229 related articles for article (PubMed ID: 20134248)
21. In vitro evaluation of probiotic potential of Enterococcus faecium strains isolated from Turkish pastırma.
Dinçer E; Kıvanç M
Arch Microbiol; 2021 Aug; 203(6):2831-2841. PubMed ID: 33743024
[TBL] [Abstract][Full Text] [Related]
22. Evaluation of antibacterial properties of lactic acid bacteria from traditionally and industrially produced fermented sausages from Germany.
Bungenstock L; Abdulmawjood A; Reich F
PLoS One; 2020; 15(3):e0230345. PubMed ID: 32160253
[TBL] [Abstract][Full Text] [Related]
23. Evaluation of Probiotic Potential of Bacteriocinogenic Lactic Acid Bacteria Strains Isolated from Meat Products.
Moreno I; Marasca ETG; de Sá PBZR; de Souza Moitinho J; Marquezini MG; Alves MRC; Bromberg R
Probiotics Antimicrob Proteins; 2018 Dec; 10(4):762-774. PubMed ID: 29396844
[TBL] [Abstract][Full Text] [Related]
24. Dry sausage fermented by Lactobacillus rhamnosus strains.
Erkkilä S; Suihko ML; Eerola S; Petäjä E; Mattila-Sandholm T
Int J Food Microbiol; 2001 Feb; 64(1-2):205-10. PubMed ID: 11252505
[TBL] [Abstract][Full Text] [Related]
25. Genomic, metabolomic, and functional characterisation of beneficial properties of
Favaro L; Campanaro S; Fugaban JII; Treu L; Jung ES; d'Ovidio L; de Oliveira DP; Liong MT; Ivanova IV; Todorov SD
Benef Microbes; 2023 Mar; 14(1):57-72. PubMed ID: 36815495
[TBL] [Abstract][Full Text] [Related]
26. In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation.
Özer CO; Kılıç B; Kılıç GB
Meat Sci; 2016 Apr; 114():24-31. PubMed ID: 26720888
[TBL] [Abstract][Full Text] [Related]
27. Assessment of probiotic properties in lactic acid bacteria isolated from wine.
García-Ruiz A; González de Llano D; Esteban-Fernández A; Requena T; Bartolomé B; Moreno-Arribas MV
Food Microbiol; 2014 Dec; 44():220-5. PubMed ID: 25084666
[TBL] [Abstract][Full Text] [Related]
28. Genomic characterization and probiotic potential assessment of an exopolysaccharide-producing strain Pediococcus pentosaceus LL-07 isolated from fermented meat.
Lu K; Wang X; Zhou Y; Zhu Q
BMC Microbiol; 2024 Apr; 24(1):142. PubMed ID: 38664612
[TBL] [Abstract][Full Text] [Related]
29. Autochthonous lactic acid bacteria isolated from pig faeces in Thailand show probiotic properties and antibacterial activity against enteric pathogenic bacteria.
Sirichokchatchawan W; Pupa P; Praechansri P; Am-In N; Tanasupawat S; Sonthayanon P; Prapasarakul N
Microb Pathog; 2018 Jun; 119():208-215. PubMed ID: 29678738
[TBL] [Abstract][Full Text] [Related]
30. Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product "lukanka".
Todorov SD; Stojanovski S; Iliev I; Moncheva P; Nero LA; Ivanova IV
Braz J Microbiol; 2017; 48(3):576-586. PubMed ID: 28552660
[TBL] [Abstract][Full Text] [Related]
31. Characterization of bacteriocin produced by Pediococcus pentosaceus from wine.
Strasser de Saad AM; Manca de Nadra MC
J Appl Bacteriol; 1993 Apr; 74(4):406-10. PubMed ID: 8486547
[TBL] [Abstract][Full Text] [Related]
32. Composition of lactic acid bacteria during spontaneous curly kale (Brassica oleracea var. sabellica) fermentation.
Michalak M; Gustaw K; Waśko A; Polak-Berecka M
Microbiol Res; 2018 Jan; 206():121-130. PubMed ID: 29146249
[TBL] [Abstract][Full Text] [Related]
33. Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi.
Shin MS; Han SK; Ryu JS; Kim KS; Lee WK
J Appl Microbiol; 2008 Aug; 105(2):331-9. PubMed ID: 18540969
[TBL] [Abstract][Full Text] [Related]
34. Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon.
Martino ME; Maifreni M; Marino M; Bartolomeoli I; Carraro L; Fasolato L; Cardazzo B
Antonie Van Leeuwenhoek; 2013 May; 103(5):1149-63. PubMed ID: 23444039
[TBL] [Abstract][Full Text] [Related]
35. In-vitro evaluation of the probiotic potential and the fermentation profile of Pediococcus and Enterococcus strains isolated from Moroccan camel milk.
Moussaid S; El Alaoui MA; Ounine K; Benali A; Bouhlal O; Rkhaila A; Hami H; El Maadoudi EH
Arch Microbiol; 2023 Mar; 205(4):144. PubMed ID: 36967406
[TBL] [Abstract][Full Text] [Related]
36. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
Cardinali F; Milanović V; Osimani A; Aquilanti L; Taccari M; Garofalo C; Polverigiani S; Clementi F; Franciosi E; Tuohy K; Mercuri ML; Altissimi MS; Haouet MN
Int J Food Microbiol; 2018 Aug; 278():61-72. PubMed ID: 29702317
[TBL] [Abstract][Full Text] [Related]
37. Evaluation of beneficial attributes for phytate-degrading Pediococcus pentosaceus CFR R123.
Raghavendra P; Rao TS; Halami PM
Benef Microbes; 2010 Sep; 1(3):259-64. PubMed ID: 21831762
[TBL] [Abstract][Full Text] [Related]
38. Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage.
Dalmış U; Soyer A
Meat Sci; 2008 Oct; 80(2):345-54. PubMed ID: 22063339
[TBL] [Abstract][Full Text] [Related]
39. Use of MRSD medium and the hydrophobic grid membrane filter technique to differentiate between pediococci and lactobacilli in fermented meat and starter cultures.
Holley RA; Millard GE
Int J Food Microbiol; 1988 Oct; 7(2):87-102. PubMed ID: 3275319
[TBL] [Abstract][Full Text] [Related]
40. Assessment of the in-vitro probiotic efficacy and safety of Pediococcus pentosaceus L1 and Streptococcus thermophilus L3 isolated from Laban, a popular fermented milk product.
Paul S; Hossain TJ; Ali F; Hossain ME; Chowdhury T; Faisal IK; Ferdouse J
Arch Microbiol; 2024 Jan; 206(2):82. PubMed ID: 38294545
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
