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1
Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread
Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread
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Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread

Rafael Chacon Ruiz Martinez Cristina Dini Staliano; Antônio Diogo Silva Vieira; Martha Lissete Morales Villarreal; Svetoslav Dimitrov Todorov; Susana Marta Isay Saad; Bernadette Dora Gombossy de Melo Franco

Food Microbiology London v. 48, p. 143-152, 2015

London 2015

Item não circula. Consulte sua biblioteca.(Acessar)

2
Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate
Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate
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Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate

Matheus de Souza Barbosa Svetoslav Dimitrov Todorov; Iskra Ivanova; Jean-Marc Chobert; Thomas Haertle; Bernadette Dora Gombossy de Melo Franco

Food Microbiology London v. 46, p. 254-262, 2015

London 2015

Item não circula. Consulte sua biblioteca.(Acessar)

3
The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties
The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties
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The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties

Nadja Larsen Thiago Barbosa Cahú; Susana Marta Isay Saad; Andreas Blennow; Lene Jespersen

Food Microbiology London v. 74, p. 11-20, 2018

London 2018

Item não circula. Consulte sua biblioteca.(Acessar)

4
Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS
Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS
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Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS

Rafael Chacon Ruiz Martinez Monica Wachsman; Nicolas Ignacio Torres; Jean Guy LeBlanc; Svetoslav Dimitrov Todorov; Bernadette Dora Gombossy de Melo Franco

Food Microbiology London v. 34, n. 2, p. 376-381, 2013

London 2013

Item não circula. Consulte sua biblioteca.(Acessar)

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Assunto 

  1. Listeria  (3)
  2. Salame  (1)
  3. Probióticos  (1)
  4. Queijo  (1)
  5. Microbiologia De Alimentos  (1)
  6. Pectinidae  (1)
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Deste Autor:

  1. Todorov, S
  2. Franco, B
  3. Martinez, R
  4. Saad, S
  5. Leblanc, J

Neste Assunto:

  1. Lactobacillus
  2. Listeria
  3. Salame
  4. Probióticos
  5. Queijo

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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