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 *

257 related articles for article (PubMed ID: 21849216)

  • 1. Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese.
    Garde S; Avila M; Arias R; Gaya P; Nuñez M
    Int J Food Microbiol; 2011 Oct; 150(1):59-65. PubMed ID: 21849216
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of Lactococcus lactis expressing phage endolysin on the late blowing defect of cheese caused by Clostridium tyrobutyricum.
    Garde S; Calzada J; Sánchez C; Gaya P; Narbad A; Meijers R; Mayer MJ; Ávila M
    Int J Food Microbiol; 2020 Sep; 329():108686. PubMed ID: 32516659
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.
    Garde S; Carbonell M; Fernández-García E; Medina M; Nuñez M
    J Agric Food Chem; 2002 Nov; 50(23):6752-7. PubMed ID: 12405771
    [TBL] [Abstract][Full Text] [Related]  

  • 4. A Multibacteriocin Cheese Starter System, Comprising Nisin and Lacticin 3147 in Lactococcus lactis, in Combination with Plantaricin from Lactobacillus plantarum.
    Mills S; Griffin C; O'Connor PM; Serrano LM; Meijer WC; Hill C; Ross RP
    Appl Environ Microbiol; 2017 Jul; 83(14):. PubMed ID: 28476774
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.
    Garde S; Tomillo J; Gaya P; Medina M; Nuñez M
    J Agric Food Chem; 2002 Jun; 50(12):3479-85. PubMed ID: 12033814
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
    Oumer BA; Gaya P; Fernández-García E; Marciaca R; Garde S; Medina M; Nuñez M
    J Dairy Res; 2001 Feb; 68(1):117-29. PubMed ID: 11289261
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese.
    Avila M; Garde S; Gaya P; Medina M; Nuñez M
    J Dairy Sci; 2006 Aug; 89(8):2882-93. PubMed ID: 16840604
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639.
    Garde S; Avila M; Gaya P; Medina M; Nuñez M
    J Dairy Sci; 2006 Mar; 89(3):840-9. PubMed ID: 16507676
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk.
    Alegría A; Delgado S; Roces C; López B; Mayo B
    Int J Food Microbiol; 2010 Sep; 143(1-2):61-6. PubMed ID: 20708289
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species.
    Avila M; Gómez-Torres N; Hernández M; Garde S
    Int J Food Microbiol; 2014 Feb; 172():70-5. PubMed ID: 24361835
    [TBL] [Abstract][Full Text] [Related]  

  • 11. A food-grade system for production of pediocin PA-1 in nisin-producing and non-nisin-producing Lactococcus lactis strains: application to inhibit Listeria growth in a cheese model system.
    Reviriego C; Fernández L; Rodríguez JM
    J Food Prot; 2007 Nov; 70(11):2512-7. PubMed ID: 18044428
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Inhibitory activity of a nisin-producing starter culture on Listeria innocua in raw ewes milk Manchego cheese.
    Rodríguez E; Gaya P; Nuñez M; Medina M
    Int J Food Microbiol; 1998 Jan; 39(1-2):129-32. PubMed ID: 9580244
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese.
    Le Bourhis AG; Doré J; Carlier JP; Chamba JF; Popoff MR; Tholozan JL
    Int J Food Microbiol; 2007 Jan; 113(2):154-63. PubMed ID: 17169455
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Inhibition of Clostridium tyrobutyricum in Vidiago cheese by Lactococcus lactis ssp. lactis IPLA 729, a nisin Z producer.
    Rilla N; Martínez B; Delgado T; Rodríguez A
    Int J Food Microbiol; 2003 Aug; 85(1-2):23-33. PubMed ID: 12810268
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Combined effect of high-pressure treatments and bacteriocin-producing lactic acid bacteria on inactivation of Escherichia coli O157:H7 in raw-milk cheese.
    Rodriguez E; Arques JL; Nuñez M; Gaya P; Medina M
    Appl Environ Microbiol; 2005 Jul; 71(7):3399-404. PubMed ID: 16000741
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Streptococcus thermophilus 580 produces a bacteriocin potentially suitable for inhibition of Clostridium tyrobutyricum in hard cheese.
    Mathot AG; Beliard E; Thuault D
    J Dairy Sci; 2003 Oct; 86(10):3068-74. PubMed ID: 14594223
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.
    Bouksaim M; Lacroix C; Audet P; Simard RE
    Int J Food Microbiol; 2000 Sep; 59(3):141-56. PubMed ID: 11020036
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria.
    Coelho MC; Silva CC; Ribeiro SC; Dapkevicius ML; Rosa HJ
    Int J Food Microbiol; 2014 Nov; 191():53-9. PubMed ID: 25222327
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese.
    Ávila M; Gómez-Torres N; Delgado D; Gaya P; Garde S
    Food Microbiol; 2017 Sep; 66():104-109. PubMed ID: 28576357
    [TBL] [Abstract][Full Text] [Related]  

  • 20. An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147.
    Ryan MP; Rea MC; Hill C; Ross RP
    Appl Environ Microbiol; 1996 Feb; 62(2):612-9. PubMed ID: 8593062
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.