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.
164 related articles for article (PubMed ID: 32290606)
1. From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti- Musatti A; Cavicchioli D; Mapelli C; Bertoni D; Hogenboom JA; Pellegrino L; Rollini M Biomolecules; 2020 Apr; 10(4):. PubMed ID: 32290606 [TBL] [Abstract][Full Text] [Related]
2. From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study. Rollini M; Musatti A; Cavicchioli D; Bussini D; Farris S; Rovera C; Romano D; De Benedetti S; Barbiroli A Sci Rep; 2020 Dec; 10(1):21358. PubMed ID: 33288830 [TBL] [Abstract][Full Text] [Related]
3. Production of Antilisterial Bacteriocins from Lactic Acid Bacteria in Dairy-Based Media: A Comparative Study. Ünlü G; Nielsen B; Ionita C Probiotics Antimicrob Proteins; 2015 Dec; 7(4):259-74. PubMed ID: 26341641 [TBL] [Abstract][Full Text] [Related]
4. Cellulose nanofiber (CNF)-sakacin-A active material: production, characterization and application in storage trials of smoked salmon. Mapelli C; Musatti A; Barbiroli A; Saini S; Bras J; Cavicchioli D; Rollini M J Sci Food Agric; 2019 Aug; 99(10):4731-4738. PubMed ID: 30924936 [TBL] [Abstract][Full Text] [Related]
5. 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]
6. Bacteriocin production by Lactobacillus plantarum ST16Pa in supplemented whey powder formulations. Sabo SS; Converti A; Ichiwaki S; Oliveira RPS J Dairy Sci; 2019 Jan; 102(1):87-99. PubMed ID: 30527981 [TBL] [Abstract][Full Text] [Related]
7. Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food. Hartmann HA; Wilke T; Erdmann R Int J Food Microbiol; 2011 Mar; 146(2):192-9. PubMed ID: 21411169 [TBL] [Abstract][Full Text] [Related]
8. Sakacin Q produced by Lactobacillus curvatus ACU-1: functionality characterization and antilisterial activity on cooked meat surface. Rivas FP; Castro MP; Vallejo M; Marguet E; Campos CA Meat Sci; 2014 Aug; 97(4):475-9. PubMed ID: 24769146 [TBL] [Abstract][Full Text] [Related]
9. Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp. sakei 2a in a potentially synbiotic cheese spread. Martinez RC; Staliano CD; Vieira AD; Villarreal ML; Todorov SD; Saad SM; Franco BD Food Microbiol; 2015 Jun; 48():143-52. PubMed ID: 25791002 [TBL] [Abstract][Full Text] [Related]
10. Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei. Katla T; Møretrø T; Sveen I; Aasen IM; Axelsson L; Rørvik LM; Naterstad K J Appl Microbiol; 2002; 93(2):191-6. PubMed ID: 12147066 [TBL] [Abstract][Full Text] [Related]
11. 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]
12. Cell-free supernatants obtained from fermentation of cheese whey hydrolyzates and phenylpyruvic acid by Lactobacillus plantarum as a source of antimicrobial compounds, bacteriocins, and natural aromas. Rodríguez-Pazo N; Vázquez-Araújo L; Pérez-Rodríguez N; Cortés-Diéguez S; Domínguez JM Appl Biochem Biotechnol; 2013 Oct; 171(4):1042-60. PubMed ID: 23934083 [TBL] [Abstract][Full Text] [Related]
13. 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]
15. 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]
16. In vitro evaluation of the probiotic potential of bacteriocin producer Lactobacillus sakei 1. Gomes BC; Rodrigues MR; Winkelströter LK; Nomizo A; de Martinis EC J Food Prot; 2012 Jun; 75(6):1083-9. PubMed ID: 22691476 [TBL] [Abstract][Full Text] [Related]
17. Electrospun plant protein-based nanofibers loaded with sakacin as a promising bacteriocin source for active packaging against Listeria monocytogenes in quail breast. Heydari-Majd M; Shadan MR; Rezaeinia H; Ghorani B; Bameri F; Sarabandi K; Khoshabi F Int J Food Microbiol; 2023 Apr; 391-393():110143. PubMed ID: 36863307 [TBL] [Abstract][Full Text] [Related]
18. Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation. Leroy F; Foulquié Moreno MR; De Vuyst L Int J Food Microbiol; 2003 Dec; 88(2-3):235-40. PubMed ID: 14596995 [TBL] [Abstract][Full Text] [Related]
19. Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese. Silva SPM; Teixeira JA; Silva CCG Food Microbiol; 2023 Feb; 109():104134. PubMed ID: 36309438 [TBL] [Abstract][Full Text] [Related]
20. 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] [Next] [New Search]