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Beneficial properties of lactic acid bacteria naturally present in dairy production

BMC microbiology, 2018-12, Vol.18 (1), p.219-219, Article 219

2018

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Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) — From isolation to application: Characterization of a bacteriocin

Food research international, 2011-06, Vol.44 (5), p.1351-1363

2011

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Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal

International journal of food microbiology, 2007-05, Vol.116 (2), p.239-247

2007

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Bacteriocin production by Pediococcus pentosaceus isolated from marula ( Scerocarya birrea)

International journal of food microbiology, 2009-06, Vol.132 (2), p.117-126

2009

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Diversity of bacteriocinogenic lactic acid bacteria isolated from boza, a cereal-based fermented beverage from Bulgaria

Food control, 2010-07, Vol.21 (7), p.1011-1021

Todorov, Svetoslav D.

2010

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Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin

Brazilian journal of microbiology, 2014-12, Vol.45 (4), p.1541-1550

2014

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An antibacterial and antiviral peptide produced by Enterococcus mundtii ST4V isolated from soya beans

International journal of antimicrobial agents, 2005-06, Vol.25 (6), p.508-513

2005

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Identification of lactic acid bacteria and yeast from boza

Process biochemistry (1991), 2007-02, Vol.42 (2), p.267-270

2007

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Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications

1, 2017

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Bacteriocins: exploring alternatives to antibiotics in mastitis treatment

Brazilian journal of microbiology, 2010-07, Vol.41 (3), p.542-562

2010

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Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K TO Listeria sp

Brazilian journal of microbiology, 2008-01, Vol.39 (1), p.178-187

Todorov, Svetoslav D

2008

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Lactic Acid Bacteria (LAB) and Their Bacteriocins as Alternative Biotechnological Tools to Control Listeria monocytogenes Biofilms in Food Processing Facilities

Molecular biotechnology, 2018-09, Vol.60 (9), p.712-726

2018

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Assessment of the safety and anti‐inflammatory effects of three Bacillus strains in the respiratory tract

Environmental microbiology, 2021-06, Vol.23 (6), p.3077-3098

2021

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Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses

Probiotics and antimicrobial proteins, 2021-02, Vol.13 (1), p.261-272

2021

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Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties

Annals of microbiology, 2008-01, Vol.58 (4), p.661-670

2008

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Characterization of mesentericin ST99, a bacteriocin produced by Leuconostoc mesenteroides subsp. Dextranicum ST99 isolated from boza

Journal of industrial microbiology & biotechnology, 2004-08, Vol.31 (7), p.323-329

2004

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Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6

Journal of dairy research, 2020-05, Vol.87 (2), p.259-262

2020

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Safety Evaluation and In vivo Strain-Specific Functionality of Bacillus Strains Isolated from Korean Traditional Fermented Foods

Probiotics and antimicrobial proteins, 2021-02, Vol.13 (1), p.60-71

2021

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Bacteriocin production by Lactobacillus pentosus ST712BZ isolated from boza

Brazilian journal of microbiology, 2007-01, Vol.38 (1), p.166-172

2007

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Research Trends in the Study of Edible Mushrooms: Nutritional Properties and Health Benefits

International journal of medicinal mushrooms, 2022, Vol.24 (5), p.1-18

2022

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Characterization of bacteriocins produced by lactic acid bacteria isolated from spoiled black olives

Journal of basic microbiology, 2005-01, Vol.45 (4), p.312-322

2005

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Optimization of Bacteriocin ST311LD Production by Enterococcus faecium ST311LD, Isolated from Spoiled Black Olives

The journal of microbiology, 2005-08, Vol.43 (4), p.370

2005

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Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes

Food control, 2015-01, Vol.47, p.147-153

2015

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Evaluation of the bioavailability and intestinal effects of milk fermented by folate producing lactic acid bacteria in a depletion/repletion mice model

Journal of functional foods, 2020-03, Vol.66, p.103785, Article 103785

2020

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Evaluation of potential probiotic properties of Enterococcus mundtii, its survival in boza and in situ bacteriocin production

Food technology and biotechnology, 2009-04, Vol.47 (2), p.178-191

2009

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Beneficial properties of lactic acid bacteria naturally present in dairy production

Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) — From isolation to application: Characterization of a bacteriocin

Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal

Bacteriocin production by Pediococcus pentosaceus isolated from marula ( Scerocarya birrea)

Diversity of bacteriocinogenic lactic acid bacteria isolated from boza, a cereal-based fermented beverage from Bulgaria

Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin

An antibacterial and antiviral peptide produced by Enterococcus mundtii ST4V isolated from soya beans

Identification of lactic acid bacteria and yeast from boza

Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications

Bacteriocins: exploring alternatives to antibiotics in mastitis treatment

Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K TO Listeria sp

Lactic Acid Bacteria (LAB) and Their Bacteriocins as Alternative Biotechnological Tools to Control Listeria monocytogenes Biofilms in Food Processing Facilities

Assessment of the safety and anti‐inflammatory effects of three Bacillus strains in the respiratory tract

Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses

Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties

Characterization of mesentericin ST99, a bacteriocin produced by Leuconostoc mesenteroides subsp. Dextranicum ST99 isolated from boza

Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6

Safety Evaluation and In vivo Strain-Specific Functionality of Bacillus Strains Isolated from Korean Traditional Fermented Foods

Bacteriocin production by Lactobacillus pentosus ST712BZ isolated from boza

Research Trends in the Study of Edible Mushrooms: Nutritional Properties and Health Benefits

Characterization of bacteriocins produced by lactic acid bacteria isolated from spoiled black olives

Optimization of Bacteriocin ST311LD Production by Enterococcus faecium ST311LD, Isolated from Spoiled Black Olives

Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes

Evaluation of the bioavailability and intestinal effects of milk fermented by folate producing lactic acid bacteria in a depletion/repletion mice model

Evaluation of potential probiotic properties of Enterococcus mundtii, its survival in boza and in situ bacteriocin production

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