(Q40744292)

English

Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage

scientific article published on April 2004

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scholarly article

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage (English)

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

Lactobacillus curvatus

object named as

Lactobacillus curvatus

1 reference

based on heuristic

inferred from title

3

object named as

Luc De Vuyst

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

author name string

Jurgen Verluyten

1

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

Winy Messens

2

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

language of work or name

0 references

publication date

1 April 2004

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

Applied and Environmental Microbiology

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

70

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

4

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

2271-2278

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

Optimization of bacteriocin production by batch fermentation of Lactobacillus plantarum LPCO10.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

Role of acetate in production of an autoinducible class IIa bacteriocin in Carnobacterium piscicola A9b.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

Inhibition of bacterial growth, enterotoxin production, and spore outgrowth in strains of Bacillus cereus by bacteriocin AS-48

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

Spread of antibiotic resistance with food-borne pathogens

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

The synthesis of the bacteriocin sakacin A is a temperature-sensitive process regulated by a pheromone peptide through a three-component regulatory system

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

Production of sakacin P by Lactobacillus sakei in a completely defined medium

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

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

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

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

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

Influence of osmolarity and the presence of an osmoprotectant on lactococcus lactis growth and bacteriocin production

1 reference

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24 September 2017

Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

An exported inducer peptide regulates bacteriocin production in Enterococcus faecium CTC492

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

Biochemical and genetic characterization of enterocin P, a novel sec-dependent bacteriocin from Enterococcus faecium P13 with a broad antimicrobial spectrum

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

Investigation of the effect of combined variations in temperature, pH, and NaCl concentration on nisin inhibition of Listeria monocytogenes and Staphylococcus aureus

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

Induction of bacteriocin production in Lactobacillus sake by a secreted peptide

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

24 September 2017

Applications of the bacteriocin, nisin

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

25 September 2017

Biopreservation by lactic acid bacteria

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

25 September 2017

Model for combined effect of temperature and salt concentration/water activity on the growth rate of Staphylococcus xylosus.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

15 June 2018

Behaviour of Listeria monocytogenes in raw sausages (merguez) in presence of a bacteriocin-producing lactococcal strain as a protective culture.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

19 August 2018

Factors affecting production of an antilisterial bacteriocin by Carnobacterium piscicola strain A9b in laboratory media and model fish systems

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

19 August 2018

Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

19 August 2018

Behaviour of Listeria spp. in naturally contaminated chorizo (Spanish fermented sausage).

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

19 August 2018

Resistance of Escherichia coli and Salmonella against nisin and curvacin A.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

19 August 2018

Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

19 August 2018

Stability and safety of traditional Greek salami -- a microbiological ecology study.

1 reference

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19 August 2018

Biochemical characterization of lactobacilli from dry fermented sausages.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=383168

19 August 2018

Influence of sodium chloride concentration on the controlled lactic acid fermentation of "Almagro" eggplants

1 reference

https://pubmed.ncbi.nlm.nih.gov/15066822

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages

1 reference

https://pubmed.ncbi.nlm.nih.gov/15066822

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Predictive models of the combined effects of curvaticin 13, NaCl and pH on the behaviour of Listeria monocytogenes ATCC 15313 in broth

1 reference

https://pubmed.ncbi.nlm.nih.gov/15066822

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy)

1 reference

https://pubmed.ncbi.nlm.nih.gov/15066822

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

RAPD-PCR characterization of lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy)

1 reference

https://pubmed.ncbi.nlm.nih.gov/15066822

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Enterocin 416K1, an antilisterial bacteriocin produced by Enterococcus casseliflavus IM 416K1 isolated from Italian sausages

1 reference

https://pubmed.ncbi.nlm.nih.gov/15066822

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

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

1 reference

https://pubmed.ncbi.nlm.nih.gov/15066822

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Effect of sodium nitrite and sodium chloride on growth of lactic acid bacteria

1 reference

https://pubmed.ncbi.nlm.nih.gov/15066822

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sake

1 reference

https://pubmed.ncbi.nlm.nih.gov/15066822

12 December 2020

based on heuristic

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Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products

1 reference

https://pubmed.ncbi.nlm.nih.gov/15066822

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Modelling the growth response of Staphylococcus xylosus to changes in temperature and glycerol concentration/water activity

1 reference

https://pubmed.ncbi.nlm.nih.gov/15066822

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Industry Perspectives on the Use of Natural Antimicrobials and Inhibitors for Food Applications

1 reference

https://pubmed.ncbi.nlm.nih.gov/15066822

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Behaviour of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami: effect of lactic-acid bacteria starter cultures

1 reference

https://pubmed.ncbi.nlm.nih.gov/15066822

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Final optical density and growth rate; effects of temperature and NaCl differ from acidity

1 reference

https://pubmed.ncbi.nlm.nih.gov/15066822

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Identifiers

10.1128/AEM.70.4.2271-2278.2004

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

PMC publication ID

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

PubMed publication ID

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

ResearchGate publication ID

0 references

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