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Journal Abstract Search

360 related items for PubMed ID: 8484916

  • 1. [Utilization of lactic bacteria in the control of pathogenic microorganisms in food].
    Hernández PE, Rodríguez JM, Cintas LM, Moreira WL, Sobrino OJ, Fernández MF, Sanz B.
    Microbiologia; 1993 Feb; 9 Spec No():37-48. PubMed ID: 8484916
    [Abstract] [Full Text] [Related]

  • 2. Food-associated lactic acid bacteria with antimicrobial potential from traditional Mexican foods.
    Alvarado C, García Almendárez BE, Martin SE, Regalado C.
    Rev Latinoam Microbiol; 2006 Feb; 48(3-4):260-8. PubMed ID: 18293660
    [Abstract] [Full Text] [Related]

  • 3. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach.
    Singh AK, Ramesh A.
    Food Microbiol; 2008 Apr; 25(2):278-87. PubMed ID: 18206770
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  • 5. Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review.
    Kostrzynska M, Bachand A.
    Can J Microbiol; 2006 Nov; 52(11):1017-26. PubMed ID: 17215892
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Bacteriocins: developing innate immunity for food.
    Cotter PD, Hill C, Ross RP.
    Nat Rev Microbiol; 2005 Oct 01; 3(10):777-88. PubMed ID: 16205711
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  • 9. Bacteriocin-based strategies for food biopreservation.
    Gálvez A, Abriouel H, López RL, Ben Omar N.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):51-70. PubMed ID: 17614151
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  • 11. Application of bacteriocins in vegetable food biopreservation.
    Settanni L, Corsetti A.
    Int J Food Microbiol; 2008 Jan 31; 121(2):123-38. PubMed ID: 18022269
    [Abstract] [Full Text] [Related]

  • 12. Bacteriocins: modes of action and potentials in food preservation and control of food poisoning.
    Abee T, Krockel L, Hill C.
    Int J Food Microbiol; 1995 Dec 31; 28(2):169-85. PubMed ID: 8750665
    [Abstract] [Full Text] [Related]

  • 13. Assessment of potential probiotic properties of Lactobacillus spp., Lactococcus spp., and Pediococcus spp. strains isolated from kefir.
    Sabir F, Beyatli Y, Cokmus C, Onal-Darilmaz D.
    J Food Sci; 2010 Dec 31; 75(9):M568-73. PubMed ID: 21535612
    [Abstract] [Full Text] [Related]

  • 14. 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 31; 32(6):438-48. PubMed ID: 19243908
    [Abstract] [Full Text] [Related]

  • 15. Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria.
    Rojo-Bezares B, Sáenz Y, Zarazaga M, Torres C, Ruiz-Larrea F.
    Int J Food Microbiol; 2007 May 01; 116(1):32-6. PubMed ID: 17320991
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  • 16. Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation.
    Topisirovic L, Kojic M, Fira D, Golic N, Strahinic I, Lozo J.
    Int J Food Microbiol; 2006 Dec 01; 112(3):230-5. PubMed ID: 16764959
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  • 17. Bacteriocin production by lactic acid bacteria isolated from Rioja red wines.
    Navarro L, Zarazaga M, Sáenz J, Ruiz-Larrea F, Torres C.
    J Appl Microbiol; 2000 Jan 01; 88(1):44-51. PubMed ID: 10735242
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  • 18. Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria.
    Matamoros S, Pilet MF, Gigout F, Prévost H, Leroi F.
    Food Microbiol; 2009 Sep 01; 26(6):638-44. PubMed ID: 19527840
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  • 19. Genetics of lactic acid bacteria with special reference to lactococci.
    Rodríguez A, Vidal DR.
    Microbiologia; 1990 Dec 01; 6(2):51-64. PubMed ID: 2095168
    [Abstract] [Full Text] [Related]

  • 20. Production of antimicrobial metabolites by strains of Lactobacillus or Lactococcus co-cultured with Bacillus cereus in milk.
    Røssland E, Langsrud T, Granum PE, Sørhaug T.
    Int J Food Microbiol; 2005 Feb 01; 98(2):193-200. PubMed ID: 15681046
    [Abstract] [Full Text] [Related]

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