Enhancement of BLIS production by Pediococcus acidilactici kp10 in optimized fermentation conditions using an artificial neural network

Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry

(2012) Sahar Abbasiliasi et al.   BMC MICROBIOLOGY

Determining Optimum Conditions for Lipase-Catalyzed Synthesis of Triethanolamine (TEA)-Based Esterquat Cationic Surfactant by a Taguchi Robust Design Method

(2011) Hamid Reza Fard Masoumi et al.   MOLECULES

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

Comparison of Artificial Neural Network (ANN) and Response Surface Methodology (RSM) in the Prediction of Quality Parameters of Spray-Dried Pomegranate Juice

(2009) Sh. Youssefi et al.   DRYING TECHNOLOGY

Bacteriocin: safest approach to preserve food products

(2009) Neha Gautam et al.   INDIAN JOURNAL OF MICROBIOLOGY

Comparison of artificial neural network (ANN) and response surface methodology (RSM) in fermentation media optimization: Case study of fermentative production of scleroglucan

(2008) Kiran M. Desai et al.   BIOCHEMICAL ENGINEERING JOURNAL

Development of a low cost culture medium for sakacin A production by L. sakei

(2008) Valentina Trinetta et al.   PROCESS BIOCHEMISTRY

In vitro tests of suitability of bacteriocin-producing lactic acid bacteria, as potential biopreservation cultures in vacuum-packaged cold-smoked salmon

(2007) Elisabetta Tomé et al.   FOOD CONTROL