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Items: 1 to 20 of 151

1.

Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese.

Ahmadova A, Todorov SD, Hadji-Sfaxi I, Choiset Y, Rabesona H, Messaoudi S, Kuliyev A, Franco BD, Chobert JM, Haertlé T.

Anaerobe. 2013 Apr;20:42-9. doi: 10.1016/j.anaerobe.2013.01.003. Epub 2013 Jan 26.

PMID:
23357316
2.

Bacteriocin-like substances of Lactobacillus curvatus P99: characterization and application in biodegradable films for control of Listeria monocytogenes in cheese.

Marques JL, Funck GD, Dannenberg GD, Cruxen CE, Halal SL, Dias AR, Fiorentini ÂM, Silva WP.

Food Microbiol. 2017 May;63:159-163. doi: 10.1016/j.fm.2016.11.008. Epub 2016 Nov 24.

PMID:
28040164
3.

Occurrence of nisin Z production in Lactococcus lactis BFE 1500 isolated from wara, a traditional Nigerian cheese product.

Olasupo NA, Schillinger U, Narbad A, Dodd H, Holzapfel WH.

Int J Food Microbiol. 1999 Dec 15;53(2-3):141-52.

PMID:
10634705
4.

Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon.

Todorov SD, Furtado DN, Saad SM, Tome E, Franco BD.

J Appl Microbiol. 2011 Apr;110(4):971-86.

5.

Production of Antilisterial Bacteriocins from Lactic Acid Bacteria in Dairy-Based Media: A Comparative Study.

Ünlü G, Nielsen B, Ionita C.

Probiotics Antimicrob Proteins. 2015 Dec;7(4):259-74. doi: 10.1007/s12602-015-9200-z.

PMID:
26341641
6.

Characterization of functional, safety, and gut survival related characteristics of Lactobacillus strains isolated from farmhouse goat's milk cheeses.

Lavilla-Lerma L, Pérez-Pulido R, Martínez-Bueno M, Maqueda M, Valdivia E.

Int J Food Microbiol. 2013 May 15;163(2-3):136-45. doi: 10.1016/j.ijfoodmicro.2013.02.015. Epub 2013 Mar 5.

PMID:
23558197
7.

Lantibiotics biosynthesis genes and bacteriocinogenic activity of Lactobacillus spp. isolated from raw milk and cheese.

Perin LM, Moraes PM, Silva A Jr, Nero LA.

Folia Microbiol (Praha). 2012 May;57(3):183-90. doi: 10.1007/s12223-012-0113-x. Epub 2012 Mar 24.

PMID:
22447149
8.

Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate.

de Souza Barbosa M, Todorov SD, Ivanova I, Chobert JM, Haertlé T, de Melo Franco BD.

Food Microbiol. 2015 Apr;46:254-62. doi: 10.1016/j.fm.2014.08.004. Epub 2014 Aug 27.

9.

Plasmid-associated bacteriocin production by Lactobacillus LMG21688 suppresses Listeria monocytogenes growth rebound in a food system.

Kouakou P, Dortu C, Dubois-Dauphin R, Vandenbol M, Thonart P.

FEMS Microbiol Lett. 2010 May;306(1):37-44. doi: 10.1111/j.1574-6968.2010.01932.x. Epub 2010 Feb 19.

10.

In vitro study of beneficial properties and safety of lactic acid bacteria isolated from Portuguese fermented meat products.

Todorov SD, Franco BD, Wiid IJ.

Benef Microbes. 2014 Sep;5(3):351-66. doi: 10.3920/BM2013.0030.

PMID:
24463204
11.

Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation.

Topisirovic L, Kojic M, Fira D, Golic N, Strahinic I, Lozo J.

Int J Food Microbiol. 2006 Dec 1;112(3):230-5. Epub 2006 Jun 9.

PMID:
16764959
12.

Enterocin AS-48RJ: a variant of enterocin AS-48 chromosomally encoded by Enterococcus faecium RJ16 isolated from food.

Abriouel H, Lucas R, Ben Omar N, Valdivia E, Maqueda M, Martínez-Cañamero M, Gálvez A.

Syst Appl Microbiol. 2005 Jul;28(5):383-97.

PMID:
16094865
13.

Identification and evaluation of the probiotic potential of Lactobacillus paraplantarum FT259, a bacteriocinogenic strain isolated from Brazilian semi-hard artisanal cheese.

Tulini FL, Winkelströter LK, De Martinis EC.

Anaerobe. 2013 Aug;22:57-63. doi: 10.1016/j.anaerobe.2013.06.006. Epub 2013 Jun 20.

PMID:
23792229
14.

Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses.

Caggia C, De Angelis M, Pitino I, Pino A, Randazzo CL.

Food Microbiol. 2015 Sep;50:109-17. doi: 10.1016/j.fm.2015.03.010. Epub 2015 Apr 7.

PMID:
25998823
15.

Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami.

Barbosa MS, Todorov SD, Belguesmia Y, Choiset Y, Rabesona H, Ivanova IV, Chobert JM, Haertlé T, Franco BD.

J Appl Microbiol. 2014 May;116(5):1195-208. doi: 10.1111/jam.12438. Epub 2014 Feb 8.

16.
18.

Partial characterization of bacteriocins produced by two Lactobacilus strains with probiotic properties.

Uymaz B, Akkoç N, Akçelik M.

Acta Biol Hung. 2011 Mar;62(1):95-105. doi: 10.1556/ABiol.61.2011.1.10.

PMID:
21388923
19.

Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp. sakei 2a in a potentially synbiotic cheese spread.

Martinez RC, Staliano CD, Vieira AD, Villarreal ML, Todorov SD, Saad SM, Franco BD.

Food Microbiol. 2015 Jun;48:143-52. doi: 10.1016/j.fm.2014.12.010. Epub 2015 Jan 5.

PMID:
25791002
20.

Potentially probiotic Lactobacillus strains from traditional Kurdish cheese.

Hashemi SM, Shahidi F, Mortazavi SA, Milani E, Eshaghi Z.

Probiotics Antimicrob Proteins. 2014 Mar;6(1):22-31. doi: 10.1007/s12602-014-9155-5.

PMID:
24676764

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