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A novel thermotolerant and acidotolerant peptide produced by a Bacillus strain newly isolated from a fermented food (kimchi) shows activity against multidrug-resistant bacteria

International journal of antimicrobial agents, 2012-07, Vol.40 (1), p.80-83

2012

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Microbial biogeography of the transnational fermented milk matsoni

Food microbiology, 2015-09, Vol.50, p.12-19

2015

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Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia

Journal of dairy science, 2011-07, Vol.94 (7), p.3229-3241

2011

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Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

Food microbiology, 2013-10, Vol.36 (1), p.22-29

2013

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Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi

International journal of food microbiology, 2010-04, Vol.139 (1), p.56-63

2010

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The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods

International journal of food microbiology, 2012-11, Vol.160 (1), p.1-10

2012

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Determination of Lactic Microflora of Kefir Grains and Kefir Beverage by Using Culture-Dependent and Culture-Independent Methods

Journal of food science, 2011-06, Vol.76 (5), p.M276-M283

2011

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Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing

International journal of food microbiology, 2013-10, Vol.167 (2), p.144-152

2013

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Phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies

Systematic and applied microbiology, 2011-04, Vol.34 (2), p.148-155

2011

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Prevalence and classification of pathogenic Escherichia coli isolated from fresh beef, poultry, and pork in Korea

International journal of food microbiology, 2009-09, Vol.134 (3), p.196-200

2009

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Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

Journal of food science, 2013-08, Vol.78 (8), p.M1224-M1231

2013

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Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage

International journal of food microbiology, 2013-09, Vol.166 (2), p.270-279

2013

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Listeria monocytogenes Persistence in Food-Associated Environments: Epidemiology, Strain Characteristics, and Implications for Public Health

Journal of food protection, 2014, Vol.77 (1), p.150-170

2014

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Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses

Food microbiology, 2011-08, Vol.28 (5), p.1033-1040

2011

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Antimicrobial resistance of Listeria monocytogenes and Listeria innocua from meat products and meat-processing environment

Food microbiology, 2014-09, Vol.42, p.61-65

2014

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Rapid Separation and Concentration of Food-Borne Pathogens in Food Samples Prior to Quantification by Viable-Cell Counting and Real-Time PCR

Applied and Environmental Microbiology, 2007-01, Vol.73 (1), p.92-100

2007

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Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis

Food microbiology, 2012-09, Vol.31 (2), p.215-221

2012

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Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets

Food microbiology, 2008-06, Vol.25 (4), p.575-581

2008

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Multiplex fiber optic biosensor for detection of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella enterica from ready-to-eat meat samples

Food microbiology, 2013-04, Vol.33 (2), p.166-171

2013

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Microbiological Quality of Wheat Grain and Flour from Two Mills in Queensland, Australia

Journal of food protection, 2010-08, Vol.73 (8), p.1533-1536

EGLEZOS, Sofroni

2010

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Prevalence and Concentration of Bacterial Pathogens in Raw Produce and Minimally Processed Packaged Salads Produced in and for The Netherlands

Journal of food protection, 2014-03, Vol.77 (3), p.388-394

2014

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Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China

Letters in applied microbiology, 2014-11, Vol.59 (5), p.549-556

2014

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Anaerobic organic acid production of food waste in once-a-day feeding and drawing-off bioreactor

Bioresource technology, 2008-11, Vol.99 (16), p.7866-7874

2008

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Screening of Dairy Yeast Strains for Probiotic Applications

Journal of dairy science, 2004-12, Vol.87 (12), p.4050-4056

2004

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Antimicrobial Effectiveness of Bioactive Packaging Materials from Edible Chitosan and Casein Polymers: Assessment on Carrot, Cheese, and Salami

Journal of food science, 2011-01, Vol.76 (1), p.M54-M63

2011

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A novel thermotolerant and acidotolerant peptide produced by a Bacillus strain newly isolated from a fermented food (kimchi) shows activity against multidrug-resistant bacteria

Microbial biogeography of the transnational fermented milk matsoni

Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia

Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi

The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods

Determination of Lactic Microflora of Kefir Grains and Kefir Beverage by Using Culture-Dependent and Culture-Independent Methods

Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing

Phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies

Prevalence and classification of pathogenic Escherichia coli isolated from fresh beef, poultry, and pork in Korea

Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage

Listeria monocytogenes Persistence in Food-Associated Environments: Epidemiology, Strain Characteristics, and Implications for Public Health

Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses

Antimicrobial resistance of Listeria monocytogenes and Listeria innocua from meat products and meat-processing environment

Rapid Separation and Concentration of Food-Borne Pathogens in Food Samples Prior to Quantification by Viable-Cell Counting and Real-Time PCR

Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis

Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets

Multiplex fiber optic biosensor for detection of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella enterica from ready-to-eat meat samples

Microbiological Quality of Wheat Grain and Flour from Two Mills in Queensland, Australia

Prevalence and Concentration of Bacterial Pathogens in Raw Produce and Minimally Processed Packaged Salads Produced in and for The Netherlands

Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China

Anaerobic organic acid production of food waste in once-a-day feeding and drawing-off bioreactor

Screening of Dairy Yeast Strains for Probiotic Applications

Antimicrobial Effectiveness of Bioactive Packaging Materials from Edible Chitosan and Casein Polymers: Assessment on Carrot, Cheese, and Salami

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