Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon

Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties

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Evaluation of the role of environmental factors in the human gastrointestinal tract on the behaviour of probiotic cultures ofLactobacillus casei Shirota andLactobacillus casei LC01 by the use of a semi-dynamicin vitro model

(2009) Katia Gianni De Carvlho et al.   ANNALS OF MICROBIOLOGY

Partial Characterization of Nine Bacteriocins Produced by Lactic Acid Bacteria Isolated from Cold-Smoked Salmon with Activity againstListeria monocytogenes

(2009) Elisabetta Tomé et al.   FOOD BIOTECHNOLOGY

Importance of food in probiotic efficacy

(2009) R.D.C.S. Ranadheera et al.   FOOD RESEARCH INTERNATIONAL

Mechanisms of probiotic actions – A review

(2009) Tobias A. Oelschlaeger   INTERNATIONAL JOURNAL OF MEDICAL MICROBIOLOGY

Pediocin SA-1, an antimicrobial peptide from Pediococcus acidilactici NRRL B5627: Production conditions, purification and characterization

(2008) Sofia Anastasiadou et al.   BIORESOURCE TECHNOLOGY

Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K to Listeria sp.

(2008) Svetoslav D. Todorov   BRAZILIAN JOURNAL OF MICROBIOLOGY

Evaluation of Enterococcus mundtii ST4SA and Lactobacillus plantarum 423 as probiotics by using a gastro-intestinal model with infant milk formulations as substrate

(2008) Marelize Botes et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria

(2007) E TOME et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY