Characterization of a new bacteriocin-like inhibitory peptide produced by Lactobacillus sakei B-RKM 0559

Clinical study of an outbreak of postoperative mediastinitis caused by Serratia marcescens in adult cardiac surgery

(2020) Angel L Fernández et al.   Interactive Cardiovascular and Thoracic Surgery

Outer Membrane Channel Protein TolC Regulates Escherichia coli K12 Sensitivity to Plantaricin BM-1 via the CpxR/CpxA Two-Component Regulatory System

(2020) Huan Wang et al.   Probiotics and Antimicrobial Proteins

Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat

(2019) Roger J. da Costa et al.   JOURNAL OF FOOD QUALITY

Reassessing the Host Defense Peptide Landscape

(2019) Evan F. Haney et al.   Frontiers in Chemistry

Bacteriocins of Gram-positive bacteria having activity spectra extending beyond closely-related species

(2019) S.D. Todorov et al.   Beneficial Microbes

Protease-Mediated Growth of Staphylococcus aureus on Host Proteins Is opp3 Dependent

(2019) McKenzie K. Lehman et al.   mBio

A novel bacteriocin BMP11 and its antibacterial mechanism on cell envelope of Listeria monocytogenes and Cronobacter sakazakii

(2018) Lanhua Yi et al.   FOOD CONTROL

Developing bacteriocins of lactic acid bacteria into next generation biopreservatives

(2018) Des Field et al.   Current Opinion in Food Science

Microbial production of bacteriocins: Latest research development and applications

(2018) Veeresh Juturu et al.   BIOTECHNOLOGY ADVANCES

Investigation of a Staphylococcal Food Poisoning Outbreak from a Chantilly Cream Dessert, in Umbria (Italy)

(2017) Laura Ercoli et al.   Foodborne Pathogens and Disease

Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation

(2017) Varish Ahmad et al.   INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS

Mass-Based Metabolomic Analysis of Lactobacillus sakei and Its Growth Media at Different Growth Phases

(2017) Sang Bong Lee et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Characterization of Probiotic Strains of Lactobacillus Candidates for Development of Synbiotic Product for Kazakh Population

(2017) Zinigul Sarmurzina et al.   JOURNAL OF PURE AND APPLIED MICROBIOLOGY

Purification, Characterization, and Mode of Action of Pentocin JL-1, a Novel Bacteriocin Isolated from Lactobacillus pentosus, against Drug-Resistant Staphylococcus aureus

(2017) Han Jiang et al.   Biomed Research International

In vitro selection, characterization and cytotoxic effect of bacteriocin of Lactobacillus sakei GM3 isolated from goat milk

(2016) Natarajan Devi Avaiyarasi et al.   FOOD CONTROL

Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity

(2016) Cecilia Fontana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Differential Cytokine Regulatory Effect of Three Lactobacillus Strains Isolated from Fermented Foods

(2016) Yoon-Doo Lee et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Bacteriocins from lactic acid bacteria and their applications in meat and meat products

(2016) Weerapong Woraprayote et al.   MEAT SCIENCE

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

Purification and Partial Characterization of a Novel Bacteriocin Synthesized by Lactobacillus paracasei HD1-7 Isolated from Chinese Sauerkraut Juice

(2016) Jingping Ge et al.   Scientific Reports

Isolation and mode of action of bacteriocin BacC1 produced by nonpathogenic Enterococcus faecium C1

(2015) H.F. Goh et al.   JOURNAL OF DAIRY SCIENCE

Characterization of Selected Lactobacillus Strains for Use as Probiotics

(2015) Minyu Song et al.   Korean Journal for Food Science of Animal Resources

Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive

(2014) Noelia Z. Palavecino Prpich et al.   ANNALS OF MICROBIOLOGY

Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis

(2014) Amornrat Wanangkarn et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification and characterization of novel multiple bacteriocins produced byLactobacillus sakeiD98

(2013) N. Sawa et al.   JOURNAL OF APPLIED MICROBIOLOGY

Chemical and genetic characterization of bacteriocins: antimicrobial peptides for food safety

(2013) Abigail B Snyder et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The pointy end of the stick: managing biological invasions

(2013) Marnie Campbell   Management of Biological Invasions

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

Extracellular proteases are key mediators ofStaphylococcus aureusvirulence via the global modulation of virulence-determinant stability

(2012) Stacey L. Kolar et al.   MicrobiologyOpen

Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts

(2012) En Yang et al.   AMB Express

Isolation of Lactobacillus salivarius 1077 (NRRL B-50053) and Characterization of Its Bacteriocin, Including the Antimicrobial Activity Spectrum

(2011) Edward A. Svetoch et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Characterization of a novel bacteriocin produced by Lactobacillus sakei LSJ618 isolated from traditional Chinese fermented radish

(2011) Jie Jiang et al.   FOOD CONTROL

Cationic Amphiphiles, a New Generation of Antimicrobials Inspired by the Natural Antimicrobial Peptide Scaffold

(2010) B. Findlay et al.   ANTIMICROBIAL AGENTS AND CHEMOTHERAPY

Mode of action of sakacin C2 against Escherichia coli

(2010) Yurong Gao et al.   FOOD CONTROL

The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent

(2010) T. Rimaux et al.   FOOD MICROBIOLOGY

Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production

(2010) M.P. Castro et al.   MEAT SCIENCE

Inhibition of Fungi and Gram-Negative Bacteria by Bacteriocin BacTN635 Produced by Lactobacillus plantarum sp. TN635

(2009) Slim Smaoui et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

A novel bacteriocin with a broad inhibitory spectrum produced by Lactobacillus sake C2, isolated from traditional Chinese fermented cabbage

(2009) Yurong Gao et al.   FOOD CONTROL

Native graS mutation supports the susceptibility of Staphylococcus aureus strain SG511 to antimicrobial peptides

(2009) Peter Sass et al.   INTERNATIONAL JOURNAL OF MEDICAL MICROBIOLOGY

Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product

(2009) Kátia G. de Carvalho et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chouriço, traditional pork products from Portugal

(2009) S.D. Todorov et al.   MEAT SCIENCE

Isolation and characterisation of selected lactic acid bacteria for improved processing of Nem chua, a traditional fermented meat from Vietnam

(2009) H. Nguyen et al.   Beneficial Microbes

Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat

(2007) Rhys J. Jones et al.   FOOD MICROBIOLOGY