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Targeting bacteriocin genes in lactic acid bacteria: what we need to know
(Nova Science Publishers, 2012)
In the last decade, the aim of several research papers has focused on the determination of bacteriocin genes in genomic or plasmid DNA of lactic acid bacteria (LAB). These reports can be divided in two major groups; the ...
Bacteriocin-producing lactic acid bacteria for biopreservation: example of application in raw and processed salmon
(Nova Science Publishers, 2012)
The concept of bio-preservatives has gained significant interest during the last decades based on consumer’s requests for more natural and healthier food. Lactic acid bacteria produce different antimicrobial compounds, ...
Purification techniques of bacteriocins from lactic acid bacteria and other gram-positive bacteria
(Springer, 2011)
The search for new antimicrobial peptides produced by lactic acid bacteria and other Gram-positive microorganisms has become an interesting field of research in the past decades. The fact that bacteriocins are active against ...
Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”
(Brazilian Journal of Microbiology, 2017)
Enhanced bacteriocin production by Pediococcus pentosaceus 147 in co-culture with Lactobacillus plantarum LE27 on Cheese Whey Broth
(Frontiers in Microbiology, 2019)
Protocols for the isolation and detection of lactic acid bacteria with bacteriocinogenic potential
(LWT - Food Science and Technology, 2018)
Technological properties of Lactic acid bacteria isolated from raw cereal material
(Elsevier Science, 2016-07-23)
Lactic Acid Bacteria (LAB) were isolated from cereals and seeds from Argentinean markets. Colonies representing different morphological appearances were isolated and differentiated based on phenotypic characteristics. Fifty ...
Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production
(Elsevier, 2011-04)
Lactic acid bacteria (LAB) were isolated from artisanal dry sausages sampled from north-eastern region of Chaco, Argentina. Among 141 isolates, 27 showed antimicrobial activity against Listeria innocua, Staphyloccus aureus ...
Characterization of bacteriocins produced by strains of Pediococcus pentosaceus isolated from Minas cheese
(Annals of Microbiology, 2018)