[HTML][HTML] Recent advances in microbial fermentation for dairy and health
Microbial fermentation has been used historically for the preservation of foods, the health
benefits of which have since come to light. Early dairy fermentations depended on the …
benefits of which have since come to light. Early dairy fermentations depended on the …
Methods for screening and evaluation of antimicrobial activity: A review of protocols, advantages, and limitations
TJ Hossain - European Journal of Microbiology and Immunology, 2024 - akjournals.com
Infectious diseases pose a formidable global challenge, compounded by the emergence of
antimicrobial resistance. Consequently, researchers are actively exploring novel …
antimicrobial resistance. Consequently, researchers are actively exploring novel …
Pediocin SA-1, an antimicrobial peptide from Pediococcus acidilactici NRRL B5627: Production conditions, purification and characterization
S Anastasiadou, M Papagianni, G Filiousis… - Bioresource …, 2008 - Elsevier
Fermentation broths of Pediococcus acidilactici NRRL B5627 exhibited a certain
antimicrobial activity due to a bacteriocin produced during early growth and until the …
antimicrobial activity due to a bacteriocin produced during early growth and until the …
Probiotic properties of Lactobacillus isolates originating from porcine intestine and feces
T Lähteinen, E Malinen, JMK Koort… - Anaerobe, 2010 - Elsevier
In this study, a total of 94 lactic acid bacterial (LAB) isolates of porcine small intestinal and
fecal origin were screened for their probiotic properties. The aim was to evaluate whether …
fecal origin were screened for their probiotic properties. The aim was to evaluate whether …
Evaluation of the probiotics Bacillus subtilis and Lactobacillus plantarum bioencapsulated in Artemia nauplii against vibriosis in European sea bass larvae …
M Touraki, G Karamanlidou, P Karavida… - World Journal of …, 2012 - Springer
Two potential probiotics Bacillus subtilis and Lactobacillus plantarum were evaluated for use
in aquaculture as preventive measures against vibriosis. In vitro evaluation of the probiotics …
in aquaculture as preventive measures against vibriosis. In vitro evaluation of the probiotics …
Recombinant production of the lantibiotic nisin using Corynebacterium glutamicum in a two-step process
D Weixler, M Berghoff, KV Ovchinnikov, S Reich… - Microbial cell …, 2022 - Springer
Background The bacteriocin nisin is naturally produced by Lactococcus lactis as an inactive
prepeptide that is modified posttranslationally resulting in five (methyl-) lanthionine rings …
prepeptide that is modified posttranslationally resulting in five (methyl-) lanthionine rings …
Purification, amino acid sequence and characterization of the class IIa bacteriocin weissellin A, produced by Weissella paramesenteroides DX
M Papagianni, EM Papamichael - Bioresource technology, 2011 - Elsevier
Weissella paramesenteroides DX has been shown to produce a 4450-Da class IIa
bacteriocin, weissellin A, composed of 43 amino acids with the sequence KNYGNGVYCNKHKCSVDWATFSANIANN …
bacteriocin, weissellin A, composed of 43 amino acids with the sequence KNYGNGVYCNKHKCSVDWATFSANIANN …
[PDF][PDF] Cinnamomum verum: Ethylacetate and methanol extracts antioxidant and antimicrobial activity
O Mazimba, K Wale, E Tebogo, E Tebogo… - J Med Plants …, 2015 - academia.edu
Cinnamomum verum is an evergreen tree that is widely used as cinnamon spice. The plant
is medicinally used against gastrointestinal conditions and has anti-inflammation …
is medicinally used against gastrointestinal conditions and has anti-inflammation …
Antimicrobial effect of nisin in processed cheese-Quantification of residual nisin by LC-MS/MS and development of new growth and growth boundary model for Listeria …
V Martinez-Rios, M Pedersen, M Pedrazzi… - International Journal of …, 2021 - Elsevier
This study tested the hypothesis that growth of Listeria monocytogenes in processed cheese
with added nisin can be predicted from residual nisin A concentrations in the final product …
with added nisin can be predicted from residual nisin A concentrations in the final product …
Growth and metabolism of a meat isolated strain of Pediococcus pentosaceus in submerged fermentation: Purification, characterization and properties of the produced …
S Anastasiadou, M Papagianni, G Filiousis… - Enzyme and Microbial …, 2008 - Elsevier
The meat isolate Pediococcus pentosaceus, characterized as P. pentosaceus Mees 1934,
produces a bacteriocin which was characterized in this study. The molecule was found to …
produces a bacteriocin which was characterized in this study. The molecule was found to …