Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes

Biocontrol strategies for Mediterranean-style fermented sausages

(2018) Márcia Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model

(2018) Dorothee Janßen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami

(2016) M.S. Barbosa et al.   FOOD CONTROL

Characterization of a novel bacteriocin produced by Lactobacillus plantarum ST8SH and some aspects of its mode of action

(2015) Svetoslav Dimitrov Todorov et al.   ANNALS OF MICROBIOLOGY

Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate

(2015) Matheus de Souza Barbosa et al.   FOOD MICROBIOLOGY

Serotypes and Pulsotypes Diversity ofListeria monocytogenesin a Beef-Processing Environment

(2015) Anderson Carlos Camargo et al.   Foodborne Pathogens and Disease

Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin

(2015) Danielle N. Furtado et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Purification and characterisation of plantaricin ZJ008, a novel bacteriocin against Staphylococcus spp. from Lactobacillus plantarum ZJ008

(2014) Xuan Zhu et al.   FOOD CHEMISTRY

A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat (Nanx Wudl)

(2014) Cen Chen et al.   FOOD CONTROL

Isolation of bacteriocinogenic strain of Lactococcus lactis subsp. lactis from rocket salad (Eruca sativa Mill.) and evidences of production of a variant of nisin with modification in the leader-peptide

(2013) Monika Francisca Kruger et al.   FOOD CONTROL

A ‘bacteriocin PCR array’ for identification of bacteriocin-related structural genes in lactic acid bacteria

(2011) Sunita J. Macwana et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Characterization of a bacteriocin produced by Lactobacillus sakei R1333 isolated from smoked salmon

(2010) Svetoslav D. Todorov et al.   ANAEROBE

Diversity of bacteriocinogenic lactic acid bacteria isolated from boza, a cereal-based fermented beverage from Bulgaria

(2010) Svetoslav D. Todorov   FOOD CONTROL

Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium

(2010) Svetoslav Dimitrov Todorov et al.   FOOD MICROBIOLOGY

Microbial ecology of artisanal products from North West of Italy and antimicrobial activity of the autochthonous populations

(2010) Barbara Dal Bello et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacteriocin production by Pediococcus pentosaceus isolated from marula (Scerocarya birrea)

(2009) Svetoslav D. Todorov et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Anti-listerial activity of bacteriocin-producingLactobacillus curvatusCWBI-B28 andLactobacillus sakeiCWBI-B1365 on raw beef and poultry meat

(2008) C. Dortu et al.   LETTERS IN APPLIED MICROBIOLOGY