최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Food control, v.17 no.6, 2006년, pp.454 - 461
Ammor, Salim (Unité) , Tauveron, Grégoire (de Recherche Typicité) , Dufour, Eric (des Produits Alimentaires, ENITA-CF, Site de Marmilhat, 63370 Lempdes, France) , Chevallier, Isabelle (Unité)
AbstractA total of 87 lactic acid bacteria (LAB) (36 Lactobacillus sakei, 22 Enterococcus faecium, 16 Lactococcus garvieae, 11 Vagococcus carniphilus and 2 Enterococcus sp.) isolated from a small-scale facility producing traditional dry sausages were screened for antagonistic activity against other ...
Food Microbiology Ammor 22 373 2005 10.1016/j.fm.2004.11.005 Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages
Applied and Environmental Microbiology Barefoot 45 1808 1983 10.1128/AEM.45.6.1808-1815.1983 Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus
Journal of Dairy Science Barefoot 76 2366 1993 10.3168/jds.S0022-0302(93)77574-8 Antibiosis revised: Bacteriocins produced by dairy starter cultures
International Journal of Biochemistry Byczkowski 20 569 1988 10.1016/0020-711X(88)90095-X Biological role of superoxide ion-radical
International Journal of Food Microbiology Callewaert 57 33 2000 10.1016/S0168-1605(00)00228-2 Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages
Food Control Castano 13 107 2002 10.1016/S0956-7135(01)00089-5 Garca survival of Enterobacteriaceae during processing of Chorizo de cebolla, a Spanish fermented sausage
Chevallier, I., Talon, R., Laguet, A., Labayle, S., & Labadie, J. (2001). Application de la demarche d’ecologie microbienne dirigee dans un atelier fermier charcutier (I). Inventaire de la flore de l’atelier et du produit. In Proceeding of the 13th agoral meeting, Dijon, France (pp. 213-218).
Applied and Environmental Microbiology Cintas 63 4321 1997 10.1128/AEM.63.11.4321-4330.1997 Biochemical and genetic characterization of enterocin P, a novel sec- dependent bacteriocin from Enterococcus faecium P13 with a broad antimicrobial spectrum
Journal of General Microbiology Collins 129 Pt. 11 3427 1983 Streptococcus garvieae sp. nov. and Streptococcus plantarum sp. nov
Meat Science Con 59 437 2001 10.1016/S0309-1740(01)00099-7 Antagonistic effect on Listeria monocytogenes and L. innocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucuk
Food Technology Daeschel 43 164 1989 Antimicrobial substances from lactic acid bacteria for use as food preservatives
Food Microbiology de Castro 19 637 2002 10.1006/fmic.2002.0466 Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation
International Journal of Food Microbiology Eklund 1 179 1984 10.1016/0168-1605(84)90014-X The effect of carbon dioxide on bacterial growth and on uptake processes in the bacterial membrane vesicles
Journal of Food Protection Farber 54 58 1991 10.4315/0362-028X-54.1.58 Microbiological aspects of modified-atmosphere packaging technology-a review
Applied and Environmental Microbiology Gao 65 4329 1999 10.1128/AEM.65.10.4329-4333.1999 The outer membrane of Gram-negative bacteria inhibits antibacterial activity of brochocin-C
Biochimie Garneau 84 577 2002 10.1016/S0300-9084(02)01414-1 Two-peptide bacteriocins produced by lactic acid bacteria
Critical Reviews in Food Science and Nutrition Hansen 34 69 1994 10.1080/10408399409527650 Nisin as a model food preservative
Food Microbiology Herranz 18 115 2001 10.1006/fmic.2000.0382 Enterococcus faecium P21: A strain occurring naturally in dry-fermented sausages producing the class II bacteriocins enterocin A and enterocin B
Microbiological Reviews Jack 59 171 1995 10.1128/MMBR.59.2.171-200.1995 Bacteriocins of Gram-positive bacteria
Applied and Environmental Microbiology Jay 44 525 1982 10.1128/AEM.44.3.525-532.1982 Antimicrobial properties of diacetyl
Jay 1986 Modern food microbiology
FEMS Microbiology Reviews Kashket 46 233 1987 10.1111/j.1574-6968.1987.tb02463.x Bioenergetics of lactic acid bacteria: Cytoplasmic pH and osmotolerance
Biochimie Klaenhammer 70 337 1988 10.1016/0300-9084(88)90206-4 Bacteriocins of lactic acid bacteria
Archives of Biochemistry and Biophysics Kong 204 18 1980 10.1016/0003-9861(80)90003-X The role of interactions between O2, H2, OH, e? and O2? in free radical damage to biological systems
International Journal of Food Microbiology Leroy 88 235 2003 10.1016/S0168-1605(03)00185-5 Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation
FEMS Microbiology Reviews Lindgren 7 149 1990 10.1111/j.1574-6968.1990.tb04885.x Antagonistic activities of lactic acid bacteria in food and feed fermentations
Meat Science Liserre 61 449 2002 10.1016/S0309-1740(01)00220-0 Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sakei strain in modified atmosphere-packaged Brazilian sausage
Applied and Environmental Microbiology Lyon 57 701 1991 10.1128/AEM.57.3.701-706.1991 Partial purification and characterization of a bacteriocin produced by Propionibacterium thoenii
Food Microbiology Mataragas 20 259 2003 10.1016/S0740-0020(02)00099-0 Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4±2°C
Food Research and Technology Mayr 218 242 2004 10.1007/s00217-003-0863-4 Anti-listerial activity and biodiversity of cheese surface cultures: Influence of the ripening temperature regime Europ
International Dairy Journal Montville 5 797 1995 10.1016/0958-6946(95)00034-8 Models and mechanisms for bacteriocin action and application
Meat Science Nieto-Lozano 62 237 2002 10.1016/S0309-1740(01)00252-2 Bacteriocinogenic activity from starter cultures used in Spanish meat industry
Folia Microbiology Pantev 47 391 2002 10.1007/BF02818696 Isolation and partial characterization of an antibacterial substance produced by Enterococcus faecium
Lait Piard 71 525 1991 10.1051/lait:1991541 Inhibiting factors produced by lactic acid bacteria: 1. Oxygen metabolites and catabolism end-products
Lait Piard 72 113 1992 10.1051/lait:199229 Inhibiting factors produced by lactic acid bacteria: 2. Bacteriocins and other antibacterial substances
Journal of Food Protection Podolak 59 370 1996 10.4315/0362-028X-59.4.370 Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 on beef by application of organic acids
Journal of Applied Bacteriology Saucier 78 684 1995 10.1111/j.1365-2672.1995.tb03116.x Induction of bacteriocin in Carnobacterium piscicola LV17
Veterinary Quarterly Snijders 7 277 1985 10.1080/01652176.1985.9694000 Lactic acid as a decontaminant in slaughter and processing procedures
Food Microbiology Schobitz 16 249 1999 10.1006/fmic.1998.0241 A bacteriocin from Carnobacterium piscicola for the control of Listeria monocytogenes in vacuum-packaged meat
International Journal of Systematic and Evolutionary Microbiology Shewmaker 54 1505 2004 10.1099/ijs.0.02908-0 Vagococcus carniphilus sp. nov., isolated from ground beef
Applied and Environmental Microbiology Stevens 57 3613 1991 10.1128/AEM.57.12.3613-3615.1991 Nisin treatment for inactivation of Salmonella species and other Gram-negative bacteria
Bacteriological Reviews Tagg 40 722 1976 10.1128/MMBR.40.3.722-756.1976 Bacteriocins of gram positive bacteria
New Microbiology Tantillo 25 45 2002 Bacteriocin-producing Lactobacillus sakei as starter culture in dry sausages
International Journal of Systematic Bacteriology Teixeira 46 664 1996 10.1099/00207713-46-3-664 Phenotypic and genotypic characterization of a typical Lactococcus garvieae strains isolated from water buffalos with subclinical mastitis and confirmation of L. garvieae as a senior subjective synonym of Enterococcus seriolicida
Journal of Applied Microbiology Villani 90 430 2001 10.1046/j.1365-2672.2001.01261.x Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk
Food Microbiology Villani 14 555 1997 10.1006/fmic.1997.0129 Partial characterization of an antagonistic substance produced by Staphylococcus xylosus 1E and determination of the effectiveness of the producer strain to inhibit Listeria monocytogenes in Italian sausages
Food Technology Wagner 43 143 1989 Present and future use of traditional antimicrobials
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.