(Q44665549)

English

A lacticin 481-producing adjunct culture increases starter lysis while inhibiting nonstarter lactic acid bacteria proliferation during Cheddar cheese ripening.

scientific article published in January 2003

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scholarly article

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14632996%20AND%20SRC:MED&resulttype=core&format=json

21 December 2019

A lacticin 481-producing adjunct culture increases starter lysis while inhibiting nonstarter lactic acid bacteria proliferation during Cheddar cheese ripening (English)

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14632996%20AND%20SRC:MED&resulttype=core&format=json

21 December 2019

lactic acid bacteria

0 references

3

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14632996%20AND%20SRC:MED&resulttype=core&format=json

21 December 2019

Reynolds Paul Ross

2

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14632996%20AND%20SRC:MED&resulttype=core&format=json

21 December 2019

author name string

L O'Sullivan

1

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14632996%20AND%20SRC:MED&resulttype=core&format=json

21 December 2019

publication date

1 January 2003

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14632996%20AND%20SRC:MED&resulttype=core&format=json

21 December 2019

Journal of Applied Microbiology

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14632996%20AND%20SRC:MED&resulttype=core&format=json

21 December 2019

95

1 reference

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21 December 2019

6

1 reference

Europe PubMed Central

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21 December 2019

1235-1241

1 reference

Europe PubMed Central

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21 December 2019

Lantibiotics: structure, biosynthesis and mode of action

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02086.X

21 January 2018

Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality.

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02086.X

21 January 2018

Genomic diversity within the genus Pediococcus as revealed by randomly amplified polymorphic DNA PCR and pulsed-field gel electrophoresis

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02086.X

21 January 2018

Inhibition of Listeria monocytogenes in cottage cheese manufactured with a lacticin 3147-producing starter culture

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02086.X

21 January 2018

Enhancement of Proteolysis by aLactococcus lactisBacteriocin Producer in a Cheese Model System

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02086.X

21 January 2018

Use of a bacteriocin-producing transconjugant as starter in acceleration of cheese ripening

1 reference

https://api.crossref.org/works/10.1046%2FJ.1365-2672.2003.02086.X

21 January 2018

Identifiers

10.1046/J.1365-2672.2003.02086.X

1 reference

https://api.fatcat.wiki/v0/release/r6ijhertofgntbvk4pwaq32pre

30 July 2022

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30 July 2022

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mapped directly with Wikidata item

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30 July 2022

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