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Journal Abstract Search

195 related items for PubMed ID: 12362444

  • 1. Elevated enzyme release from lactococcal starter cultures on exposure to the lantibiotic lacticin 481, produced by Lactococcus lactis DPC5552.
    O'Sullivan L, Morgan SM, Ross RP, Hill C.
    J Dairy Sci; 2002 Sep; 85(9):2130-40. PubMed ID: 12362444
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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 30; 143(1-2):61-6. PubMed ID: 20708289
    [Abstract] [Full Text] [Related]

  • 4. A lacticin 481-producing adjunct culture increases starter lysis while inhibiting nonstarter lactic acid bacteria proliferation during Cheddar cheese ripening.
    O'Sullivan L, Ross RP, Hill C.
    J Appl Microbiol; 2003 Sep 30; 95(6):1235-41. PubMed ID: 14632996
    [Abstract] [Full Text] [Related]

  • 5. Nisin and lacticin 481 coproduction by Lactococcus lactis strains isolated from raw ewes' milk.
    Bravo D, Rodríguez E, Medina M.
    J Dairy Sci; 2009 Oct 30; 92(10):4805-11. PubMed ID: 19762795
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 83(14):. PubMed ID: 28476774
    [Abstract] [Full Text] [Related]

  • 7. Spontaneous resistance in Lactococcus lactis IL1403 to the lantibiotic lacticin 3147.
    Guinane CM, Cotter PD, Hill C, Ross RP.
    FEMS Microbiol Lett; 2006 Jul 15; 260(1):77-83. PubMed ID: 16790021
    [Abstract] [Full Text] [Related]

  • 8. Evaluation of live-culture-producing lacticin 3147 as a treatment for the control of Listeria monocytogenes on the surface of smear-ripened cheese.
    O'Sullivan L, O'connor EB, Ross RP, Hill C.
    J Appl Microbiol; 2006 Jul 15; 100(1):135-43. PubMed ID: 16405693
    [Abstract] [Full Text] [Related]

  • 9. Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain.
    Fernández de Palencia P, de la Plaza M, Mohedano ML, Martínez-Cuesta MC, Requena T, López P, Peláez C.
    Int J Food Microbiol; 2004 Jun 15; 93(3):335-47. PubMed ID: 15163590
    [Abstract] [Full Text] [Related]

  • 10. 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 15; 62(2):612-9. PubMed ID: 8593062
    [Abstract] [Full Text] [Related]

  • 11. Food-grade controlled lysis of Lactococcus lactis for accelerated cheese ripening.
    de Ruyter PG, Kuipers OP, Meijer WC, de Vos WM.
    Nat Biotechnol; 1997 Oct 15; 15(10):976-9. PubMed ID: 9335048
    [Abstract] [Full Text] [Related]

  • 12. Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures.
    Ryan MP, Ross RP, Hill C.
    Appl Environ Microbiol; 2001 Jun 15; 67(6):2699-704. PubMed ID: 11375183
    [Abstract] [Full Text] [Related]

  • 13. Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties.
    Sheehan A, Cuinn GO, Fitzgerald RJ, Wilkinson MG.
    J Appl Microbiol; 2006 Apr 15; 100(4):893-901. PubMed ID: 16553747
    [Abstract] [Full Text] [Related]

  • 14. Plasmid content and bacteriocin production by five strains of Lactococcus lactis isolated from semi-hard homemade cheese.
    Kojic M, Strahinic I, Fira D, Jovcic B, Topisirovic L.
    Can J Microbiol; 2006 Nov 15; 52(11):1110-20. PubMed ID: 17215903
    [Abstract] [Full Text] [Related]

  • 15. The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese.
    Law J, Fitzgerald GF, Uniacke-Lowe T, Daly C, Fox PF.
    J Dairy Sci; 1993 Sep 15; 76(9):2455-67. PubMed ID: 8227650
    [Abstract] [Full Text] [Related]

  • 16. Cell membrane damage induced by lacticin 3147 enhances aldehyde formation in Lactococcus lactis IFPL730.
    Martínez-Cuesta MC, Requena T, Peláez C.
    Int J Food Microbiol; 2006 Jun 15; 109(3):198-204. PubMed ID: 16504327
    [Abstract] [Full Text] [Related]

  • 17. 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 05; 50(12):3479-85. PubMed ID: 12033814
    [Abstract] [Full Text] [Related]

  • 18. Permeabilization and lysis induced by bacteriocins and its effect on aldehyde formation by Lactococcus lactis.
    Martínez-Cuesta MC, Requena T, Peláez C.
    Biotechnol Lett; 2006 Oct 05; 28(19):1573-80. PubMed ID: 16900333
    [Abstract] [Full Text] [Related]

  • 19. 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 05; 89(8):2882-93. PubMed ID: 16840604
    [Abstract] [Full Text] [Related]

  • 20. Use of a bacteriocin-producing transconjugant as starter in acceleration of cheese ripening.
    Martínez-Cuesta MC, Requena T, Peláez C.
    Int J Food Microbiol; 2001 Oct 22; 70(1-2):79-88. PubMed ID: 11759765
    [Abstract] [Full Text] [Related]

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