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Artigo de periodico
Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment (2024)
Lima, João Marcos Scafuro ; Carneiro, Kayque Ordonho; Pinto, Uelinton Manoel ; Todorov, Svetoslav Dimitrov
Source: Journal of Applied Microbiology. Unidade: FCF
Subjects: ENTEROCOCCUS, LACTOCOCCUS, QUEIJO, BACTÉRIAS LÁTICAS, SEGURANÇA ALIMENTAR
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ABNT
LIMA, João Marcos Scafuro et al. Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment. Journal of Applied Microbiology, v. 135, n. 7, p. 1-16, 2024Tradução . . Disponível em: https://dx.doi.org/10.1093/jambio/lxae159. Acesso em: 04 nov. 2024.
APA
Lima, J. M. S., Carneiro, K. O., Pinto, U. M., & Todorov, S. D. (2024). Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment. Journal of Applied Microbiology, 135( 7), 1-16. doi:10.1093/jambio/lxae159
NLM
Lima JMS, Carneiro KO, Pinto UM, Todorov SD. Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment [Internet]. Journal of Applied Microbiology. 2024 ; 135( 7): 1-16.[citado 2024 nov. 04 ] Available from: https://dx.doi.org/10.1093/jambio/lxae159
Vancouver
Lima JMS, Carneiro KO, Pinto UM, Todorov SD. Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment [Internet]. Journal of Applied Microbiology. 2024 ; 135( 7): 1-16.[citado 2024 nov. 04 ] Available from: https://dx.doi.org/10.1093/jambio/lxae159
Trabalho de evento-resumo
Enterococcus Faecium bacteriocinogenic strains are predominant and widely represented in surfaces from a dairy production environment (2023)
Lima, J.M. Scafuro; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo ; Pinto, Uelinton Manoel ; Todorov, Svetoslav Dimitrov
Source: Abstracts of Lectures & Posters. Conference titles: Beneficial Microbes Conference - Pre- and Probiotics for Lifelong Human and Animal Health. Unidade: FCF
Subjects: BACTÉRIAS LÁTICAS, ENTEROCOCCUS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
LIMA, J.M. Scafuro et al. Enterococcus Faecium bacteriocinogenic strains are predominant and widely represented in surfaces from a dairy production environment. 2023, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2023. . Acesso em: 04 nov. 2024.
APA
Lima, J. M. S., Landgraf, M., Franco, B. D. G. de M., Pinto, U. M., & Todorov, S. D. (2023). Enterococcus Faecium bacteriocinogenic strains are predominant and widely represented in surfaces from a dairy production environment. In Abstracts of Lectures & Posters. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Lima JMS, Landgraf M, Franco BDG de M, Pinto UM, Todorov SD. Enterococcus Faecium bacteriocinogenic strains are predominant and widely represented in surfaces from a dairy production environment. Abstracts of Lectures & Posters. 2023 ;[citado 2024 nov. 04 ]
Vancouver
Lima JMS, Landgraf M, Franco BDG de M, Pinto UM, Todorov SD. Enterococcus Faecium bacteriocinogenic strains are predominant and widely represented in surfaces from a dairy production environment. Abstracts of Lectures & Posters. 2023 ;[citado 2024 nov. 04 ]
Artigo de periodico
Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami (2016)
Barbosa, M. S; Todorov, Svetoslav Dimitrov ; Ivanova, I. V; Belguesmia, Y; Choiset, Yvan; Rabesona, Hanitra; Chobert, Jean-Marc; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Food Control. Unidade: FCF
Subjects: BACTÉRIAS LÁTICAS, LACTOBACILLUS, ENTEROCOCCUS
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ABNT
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: 04 nov. 2024.
APA
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 nov. 04 ] Available from: https://doi.org/10.1016/j.foodcont.2015.07.029
Vancouver
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 nov. 04 ] Available from: https://doi.org/10.1016/j.foodcont.2015.07.029
Artigo de periodico
Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins (2016)
Bíscola, Vanessa; Tulini, Fabrício Luiz; Choiset, Yvan; Rabesona, Hanitra; Ivanova, Iskra; Chobert, Jean-Marc; Todorov, Svetoslav Dimitrov ; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Dairy Science. Unidade: FCF
Subjects: ENTEROCOCCUS, LACTAÇÃO, HIPERSENSIBILIDADE ALIMENTAR, LEITE
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ABNT
BÍSCOLA, Vanessa et al. Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins. Journal of Dairy Science, v. 99, n. 7, p. 5144-5154, 2016Tradução . . Disponível em: https://doi.org/10.3168/jds.2016-11036. Acesso em: 04 nov. 2024.
