Abhari, K; Jafarpour, D and Shekarforoush, SS (2018). Effects of in-package pasteurization on preventing spoilage in emulsion vacuum packaged sausages during refrigerated storage. Foods Raw Mater., 6: 40-46.
Albano, H; Todorov, SD; van Reenen, CA; Hogg, T; Dicks, LM and Teixeira, P (2007). Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal. Int. J. Food Microbiol., 116: 239-247.
Ammor, S; Rachman, C; Chaillou, S; Prévost, H; Dousset, X; Zagorec, M; Dufour, E and Chevallier, I (2005). Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages. Food Microbiol., 22: 373-382.
Aymerich, MT; Garriga, M; Costa, S; Monfort, JM and Hugas, M (2002). Prevention of ropiness in cooked pork by bacteriocinogenic cultures. Int. Dairy J., 12: 239-246.
Barcenilla, C; Ducic, M; López, M; Prieto, M and Álvarez-Ordónez, A (2022). Application of lactic acid bacteria for the biopreservation of meat products: A systematic review. Meat Sci., 183: 108661.
Beristain-Bauza, SC; Mani-López, E; Palou, E and López-Malo, A (2016). Antimicrobial activity and physical properties of protein films added with cell-free supernatant of Lactobacillus rhamnosus. Food Control. 62: 44-51.
Bungenstock, L; Abdulmawjood, A and Reich, F (2021). Suitability of lactic acid bacteria and deriving antibacterial preparations to enhance shelf-life and consumer safety of emulsion type sausages. Food Microbiol., 94: 103673.
Chaillou, S; Christieans, S; Rivollier, M; Lucquin, I; Champomier-Verges, MC and Zagorec, M (2014). Quantification and efficiency of Lactobacillus sakei strain mixtures used as protective cultures in ground beef. Meat Sci., 97: 332-338.
Comi, G; Andyanto, D; Manzano, M and Iacumin, L (2016). Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon. Food Microbiol., 58: 16-22.
Davies, EA; Milne, CF; Bevis, HE; Potter, RW; Harris, JM; Williams, GC; Thomas, LV and Delves-Broughton, J (1999). Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage. J. Food Prot., 62: 1004-1010.
Devlieghere, F; Vermeiren, L and Debevere, J (2004). New preservation technologies: possibilities and limitations. Int. Dairy J., 14: 273-285.
Dokka, A; Reddy, YK; Spoorthy, GS and Reddy, IS (2018). Protective cultures -A review. IJCMAS., 7: 228-238.
Dos Santos, HRM; Argolo, CS; Argôlo-Filho, RC and Loguercio, LL (2019). A 16S rDNA PCR-based theoretical to actual delta approach on culturable mock communities revealed severe losses of diversity information. BMC Microbiol., 19: 1-14.
Drumond, MM; Tapia-Costa, AP; Neumann, E; Nunes, ÁC; Barbosa, JW; Kassuha, DE and Mancha-Agresti, P (2023). Cell-free supernatant of probiotic bacteria exerted antibiofilm and antibacterial activities against Pseudo-monas aeruginosa: A novel biotic therapy. Front. Pharmacol., 14: 1152588.
Dušková, M; Kameník, J and Karpíšková, R (2013). Weissella viridescens in meat products–a review. Acta Vet. Brno., 82: 237-241.
Flórez, AB and Mayo, B (2018). Genome analysis of Lactobacillus plantarum LL441 and genetic characterisa-tion of the locus for the lantibiotic plantaricin C. Front. Microbiol., 9: 01916.
Frank, JA; Reich, CI; Sharma, S; Weisbaum, JS; Wilson, BA and Olsen, GJ (2008). Critical evaluation of two primers commonly used for amplification of bacterial 16S rRNA genes. Appl. Environ. Microbiol., 74: 2461-2470.
Han, Y; Jiang, Y; Xu, X; Sun, X; Xu, B and Zhou, G (2011). Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham. Meat Sci., 88: 682-688.
Hu, P; Xu, XL; Zhou, GH; Han, YQ; Xu, BC and Liu, JC (2008). Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE. Meat Sci., 80: 462-469.
Hu, P; Zhou, G; Xu, X; Li, C and Han, Y (2009). Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE. Food Control. 20: 99-104.
Iacumin, L; Andyanto, D; Manzano, M; Comuzzo, P and Comi, G (2014). A case of spoilage in wurstel sold in an Italian supermarket. Food Control. 43: 245-250.
