Filtros : "FCF001" "LACTOBACILLUS" Removidos: "Schultz, T. W" "Revista Brasileira de Ciências Farmacêuticas" Limpar

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  • Source: European Journal of Nutrition. Unidade: FCF

    Subjects: ADIPOSIDADE, LACTOBACILLUS

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      GOMES, Aline Corado e HOFFMANN, Christian e MOTA, João Felipe. Gut microbiota is associated with adiposity markers and probiotics may impact specific genera. European Journal of Nutrition, v. 59, p. 1751-1762, 2020Tradução . . Disponível em: https://doi.org/10.1007/s00394-019-02034-0. Acesso em: 31 out. 2024.
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      Gomes, A. C., Hoffmann, C., & Mota, J. F. (2020). Gut microbiota is associated with adiposity markers and probiotics may impact specific genera. European Journal of Nutrition, 59, 1751-1762. doi:10.1007/s00394-019-02034-0
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      Gomes AC, Hoffmann C, Mota JF. Gut microbiota is associated with adiposity markers and probiotics may impact specific genera [Internet]. European Journal of Nutrition. 2020 ; 59 1751-1762.[citado 2024 out. 31 ] Available from: https://doi.org/10.1007/s00394-019-02034-0
    • Vancouver

      Gomes AC, Hoffmann C, Mota JF. Gut microbiota is associated with adiposity markers and probiotics may impact specific genera [Internet]. European Journal of Nutrition. 2020 ; 59 1751-1762.[citado 2024 out. 31 ] Available from: https://doi.org/10.1007/s00394-019-02034-0
  • Source: Journal of Cereal Science. Unidade: FCF

    Subjects: FARINHA DE TRIGO, LACTOBACILLUS

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      PAESANI, Candela et al. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science, v. 93, p. 1-9 art. 102956, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2020.102956. Acesso em: 31 out. 2024.
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      Paesani, C., Degano, A. L., Salvucci, E., Zalosnik, M. I., Fabi, J. P., Sciarini, L. S., & Perez, G. T. (2020). Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science, 93, 1-9 art. 102956. doi:10.1016/j.jcs.2020.102956
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      Paesani C, Degano AL, Salvucci E, Zalosnik MI, Fabi JP, Sciarini LS, Perez GT. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo [Internet]. Journal of Cereal Science. 2020 ; 93 1-9 art. 102956.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956
    • Vancouver

      Paesani C, Degano AL, Salvucci E, Zalosnik MI, Fabi JP, Sciarini LS, Perez GT. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo [Internet]. Journal of Cereal Science. 2020 ; 93 1-9 art. 102956.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956
  • Source: LWT Food Science and Technology. Unidade: FCF

    Subjects: LISTERIA, LACTOBACILLUS

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      BARBOSA, M S et al. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models. LWT Food Science and Technology, v. 95, p. 167-171, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.04.082. Acesso em: 31 out. 2024.
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      Barbosa, M. S., Jurkiewicz, C., Landgraf, M., Todorov, S. D., & Franco, B. D. G. de M. (2018). Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models. LWT Food Science and Technology, 95, 167-171. doi:10.1016/j.lwt.2018.04.082
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      Barbosa MS, Jurkiewicz C, Landgraf M, Todorov SD, Franco BDG de M. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models [Internet]. LWT Food Science and Technology. 2018 ; 95 167-171.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2018.04.082
    • Vancouver

      Barbosa MS, Jurkiewicz C, Landgraf M, Todorov SD, Franco BDG de M. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models [Internet]. LWT Food Science and Technology. 2018 ; 95 167-171.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2018.04.082
  • Source: Archives of Microbiology. Unidade: FCF

    Subjects: LACTOBACILLUS, LISTERIA

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      CARVALHO, Kátia G et al. Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp sakei 2a. Archives of Microbiology, v. 200, n. 4, p. 635-644, 2018Tradução . . Disponível em: https://doi.org/10.1007/s00203-018-1477-3. Acesso em: 31 out. 2024.
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      Carvalho, K. G., Bambirra, F. H., Nicoli, J. R., Oliveira, J. S., Santos, A. M. C., Bemquerer, M. P., et al. (2018). Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp sakei 2a. Archives of Microbiology, 200( 4), 635-644. doi:10.1007/s00203-018-1477-3
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      Carvalho KG, Bambirra FH, Nicoli JR, Oliveira JS, Santos AMC, Bemquerer MP, Miranda A, Franco BDG de M. Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp sakei 2a [Internet]. Archives of Microbiology. 2018 ; 200( 4): 635-644.[citado 2024 out. 31 ] Available from: https://doi.org/10.1007/s00203-018-1477-3
    • Vancouver

      Carvalho KG, Bambirra FH, Nicoli JR, Oliveira JS, Santos AMC, Bemquerer MP, Miranda A, Franco BDG de M. Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp sakei 2a [Internet]. Archives of Microbiology. 2018 ; 200( 4): 635-644.[citado 2024 out. 31 ] Available from: https://doi.org/10.1007/s00203-018-1477-3
  • Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF

    Subjects: LACTOBACILLUS, ÁCIDO LÁCTICO

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      FERRAZ, Sarah e FRANCO, Bernadette Dora Gombossy de Melo. Enhancement of bacteriocin production by Lactobacillus sakei MBSa1 using co-cultures with other lactic acid bacteria. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 31 out. 2024.
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      Ferraz, S., & Franco, B. D. G. de M. (2017). Enhancement of bacteriocin production by Lactobacillus sakei MBSa1 using co-cultures with other lactic acid bacteria. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
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      Ferraz S, Franco BDG de M. Enhancement of bacteriocin production by Lactobacillus sakei MBSa1 using co-cultures with other lactic acid bacteria [Internet]. Anais. 2017 ;[citado 2024 out. 31 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
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      Ferraz S, Franco BDG de M. Enhancement of bacteriocin production by Lactobacillus sakei MBSa1 using co-cultures with other lactic acid bacteria [Internet]. Anais. 2017 ;[citado 2024 out. 31 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
  • Source: Food Control. Unidade: FCF

    Subjects: BACTÉRIAS LÁTICAS, LACTOBACILLUS, ENTEROCOCCUS

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      BARBOSA, M. S et al. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami. Food Control, v. 60, p. 103-112, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2015.07.029. Acesso em: 31 out. 2024.
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      Barbosa, M. S., Todorov, S. D., Ivanova, I. V., Belguesmia, Y., Choiset, Y., Rabesona, H., et al. (2016). Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami. Food Control, 60, 103-112. doi:10.1016/j.foodcont.2015.07.029
    • NLM

      Barbosa MS, Todorov SD, Ivanova IV, Belguesmia Y, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami [Internet]. Food Control. 2016 ; 60 103-112.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.foodcont.2015.07.029
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      Barbosa MS, Todorov SD, Ivanova IV, Belguesmia Y, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami [Internet]. Food Control. 2016 ; 60 103-112.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.foodcont.2015.07.029
  • Source: Brazilian Journal of Microbiology. Unidade: FCF

    Subjects: LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS

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      MALHEIROS, Patrícia da Silva et al. Optimization of growth and bacteriocin production by Lactobacillus sakei subsp sakei 2a. Brazilian Journal of Microbiology, v. 46, n. 3, p. 825-834, 2015Tradução . . Disponível em: https://doi.org/10.1590/s1517-838246320140279. Acesso em: 31 out. 2024.
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      Malheiros, P. da S., Sant'Anna, V., Todorov, S. D., & Franco, B. D. G. de M. (2015). Optimization of growth and bacteriocin production by Lactobacillus sakei subsp sakei 2a. Brazilian Journal of Microbiology, 46( 3), 825-834. doi:10.1590/s1517-838246320140279
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      Malheiros P da S, Sant'Anna V, Todorov SD, Franco BDG de M. Optimization of growth and bacteriocin production by Lactobacillus sakei subsp sakei 2a [Internet]. Brazilian Journal of Microbiology. 2015 ; 46( 3): 825-834.[citado 2024 out. 31 ] Available from: https://doi.org/10.1590/s1517-838246320140279
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      Malheiros P da S, Sant'Anna V, Todorov SD, Franco BDG de M. Optimization of growth and bacteriocin production by Lactobacillus sakei subsp sakei 2a [Internet]. Brazilian Journal of Microbiology. 2015 ; 46( 3): 825-834.[citado 2024 out. 31 ] Available from: https://doi.org/10.1590/s1517-838246320140279
  • Source: Thermochimica Acta. Unidade: FCF

    Subjects: PEPTÍDEOS, LACTOBACILLUS

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      MALHEIROS, Patrícia da Silva et al. Kinetic modeling of thermal inactivation of antimicrobial peptides produced by Lactobacillus sakei subsp sakei 2a. Thermochimica Acta, v. 605, p. 95-99 , 2015Tradução . . Disponível em: https://doi.org/10.1016/j.tca.2015.02.019. Acesso em: 31 out. 2024.
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      Malheiros, P. da S., Sant, V., Brandelli, A., & Franco, B. D. G. de M. (2015). Kinetic modeling of thermal inactivation of antimicrobial peptides produced by Lactobacillus sakei subsp sakei 2a. Thermochimica Acta, 605, 95-99 . doi:10.1016/j.tca.2015.02.019
    • NLM

      Malheiros P da S, Sant V, Brandelli A, Franco BDG de M. Kinetic modeling of thermal inactivation of antimicrobial peptides produced by Lactobacillus sakei subsp sakei 2a [Internet]. Thermochimica Acta. 2015 ; 605 95-99 .[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.tca.2015.02.019
    • Vancouver

      Malheiros P da S, Sant V, Brandelli A, Franco BDG de M. Kinetic modeling of thermal inactivation of antimicrobial peptides produced by Lactobacillus sakei subsp sakei 2a [Internet]. Thermochimica Acta. 2015 ; 605 95-99 .[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.tca.2015.02.019
  • Source: Dairy Science & Technology. Unidade: FCF

    Subjects: LACTOBACILLUS, PROBIÓTICOS, VIRULÊNCIA

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      SANTOS, Karina Maria Olbrich dos et al. Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains. Dairy Science & Technology, v. 95, n. 2, p. 209-230, 2015Tradução . . Disponível em: https://doi.org/10.1007/s13594-014-0201-6. Acesso em: 31 out. 2024.
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      Santos, K. M. O. dos, Vieira, A. D. S., Buriti, F. C. A., Nascimento, J. C. F. do, Melo, M. E. S. de, Bruno, L. M., et al. (2015). Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains. Dairy Science & Technology, 95( 2), 209-230. doi:10.1007/s13594-014-0201-6
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      Santos KMO dos, Vieira ADS, Buriti FCA, Nascimento JCF do, Melo MES de, Bruno LM, Borges M de F, Rocha CRC, Lopes AC de S, Franco BDG de M, Todorov SD. Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains [Internet]. Dairy Science & Technology. 2015 ; 95( 2): 209-230.[citado 2024 out. 31 ] Available from: https://doi.org/10.1007/s13594-014-0201-6
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      Santos KMO dos, Vieira ADS, Buriti FCA, Nascimento JCF do, Melo MES de, Bruno LM, Borges M de F, Rocha CRC, Lopes AC de S, Franco BDG de M, Todorov SD. Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains [Internet]. Dairy Science & Technology. 2015 ; 95( 2): 209-230.[citado 2024 out. 31 ] Available from: https://doi.org/10.1007/s13594-014-0201-6
  • Source: Food Control. Unidade: FCF

    Subjects: LISTERIA, LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS

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      BARBOSA, Matheus Souza et al. Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes. Food Control, v. 47, p. 147-153, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2014.07.005. Acesso em: 31 out. 2024.
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      Barbosa, M. S., Todorov, S. D., Jurkiewicz, C. H., & Franco, B. D. G. de M. (2015). Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes. Food Control, 47, 147-153. doi:10.1016/j.foodcont.2014.07.005
    • NLM

      Barbosa MS, Todorov SD, Jurkiewicz CH, Franco BDG de M. Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes [Internet]. Food Control. 2015 ; 47 147-153.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.foodcont.2014.07.005
    • Vancouver

      Barbosa MS, Todorov SD, Jurkiewicz CH, Franco BDG de M. Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes [Internet]. Food Control. 2015 ; 47 147-153.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.foodcont.2014.07.005
  • Source: Food Microbiology. Unidade: FCF

