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Journal Abstract Search

188 related items for PubMed ID: 23160868

  • 1. Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models.
    Crowley S, Mahony J, van Sinderen D.
    Folia Microbiol (Praha); 2013 Jul; 58(4):291-9. PubMed ID: 23160868
    [Abstract] [Full Text] [Related]

  • 2. Predominance of Lactobacillus plantarum Strains in Peruvian Amazonian Fruits.
    Sánchez J, Vegas C, Zavaleta AI, Esteve-Zarzoso B.
    Pol J Microbiol; 2019 Jul; 68(1):127-137. PubMed ID: 31050261
    [Abstract] [Full Text] [Related]

  • 3. Antifungal activity of 2 lactic acid bacteria of the Weissella genus isolated from food.
    Ndagano D, Lamoureux T, Dortu C, Vandermoten S, Thonart P.
    J Food Sci; 2011 Aug; 76(6):M305-11. PubMed ID: 21729073
    [Abstract] [Full Text] [Related]

  • 4. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria.
    Magnusson J, Ström K, Roos S, Sjögren J, Schnürer J.
    FEMS Microbiol Lett; 2003 Feb 14; 219(1):129-35. PubMed ID: 12594034
    [Abstract] [Full Text] [Related]

  • 5. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
    Valerio F, Favilla M, De Bellis P, Sisto A, de Candia S, Lavermicocca P.
    Syst Appl Microbiol; 2009 Sep 14; 32(6):438-48. PubMed ID: 19243908
    [Abstract] [Full Text] [Related]

  • 6. Culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation.
    Narváez-Zapata JA, Rojas-Herrera RA, Rodríguez-Luna IC, Larralde-Corona CP.
    Curr Microbiol; 2010 Nov 14; 61(5):444-50. PubMed ID: 20383505
    [Abstract] [Full Text] [Related]

  • 7. Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods.
    Ouoba LI, Nyanga-Koumou CA, Parkouda C, Sawadogo H, Kobawila SC, Keleke S, Diawara B, Louembe D, Sutherland JP.
    J Appl Microbiol; 2010 Jun 14; 108(6):2019-29. PubMed ID: 19895650
    [Abstract] [Full Text] [Related]

  • 8. Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products.
    Russo P, Arena MP, Fiocco D, Capozzi V, Drider D, Spano G.
    Int J Food Microbiol; 2017 Apr 17; 247():48-54. PubMed ID: 27240933
    [Abstract] [Full Text] [Related]

  • 9. Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry.
    Abbasiliasi S, Tan JS, Ibrahim TA, Ramanan RN, Vakhshiteh F, Mustafa S, Ling TC, Rahim RA, Ariff AB.
    BMC Microbiol; 2012 Nov 15; 12():260. PubMed ID: 23153191
    [Abstract] [Full Text] [Related]

  • 10. Composition of lactic acid bacteria during spontaneous curly kale (Brassica oleracea var. sabellica) fermentation.
    Michalak M, Gustaw K, Waśko A, Polak-Berecka M.
    Microbiol Res; 2018 Jan 15; 206():121-130. PubMed ID: 29146249
    [Abstract] [Full Text] [Related]

  • 11. Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi.
    Dopazo V, Luz C, Quiles JM, Calpe J, Romano R, Mañes J, Meca G.
    J Sci Food Agric; 2022 Feb 15; 102(3):898-907. PubMed ID: 34240436
    [Abstract] [Full Text] [Related]

  • 12. Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa.
    Boyaci Gunduz CP, Gaglio R, Franciosi E, Settanni L, Erten H.
    Food Microbiol; 2020 Oct 15; 91():103490. PubMed ID: 32539978
    [Abstract] [Full Text] [Related]

  • 13. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.
    Wang D, Chen G, Tang Y, Li H, Shen W, Wang M, Liu S, Qin W, Zhang Q.
    Int J Food Microbiol; 2020 Mar 16; 317():108463. PubMed ID: 31809966
    [Abstract] [Full Text] [Related]

  • 14. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
    Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert EM, Vignolo G.
    Lett Appl Microbiol; 2016 Aug 16; 63(2):147-54. PubMed ID: 27282128
    [Abstract] [Full Text] [Related]

  • 15. Isolation and characterization of a proteinaceous antifungal compound from Lactobacillus plantarum YML007 and its application as a food preservative.
    Ahmad Rather I, Seo BJ, Rejish Kumar VJ, Choi UH, Choi KH, Lim JH, Park YH.
    Lett Appl Microbiol; 2013 Jul 16; 57(1):69-76. PubMed ID: 23565693
    [Abstract] [Full Text] [Related]

  • 16. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.
    Adimpong DB, Nielsen DS, Sørensen KI, Derkx PM, Jespersen L.
    BMC Microbiol; 2012 May 17; 12():75. PubMed ID: 22594449
    [Abstract] [Full Text] [Related]

  • 17. Lactic acid bacteria with potential to eliminate fungal spoilage in foods.
    Rouse S, Harnett D, Vaughan A, van Sinderen D.
    J Appl Microbiol; 2008 Mar 17; 104(3):915-23. PubMed ID: 17976175
    [Abstract] [Full Text] [Related]

  • 18. Antifungal activity and identification of Lactobacilli, isolated from traditional dairy product "katak".
    Tropcheva R, Nikolova D, Evstatieva Y, Danova S.
    Anaerobe; 2014 Aug 17; 28():78-84. PubMed ID: 24887637
    [Abstract] [Full Text] [Related]

  • 19. Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria.
    Kostinek M, Ban-Koffi L, Ottah-Atikpo M, Teniola D, Schillinger U, Holzapfel WH, Franz CM.
    Curr Microbiol; 2008 Apr 17; 56(4):306-14. PubMed ID: 18213481
    [Abstract] [Full Text] [Related]

  • 20. Comparative analysis of two antifungal Lactobacillus plantarum isolates and their application as bioprotectants in refrigerated foods.
    Crowley S, Mahony J, van Sinderen D.
    J Appl Microbiol; 2012 Dec 17; 113(6):1417-27. PubMed ID: 22978783
    [Abstract] [Full Text] [Related]

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