Antibacterial activity of Lactobacillus sake isolated from meat.
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Characterization of a new bacteriocin operon in sakacin P-producing Lactobacillus sakei, showing strong translational coupling between the bacteriocin and immunity genes.Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin KThe genes involved in production of and immunity to sakacin A, a bacteriocin from Lactobacillus sake Lb706Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteriaDNA binding kinetics of two response regulators, PlnC and PlnD, from the bacteriocin regulon of Lactobacillus plantarum C11.Probiotic engineering: towards development of robust probiotic strains with enhanced functional properties and for targeted control of enteric pathogens.Identification and characterization of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham.Identification of Lactobacillus strains with probiotic features from the bottlenose dolphin (Tursiops truncatus)Stronger T cell immunogenicity of ovalbumin expressed intracellularly in Gram-negative than in Gram-positive bacteria.Purification and amino acid sequence of lactocin S, a bacteriocin produced by Lactobacillus sake L45Antibacterial and Antioxidant Activities of Acid and Bile Resistant Strains of Lactobacillus fermentum Isolated from Miang.Population genetics of Lactobacillus sakei reveals three lineages with distinct evolutionary historiesComplete sequence of the enterocin Q-encoding plasmid pCIZ2 from the multiple bacteriocin producer Enterococcus faecium L50 and genetic characterization of enterocin Q production and immunity.PCR detection of the lactocin S structural gene in bacteriocin-producing lactobacilli from meat.Biochemical and genetic characterization of enterocin P, a novel sec-dependent bacteriocin from Enterococcus faecium P13 with a broad antimicrobial spectrum.Community profiling of culturable fluorescent pseudomonads in the rhizosphere of green gram (Vigna radiata L.).Plantaricins S and T, Two New Bacteriocins Produced by Lactobacillus plantarum LPCO10 Isolated from a Green Olive Fermentation.Inhibition of Listeria monocytogenes by Lactobacillus bavaricus MN in beef systems at refrigeration temperatures.Behavior of Listeria monocytogenes in wiener exudates in the presence of Pediococcus acidilactici H or pediocin AcH during storage at 4 or 25 degrees CGenomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage.Novel method to extract large amounts of bacteriocins from lactic acid bacteriaAntimicrobial and Safety Properties of Lactobacilli Isolated from two Cameroonian Traditional Fermented FoodsCloning strategies for heterologous expression of the bacteriocin enterocin A by Lactobacillus sakei Lb790, Lb. plantarum NC8 and Lb. casei CECT475.Antilisterial activity of nisin-like bacteriocin-producing Lactococcus lactis subsp. lactis isolated from traditional Sardinian dairy products.Purification and characterization of a new bacteriocin isolated from a Carnobacterium sp.Optimization of antimicrobial substances produced from Lactobacillus paracasei subsp. paracasei NTU 101 (DSM 28047) and Lactobacillus plantarum NTU 102 by response surface methodologyDetection, purification, and partial characterization of plantaricin C, a bacteriocin produced by a Lactobacillus plantarum strain of dairy origin.Purification and partial amino acid sequence of curvaticin FS47, a heat-stable bacteriocin produced by Lactobacillus curvatus FS47.Synergistic effects of probiotic Leuconostoc mesenteroides and Bacillus subtilis in malted ragi (Eleucine corocana) food for antagonistic activity against V. cholerae and other beneficial properties.The Potential of Class II Bacteriocins to Modify Gut Microbiota to Improve Host HealthExpression of the arginine deiminase pathway genes in Lactobacillus sakei is strain dependent and is affected by the environmental pHLactobacillus rhamnosus GR-1 Attenuates Induction of Hypertrophy in Cardiomyocytes but Not through Secreted Protein MSP-1 (p75)Bacteriocin: safest approach to preserve food products.Lactic acid bacteria in Hamei and Marcha of North East India.Complete nucleotide sequence of the 16S rRNA from Lactobacillus paracasei HS-05 isolated from women's hands.The continuing story of class IIa bacteriocinsHuman-derived probiotic Lactobacillus reuteri demonstrate antimicrobial activities targeting diverse enteric bacterial pathogens.Functional characterization and microencapsulation of probiotic bacteria from koozh.Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.Probiotic attributes of indigenous Lactobacillus spp. isolated from traditional fermented foods and beverages of north-western Himalayas using in vitro screening and principal component analysis
P2860
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P2860
Antibacterial activity of Lactobacillus sake isolated from meat.
description
1989 nî lūn-bûn
@nan
1989年の論文
@ja
1989年学术文章
@wuu
1989年学术文章
@zh-cn
1989年学术文章
@zh-hans
1989年学术文章
@zh-my
1989年学术文章
@zh-sg
1989年學術文章
@yue
1989年學術文章
@zh
1989年學術文章
@zh-hant
name
Antibacterial activity of Lactobacillus sake isolated from meat.
@en
Antibacterial activity of Lactobacillus sake isolated from meat.
@nl
type
label
Antibacterial activity of Lactobacillus sake isolated from meat.
@en
Antibacterial activity of Lactobacillus sake isolated from meat.
@nl
prefLabel
Antibacterial activity of Lactobacillus sake isolated from meat.
@en
Antibacterial activity of Lactobacillus sake isolated from meat.
@nl
P2860
P1476
Antibacterial activity of Lactobacillus sake isolated from meat
@en
P2093
Schillinger U
P2860
P304
P407
P577
1989-08-01T00:00:00Z