    Subjects: LISTERIA, LACTOBACILLUS, SALAME

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      BARBOSA, Matheus de Souza et al. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiology, v. 46, p. 254-262, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2014.08.004. Acesso em: 31 out. 2024.
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      Barbosa, M. de S., Todorov, S. D., Ivanova, I., Chobert, J. -M., Haertle, T., & Franco, B. D. G. de M. (2015). Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiology, 46, 254-262. doi:10.1016/j.fm.2014.08.004
    • NLM

      Barbosa M de S, Todorov SD, Ivanova I, Chobert J-M, Haertle T, Franco BDG de M. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate [Internet]. Food Microbiology. 2015 ; 46 254-262.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.fm.2014.08.004
    • Vancouver

      Barbosa M de S, Todorov SD, Ivanova I, Chobert J-M, Haertle T, Franco BDG de M. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate [Internet]. Food Microbiology. 2015 ; 46 254-262.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.fm.2014.08.004
  • Source: Food Science and Biotechnology. Unidade: FCF

    Subjects: PROBIÓTICOS, AÇAÍ, LACTOBACILLUS

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      VASCONCELOS, Bruno Garcia et al. Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance. Food Science and Biotechnology, v. 23, n. 5, p. 1843-1849, 2014Tradução . . Disponível em: https://doi.org/10.1007/s10068-014-0252-8. Acesso em: 31 out. 2024.
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      Vasconcelos, B. G., Martinez, R. C. R., Castro, I. A. de, & Saad, S. M. I. (2014). Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance. Food Science and Biotechnology, 23( 5), 1843-1849. doi:10.1007/s10068-014-0252-8
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      Vasconcelos BG, Martinez RCR, Castro IA de, Saad SMI. Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance [Internet]. Food Science and Biotechnology. 2014 ; 23( 5): 1843-1849.[citado 2024 out. 31 ] Available from: https://doi.org/10.1007/s10068-014-0252-8
    • Vancouver

      Vasconcelos BG, Martinez RCR, Castro IA de, Saad SMI. Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance [Internet]. Food Science and Biotechnology. 2014 ; 23( 5): 1843-1849.[citado 2024 out. 31 ] Available from: https://doi.org/10.1007/s10068-014-0252-8
  • Source: Probiotics and Antimicrobial Proteins. Unidade: FCF

    Subjects: LACTOBACILLUS, QUEIJO

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      GUERREIRO, Joana et al. Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin. Probiotics and Antimicrobial Proteins, v. 6, n. 2, p. 95-104, 2014Tradução . . Disponível em: https://doi.org/10.1007/s12602-014-9157-3. Acesso em: 31 out. 2024.
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      Guerreiro, J., Monteiro, V., Ramos, C., Franco, B. D. G. de M., Martinez, R. C. R., Todorov, S. D., & Fernandes, P. (2014). Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin. Probiotics and Antimicrobial Proteins, 6( 2), 95-104. doi:10.1007/s12602-014-9157-3
    • NLM

      Guerreiro J, Monteiro V, Ramos C, Franco BDG de M, Martinez RCR, Todorov SD, Fernandes P. Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin [Internet]. Probiotics and Antimicrobial Proteins. 2014 ; 6( 2): 95-104.[citado 2024 out. 31 ] Available from: https://doi.org/10.1007/s12602-014-9157-3
    • Vancouver

      Guerreiro J, Monteiro V, Ramos C, Franco BDG de M, Martinez RCR, Todorov SD, Fernandes P. Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin [Internet]. Probiotics and Antimicrobial Proteins. 2014 ; 6( 2): 95-104.[citado 2024 out. 31 ] Available from: https://doi.org/10.1007/s12602-014-9157-3
  • Source: Journal of Applied Microbiology. Unidade: FCF

    Subjects: LACTOBACILLUS, LISTERIA, MICROBIOLOGIA DE ALIMENTOS, SALAME

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      BARBOSA, Matheus de Souza et al. Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami. Journal of Applied Microbiology, v. 116, n. 5, p. 1195-1208, 2014Tradução . . Disponível em: https://doi.org/10.1111/jam.12438. Acesso em: 31 out. 2024.
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      Barbosa, M. de S., Todorov, S. D., Belguesmia, Y., Choiset, Y., Rabesona, H., Ivanova, I. V., et al. (2014). Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami. Journal of Applied Microbiology, 116( 5), 1195-1208. doi:10.1111/jam.12438
    • NLM

