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 assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
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: 27 dez. 2025. -
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 2025 dez. 27 ] 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 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.fm.2014.12.010 - Dynamics and activity of bacterial communities during production and storage of a synbiotic petit-suisse cheese evaluated by denaturing gradient gel electrophoresis
- Advantageous direct quantification of viable closely related probiotics in petits-suisse cheeses under in vitro gastrointestinal conditions by propidium monoazide - qPCR
- Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon
- 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
- Characterization of bacteriocin genes expression of a Lactobacillus sakei strain isolated from a Brazilian sausage
- Presence of Lactobacillus sakei and bacteriocin gene expression in samples taken from human gastrointestinal tract
- Survival dynamics of Listeria monocytogenes in an artificially contaminated dairy-based spread product fermented with Streptococcus thermophilus ST-M6
- In situ analysis of gene expression of bacteriocins by Lactobacillus sakei 2a in a probiotic petit-suisse cheese
- Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon
Informações sobre o DOI: 10.1016/j.fm.2014.12.010 (Fonte: oaDOI API)
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