(Q51038384)

English

Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity.

scientific article published in January 2004

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

27 March 2018

http://europepmc.org/abstract/MED/14962132

Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity. (English)

1 reference

Europe PubMed Central

PubMed publication ID

27 March 2018

http://europepmc.org/abstract/MED/14962132

sourdough starter

1 reference

based on heuristic

inferred from title

lactic acid bacteria

0 references

author name string

Corsetti A

1

1 reference

Europe PubMed Central

PubMed publication ID

27 March 2018

http://europepmc.org/abstract/MED/14962132

Settanni L

2

1 reference

Europe PubMed Central

PubMed publication ID

27 March 2018

http://europepmc.org/abstract/MED/14962132

Van Sinderen D

3

1 reference

Europe PubMed Central

PubMed publication ID

27 March 2018

http://europepmc.org/abstract/MED/14962132

publication date

1 January 2004

1 reference

Europe PubMed Central

PubMed publication ID

27 March 2018

http://europepmc.org/abstract/MED/14962132

Journal of Applied Microbiology

1 reference

Europe PubMed Central

PubMed publication ID

27 March 2018

http://europepmc.org/abstract/MED/14962132

96

1 reference

Europe PubMed Central

PubMed publication ID

27 March 2018

http://europepmc.org/abstract/MED/14962132

3

1 reference

Europe PubMed Central

PubMed publication ID

27 March 2018

http://europepmc.org/abstract/MED/14962132

521-534

1 reference

Europe PubMed Central

PubMed publication ID

27 March 2018

http://europepmc.org/abstract/MED/14962132

Mode of action, purification and amino acid sequence of plantaricin C19, an anti-Listeria bacteriocin produced by Lactobacillus plantarum C19.

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1.

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Production of class II bacteriocins by lactic acid bacteria; an example of biological warfare and communication

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Contribution of reutericyclin production to the stable persistence of Lactobacillus reuteri in an industrial sourdough fermentation

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

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

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Bacteriocins of lactic acid bacteria

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Genetics of bacteriocins produced by lactic acid bacteria

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Antimicrobial activity of lactic acid bacteria isolated from sour doughs: purification and characterization of bavaricin A, a bacteriocin produced by Lactobacillus bavaricus MI401.

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B.

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Inhibitory substances produced by Lactobacilli isolated from sourdoughs--a review

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production.

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Production and Mode of Action of Lactocin 27: Bacteriocin from a Homofermentative Lactobacillus

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Bacteriocin production by lactic acid bacteria isolated from Rioja red wines

1 reference

https://api.crossref.org/works/10.1111%2FJ.1365-2672.2004.02171.X

21 January 2018

Production of pediocin AcH by Lactobacillus plantarum WHE 92 isolated from cheese.

1 reference

12 April 2024

https://opencitations.net/index/api/v1/citations/10.1128/AEM.62.12.4381-4387.1996

Identifiers

10.1111/J.1365-2672.2004.02171.X

1 reference

Europe PubMed Central

PubMed publication ID

27 March 2018

http://europepmc.org/abstract/MED/14962132

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

27 March 2018

http://europepmc.org/abstract/MED/14962132

ResearchGate publication ID

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