Screening of lactic-acid bacteria from South African barley beer for the production of bacteriocin-like compounds. (Q39527099)

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4 January 2020

title

Screening of lactic-acid bacteria from South African barley beer for the production of bacteriocin-like compounds (English)

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4 January 2020

0 references

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1

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4 January 2020

Leon M.T. Dicks

series ordinal

2

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4 January 2020

author name string

Todorov SD

series ordinal

1

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12 September 2017

Dicks LM

series ordinal

2

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12 September 2017

publication date

1 January 2004

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4 January 2020

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4 January 2020

volume

49

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4 January 2020

issue

4

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4 January 2020

page(s)

406-410

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Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins

4 January 2020

cites work

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Selection of Escherichia coli-inhibiting strains of Lactobacillus paracasei subsp. paracasei.

21 January 2018

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Bacteriocin diversity in Bacillus sphaericus

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Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami.

21 January 2018

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Appropriate starter culture technologies for small-scale fermentation in developing countries

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Characterization of a bacteriocin produced by Streptococcus thermophilus 81.

21 January 2018

1 reference

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Bacteriocins of lactic acid bacteria

21 January 2018

1 reference

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Inhibition of Listeria monocytogenes by plantaricin NA, an antibacterial substance from Lactobacillus plantarum

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FBF02931601

Evidence for chromosomal determination of fungicidal activity in strains ofLactobacillus brevis andLactobacillus fermentum isolated from fermented foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FBF02931601

Lactic acid bacteria of foods and their current taxonomy

21 January 2018

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Exploration of antimicrobial potential in LAB by genomics

21 January 2018

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12 December 2020

Production and pH-Dependent Bactericidal Activity of Lactocin S, a Lantibiotic from Lactobacillus sake L45.

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12 December 2020

Lantibiotic nisin Z fermentative production by Lactococcus lactis IO-1: relationship between production of the lantibiotic and lactate and cell growth

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12 December 2020

Influence of pH on the production of enterocin 1146 during batch fermentation

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12 December 2020

Plasmid profiles and curing of plasmids inLactobacillus plantarumstrains isolated from green olive fermentations

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12 December 2020

The effect of nisin concentration and nutrient depletion on nisin production of Lactococcus lactis

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12 December 2020

Antibacterial activity of Lactobacillus sake isolated from meat.

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12 December 2020

Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K

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12 December 2020

The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation

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12 December 2020

Bacteriocin production by Enterococcus faecium RZS C5 is cell density limited and occurs in the very early growth phase

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12 December 2020

Genetics of bacteriocins produced by lactic acid bacteria

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12 December 2020

Characterization of bacteriocin produced by Pediococcus pentosaceus from wine

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12 December 2020

Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes

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12 December 2020

Assay system for bacteriocins

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12 December 2020

Identifiers

DOI

10.1007/BF02931601

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:15530005%20AND%20SRC:MED&resulttype=core&format=json

4 January 2020

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