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Journal Abstract Search

391 related items for PubMed ID: 32160253

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  • 2. Suitability of lactic acid bacteria and deriving antibacterial preparations to enhance shelf-life and consumer safety of emulsion type sausages.
    Bungenstock L, Abdulmawjood A, Reich F.
    Food Microbiol; 2021 Apr; 94():103673. PubMed ID: 33279060
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  • 5. 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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  • 6. Characterization of anti-Listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood.
    Pinto AL, Fernandes M, Pinto C, Albano H, Castilho F, Teixeira P, Gibbs PA.
    Int J Food Microbiol; 2009 Jan 31; 129(1):50-8. PubMed ID: 19081155
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  • 7. Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor.
    de Azevedo POS, Converti A, Gierus M, Oliveira RPS.
    Mol Biol Rep; 2019 Feb 31; 46(1):461-469. PubMed ID: 30448894
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  • 9. Thermotolerant bacteriocin-producing lactic acid bacteria isolated from thai local fermented foods and their bacteriocin productivity.
    Leelavatcharamas V, Arbsuwan N, Apiraksakorn J, Laopaiboon P, Kishida M.
    Biocontrol Sci; 2011 Mar 31; 16(1):33-40. PubMed ID: 21467627
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  • 10. In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry.
    Abbasiliasi S, Tan JS, Bashokouh F, Ibrahim TAT, Mustafa S, Vakhshiteh F, Sivasamboo S, Ariff AB.
    BMC Microbiol; 2017 May 23; 17(1):121. PubMed ID: 28535747
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  • 11. Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage.
    Fugaban JII, Vazquez Bucheli JE, Park YJ, Suh DH, Jung ES, Franco BDGM, Ivanova IV, Holzapfel WH, Todorov SD.
    J Appl Microbiol; 2022 Jan 23; 132(1):311-330. PubMed ID: 34231288
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  • 12. Partial Characterization of Bacteriocin Produced by Halotolerant Pediococcus acidilactici Strain QC38 Isolated from Traditional Cotija Cheese.
    Morales-Estrada AI, Lopez-Merino A, Gutierrez-Mendez N, Ruiz EA, Contreras-Rodriguez A.
    Pol J Microbiol; 2016 Aug 26; 65(3):279-285. PubMed ID: 29334047
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  • 13. Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health.
    Swetwiwathana A, Visessanguan W.
    Meat Sci; 2015 Nov 26; 109():101-5. PubMed ID: 26100576
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  • 17. Antibacterial activity of Lactobacillus sake isolated from dry fermented sausages.
    Sobrino OJ, Rodríguez JM, Moreira WL, Fernández MF, Sanz B, Hernández PE.
    Int J Food Microbiol; 1991 May 26; 13(1):1-10. PubMed ID: 1907472
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  • 18. Survival and Metabolic Activity of Pediocin Producer Pediococcus acidilactici UL5: Its Impact on Intestinal Microbiota and Listeria monocytogenes in a Model of the Human Terminal Ileum.
    Fernandez B, Savard P, Fliss I.
    Microb Ecol; 2016 Nov 26; 72(4):931-942. PubMed ID: 26162534
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  • 20. Purification and characterization of pediocin from probiotic Pediococcus pentosaceus GS4, MTCC 12683.
    Ghosh B, Sukumar G, Ghosh AR.
    Folia Microbiol (Praha); 2019 Nov 26; 64(6):765-778. PubMed ID: 30796707
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