      Barbosa M de S, Todorov SD, Belguesmia Y, Choiset Y, Rabesona H, Ivanova IV, Chobert J-M, Haertlé T, Franco BDG de M. Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami [Internet]. Journal of Applied Microbiology. 2014 ; 116( 5): 1195-1208.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.12438
    • Vancouver

      Barbosa M de S, Todorov SD, Belguesmia Y, Choiset Y, Rabesona H, Ivanova IV, Chobert J-M, Haertlé T, Franco BDG de M. Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami [Internet]. Journal of Applied Microbiology. 2014 ; 116( 5): 1195-1208.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.12438
  • Source: Journal of Applied Microbiology. Unidade: FCF

    Subjects: LACTOBACILLUS, BACTÉRIAS LÁTICAS

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      MURUA, A et al. Isolation and identification of bacteriocinogenic strain of Lactobacillus plantarum with potential beneficial properties from donkey milk. Journal of Applied Microbiology, v. 114, n. 6, p. 1793-1809, 2013Tradução . . Disponível em: https://doi.org/10.1111/jam.12190. Acesso em: 31 out. 2024.
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      Murua, A., Todorov, S. D., Vieira, A. D. S., Martinez, R. C. R., Cencic, A., & Franco, B. D. G. de M. (2013). Isolation and identification of bacteriocinogenic strain of Lactobacillus plantarum with potential beneficial properties from donkey milk. Journal of Applied Microbiology, 114( 6), 1793-1809. doi:10.1111/jam.12190
    • NLM

      Murua A, Todorov SD, Vieira ADS, Martinez RCR, Cencic A, Franco BDG de M. Isolation and identification of bacteriocinogenic strain of Lactobacillus plantarum with potential beneficial properties from donkey milk [Internet]. Journal of Applied Microbiology. 2013 ; 114( 6): 1793-1809.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.12190
    • Vancouver

      Murua A, Todorov SD, Vieira ADS, Martinez RCR, Cencic A, Franco BDG de M. Isolation and identification of bacteriocinogenic strain of Lactobacillus plantarum with potential beneficial properties from donkey milk [Internet]. Journal of Applied Microbiology. 2013 ; 114( 6): 1793-1809.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.12190
  • Source: Abstracts. Conference titles: International Scientific Conference Probiotics and Prebiotics. Unidade: FCF

    Subjects: EXPRESSÃO GÊNICA, PROBIÓTICOS, LACTOBACILLUS

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    • ABNT

      SAAD, Susana Marta Isay et al. In situ analysis of gene expression of bacteriocins by Lactobacillus sakei 2a in a probiotic petit-suisse cheese. 2013, Anais.. Kosice: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2013. . Acesso em: 31 out. 2024.
    • APA

      Saad, S. M. I., Villarreal, M. L. M., Padilha, M., & Franco, B. D. G. de M. (2013). In situ analysis of gene expression of bacteriocins by Lactobacillus sakei 2a in a probiotic petit-suisse cheese. In Abstracts. Kosice: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
    • NLM

      Saad SMI, Villarreal MLM, Padilha M, Franco BDG de M. In situ analysis of gene expression of bacteriocins by Lactobacillus sakei 2a in a probiotic petit-suisse cheese. Abstracts. 2013 ;[citado 2024 out. 31 ]
    • Vancouver

      Saad SMI, Villarreal MLM, Padilha M, Franco BDG de M. In situ analysis of gene expression of bacteriocins by Lactobacillus sakei 2a in a probiotic petit-suisse cheese. Abstracts. 2013 ;[citado 2024 out. 31 ]
  • Source: Food Control. Unidade: FCF

    Subjects: LACTOBACILLUS, ALIMENTOS FERMENTADOS, CARNES E DERIVADOS

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    • ABNT

      TODOROV, Svetoslav Dimitrov et al. Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal. Food Control, v. 30, n. 1, p. 111-121, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2012.07.022. Acesso em: 31 out. 2024.
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      Todorov, S. D., Vaz-Velho, M., Franco, B. D. G. de M., & Holzapfel, W. H. (2013). Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal. Food Control, 30( 1), 111-121. doi:10.1016/j.foodcont.2012.07.022
    • NLM

