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Functional characterization of a composite bacteriocin locus from malt isolate Lactobacillus sakei 5Growth and location of bacterial colonies within dairy foods using microscopy techniques: a reviewThe complex microbiota of raw milkCharacterization of reutericyclin produced by Lactobacillus reuteri LTH2584Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakeiBiocontrol of Aspergillus species on peanut kernels by antifungal diketopiperazine producing Bacillus cereus associated with entomopathogenic nematodeRegulatory and Safety Requirements for Food CulturesMicrobial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium.Heterologous coproduction of enterocin A and pediocin PA-1 by Lactococcus lactis: detection by specific peptide-directed antibodies.Biochemical and genetic characterization of propionicin T1, a new bacteriocin from Propionibacterium thoenii.Use of two-dimensional electrophoresis To study differential protein expression in divercin V41-resistant and wild-type strains of Listeria monocytogenes.Biochemical and genetic characterization of mundticin KS, an antilisterial peptide produced by Enterococcus mundtii NFRI 7393.Phenotypic and phylogenetic analysis of lactic acid bacteria isolated from forage crops and grasses in the Tibetan Plateau.An antimicrobial peptide is produced by extracellular processing of a protein from Propionibacterium jensenii.Application of bacteriophages in post-harvest control of human pathogenic and food spoiling bacteria.Isolation and characterization of a proteinaceous antifungal compound from Lactobacillus plantarum YML007 and its application as a food preservative.Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCRInteractions of nisin and pediocin PA-1 with closely related lactic acid bacteria that manifest over 100-fold differences in bacteriocin sensitivity.Use of artificial neural networks and a gamma-concept-based approach to model growth of and bacteriocin production by Streptococcus macedonicus ACA-DC 198 under simulated conditions of Kasseri cheese production.Distribution of megaplasmids in Lactobacillus salivarius and other lactobacilliIsolation and characterization of bacteriocinogenic lactic bacteria from M-Tuba and Tepache, two traditional fermented beverages in MéxicoBacteriophage control of foodborne bacteriat.Acute and Subacute Oral Toxicity Evaluation of Crude Antifungal Compounds Produced by Lactobacillus plantarum HD1 in Rats.The continuing story of class IIa bacteriocinsTaxonomic and strain-specific identification of the probiotic strain Lactobacillus rhamnosus 35 within the Lactobacillus casei group.Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review.Diversity of enterococcal bacteriocins and their grouping in a new classification scheme.Catabolic flexibility of mammalian-associated lactobacilli.Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae.Bioprotective Role of YeastsA Computational Study of Amensalistic Control of Listeria monocytogenes by Lactococcus lactis under Nutrient Rich Conditions in a Chemostat SettingBile-mediated aminoglycoside sensitivity in Lactobacillus species likely results from increased membrane permeability attributable to cholic acidEcofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review.Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review.Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review.Diversity and antimicrobial properties of lactic acid bacteria isolated from rhizosphere of olive trees and desert truffles of Tunisia.Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review.Characterization of a bacteriocin, Thermophilin 1277, produced by Streptococcus thermophilus SBT1277.Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon.
P2860
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P2860
description
1996 nî lūn-bûn
@nan
1996年の論文
@ja
1996年論文
@yue
1996年論文
@zh-hant
1996年論文
@zh-hk
1996年論文
@zh-mo
1996年論文
@zh-tw
1996年论文
@wuu
1996年论文
@zh
1996年论文
@zh-cn
name
Biopreservation by lactic acid bacteria.
@en
type
label
Biopreservation by lactic acid bacteria.
@en
prefLabel
Biopreservation by lactic acid bacteria.
@en
P356
P1476
Biopreservation by lactic acid bacteria.
@en
P2093
M E Stiles
P2888
P304
P356
10.1007/BF00395940
P577
1996-10-01T00:00:00Z