These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

190 related articles for article (PubMed ID: 11837390)

  • 1. Bacteriocin-producing Lactobacillus sake as starter culture in dry sausages.
    Tantillo MG; Di PA; Novello L
    New Microbiol; 2002 Jan; 25(1):45-9. PubMed ID: 11837390
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
    Benkerroum N; Daoudi A; Hamraoui T; Ghalfi H; Thiry C; Duroy M; Evrart P; Roblain D; Thonart P
    J Appl Microbiol; 2005; 98(1):56-63. PubMed ID: 15610417
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization and purification of a new bacteriocin with a broad inhibitory spectrum produced by Lactobacillus plantarum lp 31 strain isolated from dry-fermented sausage.
    Müller DM; Carrasco MS; Tonarelli GG; Simonetta AC
    J Appl Microbiol; 2009 Jun; 106(6):2031-40. PubMed ID: 19302495
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of reuterin produced by Lactobacillus reuteri on the surface of sausages to inhibit the growth of Listeria monocytogenes and Salmonella spp.
    Kuleaşan H; Cakmakçi ML
    Nahrung; 2002 Dec; 46(6):408-10. PubMed ID: 12577589
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation.
    Topisirovic L; Kojic M; Fira D; Golic N; Strahinic I; Lozo J
    Int J Food Microbiol; 2006 Dec; 112(3):230-5. PubMed ID: 16764959
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of new bacteriocinogenic lactic acid bacteria isolated using a medium designed to simulate inhibition of Listeria by Lactobacillus sakei 2512 on meat.
    Héquet A; Laffitte V; Simon L; De Sousa-Caetano D; Thomas C; Fremaux C; Berjeaud JM
    Int J Food Microbiol; 2007 Jan; 113(1):67-74. PubMed ID: 16997410
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production.
    Urso R; Rantsiou K; Cantoni C; Comi G; Cocolin L
    Int J Food Microbiol; 2006 Aug; 110(3):232-9. PubMed ID: 16814893
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Lactic acid bacteria isolated from artisanal dry sausages: characterization of antibacterial compounds and study of the factors affecting bacteriocin production.
    Castro MP; Palavecino NZ; Herman C; Garro OA; Campos CA
    Meat Sci; 2011 Apr; 87(4):321-9. PubMed ID: 21131135
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages.
    Urso R; Rantsiou K; Cantoni C; Comi G; Cocolin L
    Appl Microbiol Biotechnol; 2006 Jul; 71(4):480-5. PubMed ID: 16231175
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization and selection of lactobacilli isolated from Spanish fermented sausages.
    Rovira A; Nieto JC; Rodríguez A; Reguera JI; González Z
    Microbiologia; 1997 Jun; 13(2):201-8. PubMed ID: 9253760
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Antibacterial activity of Lactobacillus strains isolated from dry fermented sausages.
    Vignolo GM; Suriani F; Pesce de Ruiz Holgado A; Oliver G
    J Appl Bacteriol; 1993 Oct; 75(4):344-9. PubMed ID: 8226391
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
    Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
    Klingberg TD; Axelsson L; Naterstad K; Elsser D; Budde BB
    Int J Food Microbiol; 2005 Dec; 105(3):419-31. PubMed ID: 16076509
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Enterococcus faecium isolated from Lombo, a Portuguese traditional meat product: characterisation of antibacterial compounds and factors affecting bacteriocin production.
    Todorov SD; Favaro L; Gibbs P; Vaz-Velho M
    Benef Microbes; 2012 Dec; 3(4):319-30. PubMed ID: 23234731
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442.
    Xiraphi N; Georgalaki M; Driessche GV; Devreese B; Beeumen JV; Tsakalidou E; Metaxopoulos J; Drosinos EH
    Antonie Van Leeuwenhoek; 2006 Jan; 89(1):19-26. PubMed ID: 16244793
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ; Martín A; Aranda E; Pérez-Nevado F; Ruiz-Moyano S; Córdoba MG
    J Food Sci; 2007 Aug; 72(6):M193-201. PubMed ID: 17995686
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effectiveness of cell-adsorbed bacteriocin produced by Lactobacillus curvatus CWBI-B28 and selected essential oils to control Listeria monocytogenes in pork meat during cold storage.
    Ghalfi H; Benkerroum N; Doguiet DD; Bensaid M; Thonart P
    Lett Appl Microbiol; 2007 Mar; 44(3):268-73. PubMed ID: 17309503
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sake.
    Schillinger U; Kaya M; Lücke FK
    J Appl Bacteriol; 1991 Jun; 70(6):473-8. PubMed ID: 1938671
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal.
    Albano H; Todorov SD; van Reenen CA; Hogg T; Dicks LM; Teixeira P
    Int J Food Microbiol; 2007 May; 116(2):239-47. PubMed ID: 17368595
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K.
    Leroy F; de Vuyst L
    Appl Environ Microbiol; 1999 Mar; 65(3):974-81. PubMed ID: 10049850
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.