      Todorov SD, Vaz-Velho M, Franco BDG de M, Holzapfel WH. Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal [Internet]. Food Control. 2013 ; 30( 1): 111-121.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.foodcont.2012.07.022
    • Vancouver

      Todorov SD, Vaz-Velho M, Franco BDG de M, Holzapfel WH. Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal [Internet]. Food Control. 2013 ; 30( 1): 111-121.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.foodcont.2012.07.022
  • Source: Anaerobe. Unidade: FCF

    Subjects: LACTOBACILLUS, PROBIÓTICOS

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    • ABNT

      AHMADOVA, Aynur et al. Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese. Anaerobe, v. 20, p. 42-49, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.anaerobe.2013.01.003. Acesso em: 31 out. 2024.
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      Ahmadova, A., Todorov, S. D., Hadji-Sfaxi, I., Choiset, Y., Rabesona, H., Messaoudi, S., et al. (2013). Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese. Anaerobe, 20, 42-49. doi:10.1016/j.anaerobe.2013.01.003
    • NLM

      Ahmadova A, Todorov SD, Hadji-Sfaxi I, Choiset Y, Rabesona H, Messaoudi S, Kuliyev A, Franco BDG de M, Chobert J-M, Haertlé T. Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese [Internet]. Anaerobe. 2013 ; 20 42-49.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.anaerobe.2013.01.003
    • Vancouver

      Ahmadova A, Todorov SD, Hadji-Sfaxi I, Choiset Y, Rabesona H, Messaoudi S, Kuliyev A, Franco BDG de M, Chobert J-M, Haertlé T. Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese [Internet]. Anaerobe. 2013 ; 20 42-49.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.anaerobe.2013.01.003
  • Source: Food Microbiology. Unidade: FCF

    Subjects: LACTOBACILLUS, LISTERIA, MICROBIOLOGIA DE ALIMENTOS

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    • ABNT

      MARTINEZ, Rafael Chacon Ruiz et al. Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS. Food Microbiology, v. 34, n. 2, p. 376-381, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2013.01.011. Acesso em: 31 out. 2024.
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      Martinez, R. C. R., Wachsman, M., Torres, N. I., LeBlanc, J. G., Todorov, S. D., & Franco, B. D. G. de M. (2013). Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS. Food Microbiology, 34( 2), 376-381. doi:10.1016/j.fm.2013.01.011
    • NLM

      Martinez RCR, Wachsman M, Torres NI, LeBlanc JG, Todorov SD, Franco BDG de M. Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS [Internet]. Food Microbiology. 2013 ; 34( 2): 376-381.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.fm.2013.01.011
    • Vancouver

      Martinez RCR, Wachsman M, Torres NI, LeBlanc JG, Todorov SD, Franco BDG de M. Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS [Internet]. Food Microbiology. 2013 ; 34( 2): 376-381.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.fm.2013.01.011
  • Source: Meat Science. Unidade: FCF

    Subjects: LACTOBACILLUS, CHARQUE, RNA RIBOSSÔMICO

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    • ABNT

      BÍSCOLA, Vanessa et al. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product. Meat Science, v. 93, n. 3, p. 607-613, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2012.11.021. Acesso em: 31 out. 2024.
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      Bíscola, V., Todorov, S. D., Capuano, V. S. C., Abriouel, H., Galvez, A., & Franco, B. D. G. de M. (2013). Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product. Meat Science, 93( 3), 607-613. doi:10.1016/j.meatsci.2012.11.021
    • NLM

      Bíscola V, Todorov SD, Capuano VSC, Abriouel H, Galvez A, Franco BDG de M. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product [Internet]. Meat Science. 2013 ; 93( 3): 607-613.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.meatsci.2012.11.021
    • Vancouver

      Bíscola V, Todorov SD, Capuano VSC, Abriouel H, Galvez A, Franco BDG de M. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product [Internet]. Meat Science. 2013 ; 93( 3): 607-613.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.meatsci.2012.11.021

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