Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon (2011)
- Authors:
- USP affiliated authors: SAAD, SUSANA MARTA ISAY - FCF ; FRANCO, BERNADETTE DORA GOMBOSSY DE MELO - FCF
- Unidade: FCF
- DOI: 10.1111/j.1365-2672.2011.04950.x
- Subjects: RESISTÊNCIA MICROBIANA ÀS DROGAS; LACTOBACILLUS; LISTERIA; PROBIÓTICOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Applied Microbiology
- ISSN: 1364-5072
- Volume/Número/Paginação/Ano: v. 110, n. 4, p. 971-986, 2011
- Status:
- Artigo possui acesso gratuito no site do editor (Bronze Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
TODOROV, Svetoslav Dimitrov et al. Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon. Journal of Applied Microbiology, v. 110, n. 4, p. 971-986, 2011Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2672.2011.04950.x. Acesso em: 31 mar. 2026. -
APA
Todorov, S. D., Furtado, D. N., Saad, S. M. I., Tome, E., & Franco, B. D. G. de M. (2011). Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon. Journal of Applied Microbiology, 110( 4), 971-986. doi:10.1111/j.1365-2672.2011.04950.x -
NLM
Todorov SD, Furtado DN, Saad SMI, Tome E, Franco BDG de M. Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon [Internet]. Journal of Applied Microbiology. 2011 ; 110( 4): 971-986.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1111/j.1365-2672.2011.04950.x -
Vancouver
Todorov SD, Furtado DN, Saad SMI, Tome E, Franco BDG de M. Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon [Internet]. Journal of Applied Microbiology. 2011 ; 110( 4): 971-986.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1111/j.1365-2672.2011.04950.x - Control of Listeria monocytogenes in a dairy spread by Lactobacillus sakei subsp. sakei 2α, a bacteriocinogenic and potentially probiotic strain
- Advantageous direct quantification of viable closely related probiotics in petits-suisse cheeses under in vitro gastrointestinal conditions by propidium monoazide - qPCR
- Resistance to drugs and bacteriocin production are an advantage for potential probiotic strain of Lactobacillus acidophilus LA-14
- Atividade antimicrobiana de cepas de Streptococcus spp isoladas de leite de cabra contra Listeria monocytogenes
- Bacteriocin production and resistance to drugs are advantageous features for Lactobacillus acidophilus La-14, a potential probiotic strain
- Biochemical and molecular evaluation of the antillisteral effect of bacteriocinogenic Lactobacillus sakei subsp. sakei 2a in an innovative dairy spread product
- In vitro fermentation of prebiotic carbohydrates by intestinal microbiota in the presence of Lactobacillus amylovorus DSM 16998
- Survival dynamics of Listeria monocytogenes in an artificially contaminated dairy-based spread product fermented with Streptococcus thermophilus ST-M6
- Dynamics and activity of bacterial communities during production and storage of a synbiotic petit-suisse cheese evaluated by denaturing gradient gel electrophoresis
- Isolation of bacterial DNA from probiotic petit suisse cheese
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