Biopreservative effect of other compounds

Markussen, S., Moretro, T., Katla, T., Axelsson, L., Naterstad, K. (2003). Interactions of the bacteriocins sakacin P and nisin with food constituents. International Journal of Food Microbiology, 87, 35 3. 

Anonou, S., Maqueda, M., Martinez-Bueno, M., Galvez, A., Valdivia, E. (2007). Bactericidal synergism through enterocin AS-48 and chemical preservative against Staphylococcus aureus. Letters in Applied Microbiology, 48, 19-23. 

Atanossova, M., Choiset, Y., Dalgalarrondo, M., Chobert, J. M., Dousset, X., Ivanova, L, et al. (2003). Isolation and partial biochemical characterization of a proteinaceous antibacterial and anti-yeast compound produced by Lactobacillus paracasei subsp. paracasei strain M3. International Journal of Food Microbiology, 87, 63-73. 

Axelsson, L. T. (2009). Lactic acid bacteria classification, physiology and functional aspects. In Lactic acid bacteria microbiological and functional aspects (3rd ed.). New York Marcel Dekker Inc. 

Axelsson, L. T., Chung, T. C., Dobrogosz, W. I., Lindgren, S. E. (1989). Production of a bread spectrum antimicrobial substance by Lactobacillus reuteri. Microbial Ecology in Health and Disease, 2, 131-136. 

---