İncili, GK; Akgöl, M; Karatepe, P; Üner, S; Tekin, A; Kanmaz, H; Kaya, B; Çalicioğlu, M and Hayaloğlu, AA (2023). Quantification of bioactive metabolites derived from cell-free supernatant of Pediococcus acidilactici and screening their protective properties in frankfurters. Probiotics Antimicrob. Proteins. 4: 1-18.
Islam, KN; Akbar, T; Akther, F and Islam, NN (2016). Characterization and confirmation of Lactobacillus spp. from selective regional yoghurts for probiotic and interference with pathogenic bacterial growth. Asian J. Biol. Sci., 9: 1-9.
Iulietto, MF; Sechi, P; Borgogni, E and Cenci-Goga, BT (2015). Meat spoilage: a critical review of a neglected alteration due to ropy slime producing bacteria. Ital. J. Anim. Sci., 14: 4011.
Jalaei, J; Fazeli, M; Rajaian, H and Shekarforoush, SS (2014). In vitro antibacterial effect of wasp (Vespa orientalis) venom. JVATiTD., 20: 01-06.
Kalschne, DL; Geitenes, S; Veit, MR; Sarmento, CM and Colla, E (2014). Growth inhibition of lactic acid bacteria in ham by nisin: A model approach. Meat Sci., 98: 744-752.
Kalschne, DL; Womer, R; Mattana, A; Sarmento, CMP; Colla, LM and Colla, E (2015). Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”. Braz. J. Microbiol., 46: 173-181.
Kaya, Hİ and Şimşek, Ö (2020). Characterization of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 bacteriocins and their antimicrobial activities in tarhana fermentation. Microorganisms. 8: 1083.
Khorsandi, A; Eskandari, MH; Aminlari, M; Shekarforoush, SS and Golmakani, MT (2019). Shelf-life extension of vacuum packed emulsion-type sausage using combination of natural antimicrobials. Food Control. 104: 139-146.
Lambert, RJW and Pearson, J (2000). Susceptibility testing: accurate and reproducible minimum inhibitory con-centration (MIC) and non-inhibitory concentration (NIC) values. J. Appl. Microbiol., 88: 784-790.
Lim, ES (2016). Inhibitory effect of bacteriocin-producing lactic acid bacteria against histamine-forming bacteria isolated from Myeolchi-jeot. Fish Aquatic Sci., 19: 1-10.
Mani-López, E; Arrioja-Bretón, D and López-Malo, A (2022). The impacts of antimicrobial and antifungal activity of cell-free supernatants from lactic acid bacteria in vitro and foods. Compr. Rev. Food Sci. Food Saf., 21: 604-641.
Ouwehand, AC and Vesterlund, S (2004). Antimicrobial components from lactic acid bacteria. In: Salminen, S; Wright, A and Ouwehand, A (Eds.), Lactic acid bacteria, microbiological and functional aspects. (3rd Edn.), New York, Marcel Dekker Inc., PP: 375-395.
Penderup Jensen, M; Braun, A; Vogensen, FK and Ardö, Y (2009). Study of antimicrobial activity among Lacto-bacillus helveticus strains using three different assays. Ann. Microbiol., 59: 187-190.
Rivas, FP; Castro, MP; Vallejo, M; Marguet, E and Campos, CA (2014). Sakacin Q produced by Lactobacillus curvatus ACU-1: functionality characterization and
antilisterial activity on cooked meat surface. Meat Sci., 97: 475-479.
Saelim, K; Jampaphaeng, K and Maneerat, S (2017). Functional properties of Lactobacillus plantarum S0/7 isolated fermented stinky bean (Sa Taw Dong) and its use as a starter culture. J. Funct. Foods. 38: 370-377.
Salehi, TZ; Mahzounieh, M and Saeedzadeh, A (2005). Detection of invA gene in isolated Salmonella from broilers by PCR method. Int. J. Poult. Sci., 4: 557-559.
Sanni, A; Franz, C; Schillinger, U; Huch, M; Guigas, C and Holzapfel, W (2013). Characterization and technological properties of lactic acid bacteria in the production of “Sorghurt,” a cereal-based product. Food Biotechnol., 27: 178-198.
Turgis, M; Stotz, V; Dupont, C; Salmieri, S; Khan, RA and Lacroix, M (2012). Elimination of Listeria monocytogenes in sausage meat by combination treatment: Radiation and radiation-resistant bacteriocins. Radiat. Phys. Chem., 81: 1185-1188.
Zhang, J; Yang, Y; Yang, H; Bu, Y; Yi, H; Zhang, L; Han, X and Ai, L (2018). Purification and partial characteriza-tion of bacteriocin Lac-B23, a novel bacteriocin production by Lactobacillus plantarum J23, isolated from Chinese traditional fermented milk. Front. Microbiol., 9: 2165.