Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review

Trends in Food Science and Technology

Volumn 95, Issue , 2020, Pages 205-218

  Mousavi Khaneghah, Amin ^a   Abhari, Khadijeh ^b   Eş, Ismail ^a   Soares, Mariana B ^a   Oliveira, Rodrigo B A ^a,c   Hosseini, Hedayat ^b   Rezaei, Mohammad ^d,e   Balthazar, Celso F ^a   Silva, Ramon ^c   Cruz, Adriano G ^c,f   Ranadheera, C Senaka ^g   Sant'Ana, Anderson S ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^d TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^e UNIVERSITY OF TEHRAN   (Iran)

^f Federal Institute of Education Science and Technology (IFRJ)   (Brazil)

^g UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Dysbiosis; Food preservation; Foodborne pathogens; Functional food; Microbiota; Symbiosis

Indexed keywords

FOOD PRESERVATION; FOOD PRODUCTS; FUNCTIONAL FOOD; MICROORGANISMS; PATHOGENS; PROBIOTICS;

ANTIMICROBIAL ACTION; DIFFERENT MECHANISMS; DYSBIOSIS; FOOD-BORNE PATHOGENS; MICROBIOTAS; PATHOGENIC MICROORGANISMS; ROBUST FORMULATIONS; SYMBIOSIS;

FOOD MICROBIOLOGY;

EID: 85076163902     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2019.11.022     Document Type: Review

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