolves10.1128/AEM.00185-21Toyoncin, a Novel Leaderless Bacteriocin That Is Produced by Bacillus toyonensis XIN-YC13 and Specifically Targets B. cereus and Listeria monocytogenes
resolves10.1128/mBio.00792-16Deciphering the Principles of Bacterial Nitrogen Dietary Preferences: a Strategy for Nutrient Containment
resolves10.1016/j.bbamcr.2004.02.011Bacillus subtilis as cell factory for pharmaceutical proteins: a biotechnological approach to optimize the host organism
resolves10.1074/jbc.M006770200Specific Binding of Nisin to the Peptidoglycan Precursor Lipid II Combines Pore Formation and Inhibition of Cell Wall Biosynthesis for Potent Antibiotic Activity
resolves10.1007/s00203-018-1553-8Mode of action of a novel anti-Listeria bacteriocin (CAMT2) produced by Bacillus amyloliquefaciens ZJHD3-06 from Epinephelus areolatus
resolves10.1007/s11814-010-0516-9Production of an antimicrobial compound by Bacillus subtilis LS 1–2 using a citrus-processing byproduct
resolves10.1023/A:1013865502420Lactate removal by anionic-exchange resin improves nisin production by Lactococcus
lactis
resolves10.1016/j.livsci.2012.10.003Effects of β-glucan and Bacillus subtilis on growth performance, blood profiles, relative organ weight and meat quality in broilers fed maize–soybean meal based diets
resolves10.1016/j.foodres.2015.07.045The mechanisms of the protective effects of reconstituted skim milk during convective droplet drying of lactic acid bacteria
The 49 references without a DOI — listed, not checked
no DOI — not checkedIn vitro assessment of Pediococcus acidilactici KP10 for its potential use in the food industry
no DOI — not checkedProteins as clean label ingredients in foods and beverages
no DOI — not checkedA new antibiotic peptide produced by Bacillus subtilis 168: Isolation, structural analysis, and biogenesis
no DOI — not checked10.1016/j.foodcont.2021.108598_bib14
no DOI — not checked10.1016/j.foodcont.2021.108598_bib15
no DOI — not checkedProduction of microbial biomass
no DOI — not checkedHemolysin II is more characteristic of Bacillus thuringiensis than Bacillus cereus
no DOI — not checked10.1016/j.foodcont.2021.108598_bib23
no DOI — not checked10.1016/j.foodcont.2021.108598_bib31
no DOI — not checkedThe destruction of enzymes and bacteria during the spray drying of milk and whey. The effect of the drying conditions
no DOI — not checked10.1016/j.foodcont.2021.108598_bib49
no DOI — not checkedEntrez Genome Project, NCBI, accessed 6th January 2019.
no DOI — not checked10.1016/j.foodcont.2021.108598_bib54
no DOI — not checkedGuidelines for the evaluation of probiotics in food
no DOI — not checkedBiological control of human digestive microbiota using antimicrobial cultures and bacteriocin
no DOI — not checkedAntibiotic resistance in probiotic bacteria
no DOI — not checkedIntroduction to the biotechnology of Bacillus
no DOI — not checkedNitrate, nitrite, and nitroso compounds in foods
no DOI — not checkedApplication of nisin A and nisin Z in dairy technology
no DOI — not checkedBiological preservation of foods-Bacteriocins of lactic acid bacteria
no DOI — not checked10.1016/j.foodcont.2021.108598_bib76
no DOI — not checked10.1016/j.foodcont.2021.108598_bib104
no DOI — not checkedApplication of fed-batch fermentation modes for industrial bioprocess development of microbial behavior
no DOI — not checkedScreening and partial characterization of hemolysins from Bacillus sp.: Strain S128 & S144 are hemolysin B (HBL) producers
no DOI — not checkedThe growth of microorganism
no DOI — not checkedA survey of nitrosamines in sausages and dry-cured meat products
no DOI — not checkedTechnical Guidance on the assessment of the toxigenic potential of Bacillus species used in animal nutrition
no DOI — not checked10.1016/j.foodcont.2021.108598_bib122
no DOI — not checkedBacteriocins of lactic acid bacteria: Current perspectives
no DOI — not checkedClassification of bacteriocins from Gram-positive bacteria
no DOI — not checkedBacterial quorum sensing: Its role in virulence and possibilities for its control
no DOI — not checkedEvaluation of industrial by-products for the production of Bacillus thuringiensis strain GP139 and the pathogenicity when applied to Bemisia tabaci nymphs
no DOI — not checkedPurification and characterization of bacteriocin produced by Bacillus subtilis R75 isolated from fermented chunks of Mung Bean (Phaseolus radiatus)
no DOI — not checkedFungal fermentation for medicinal products
no DOI — not checkedAntibacterial activity and purification of bacteriocin produced by Brevibacillus laterosporus SA14 On-anong
no DOI — not checkedPreservation of starters and mass production of starter bacteria
no DOI — not checkedChallenges facing development of probiotic-containing functional foods
no DOI — not checkedNatamycin: An effective fungicide for food and beverages
no DOI — not checkedBio-profiling of a potential antimycobacterial bacteriocin produced by Bacillus subtilis (mk733983) of ethnomedicinal origin
no DOI — not checked10.1016/j.foodcont.2021.108598_bib163
no DOI — not checked10.1016/j.foodcont.2021.108598_bib165
no DOI — not checked10.1016/j.foodcont.2021.108598_bib166
no DOI — not checkedFood fears: A national survey on the attitudes of Australian adults about the safety and quality of food
no DOI — not checkedIsolation and characterization of a bacteriocin produced by an isolated Bacillus subtilis LFB112 that exhibits antimicrobial activity against domestic animal pathogens
no DOI — not checkedNatural preservatives in poultry meat products
no DOI — not checkedAntibacterial activities of bacteriocins: Application in foods and pharmaceuticals
no DOI — not checked10.1016/j.foodcont.2021.108598_bib180
no DOI — not checkedMechanisms of nisin resistance in Gram-positive bacteria
no DOI — not checkedFluidized bed drying of microorganisms on carrier material
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