Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread (2015)
- Authors:
- USP affiliated authors: SAAD, SUSANA MARTA ISAY - FCF ; FRANCO, BERNADETTE DORA GOMBOSSY DE MELO - FCF
- Unidade: FCF
- DOI: 10.1016/j.fm.2014.12.010
- Subjects: LACTOBACILLUS; QUEIJO; LISTERIA
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Microbiology
- ISSN: 0740-0020
- Volume/Número/Paginação/Ano: v. 48, p. 143-152, 2015
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
MARTINEZ, Rafael Chacon Ruiz et al. Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread. Food Microbiology, v. 48, p. 143-152, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2014.12.010. Acesso em: 12 fev. 2026. -
APA
Martinez, R. C. R., Staliano, C. D., Vieira, A. D. S., Villarreal, M. L. M., Todorov, S. D., Saad, S. M. I., & Franco, B. D. G. de M. (2015). Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread. Food Microbiology, 48, 143-152. doi:10.1016/j.fm.2014.12.010 -
NLM
Martinez RCR, Staliano CD, Vieira ADS, Villarreal MLM, Todorov SD, Saad SMI, Franco BDG de M. Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread [Internet]. Food Microbiology. 2015 ; 48 143-152.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1016/j.fm.2014.12.010 -
Vancouver
Martinez RCR, Staliano CD, Vieira ADS, Villarreal MLM, Todorov SD, Saad SMI, Franco BDG de M. Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread [Internet]. Food Microbiology. 2015 ; 48 143-152.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1016/j.fm.2014.12.010 - Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon
- 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
Informações sobre o DOI: 10.1016/j.fm.2014.12.010 (Fonte: oaDOI API)
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