230 ◾ Fundamental Food Microbiology
4. Baird-Parker, A.C., Organic acids. In Microbial Ecology of Foods, Vol. 1, Silliker, J.H., Ed., Academic
Press, New York, 1980, p. 126.
5. Ray, B., Diacetyl of lactic acid bacteria as a food biopreservative. In Food Biopreservatives of Microbial
Origin, Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 137.
6. Daeschel, M.A. and Penner, M.H., Hydrogen peroxide, lactoperoxide systems, and reuterine. In Food
Biopreservatives of Microbial Origin, Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca Raton, FL,
1992, p. 155.
7. Seifu, E., Buys, E.M., and Donkin, E.F., Significance of the lactoperoxidase system in the dairy industry
and its potential applications: A review, Trends Food Sci. Technol., 16, 137–154, 2005.
8. Juneja, V.K., Dwivedi, H.P., and Yan, X., Novel natural food antimicrobials, Annu. Rev. Food Sci.
Technol., 3, 381–403, 2012.
9. Ray, B., Bacteriocins of starter culture bacteria as food biopreservatives. In Food Biopreservatives of
Microbial Origin, Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 177.
10. Ray, B., Miller, K.W., and Jain, M.K., Bacteriocins of lactic acid bacteria: Current perspectives, India J.
Microbiol., 41, 1, 2001.
11. Jack, R., Tagg, J., and Ray, B., Bacteriocins of Gram-positive bacteria, Microbiol. Rev., 59, 2, 171, 1995.
12. Cotter, P.D., Hill, C., and Ross, R.P., Bacteriocins: Developing innate immunity for food, Nat. Rev.
Microbiol., 3, 777–788, 2005.
13. Nissen-Meyer, J., Oppegård, C., Rogne, P., Haugen, H., and Kristiansen, P., Structure and mode-ofaction of the two-peptide (Class-IIb) bacteriocins, Probiotics Antimicrob. Prot., 2, 52–60, 2010.
14. Lohans, C.T. and Vederas, J.C., Development of class IIa bacteriocins as therapeutic agents, Int. J.
Microbiol., Article ID 386410, 2012.
15. Balciunas, E.M., Castillo Martinez, F.A., Todorov, S.D., Franco, B.D.G.d.M., Converti, A., and
Oliveira, R.P.d.S., Novel biotechnological applications of bacteriocins: A review, Food Control, 32,
134–142, 2013.
16. Klaenhammer, T.R., Genetics of bacteriocins produced by lactic acid bacteria, FEMS Microbiol. Rev.,
12, 39–85, 1993.
17. Drider, D., Fimland, G., Hechard, Y., McMullen, L.M., and Prevost, H., The continuing story of class
IIa bacteriocins, Microbiol. Mol. Biol. Rev., 70, 564, 2006.
18. Mills, S., Stanton, C., Hill, C., and Ross, R.P., New developments and applications of bacteriocins and
peptides in foods, Ann. Rev. Food Sci. Technol., 2, 299–329, 2011.
19. da Silva Malheiros, P., Daroit, D.J., and Brandelli, A., Food applications of liposome- encapsulated
antimicrobial peptides, Trends Food Sci. Technol., 21, 284–292, 2010.
20. Imran, M., Revol-Junelles, A.-M., Martyn, A., Tehrany, E.A., Jacquot, M., Linder, M., and Desobry, S.,
Active food packaging evolution: Transformation from micro- to nanotechnology, 50, 799–821, 2010.
21. Brandelli, A., Nanostructures as promising tools for delivery of antimicrobial peptides, Mini Rev. Med.
Chem., 12, 731–741, 2012.
22. Weiss, J., Gaysinsky, S., Davidson, M., and McClements, J., Nanostructured encapsulation systems:
Food antimicrobials. In Global Issues in Food Science and Technology, B.-C. Gustavo, M. Alan, L. David,
S. Walter, B. Ken, and Paul, C., Eds., Academic Press, San Diego, 2009, 425–479.
23. Bi, L., Yang, L., Narsimhan, G., Bhunia, A.K., and Yao, Y., Designing carbohydrate nanoparticles for
prolonged efficacy of antimicrobial peptide, J. Control. Release, 150, 150–156, 2011.
24. Cockburn, A., Bradford, R., Buck, N., Constable, A., Edwards, G., Haber, B., Wildemann, T. et al.,
Approaches to the safety assessment of engineered nanomaterials (ENM) in food, Food Chem. Toxicol.,
50, 2224–2242, 2012.
25. Bakalinsky, A.T., Metabolites of yeasts as biopreservatives. In Food Biopreservatives of Microbial Origin,
Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 347.
26. Wilson, C.L., Wisniewski, M.E., Biles, C.L., McLaughlin, R., Chalutz, E., and Dorby, S., Biological
control of post-harvest diseases of fruits and vegetables: Alternatives to synthetic fungicides, Crop Prot.,
10, 172, 1991.
