Lactobacillus salivarius UCC118 and Reduced Foodborne Pathogens

• Bacteriocins: Properties and potential use as antimicrobials.

  • 2021-12
  • Review
  • Journal of clinical laboratory analysis 36(1)
  • • Atieh Darbandi
    • Arezoo Asadi
    • Marzieh Mahdizade Ari
    • Elnaz Ohadi
    • Malihe Talebi
    • Masoume Halaj Zadeh
    • Amir Darb Emamie
    • Roya Ghanavati
    • Maryam Kakanj

  • PubMed: 34851542
  • DOI: 10.1002/jcla.24093

  1 Insight on

  • Reduced Foodborne Pathogens

  • Moderate evidence
  • Highly Cited

  Many strains of lactic acid bacteria related to food groups could produce bacteriocins or antibacterial proteins highly effective against foodborne pathogens such as Staphylococcus aureus, Pseudomonas fluorescens, P. aeruginosa, Salmonella typhi, Shigella flexneri, Listeria monocytogenes, Escherichia coli O157:H7, and Clostridium botulinum.

  Effect

  Beneficial

  Effect size

  Moderate