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Items: 17

1.

Mechanistically Inspired Kinetic Approach to Describe Interactions During Co-Culture Growth of Carnobacterium maltaromaticum and Listeria monocytogenes.

Pedrozo HA, Dallagnol AM, Vignolo GM, Pucciarelli AB, Schvezov CE.

J Food Sci. 2019 Aug 20. doi: 10.1111/1750-3841.14754. [Epub ahead of print]

PMID:
31429485
2.

Draft Genome Sequence of Lactobacillus plantarum CRL681, Isolated from Argentinean Artisanal Fermented Sausages.

Fadda S, Villena J, Albarracin L, Saavedra L, Islam MA, Vignolo GM, Kitazawa H, Hebert EM.

Microbiol Resour Announc. 2019 Apr 11;8(15). pii: e01629-18. doi: 10.1128/MRA.01629-18.

3.

Safety and Growth Optimization of Lactic Acid Bacteria Isolated From Feedlot Cattle for Probiotic Formula Design.

Aristimuño Ficoseco C, Mansilla FI, Maldonado NC, Miranda H, Fátima Nader-Macias ME, Vignolo GM.

Front Microbiol. 2018 Sep 28;9:2220. doi: 10.3389/fmicb.2018.02220. eCollection 2018.

4.

MLST Reveals a Separate and Novel Clonal Group for Acidovorax avenae Strains Causing Red Stripe in Sugarcane from Argentina.

Fontana PD, Tomasini N, Fontana CA, Di Pauli V, Cocconcelli PS, Vignolo GM, Salazar SM.

Phytopathology. 2019 Mar;109(3):358-365. doi: 10.1094/PHYTO-08-18-0303-R. Epub 2019 Jan 15.

PMID:
30226422
5.

Differential Proteomic Analysis of Lactic Acid Bacteria-Escherichia coli O157:H7 Interaction and Its Contribution to Bioprotection Strategies in Meat.

Orihuel A, Terán L, Renaut J, Vignolo GM, De Almeida AM, Saavedra ML, Fadda S.

Front Microbiol. 2018 Jun 5;9:1083. doi: 10.3389/fmicb.2018.01083. eCollection 2018.

6.

Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments.

Castellano P, Pérez Ibarreche M, Blanco Massani M, Fontana C, Vignolo GM.

Microorganisms. 2017 Jul 11;5(3). pii: E38. doi: 10.3390/microorganisms5030038. Review.

7.

Erratum for Fontana et al., Genome Sequence of Acidovorax avenae Strain T10_61 Associated with Sugarcane Red Stripe in Argentina.

Fontana PD, Fontana CA, Bassi D, Puglisi E, Salazar SM, Vignolo GM, Cocconcelli PS.

Genome Announc. 2016 Mar 17;4(2). pii: e00202-16. doi: 10.1128/genomeA.00202-16. No abstract available.

8.

Genome Sequence of Acidovorax avenae Strain T10_61 Associated with Sugarcane Red Stripe in Argentina.

Fontana PD, Fontana CA, Bassi D, Puglisi E, Salazar SM, Vignolo GM, Coccocelli PS.

Genome Announc. 2016 Feb 4;4(1). pii: e01669-15. doi: 10.1128/genomeA.01669-15. Erratum in: Genome Announc. 2016;4(2). pii: e00202-16. doi: 10.1128/genomeA.00202-16.

9.

Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures.

López CM, Sentandreu MA, Vignolo GM, Fadda SG.

Food Res Int. 2015 Dec;78:41-49. doi: 10.1016/j.foodres.2015.11.009. Epub 2015 Nov 21.

PMID:
28433309
10.

Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages.

López CM, Bru E, Vignolo GM, Fadda SG.

Meat Sci. 2015 Jun;104:20-9. doi: 10.1016/j.meatsci.2015.01.013. Epub 2015 Feb 7.

PMID:
25682212
11.

Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina).

Palavecino Prpich NZ, Castro MP, Cayré ME, Garro OA, Vignolo GM.

Int J Food Sci. 2015;2015:931970. doi: 10.1155/2015/931970. Epub 2015 Jan 31.

12.
13.

Characterization of a multilayer film activated with Lactobacillus curvatus CRL705 bacteriocins.

Blanco Massani M, Morando PJ, Vignolo GM, Eisenberg P.

J Sci Food Agric. 2012 Apr;92(6):1318-23. doi: 10.1002/jsfa.4703. Epub 2011 Nov 14.

PMID:
22083520
14.

Differential roles of the two-component peptides of lactocin 705 in antimicrobial activity.

Cuozzo SA, Castellano P, Sesma FJ, Vignolo GM, Raya RR.

Curr Microbiol. 2003 Mar;46(3):180-3.

PMID:
12567240
15.

Antibacterial activity of Lactobacillus strains isolated from dry fermented sausages.

Vignolo GM, Suriani F, Pesce de Ruiz Holgado A, Oliver G.

J Appl Bacteriol. 1993 Oct;75(4):344-9.

PMID:
8226391
16.

Use of Bacterial Cultures in the Ripening of Fermented Sausages.

Vignolo GM, de Ruiz Holgado AP, Oliver G.

J Food Prot. 1989 Nov;52(11):787-791. doi: 10.4315/0362-028X-52.11.787.

PMID:
31003255
17.

Acid Production and Proteolytic Activity of Lactobacillus Strains Isolated from Dry Sausages.

Vignolo GM, de Ruiz Holgado AP, Oliver G.

J Food Prot. 1988 Jun;51(6):481-484. doi: 10.4315/0362-028X-51.6.481.

PMID:
30978845

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