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Journal Abstract Search

548 related items for PubMed ID: 16997410

  • 1. 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 01; 113(1):67-74. PubMed ID: 16997410
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  • 2. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
    Vermeiren L, Devlieghere F, Debevere J.
    Int J Food Microbiol; 2004 Nov 01; 96(2):149-64. PubMed ID: 15364469
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  • 3. The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham.
    Vermeiren L, Devlieghere F, Vandekinderen I, Debevere J.
    Food Microbiol; 2006 Sep 01; 23(6):511-8. PubMed ID: 16943045
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  • 4. Anti-listerial activity of bacteriocin-producing Lactobacillus curvatus CWBI-B28 and Lactobacillus sakei CWBI-B1365 on raw beef and poultry meat.
    Dortu C, Huch M, Holzapfel WH, Franz CM, Thonart P.
    Lett Appl Microbiol; 2008 Dec 01; 47(6):581-6. PubMed ID: 19120930
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  • 7. Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria.
    Tomé E, Gibbs PA, Teixeira PC.
    Int J Food Microbiol; 2008 Feb 10; 121(3):285-94. PubMed ID: 18068846
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  • 12. Development of a new method for the detection of lactic acid bacteria capable of protecting ham against Enterobacteriaceae.
    Héquet A, Laffitte V, Brocail E, Aucher W, Cenatiempo Y, Frère J, Fremaux C, Berjeaud JM.
    Lett Appl Microbiol; 2009 Jun 10; 48(6):668-74. PubMed ID: 19291212
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  • 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 10; 71(4):480-5. PubMed ID: 16231175
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  • 16. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal.
    Albano H, Todorov SD, van Reenen CA, Hogg T, Dicks LM, Teixeira P.
    Int J Food Microbiol; 2007 May 10; 116(2):239-47. PubMed ID: 17368595
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  • 17. Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef.
    Katikou P, Ambrosiadis I, Georgantelis D, Koidis P, Georgakis SA.
    J Appl Microbiol; 2005 May 10; 99(6):1303-13. PubMed ID: 16313402
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  • 18. Lactic acid bacteria isolated from artisanal dry sausages: characterization of antibacterial compounds and study of the factors affecting bacteriocin production.
    Castro MP, Palavecino NZ, Herman C, Garro OA, Campos CA.
    Meat Sci; 2011 Apr 10; 87(4):321-9. PubMed ID: 21131135
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