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Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins

Food science & technology, 2023-01, Vol.173, p.114300, Article 114300

2023

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Structural Basis of Pore Formation in the Mannose Phosphotransferase System by Pediocin PA-1

Applied and environmental microbiology, 2022-02, Vol.88 (3), p.e0199221-e0199221

2022

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Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici

Food research international, 2021-10, Vol.148, p.110628-110628, Article 110628

2021

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Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100

Food microbiology, 2020-04, Vol.86, p.103315-103315, Article 103315

2020

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Pediocin PA-1 production during repeated-cycle batch culture of immobilized Pediococcus acidilactici UL5 cells

Journal of bioscience and bioengineering, 2008-05, Vol.105 (5), p.513-517

2008

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High-efficiency production of the antimicrobial peptide pediocin PA-1 in metabolically engineered Corynebacterium glutamicum using a microaerobic process at acidic pH and elevated levels of bivalent calcium ions

Microbial cell factories, 2023-02, Vol.22 (1), p.41-41, Article 41

2023

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Different Detection Strategies of Pediocin-Like Produced by Pediococcus pentosaceus

Probiotics and antimicrobial proteins, 2024-05

2024

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Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage

Food control, 2012-05, Vol.25 (1), p.190-196

2012

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An oxidation resistant pediocin PA-1 derivative and penocin A display effective anti- Listeria activity in a model human gut environment

Gut microbes, 2022, Vol.14 (1), p.2004071-2004071

2022

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Use of nisin and other bacteriocins for preservation of dairy products

International dairy journal, 2008-04, Vol.18 (4), p.329-343

2008

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Bioutilization of paneer whey waste for production of paneer making powder containing pediocin PA-1 as a biopreservative to enhance shelf life of paneer

Food science & technology, 2019-10, Vol.113, p.108243, Article 108243

2019

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Molecular Dynamic Study on the Structure and Thermal Stability of Mutant Pediocin PA-1 Peptides Engineered with Cysteine Substitutions

Probiotics and antimicrobial proteins, 2024-03

2024

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Heterologous Expression, Purification and Characterization of Fusion-type Pediocin PA-1 in Escherichia coli

Research Journal of Biotechnology, 2023-08, Vol.18 (8), p.145-152

2023

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Pediocin PA-1 containing fermented cheese whey reduces total viable count of raw buffalo (Bubalis bubalus) milk

Food science & technology, 2017-09, Vol.83, p.193-200

2017

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Sustainable utilization of dairy waste paneer whey by Pediococcus pentosaceus NCDC 273 for lactic acid production

Biocatalysis and agricultural biotechnology, 2023-01, Vol.47, p.102588, Article 102588

2023

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The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities’ Dynamics and Quality Parameters of a Fermented Meat Sausage Model

Biology (Basel, Switzerland), 2023-09, Vol.12 (9), p.1212

2023

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Design of antibacterial biointerfaces by surface modification of poly (ε-caprolactone) with fusion protein containing hydrophobin and PA-1

Colloids and surfaces, B, Biointerfaces, 2017-03, Vol.151, p.255-263

2017

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Industrial cheese whey utilization for enhanced production of purified pediocin PA-1

Food science & technology, 2014-12, Vol.59 (2), p.656-665

2014

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Antibiotic and antimicrobial peptide combinations: synergistic inhibition of Pseudomonas fluorescens and antibiotic-resistant variants

Research in microbiology, 2012-02, Vol.163 (2), p.101-108

2012

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Characterisation of the bacterial microbiota of the vagina of dairy cows and isolation of pediocin-producing Pediococcus acidilactici

BMC microbiology, 2013-01, Vol.13 (1), p.19-19, Article 19

2013

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The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters

Food control, 2010-05, Vol.21 (5), p.679-685

2010

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Simple and rapid purification of pediocin PA-1 from Pediococcus pentosaceous NCDC 273 suitable for industrial application

Microbiological research, 2012-10, Vol.167 (9), p.544-549

2012

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Antimicrobial activity of pediocin PA-1 against Oenococcus oeni and other wine bacteria

Food microbiology, 2012-09, Vol.31 (2), p.167-172

2012

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A Compatible Membrane Process for Separation and Concentration of Pediocin PA-1 from Fermentation Broth

Separation science and technology, 2014-09, Vol.49 (13), p.1978-1984

2014

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Mutational analysis of positively charged residues in the N‐terminal region of the class IIa bacteriocin pediocin PA‐1

Letters in applied microbiology, 2014-04, Vol.58 (4), p.356-361

2014

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Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins

Structural Basis of Pore Formation in the Mannose Phosphotransferase System by Pediocin PA-1

Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici

Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100

Pediocin PA-1 production during repeated-cycle batch culture of immobilized Pediococcus acidilactici UL5 cells

High-efficiency production of the antimicrobial peptide pediocin PA-1 in metabolically engineered Corynebacterium glutamicum using a microaerobic process at acidic pH and elevated levels of bivalent calcium ions

Different Detection Strategies of Pediocin-Like Produced by Pediococcus pentosaceus

Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage

An oxidation resistant pediocin PA-1 derivative and penocin A display effective anti- Listeria activity in a model human gut environment

Use of nisin and other bacteriocins for preservation of dairy products

Bioutilization of paneer whey waste for production of paneer making powder containing pediocin PA-1 as a biopreservative to enhance shelf life of paneer

Molecular Dynamic Study on the Structure and Thermal Stability of Mutant Pediocin PA-1 Peptides Engineered with Cysteine Substitutions

Heterologous Expression, Purification and Characterization of Fusion-type Pediocin PA-1 in Escherichia coli

Pediocin PA-1 containing fermented cheese whey reduces total viable count of raw buffalo (Bubalis bubalus) milk

Sustainable utilization of dairy waste paneer whey by Pediococcus pentosaceus NCDC 273 for lactic acid production

The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities’ Dynamics and Quality Parameters of a Fermented Meat Sausage Model

Design of antibacterial biointerfaces by surface modification of poly (ε-caprolactone) with fusion protein containing hydrophobin and PA-1

Industrial cheese whey utilization for enhanced production of purified pediocin PA-1

Antibiotic and antimicrobial peptide combinations: synergistic inhibition of Pseudomonas fluorescens and antibiotic-resistant variants

Characterisation of the bacterial microbiota of the vagina of dairy cows and isolation of pediocin-producing Pediococcus acidilactici

The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters

Simple and rapid purification of pediocin PA-1 from Pediococcus pentosaceous NCDC 273 suitable for industrial application

Antimicrobial activity of pediocin PA-1 against Oenococcus oeni and other wine bacteria

A Compatible Membrane Process for Separation and Concentration of Pediocin PA-1 from Fermentation Broth

Mutational analysis of positively charged residues in the N‐terminal region of the class IIa bacteriocin pediocin PA‐1

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