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Produce from Africa's Gardens: Potential for Leafy Vegetable and Fruit FermentationsMicrobiological study of lactic acid fermentation of Caper berries by molecular and culture-dependent methods.Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods.Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods.Microbial diversity changes in soybean sprouts treated with enterocin AS-48.Response of Bacillus cereus ATCC 14579 to challenges with sublethal concentrations of enterocin AS-48.Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives.Inhibition of bacterial growth, enterotoxin production, and spore outgrowth in strains of Bacillus cereus by bacteriocin AS-48Genome sequence of Weissella thailandensis fsh4-2.Effect of immersion solutions containing enterocin AS-48 on Listeria monocytogenes in vegetable foodsAntibiotic multiresistance analysis of mesophilic and psychrotrophic Pseudomonas spp. isolated from goat and lamb slaughterhouse surfaces throughout the meat production processDiversity, distribution and quantification of antibiotic resistance genes in goat and lamb slaughterhouse surfaces and meat products.The genes coding for enterocin EJ97 production by Enterococcus faecalis EJ97 are located on a conjugative plasmid.Effect of autochthonous bacteriocin-producing Lactococcus lactis on bacterial population dynamics and growth of halotolerant bacteria in Brazilian charqui.Cloning and heterologous expression of hematin-dependent catalase produced by Lactobacillus plantarum CNRZ 1228.The controversial nature of the Weissella genus: technological and functional aspects versus whole genome analysis-based pathogenic potential for their application in food and healthDiversity of enterococcal bacteriocins and their grouping in a new classification scheme.Bacteriocin-based strategies for food biopreservation.Diversity and applications of Bacillus bacteriocins.Enterococci as probiotics and their implications in food safety.Multiple roles of Staphylococcus aureus enterotoxins: pathogenicity, superantigenic activity, and correlation to antibiotic resistance.Biocide tolerance in bacteria.African fermented foods and probiotics.Annotated genome sequence of Lactobacillus pentosus MP-10, which has probiotic potential, from naturally fermented Aloreña green table olives.New insights in antibiotic resistance of Lactobacillus species from fermented foods.Antibiotic resistance of Lactobacillus pentosus and Leuconostoc pseudomesenteroides isolated from naturally-fermented Aloreña table olives throughout fermentation process.Risk factors in enterococci isolated from foods in Morocco: determination of antimicrobial resistance and incidence of virulence traits.Biochemical and genetic characterization of the two-peptide bacteriocin enterocin 1071 produced by Enterococcus faecalis FAIR-E 309.Characterization of lactobacilli isolated from caper berry fermentations.In silico genomic insights into aspects of food safety and defense mechanisms of a potentially probiotic Lactobacillus pentosus MP-10 isolated from brines of naturally fermented Aloreña green table olivesComplete Genome Sequence of a Potential Probiotic, Lactobacillus pentosus MP-10, Isolated from Fermented Aloreña Table Olives.Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains.Combined physico-chemical treatments based on enterocin AS-48 for inactivation of Gram-negative bacteria in soybean sprouts.Isolation and identification of Enterococcus faecium from seafoods: antimicrobial resistance and production of bacteriocin-like substances.Antibacterial activity of carvacrol and 2-nitro-1-propanol against single and mixed populations of foodborne pathogenic bacteria in corn flour dough.Antistaphylococcal effect of enterocin AS-48 in bakery ingredients of vegetable origin, alone and in combination with selected antimicrobials.Comparative proteomic analysis of Listeria monocytogenes exposed to enterocin AS-48 in planktonic and sessile states.Differentiation and characterization by molecular techniques of Bacillus cereus group isolates from poto poto and dégué, two traditional cereal-based fermented foods of Burkina Faso and Republic of Congo.Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga, a traditional fermented gruel from Burkina Faso.Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives.
P50
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P50
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wetenschapper
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հետազոտող
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Hikmate Abriouel
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Hikmate Abriouel
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Hikmate Abriouel
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Hikmate Abriouel
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Hikmate Abriouel
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Hikmate Abriouel
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Hikmate Abriouel
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Hikmate Abriouel
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Hikmate Abriouel
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Hikmate Abriouel
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Hikmate Abriouel
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Hikmate Abriouel
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Hikmate Abriouel
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P106
P1153
6602373856
P31
P496
0000-0002-0666-3978