Bacteriocins from lactic acid bacteria: production, purification, and food applications.
about
Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beveragesProbiotics against neoplastic transformation of gastric mucosa: effects on cell proliferation and polyamine metabolismStructure of LP2179, the first representative of Pfam family PF08866, suggests a new fold with a role in amino-acid metabolismBiodegradation of two organophosphorus pesticides in whole corn silage as affected by the cultured Lactobacillus plantarumSuppression of Listeria monocytogenes by the Native Micro-Flora in Teewurst SausageIdentification of a bacteriocin and its cognate immunity factor expressed by Moraxella catarrhalis.Study of antagonistic effects of Lactobacillus strains as probiotics on multi drug resistant (MDR) bacteria isolated from urinary tract infections (UTIs).Genome sequence and comparative genome analysis of Lactobacillus casei: insights into their niche-associated evolutionComplete genome sequence of Carnobacterium sp. 17-4.Inhibition of human immunodeficiency virus type 1 by lactic acid bacteria from human breastmilk.Complete genome sequence of Lactobacillus casei Zhang, a new probiotic strain isolated from traditional homemade koumiss in Inner Mongolia, China.Probiotic and technological properties of Lactobacillus spp. strains from the human stomach in the search for potential candidates against gastric microbial dysbiosisAdvantageous direct quantification of viable closely related probiotics in petit-suisse cheeses under in vitro gastrointestinal conditions by Propidium Monoazide--qPCR.Antagonistic lactic acid bacteria isolated from goat milk and identification of a novel nisin variant Lactococcus lactis.Complete genome sequencing of Lactobacillus acidophilus 30SC, isolated from swine intestine.Heterologous protein secretion in Lactobacilli with modified pSIP vectors.Potential of cell-free supernatants from cultures of selected lactic acid bacteria and yeast obtained from local fermented foods as inhibitors of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus.Characterization of Deep Sea Fish Gut Bacteria with Antagonistic Potential, from Centroscyllium fabricii (Deep Sea Shark).Antimicrobial activity and antibiotic susceptibility of Lactobacillus and Bifidobacterium spp. intended for use as starter and probiotic cultures.Anti-proliferative effect on a colon adenocarcinoma cell line exerted by a membrane disrupting antimicrobial peptide KL15.Functional Analysis of Genes Involved in the Biosynthesis of Enterocin NKR-5-3B, a Novel Circular Bacteriocin.Antilisterial activity of nisin-like bacteriocin-producing Lactococcus lactis subsp. lactis isolated from traditional Sardinian dairy products.Identification and sequence analysis of pWcMBF8-1, a bacteriocin-encoding plasmid from the lactic acid bacterium Weissella confusa.Antifungal activity of Lactobacillus against Microsporum canis, Microsporum gypseum and Epidermophyton floccosumDiffusible substances from lactic acid bacterial cultures exert strong inhibitory effects on Listeria monocytogenes and Salmonella enterica serovar enteritidis in a co-culture modelLactobacilli with probiotic potential in the prairie vole (Microtus ochrogaster).Use of a novel Escherichia coli-leuconostoc shuttle vector for metabolic engineering of Leuconostoc citreum to overproduce D-lactateUse of Lactobacillus plantarum Strains as a Bio-Control Strategy against Food-Borne Pathogenic MicroorganismsMechanisms of probiosis and prebiosis: considerations for enhanced functional foods.Long-term adaptive evolution of Leuconostoc mesenteroides for enhancement of lactic acid tolerance and productionNatural antimicrobial peptides from bacteria: characteristics and potential applications to fight against antibiotic resistance.Physiological properties of milk ingredients released by fermentation.Intestinal microbiota, probiotics and human gastrointestinal cancers.Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies.Bacteriocins: Recent Trends and Potential Applications.Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications.Molecular characterization of lactobacilli isolated from fermented idli batter.Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd.Quality, functionality, and shelf life of fermented meat and meat products: A review.Novel Approaches to Purifying Bacteriocin: A Review.
P2860
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P2860
Bacteriocins from lactic acid bacteria: production, purification, and food applications.
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
2007年论文
@zh
2007年论文
@zh-cn
name
Bacteriocins from lactic acid bacteria: production, purification, and food applications.
@en
type
label
Bacteriocins from lactic acid bacteria: production, purification, and food applications.
@en
prefLabel
Bacteriocins from lactic acid bacteria: production, purification, and food applications.
@en
P356
P1476
Bacteriocins from lactic acid bacteria: production, purification, and food applications.
@en
P2093
Luc De Vuyst
P2860
P304
P356
10.1159/000104752
P577
2007-01-01T00:00:00Z