Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity.
about
Sourdough-Based Biotechnologies for the Production of Gluten-Free FoodsApplication of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy).Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles.Partial Purification and Characterization of a Bacteriocin DT24 Produced by Probiotic Vaginal Lactobacillus brevis DT24 and Determination of its Anti-Uropathogenic Escherichia coli Potential.In Vitro Evaluation of Bacteriocin-Like Inhibitory Substances Produced by Lactic Acid Bacteria Isolated During Traditional Sicilian Cheese Making.Detection, partial purification and characterization of bacteriocin produced by Lactobacillus brevis FPTLB3 isolated from freshwater fish: Bacteriocin from Lb. brevis FPTLB3.Combination of multiplex PCR and PCR-denaturing gradient gel electrophoresis for monitoring common sourdough-associated Lactobacillus species.Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines.Rapid differentiation and in situ detection of 16 sourdough lactobacillus species by multiplex PCR.The carbohydrate metabolism signature of lactococcus lactis strain A12 reveals its sourdough ecosystem origin.Inhibition of Vibrio parahaemolyticus by a bacteriocin-like inhibitory substance (BLIS) produced by Vibrio mediterranei 1.Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models.Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi.Bacteriocin production and gene sequencing analysis from vaginal Lactobacillus strains.In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation.The potential synergistic behaviour of inter- and intra-genus probiotic combinations in the pattern and rate of short chain fatty acids formation during fibre fermentation.A novel bacteriocin from Enterococcus faecalis 478 exhibits a potent activity against vancomycin-resistant enterococci.Plantaricyclin A, a Novel Circular Bacteriocin Produced by Lactobacillus plantarum NI326: Purification, Characterization, and Heterologous Production.Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats.Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients
P2860
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P2860
Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity.
description
2004 nî lūn-bûn
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2004年の論文
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年學術文章
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2004年學術文章
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name
Characterization of bacterioci ...... in vitro and in situ activity.
@en
Characterization of bacteriocin-like inhibitory substances
@nl
type
label
Characterization of bacterioci ...... in vitro and in situ activity.
@en
Characterization of bacteriocin-like inhibitory substances
@nl
prefLabel
Characterization of bacterioci ...... in vitro and in situ activity.
@en
Characterization of bacteriocin-like inhibitory substances
@nl
P2093
P2860
P1476
Characterization of bacterioci ...... in vitro and in situ activity.
@en
P2093
Corsetti A
Settanni L
Van Sinderen D
P2860
P304
P356
10.1111/J.1365-2672.2004.02171.X
P577
2004-01-01T00:00:00Z