Antibacterial activities of nisin Z encapsulated in liposomes or produced in situ by mixed culture during cheddar cheese ripening.

Antibacterial activities of nisin Z encapsulated in liposomes or produced in situ by mixed culture during cheddar cheese ripening.

Item
http://www.wikidata.org/entity/Q34165346
Novel formulations for antimicrobial peptidesBiomedical applications of nanotechnology.Interaction of liposome-encapsulated cisplatin with biomolecules.Enhanced survival of GroESL-overproducing Lactobacillus paracasei NFBC 338 under stressful conditions induced by drying.A new route for synthesis of silver:gold alloy nanoparticles loaded within phosphatidylcholine liposome structure as an effective antibacterial agent against Pseudomonas aeruginosa.Active food packaging evolution: transformation from micro- to nanotechnology.Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence.Trends in utilization of agro-industrial byproducts for production of bacteriocins and their biopreservative applications.Generation and utilization of polyclonal antibodies to a synthetic C-terminal amino acid fragment of divercin V41, a class IIa bacteriocin.Immunochemical characterization of temperature-regulated production of enterocin L50 (EntL50A and EntL50B), enterocin P, and enterocin Q by Enterococcus faecium L50.Ramoplanin at bactericidal concentrations induces bacterial membrane depolarization in Staphylococcus aureus.Encapsulation of nisin and lysozyme in liposomes enhances efficacy against Listeria monocytogenes.Evaluation of nisin-coated cellulose casings for the control of Listeria monocytogenes inoculated onto the surface of commercially prepared frankfurters.Growth, nisA Gene Expression, and In Situ Activity of Novel Lactococcus lactis subsp. cremoris Costarter Culture in Commercial Hard Cheese Production.Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria
P2860

Antibacterial activities of nisin Z encapsulated in liposomes or produced in situ by mixed culture during cheddar cheese ripening.

Item
http://www.wikidata.org/entity/Q34165346
description
2002 nî lūn-bûn
@nan
2002 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2002年の論文
@ja
2002年論文
@yue
2002年論文
@zh-hant
2002年論文
@zh-hk
2002年論文
@zh-mo
2002年論文
@zh-tw
2002年论文
@wuu
name
Antibacterial activities of ni ...... uring cheddar cheese ripening.
@ast
Antibacterial activities of ni ...... uring cheddar cheese ripening.
@en
Antibacterial activities of ni ...... uring cheddar cheese ripening.
@nl
type
label
Antibacterial activities of ni ...... uring cheddar cheese ripening.
@ast
Antibacterial activities of ni ...... uring cheddar cheese ripening.
@en
Antibacterial activities of ni ...... uring cheddar cheese ripening.
@nl
prefLabel
Antibacterial activities of ni ...... uring cheddar cheese ripening.
@ast
Antibacterial activities of ni ...... uring cheddar cheese ripening.
@en
Antibacterial activities of ni ...... uring cheddar cheese ripening.
@nl
P1433
P1476
P2093
P2860
P304
P31
P356
P407
P433
P478
P577
P698
P921
P932
P356
P1433
P1476
Antibacterial activities of ni ...... uring cheddar cheese ripening.
@en
P2093
P2860
P304
P31
P356
10.1128/AEM.68.11.5607-5619.2002
P407
P433
P478
P577
P698
P921
P932