Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium

Using an efficient fermenting yeast enhances ethanol production from unfiltered wheat bran hydrolysates

(2012) Lorenzo Favaro et al.   APPLIED ENERGY

Codon-optimized glucoamylase sGAI of Aspergillus awamori improves starch utilization in an industrial yeast

(2012) Lorenzo Favaro et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Processing wheat bran into ethanol using mild treatments and highly fermentative yeasts

(2012) Lorenzo Favaro et al.   BIOMASS & BIOENERGY

History and future of world's most advanced biorefinery in operation

(2012) Gudbrand Rødsrud et al.   BIOMASS & BIOENERGY

Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal

(2012) Svetoslav Dimitrov Todorov et al.   FOOD CONTROL

Cheese whey management: A review

(2012) Ana R. Prazeres et al.   JOURNAL OF ENVIRONMENTAL MANAGEMENT

Enterococcus faecium isolated from Lombo, a Portuguese traditional meat product: characterisation of antibacterial compounds and factors affecting bacteriocin production

(2012) S.D. Todorov et al.   Beneficial Microbes

Enterocins of Enterococcus faecium, emerging natural food preservatives

(2011) Adeel Javed et al.   ANNALS OF MICROBIOLOGY

Optimal fermentation conditions for maximizing the ethanol production by Kluyveromyces fragilis from cheese whey powder

(2011) Giuliano Dragone et al.   BIOMASS & BIOENERGY

Sardinian goat’s milk as source of bacteriocinogenic potential protective cultures

(2011) Stefano Schirru et al.   FOOD CONTROL

The role of environmental factors and medium composition on bacteriocin production by an aquaculture probiotic Enterococcus faecium MC13 isolated from fish intestine

(2011) Paulraj Kanmani et al.   KOREAN JOURNAL OF CHEMICAL ENGINEERING

Continuous hydrogen and methane production in a two-stage cheese whey fermentation system

(2011) C. B. Cota-Navarro et al.   WATER SCIENCE AND TECHNOLOGY

Polyhydroxyalkanoates production by engineered Cupriavidus necator from waste material containing lactose

(2010) Silvana Povolo et al.   BIORESOURCE TECHNOLOGY

Use of Byproducts of Food Industry for Production of Antimicrobial Activity by Bacillus sp. P11

(2010) Fernanda L. Leães et al.   Food and Bioprocess Technology

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

(2010) Svetoslav D. Todorov   FOOD CONTROL

Bacteriocins from Lactobacillus plantarum production, genetic organization and mode of action: produção, organização genética e modo de ação

(2009) Svetoslav D. Todorov   BRAZILIAN JOURNAL OF MICROBIOLOGY

Application of antimicrobial peptides in agriculture and food industry

(2009) Keykhosrow Keymanesh et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

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

A class IIa peptide from Enterococcus mundtii inhibits bacteria associated with otitis media

(2008) H. Knoetze et al.   INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS