116 related articles for article (PubMed ID: 22062517)
21. Occurrence of nisin Z production in Lactococcus lactis BFE 1500 isolated from wara, a traditional Nigerian cheese product.
Olasupo NA; Schillinger U; Narbad A; Dodd H; Holzapfel WH
Int J Food Microbiol; 1999 Dec; 53(2-3):141-52. PubMed ID: 10634705
[TBL] [Abstract][Full Text] [Related]
22. Isolation of nisin-producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented sausage.
Noonpakdee W; Santivarangkna C; Jumriangrit P; Sonomoto K; Panyim S
Int J Food Microbiol; 2003 Mar; 81(2):137-45. PubMed ID: 12457588
[TBL] [Abstract][Full Text] [Related]
23. Acid-tolerant Listeria monocytogenes persist in a model food system fermented with nisin-producing bacteria.
Bonnet M; Montville TJ
Lett Appl Microbiol; 2005; 40(4):237-42. PubMed ID: 15752211
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Growth interactions and antilisterial effects of the bacteriocinogenic Lactococcus lactis subsp. cremoris M104 and Enterococcus faecium KE82 strains in thermized milk in the presence or absence of a commercial starter culture.
Lianou A; Kakouri A; Pappa EC; Samelis J
Food Microbiol; 2017 Jun; 64():145-154. PubMed ID: 28213019
[TBL] [Abstract][Full Text] [Related]
26. Behaviour of L. monocytogenes in an artificially made biofilm of a nisin-producing strain of Lactococcus lactis.
Leriche V; Chassaing D; Carpentier B
Int J Food Microbiol; 1999 Oct; 51(2-3):169-82. PubMed ID: 10574092
[TBL] [Abstract][Full Text] [Related]
27. Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in cottage cheese.
Dal Bello B; Cocolin L; Zeppa G; Field D; Cotter PD; Hill C
Int J Food Microbiol; 2012 Feb; 153(1-2):58-65. PubMed ID: 22104121
[TBL] [Abstract][Full Text] [Related]
28. The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage.
Deumier F; Collignan A
Meat Sci; 2003 Nov; 65(3):1165-74. PubMed ID: 22063699
[TBL] [Abstract][Full Text] [Related]
29. Purification and characterization of a broad spectrum bacteriocin produced by a selected
Goyal C; Malik RK; Pradhan D
J Food Sci Technol; 2018 Sep; 55(9):3683-3692. PubMed ID: 30150828
[No Abstract] [Full Text] [Related]
30. Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite.
Hospital XF; Hierro E; Fernández M
Int J Food Microbiol; 2012 Feb; 153(3):395-401. PubMed ID: 22200323
[TBL] [Abstract][Full Text] [Related]
31. Behavior of Listeria monocytogenes in Mozzarella cheese in presence of Lactococcus lactis.
Stecchini ML; Aquili V; Sarais I
Int J Food Microbiol; 1995 May; 25(3):301-10. PubMed ID: 7654515
[TBL] [Abstract][Full Text] [Related]
32. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product.
Biscola V; Todorov SD; Capuano VS; Abriouel H; Gálvez A; Franco BD
Meat Sci; 2013 Mar; 93(3):607-13. PubMed ID: 23273471
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Inhibition of Listeria monocytogenes by freeze-dried piscicocin CS526 fermentate in food.
Azuma T; Bagenda DK; Yamamoto T; Kawai Y; Yamazaki K
Lett Appl Microbiol; 2007 Feb; 44(2):138-44. PubMed ID: 17257251
[TBL] [Abstract][Full Text] [Related]
35. Insufficient antilisterial capacity of low inoculum Lactobacillus cultures on long-term stored meats at 4 degrees C.
Buncic S; Avery SM; Moorhead SM
Int J Food Microbiol; 1997 Feb; 34(2):157-70. PubMed ID: 9039562
[TBL] [Abstract][Full Text] [Related]
36. Controlling Listeria monocytogenes in Cottage cheese through heterologous production of enterocin A by Lactococcus lactis.
Liu L; O'Conner P; Cotter PD; Hill C; Ross RP
J Appl Microbiol; 2008 Apr; 104(4):1059-66. PubMed ID: 18005345
[TBL] [Abstract][Full Text] [Related]
37. Nisin Z produced by Lactococcus lactis from bullfrog hatchery is active against Citrobacter freundii, a red-leg syndrome related pathogen.
Quintana G; Niederle MV; Minahk CJ; Picariello G; Nader-Macías MEF; Pasteris SE
World J Microbiol Biotechnol; 2017 Sep; 33(10):186. PubMed ID: 28956240
[TBL] [Abstract][Full Text] [Related]
38. Characterization of diacetin B, a bacteriocin from Lactococcus lactis subsp. lactis bv. diacetylactis UL720.
Ali D; Lacroix C; Thuault D; Bourgeois CM; Simard RE
Can J Microbiol; 1995 Sep; 41(9):832-41. PubMed ID: 7585360
[TBL] [Abstract][Full Text] [Related]
39. Production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from Kimchi.
Choi HJ; Cheigh CI; Kim SB; Pyun YR
J Appl Microbiol; 2000 Apr; 88(4):563-71. PubMed ID: 10792514
[TBL] [Abstract][Full Text] [Related]
40. Inhibitory Effect of
Pisano MB; Fadda ME; Viale S; Deplano M; Mereu F; Blažić M; Cosentino S
Foods; 2022 Feb; 11(5):. PubMed ID: 35267348
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