APA
Bíscola, V., Tulini, F. L., Choiset, Y., Rabesona, H., Ivanova, I., Chobert, J. -M., et al. (2016). Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins. Journal of Dairy Science, 99( 7), 5144-5154. doi:10.3168/jds.2016-11036
NLM
Bíscola V, Tulini FL, Choiset Y, Rabesona H, Ivanova I, Chobert J-M, Todorov SD, Haertlé T, Franco BDG de M. Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins [Internet]. Journal of Dairy Science. 2016 ; 99( 7): 5144-5154.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3168/jds.2016-11036
Vancouver
Bíscola V, Tulini FL, Choiset Y, Rabesona H, Ivanova I, Chobert J-M, Todorov SD, Haertlé T, Franco BDG de M. Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins [Internet]. Journal of Dairy Science. 2016 ; 99( 7): 5144-5154.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3168/jds.2016-11036
Artigo de periodico
Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses (2015)
Santos, Karina Maria Olbrich dos; Vieira, Antônio Diogo Silva; Salles, Hévila Oliveira; Oliveira, Jacqueline da Silva; Rocha, Cíntia Renata Costa; Borges, Maria de Fatima; Bruno, Laura Maria; Franco, Bernadette Dora Gombossy de Melo ; Todorov, Svetoslav Dimitrov
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: ENTEROCOCCUS, PROBIÓTICOS, VIRULÊNCIA, RESISTÊNCIA MICROBIANA ÀS DROGAS, ANTIBIÓTICOS
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ABNT
SANTOS, Karina Maria Olbrich dos et al. Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses. Brazilian Journal of Microbiology, v. 46, n. 1, p. 237-249, 2015Tradução . . Disponível em: https://doi.org/10.1590/S1517-838246120131245. Acesso em: 04 nov. 2024.
APA
Santos, K. M. O. dos, Vieira, A. D. S., Salles, H. O., Oliveira, J. da S., Rocha, C. R. C., Borges, M. de F., et al. (2015). Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses. Brazilian Journal of Microbiology, 46( 1), 237-249. doi:10.1590/S1517-838246120131245
NLM
Santos KMO dos, Vieira ADS, Salles HO, Oliveira J da S, Rocha CRC, Borges M de F, Bruno LM, Franco BDG de M, Todorov SD. Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses [Internet]. Brazilian Journal of Microbiology. 2015 ; 46( 1): 237-249.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1590/S1517-838246120131245
Vancouver
Santos KMO dos, Vieira ADS, Salles HO, Oliveira J da S, Rocha CRC, Borges M de F, Bruno LM, Franco BDG de M, Todorov SD. Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses [Internet]. Brazilian Journal of Microbiology. 2015 ; 46( 1): 237-249.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1590/S1517-838246120131245
Artigo de periodico
Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential (2014)
Santos, Karina Maria Olbrich dos; Vieira, Antônio Diogo Silva; Rocha, Cíntia Renata Costa; Nascimento, Jéssica Catarine Frutuoso do; Lopes, Ana Catarina de Souza; Bruno, Laura Maria; Carvalho, Juliane Döering Gasparin; Franco, Bernadette Dora Gombossy de Melo ; Todorov, Svetoslav Dimitrov
Source: Annals Microbiology. Unidade: FCF
Subjects: ENTEROCOCCUS, LISTERIA, MICROBIOLOGIA DE ALIMENTOS
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ABNT
SANTOS, Karina Maria Olbrich dos et al. Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential. Annals Microbiology, v. 64, 2014Tradução . . Disponível em: https://doi.org/10.1007/s13213-013-0789-4. Acesso em: 04 nov. 2024.
APA
Santos, K. M. O. dos, Vieira, A. D. S., Rocha, C. R. C., Nascimento, J. C. F. do, Lopes, A. C. de S., Bruno, L. M., et al. (2014). Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential. Annals Microbiology, 64. doi:10.1007/s13213-013-0789-4
NLM
Santos KMO dos, Vieira ADS, Rocha CRC, Nascimento JCF do, Lopes AC de S, Bruno LM, Carvalho JDG, Franco BDG de M, Todorov SD. Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential [Internet]. Annals Microbiology. 2014 ; 64[citado 2024 nov. 04 ] Available from: https://doi.org/10.1007/s13213-013-0789-4
Vancouver
Santos KMO dos, Vieira ADS, Rocha CRC, Nascimento JCF do, Lopes AC de S, Bruno LM, Carvalho JDG, Franco BDG de M, Todorov SD. Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential [Internet]. Annals Microbiology. 2014 ; 64[citado 2024 nov. 04 ] Available from: https://doi.org/10.1007/s13213-013-0789-4
Artigo de periodico
Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese (2014)
Favaro, Lorenzo; Basaglia, Marina; Casella, Sérgio; Hue, Isabelle; Dousset, Xavier; Franco, Bernadette Dora Gombossy de Melo ; Todorov, Svetoslav Dimitrov
Source: Food Microbiology. Unidade: FCF
Subjects: ENTEROCOCCUS, LISTERIA, VIRULÊNCIA
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ABNT
FAVARO, Lorenzo et al. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese. Food Microbiology, v. 38, p. 228-239, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2013.09.008. Acesso em: 04 nov. 2024.
