{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T23:37:53Z","timestamp":1790984273624,"version":"4.1.0"},"reference-count":52,"publisher":"Elsevier BV","issue":"4","license":[{"start":{"date-parts":[[2012,12,1]],"date-time":"2012-12-01T00:00:00Z","timestamp":1354320000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"funder":[{"name":"Nutrition Physiology Corporation, Guymon, OK"},{"name":"USDA-NIFSI","award":["2010-51110-21004"],"award-info":[{"award-number":["2010-51110-21004"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Meat Science"],"published-print":{"date-parts":[[2012,12]]},"DOI":"10.1016\/j.meatsci.2012.05.023","type":"journal-article","created":{"date-parts":[[2012,5,28]],"date-time":"2012-05-28T21:45:50Z","timestamp":1338241550000},"page":"533-537","source":"Crossref","is-referenced-by-count":28,"title":["Antimicrobial activity of lactic acid bacteria against Listeria monocytogenes on frankfurters formulated with and without lactate\/diacetate"],"prefix":"10.1016","volume":"92","author":[{"given":"Ok-Kyung","family":"Koo","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mallory","family":"Eggleton","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Corliss A.","family":"O'Bryan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Philip G.","family":"Crandall","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Steven C.","family":"Ricke","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.meatsci.2012.05.023_bb0005","doi-asserted-by":"crossref","first-page":"316","DOI":"10.4315\/0362-028X-65.2.316","article-title":"Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria","volume":"65","author":"Amezquita","year":"2002","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0010","doi-asserted-by":"crossref","first-page":"131","DOI":"10.3109\/08910608909140210","article-title":"Production of a broad spectrum antimicrobial substance by Lactobacillus reuteri","volume":"2","author":"Axelsson","year":"1989","journal-title":"Microbiological Ecology in Health and Disease"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0015","doi-asserted-by":"crossref","first-page":"1808","DOI":"10.1128\/AEM.45.6.1808-1815.1983","article-title":"Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus","volume":"45","author":"Barefoot","year":"1983","journal-title":"Applied and Environmental Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0020","doi-asserted-by":"crossref","first-page":"2366","DOI":"10.3168\/jds.S0022-0302(93)77574-8","article-title":"Antibiosis revisited \u2014 Bacteriocins produced by dairy starter cultures","volume":"76","author":"Barefoot","year":"1993","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0025","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/S0168-1605(99)00147-6","article-title":"Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat","volume":"53","author":"Bredholt","year":"1999","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0030","doi-asserted-by":"crossref","first-page":"844","DOI":"10.4315\/0362-028X-52.12.844","article-title":"Effects and interactions of temperature, pH, atmosphere, sodium chloride and sodium nitrite on the growth of Listeria monocytogenes","volume":"52","author":"Buchanan","year":"1989","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0035","first-page":"1117","article-title":"Update: Multistate outbreak of listeriosis\u2014United States, 1998\u20131999","volume":"47","author":"Centers for Disease Control (CDC)","year":"1999","journal-title":"Morbidity and Mortality Weekly Report"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0040","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1080\/10408390701856272","article-title":"Physiology and genetics of Listeria monocytogenes survival and growth at cold temperatures","volume":"49","author":"Chan","year":"2009","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0045","doi-asserted-by":"crossref","first-page":"1568","DOI":"10.3168\/jds.S0022-0302(68)87232-7","article-title":"Hydrogen peroxide formation by Lactobacilli and its effect on Staphylococcus aureus","volume":"51","author":"Dahiya","year":"1968","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0050","doi-asserted-by":"crossref","first-page":"98","DOI":"10.4315\/0362-028X-55.2.98","article-title":"Use of Pediococcus acidilactici to control Listeria monocytogenes in temperature abused vacuum packaged wieners","volume":"55","author":"Degnan","year":"1992","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0055","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1007\/BF00399424","article-title":"Applications of the bacteriocin, nisin","volume":"69","author":"Delves-Broughton","year":"1996","journal-title":"Antonie von Leeuwenhoek"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0275","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/S0168-1605(98)00206-2","article-title":"Inhibition of Listeria monocytogenes by Carnobacterium spp. strains in a simulated cold smoked fish system stored at 4\u00b0C","volume":"47","author":"Duffes","year":"1999","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0070","doi-asserted-by":"crossref","first-page":"257","DOI":"10.4315\/0362-028X-62.3.257","article-title":"Application of reuterin produced by Lactobacillus reuteri 12002 for meat decontamination and preservation","volume":"62","author":"El-Ziney","year":"1999","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0075","series-title":"Listeria, listeriosis and food safety","first-page":"503","article-title":"Incidence and behavior of Listeria monocytogenes in meat products","author":"Farber","year":"2007"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0280","author":"FDA-CFSAN"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0085","doi-asserted-by":"crossref","first-page":"641","DOI":"10.1111\/j.1365-2672.1996.tb03559.x","article-title":"The incidence and level of Listeria monocytogenes contamination of food sources at primary production and initial