4. Baird-Parker, A.C., Organic acids. In Microbial Ecology of Foods, Vol. 1, Silliker, J.H., Ed., Academic
Press, New York, 1980, p. 126.
5. Ray, B., Diacetyl of lactic acid bacteria as a food biopreservative. In Food Biopreservatives of Microbial
Origin, Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 137.
6. Daeschel, M.A. and Penner, M.H., Hydrogen peroxide, lactoperoxide systems, and reuterine. In Food
Biopreservatives of Microbial Origin, Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca Raton, FL,
1992, p. 155.
7. Seifu, E., Buys, E.M., and Donkin, E.F., Significance of the lactoperoxidase system in the dairy industry
and its potential applications: A review, Trends Food Sci. Technol., 16, 137–154, 2005.
8. Juneja, V.K., Dwivedi, H.P., and Yan, X., Novel natural food antimicrobials, Annu. Rev. Food Sci.
Technol., 3, 381–403, 2012.
9. Ray, B., Bacteriocins of starter culture bacteria as food biopreservatives. In Food Biopreservatives of
Microbial Origin, Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 177.
10. Ray, B., Miller, K.W., and Jain, M.K., Bacteriocins of lactic acid bacteria: Current perspectives, India J.
Microbiol., 41, 1, 2001.
11. Jack, R., Tagg, J., and Ray, B., Bacteriocins of Gram-positive bacteria, Microbiol. Rev., 59, 2, 171, 1995.
12. Cotter, P.D., Hill, C., and Ross, R.P., Bacteriocins: Developing innate immunity for food, Nat. Rev.
Microbiol., 3, 777–788, 2005.
13. Nissen-Meyer, J., Oppegård, C., Rogne, P., Haugen, H., and Kristiansen, P., Structure and mode-ofaction of the two-peptide (Class-IIb) bacteriocins, Probiotics Antimicrob. Prot., 2, 52–60, 2010.
14. Lohans, C.T. and Vederas, J.C., Development of class IIa bacteriocins as therapeutic agents, Int. J.
Microbiol., Article ID 386410, 2012.
15. Balciunas, E.M., Castillo Martinez, F.A., Todorov, S.D., Franco, B.D.G.d.M., Converti, A., and
Oliveira, R.P.d.S., Novel biotechnological applications of bacteriocins: A review, Food Control, 32,
134–142, 2013.
16. Klaenhammer, T.R., Genetics of bacteriocins produced by lactic acid bacteria, FEMS Microbiol. Rev.,
12, 39–85, 1993.
17. Drider, D., Fimland, G., Hechard, Y., McMullen, L.M., and Prevost, H., The continuing story of class
IIa bacteriocins, Microbiol. Mol. Biol. Rev., 70, 564, 2006.
18. Mills, S., Stanton, C., Hill, C., and Ross, R.P., New developments and applications of bacteriocins and
peptides in foods, Ann. Rev. Food Sci. Technol., 2, 299–329, 2011.
19. da Silva Malheiros, P., Daroit, D.J., and Brandelli, A., Food applications of liposome- encapsulated
antimicrobial peptides, Trends Food Sci. Technol., 21, 284–292, 2010.
20. Imran, M., Revol-Junelles, A.-M., Martyn, A., Tehrany, E.A., Jacquot, M., Linder, M., and Desobry, S.,
Active food packaging evolution: Transformation from micro- to nanotechnology, 50, 799–821, 2010.
21. Brandelli, A., Nanostructures as promising tools for delivery of antimicrobial peptides, Mini Rev. Med.
Chem., 12, 731–741, 2012.
22. Weiss, J., Gaysinsky, S., Davidson, M., and McClements, J., Nanostructured encapsulation systems:
Food antimicrobials. In Global Issues in Food Science and Technology, B.-C. Gustavo, M. Alan, L. David,
S. Walter, B. Ken, and Paul, C., Eds., Academic Press, San Diego, 2009, 425–479.
23. Bi, L., Yang, L., Narsimhan, G., Bhunia, A.K., and Yao, Y., Designing carbohydrate nanoparticles for
prolonged efficacy of antimicrobial peptide, J. Control. Release, 150, 150–156, 2011.
24. Cockburn, A., Bradford, R., Buck, N., Constable, A., Edwards, G., Haber, B., Wildemann, T. et al.,
Approaches to the safety assessment of engineered nanomaterials (ENM) in food, Food Chem. Toxicol.,
50, 2224–2242, 2012.
25. Bakalinsky, A.T., Metabolites of yeasts as biopreservatives. In Food Biopreservatives of Microbial Origin,
Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 347.
26. Wilson, C.L., Wisniewski, M.E., Biles, C.L., McLaughlin, R., Chalutz, E., and Dorby, S., Biological
control of post-harvest diseases of fruits and vegetables: Alternatives to synthetic fungicides, Crop Prot.,
10, 172, 1991.