(Q78494220)

English

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

scientific article published on 01 February 2003

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scholarly article

1 reference

Europe PubMed Central

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12423917%20AND%20SRC:MED&resulttype=core&format=json

14 December 2019

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

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12423917%20AND%20SRC:MED&resulttype=core&format=json

14 December 2019

Lactobacillus curvatus

object named as

Lactobacillus curvatus

1 reference

based on heuristic

inferred from title

Frédéric Leroy

3

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12423917%20AND%20SRC:MED&resulttype=core&format=json

14 December 2019

4

object named as

Luc De Vuyst

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12423917%20AND%20SRC:MED&resulttype=core&format=json

14 December 2019

Jurgen Verluyten

2

object named as

Jurgen Verluyten

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12423917%20AND%20SRC:MED&resulttype=core&format=json

14 December 2019

author name string

Winy Messens

1

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12423917%20AND%20SRC:MED&resulttype=core&format=json

14 December 2019

publication date

1 February 2003

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12423917%20AND%20SRC:MED&resulttype=core&format=json

14 December 2019

International Journal of Food Microbiology

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12423917%20AND%20SRC:MED&resulttype=core&format=json

14 December 2019

81

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12423917%20AND%20SRC:MED&resulttype=core&format=json

14 December 2019

1

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12423917%20AND%20SRC:MED&resulttype=core&format=json

14 December 2019

41-52

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12423917%20AND%20SRC:MED&resulttype=core&format=json

14 December 2019

The genes involved in production of and immunity to sakacin A, a bacteriocin from Lactobacillus sake Lb706

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

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

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

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://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

Enterococcus faecium P21: a strain occurring naturally in dry-fermented sausages producing the class II bacteriocins enterocin A and enterocin B

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

Listeria monocytogenes and Other Listeria spp. in Meat and Meat Products A Review

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

Further characterization of bacteriocins Plantaricin BN, bavaricin MN and pediocin A

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

The maintenance energy of bacteria in growing cultures

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

An unexpected correlation between cardinal temperatures of microbial growth highlighted by a new model.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

Convenient Model To Describe the Combined Effects of Temperature and pH on Microbial Growth

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

Sakacin M, a bacteriocin-like substance from Lactobacillus sake 148

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

Antimicrobial activity of lactobacilli: preliminary characterization and optimization of production of acidocin B, a novel bacteriocin produced by Lactobacillus acidophilus M46

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

Characterization of the Bacteriocins Curvacin A from Lactobacillus curvatus LTH1174 and Sakacin P from L. sake LTH673

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

Cloning and sequencing of curA encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

Antibacterial activity of Lactobacillus strains isolated from dry fermented sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

Novel method to extract large amounts of bacteriocins from lactic acid bacteria

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900168-X

7 January 2021

based on heuristic

inferred from DOI database lookup

Identifiers

10.1016/S0168-1605(02)00168-X

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12423917%20AND%20SRC:MED&resulttype=core&format=json

14 December 2019

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12423917%20AND%20SRC:MED&resulttype=core&format=json

14 December 2019

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