processing","volume":"81","author":"Fenlon","year":"1996","journal-title":"Journal of Applied Bacteriology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0090","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.ijfoodmicro.2007.06.001","article-title":"Bacteriocin-based strategies for food biopreservation","volume":"120","author":"G\u00e1lvez","year":"2007","journal-title":"Intenational Journal of Food Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0095","doi-asserted-by":"crossref","first-page":"1565","DOI":"10.1128\/AEM.55.6.1565-1569.1989","article-title":"Fate of Listeria monocytogenes in processed meat products during refrigerated storage","volume":"55","author":"Glass","year":"1989","journal-title":"Applied and Environmental Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0100","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1016\/0168-1605(94)00036-6","article-title":"Biological preservation of foods with reference to protective cultures, bacteriocins and food grade enzymes","volume":"24","author":"Holzapfel","year":"1995","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0105","doi-asserted-by":"crossref","first-page":"639","DOI":"10.1006\/fmic.1998.0208","article-title":"Application of the bacteriocinogenic Lactobacilus sakei CTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres","volume":"15","author":"Hugas","year":"1998","journal-title":"Food Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0110","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1128\/MMBR.59.2.171-200.1995","article-title":"Bacteriocins of Gram-positive bacteria","volume":"59","author":"Jack","year":"1995","journal-title":"Microbiological Reviews"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0115","doi-asserted-by":"crossref","first-page":"899","DOI":"10.4315\/0362-028X-62.8.899","article-title":"Identification and characterization of two bacteriocin producing bacteria isolated from garlic and ginger root","volume":"62","author":"Janes","year":"1999","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0120","doi-asserted-by":"crossref","first-page":"321","DOI":"10.1111\/j.1365-2672.1988.tb01898.x","article-title":"Minimum growth temperatures of Listeria monocytogenes and non-hemolytic Listeria","volume":"65","author":"Junttila","year":"1988","journal-title":"Journal of Applied Bacteriology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0125","doi-asserted-by":"crossref","first-page":"551","DOI":"10.4315\/0362-028X-61.5.551","article-title":"Growth and survival of Listeria monocytogenes in vacuum-packaged ground beef inoculated with Lactobacillus alimentarius FloraCarn L-2","volume":"61","author":"Juven","year":"1998","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0130","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/S0168-1605(99)00097-5","article-title":"Bacteriocin-like inhibitory activities among various species of Listeria","volume":"50","author":"Kalmokoff","year":"1999","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0135","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1111\/j.1574-6976.1993.tb00012.x","article-title":"Genetics of bacteriocins produced by lactic acid bacteria","volume":"12","author":"Klaenhammer","year":"1993","journal-title":"FEMS Microbiology Review"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0140","doi-asserted-by":"crossref","first-page":"1252","DOI":"10.1128\/AEM.63.4.1252-1255.1997","article-title":"Adaptation to sublethal environmental stresses protects Listeria monocytogenes against lethal preservation factors","volume":"63","author":"Lou","year":"1997","journal-title":"Applied and Environmental Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0145","doi-asserted-by":"crossref","first-page":"499","DOI":"10.4315\/0362-028X-68.3.499","article-title":"Inhibitory effects of organic acid salts for control of Listeria monocytogenes on frankfurters","volume":"68","author":"Lu","year":"2005","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0150","doi-asserted-by":"crossref","first-page":"M237","DOI":"10.1111\/j.1750-3841.2009.01196.x","article-title":"Control of Listeria monocytogenes by lauric arginate on frankfurters formulated with or without lactate\/diacetate","volume":"74","author":"Martin","year":"2009","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0155","doi-asserted-by":"crossref","first-page":"640","DOI":"10.4315\/0362-028X-64.5.640","article-title":"Enhanced inhibition of Listeria monocytogenes and Salmonella enteritidis in meat by combinations of sodium lactate and diacetate","volume":"64","author":"Mbandi","year":"2001","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0160","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/0168-1605(91)90039-R","article-title":"The effects of temperature, pH, sodium chloride, and sodium nitrite on the growth of Listeria monocytogenes","volume":"14","author":"McClure","year":"1991","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0165","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1007\/BF00395929","article-title":"Biosynthesis of bacteriocins in lactic acid bacteria","volume":"70","author":"Nes","year":"1996","journal-title":"Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0170","doi-asserted-by":"crossref","first-page":"336","DOI":"10.4315\/0362-028X-62.4.336","article-title":"Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora","volume":"62","author":"Nilsson","year":"1999","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0175","series-title":"Listeria, listeriosis and food safety","first-page":"21","article-title":"Listeriosis in humans","author":"Painter","year":"1999"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0180","doi-asserted-by":"crossref","first-page":"1057","DOI":"10.1089\/fpd.2009.0292","article-title":"Sigma(B) and sigma(L) contribute to Listeria monocytogenes 10403S response to the antimicrobial peptides SdpC and nisin","volume":"6","author":"Palmer","year":"2009","journal-title":"Foodborne Pathogens and