باکتریوسین‌ها در تغذیه طیور با نگاهی به تولید آن‌ها در باکتری‌های اسید لاکتیک

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Aljohani, A. B., Al-Hejin, A. M., and Shori, A. B. (2023). “Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses. ” Food Science and Technology, 43, e118021.

Bahrami, S., Andishmand, H., Pilevar, Z., Hashempour-Baltork, F., Torbati, M., Dadgarnejad, M., Rastegar, H., Mohammadi, S.A., and Azadmard-Damirchi, S. (2024). “Innovative perspectives on bacteriocins: advances in classification, synthesis, mode of action, and food industry applications. ” Journal of Applied Microbiology, 135(11), lxae274.

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Ilinskaya, O. N., Ulyanova, V. V., Yarullina, D. R., and Gataullin, I. G. (2017). “Secretome of intestinal Bacilli: a natural guard against pathologies. ” Frontiers in Microbiology, 8, 1666.‏

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Mavridou, D. A., Gonzalez, D., Kim, W., West, S. A., and Foster, K. R. (2018). “Bacteria use collective behavior to generate diverse combat strategies. ” Current Biology, 28(3), 345-355.

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Perez, R. H., Zendo, T., and Sonomoto, K. (2018). “Circular and leaderless bacteriocins: biosynthesis, mode of action, applications, and prospects. ” Frontiers in Microbiology, 9, 2085.‏

Perez-Ramos, A., Madi-Moussa, D., Coucheney, F., and Drider, D. (2021). “Current knowledge of the mode of action and immunity mechanisms of LAB-bacteriocins. ” Microorganisms, 9(10), 2107.

Sun, Z., Wang, X., Zhang, X., Wu, H., Zou, Y., Li, P., Sun, C. Xu, W. Liu, F., and Wang, D. (2018). “Class III bacteriocin Helveticin-M causes sublethal damage on target cells through impairment of cell wall and membrane. ” Journal of Industrial Microbiology and Biotechnology, 45(3), 213-227.‏

Torres, N. I., Noll, K. S., Xu, S., Li, J., Huang, Q., Sinko, P. J., Wachsman, M. B., & Chikindas, M. L. (2013). Safety, formulation, and in vitro antiviral activity of the antimicrobial peptide subtilosin against herpes simplex virus type 1. Probiotics and Antimicrobial Proteins, 5(1), 26–35.

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