Lantibiotics biosynthesis genes and bacteriocinogenic activity of Lactobacillus spp. isolated from raw milk and cheese
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Medicine,Microbiology
Link
http://link.springer.com/content/pdf/10.1007/s12223-012-0113-x.pdf
Reference51 articles.
1. Avonts L, van Uytven E, de Vuyst L (2004) Cell growth and bacteriocin production of probiotic Lactobacillus strains in different media. Int Dairy J 14(11):947–955. doi: 10.1016/j.idairyj.2004.04.003
2. Ayad EHE, Nashat S, El-Sadek N, Metwaly H, El-Soda M (2004) Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria. Food Microbiol 21(6):715–725. doi: 10.1016/j.fm.2004.02.009
3. Barros MAF, Nero LA, Silva LC, d'Ovidio L, Monteiro FA, Tamanini R, Fagnani R, Hofer E, Beloti V (2007) Listeria monocytogenes: occurrence in beef and identification of the main contamination points in processing plants. Meat Sci 76(4):591–596. doi: 10.1016/j.meatsci.2007.01.016
4. Bernbom N, Jelle B, Brogren C-H, Vogensen FK, Nørrung B, Licht TR (2009) Pediocin PA-1 and a pediocin producing Lactobacillus plantarum strain do not change the HMA rat microbiota. Int J Food Microbiol 130(3):251–257. doi: 10.1016/j.ijfoodmicro.2009.02.003
5. Bromberg R, Moreno I, Zaganini CL, Delboni RR, de Oliveira J (2004) Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity. Braz J Microbiol 35(1–2):137–144. doi: 10.1590/S1517-83822004000100023
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Characterization of a broad spectrum bacteriocin produced by Lactobacillus plantarum MXG-68 from Inner Mongolia traditional fermented koumiss;Folia Microbiologica;2019-03-20
2. Microbial benefits and risks of raw milk cheese;Food Control;2016-05
3. Bacteriocins of Food Grade Lactic Acid Bacteria in Hurdle Technology for Milk and Dairy Products;Emerging Dairy Processing Technologies;2015-05-29
4. Methods to assess lactic acid bacteria diversity and compatibility in food;Acta Alimentaria;2014-03
5. Enhanced Production, Purification, Characterization and Mechanism of Action of Salivaricin 9 Lantibiotic Produced by Streptococcus salivarius NU10;PLoS ONE;2013-10-16
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3