Disease"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0285","author":"Purac"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0190","doi-asserted-by":"crossref","first-page":"841","DOI":"10.1128\/AAC.27.5.841","article-title":"Mode of action of the peptide antibiotic nisin and influence on the membrane potential of whole cells and on cytoplasmic and artificial membrane vesicles","volume":"27","author":"Ruhr","year":"1985","journal-title":"Antimicrobial Agents and Chemotherapy"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0290","doi-asserted-by":"crossref","first-page":"465","DOI":"10.1006\/fmic.1998.0263","article-title":"Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant","volume":"16","author":"Samelis","year":"1999","journal-title":"Food Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0200","doi-asserted-by":"crossref","first-page":"651","DOI":"10.4315\/0362-028X-65.4.651","article-title":"Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content","volume":"65","author":"Seman","year":"2002","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0205","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1111\/j.0272-4332.2005.00580.x","article-title":"A new look at the psychometric paradigm of perception of hazards","volume":"25","author":"Siegrist","year":"2005","journal-title":"Risk Analysis"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0210","doi-asserted-by":"crossref","first-page":"324","DOI":"10.1016\/j.appet.2006.05.012","article-title":"Lay people's perception of food hazards: Comparing aggregated data and individual data","volume":"47","author":"Siegrist","year":"2006","journal-title":"Appetite"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0215","doi-asserted-by":"crossref","first-page":"2051","DOI":"10.4315\/0362-028X-66.11.2051","article-title":"Radiation (gamma) resistance and postirradiation growth of Listeria monocytogenes suspended in beef bologna containing sodium diacetate and potassium lactate","volume":"66","author":"Sommers","year":"2003","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0220","doi-asserted-by":"crossref","first-page":"799","DOI":"10.1111\/j.1539-6924.1994.tb00291.x","article-title":"Public perceptions of the potential hazards associated with food production and food consumption\u2014An empirical-study","volume":"14","author":"Sparks","year":"1994","journal-title":"Risk Analysis"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0225","doi-asserted-by":"crossref","first-page":"5294","DOI":"10.1128\/AEM.02976-10","article-title":"The transcriptional response of Listeria monocytogenes during adaptation to growth on lactate and diacetate includes synergistic changes that increase fermentative acetoin production","volume":"77","author":"Stasiewicz","year":"2011","journal-title":"Applied and Environmental Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0230","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/S0168-1605(00)00521-3","article-title":"Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes","volume":"66","author":"Stekelenburg","year":"2001","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0235","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1016\/0924-2244(91)90706-O","article-title":"Bacteriocin production by lactic acid bacteria: Potential for use in meat preservation","volume":"2","author":"Stiles","year":"1991","journal-title":"Food Science and Technology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0240","doi-asserted-by":"crossref","first-page":"1236","DOI":"10.1016\/j.micinf.2007.05.011","article-title":"The epidemiology of human listeriosis","volume":"9","author":"Swaminathan","year":"2007","journal-title":"Microbes and Infection"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0245","doi-asserted-by":"crossref","first-page":"709","DOI":"10.4315\/0362-028X-65.4.709","article-title":"Control of Listeria monocytogenes in the food-processing environment","volume":"65","author":"Tompkin","year":"2002","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0295","first-page":"3121","article-title":"Food additives for use in meat and poultry products: Sodium diacetate, sodium acetate, sodium lactate and potassium lactate","volume":"65","author":"U.S. FDA","year":"2000","journal-title":"Federal Register"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0255","doi-asserted-by":"crossref","first-page":"397","DOI":"10.1016\/0168-1605(95)00038-0","article-title":"Central of Listeria monocytogenes in ground beef by \u2018Lactocin 705\u2019, a bacteriocin produced by Lactobacillus casei CRL 705","volume":"29","author":"Vignolo","year":"1996","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0300","doi-asserted-by":"crossref","first-page":"1070","DOI":"10.1111\/j.1365-2621.1998.tb15857.x","article-title":"Hydrogen peroxide production by Lactobacillus delbrueckii subsp. lactis I at 5\u00b0C","volume":"63","author":"Villegas","year":"1998","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.meatsci.2012.05.023_bb0265","unstructured":"Yildirim, Z. (1998). Isolation, purification, characterization, mode of action, and amino acid sequence of Bifidocin B and Lactococcin R. Doctoral dissertation. Fayetteville, AR: University of Arkansas, Department of Food Science."}],"container-title":["Meat Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0309174012001878?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0309174012001878?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2020,7,8]],"date-time":"2020-07-08T05:23:39Z","timestamp":1594185819000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0309174012001878"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2012,12]]},"references-count":52,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2012,12]]}},"alternative-id":["S0309174012001878"],"URL":"https:\/\/doi.org\/10.1016\/j.meatsci.2012.05.023","relation":{},"ISSN":["0309-1740"],"issn-type":[{"value":"0309-1740","type":"print"}],"subject":[],"published":{"date-parts":[[2012,12]]}}}