389 related articles for article (PubMed ID: 16244793)
1. 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]
2. 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]
3. Purification, characterization and amino acid sequencing of divergicin M35: a novel class IIa bacteriocin produced by Carnobacterium divergens M35.
Tahiri I; Desbiens M; Benech R; Kheadr E; Lacroix C; Thibault S; Ouellet D; Fliss I
Int J Food Microbiol; 2004 Dec; 97(2):123-36. PubMed ID: 15541799
[TBL] [Abstract][Full Text] [Related]
4. Purification and Characterization of a Novel Anti-Campylobacter Bacteriocin Produced by Lactobacillus curvatus DN317.
Zommiti M; Almohammed H; Ferchichi M
Probiotics Antimicrob Proteins; 2016 Dec; 8(4):191-201. PubMed ID: 27812926
[TBL] [Abstract][Full Text] [Related]
5. Purification and amino acid sequence of sakacin A, a bacteriocin from Lactobacillus sake Lb706.
Holck A; Axelsson L; Birkeland SE; Aukrust T; Blom H
J Gen Microbiol; 1992 Dec; 138(12):2715-20. PubMed ID: 1487735
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. 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]
9. 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]
10. Sequencing and expression analysis of sakacin genes in Lactobacillus curvatus strains.
Cocolin L; Rantsiou K
Appl Microbiol Biotechnol; 2007 Oct; 76(6):1403-11. PubMed ID: 17690878
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes.
Messens W; Verluyten J; Leroy F; De Vuyst L
Int J Food Microbiol; 2003 Feb; 81(1):41-52. PubMed ID: 12423917
[TBL] [Abstract][Full Text] [Related]
13. Characterization of thoeniicin 447, a bacteriocin isolated from Propionibacterium thoenii strain 447.
Van der Merwe IR; Bauer R; Britz TJ; Dicks LM
Int J Food Microbiol; 2004 Apr; 92(2):153-60. PubMed ID: 15109792
[TBL] [Abstract][Full Text] [Related]
14. Purification and partial amino acid sequence of curvaticin FS47, a heat-stable bacteriocin produced by Lactobacillus curvatus FS47.
Garver KI; Muriana PM
Appl Environ Microbiol; 1994 Jun; 60(6):2191-5. PubMed ID: 8031103
[TBL] [Abstract][Full Text] [Related]
15. Characterization of paraplantaricin C7, a novel bacteriocin produced by Lactobacillus paraplantarum C7 isolated from kimchi.
Lee KH; Park JY; Jeong SJ; Kwon GH; Lee HJ; Chang HC; Chung DK; Lee JH; Kim JH
J Microbiol Biotechnol; 2007 Feb; 17(2):287-96. PubMed ID: 18051760
[TBL] [Abstract][Full Text] [Related]
16. Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami.
Barbosa MS; Todorov SD; Belguesmia Y; Choiset Y; Rabesona H; Ivanova IV; Chobert JM; Haertlé T; Franco BD
J Appl Microbiol; 2014 May; 116(5):1195-208. PubMed ID: 24506656
[TBL] [Abstract][Full Text] [Related]
17. Influence of nutrients on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442.
Mataragas M; Drosinos EH; Tsakalidou E; Metaxopoulos J
Antonie Van Leeuwenhoek; 2004 Apr; 85(3):191-8. PubMed ID: 15031648
[TBL] [Abstract][Full Text] [Related]
18. Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131.
Xiraphi N; Georgalaki M; Rantsiou K; Cocolin L; Tsakalidou E; Drosinos EH
Meat Sci; 2008 Oct; 80(2):194-203. PubMed ID: 22063322
[TBL] [Abstract][Full Text] [Related]
19. Isolation and partial characterization of a bacteriocin produced by Lactobacillus plantarum BM-1 isolated from a traditionally fermented Chinese meat product.
Zhang H; Liu L; Hao Y; Zhong S; Liu H; Han T; Xie Y
Microbiol Immunol; 2013 Nov; 57(11):746-55. PubMed ID: 24033418
[TBL] [Abstract][Full Text] [Related]
20. Plasmid-associated bacteriocin production by Lactobacillus LMG21688 suppresses Listeria monocytogenes growth rebound in a food system.
Kouakou P; Dortu C; Dubois-Dauphin R; Vandenbol M; Thonart P
FEMS Microbiol Lett; 2010 May; 306(1):37-44. PubMed ID: 20236328
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]