APA
Favaro, L., Basaglia, M., Casella, S., Hue, I., Dousset, X., Franco, B. D. G. de M., & Todorov, S. D. (2014). Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese. Food Microbiology, 38, 228-239. doi:10.1016/j.fm.2013.09.008
NLM
Favaro L, Basaglia M, Casella S, Hue I, Dousset X, Franco BDG de M, Todorov SD. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese [Internet]. Food Microbiology. 2014 ; 38 228-239.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fm.2013.09.008
Vancouver
Favaro L, Basaglia M, Casella S, Hue I, Dousset X, Franco BDG de M, Todorov SD. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese [Internet]. Food Microbiology. 2014 ; 38 228-239.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fm.2013.09.008
Artigo de periodico
Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium (2014)
Schirru, Stefano; Favaro, Lorenzo; Mangia, Nicoletta Pasqualina; Basaglia, Marina; Casella, Sergio; Cominian, Roberta; Fancello, Francesco; Franco, Bernadette Dora Gombossy de Melo ; Oliveira, Ricardo Pinheiro de Souza ; Todorov, Svetoslav Dimitrov
Source: Annals of Microbiology. Unidade: FCF
Subjects: ENTEROCOCCUS, LISTERIA, LEITE (MICROBIOLOGIA)
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ABNT
SCHIRRU, Stefano et al. Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. Annals of Microbiology, v. 64, n. 1, p. 321-331, 2014Tradução . . Disponível em: https://doi.org/10.1007/s13213-013-0667-0. Acesso em: 04 nov. 2024.
APA
Schirru, S., Favaro, L., Mangia, N. P., Basaglia, M., Casella, S., Cominian, R., et al. (2014). Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. Annals of Microbiology, 64( 1), 321-331. doi:10.1007/s13213-013-0667-0
NLM
Schirru S, Favaro L, Mangia NP, Basaglia M, Casella S, Cominian R, Fancello F, Franco BDG de M, Oliveira RP de S, Todorov SD. Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium [Internet]. Annals of Microbiology. 2014 ; 64( 1): 321-331.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1007/s13213-013-0667-0
Vancouver
Schirru S, Favaro L, Mangia NP, Basaglia M, Casella S, Cominian R, Fancello F, Franco BDG de M, Oliveira RP de S, Todorov SD. Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium [Internet]. Annals of Microbiology. 2014 ; 64( 1): 321-331.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1007/s13213-013-0667-0
Artigo de periodico
Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese (2013)
Ahmadova, Aynur; Todorov, Svetoslav Dimitrov ; Choiset, Yvan; Rabesona, Hanitra; Zadi, Tannaz Mirhadi; Kuliyev, Akif; Franco, Bernadette Dora Gombossy de Melo ; Chobert, Jean-Marc; Haertlé, Thomas
Source: Food Control. Unidade: FCF
Subjects: ENTEROCOCCUS, PROBIÓTICOS, QUEIJO
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ABNT
AHMADOVA, Aynur et al. Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese. Food Control, v. 30, n. 2, p. 631-641, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2012.08.009. Acesso em: 04 nov. 2024.
APA
Ahmadova, A., Todorov, S. D., Choiset, Y., Rabesona, H., Zadi, T. M., Kuliyev, A., et al. (2013). Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese. Food Control, 30( 2), 631-641. doi:10.1016/j.foodcont.2012.08.009
NLM
Ahmadova A, Todorov SD, Choiset Y, Rabesona H, Zadi TM, Kuliyev A, Franco BDG de M, Chobert J-M, Haertlé T. Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese [Internet]. Food Control. 2013 ; 30( 2): 631-641.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodcont.2012.08.009
Vancouver
Ahmadova A, Todorov SD, Choiset Y, Rabesona H, Zadi TM, Kuliyev A, Franco BDG de M, Chobert J-M, Haertlé T. Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese [Internet]. Food Control. 2013 ; 30( 2): 631-641.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodcont.2012.08.009
Artigo de periodico
Bacteriocinogenic and virulence potential of Enterococcus isolates obtained from raw milk and cheese (2012)
Moraes, Paulo Mendonça; Perin, Luana Martins; Todorov, Svetoslav Dimitrov ; Silva Júnior, Abelardo; Franco, Bernadette Dora Gombossy de Melo ; Nero, Luís Augusto
Source: Journal of Applied Microbiology. Unidade: FCF
Subjects: QUEIJO, ENTEROCOCCUS, VIRULÊNCIA
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ABNT
MORAES, Paulo Mendonça et al. Bacteriocinogenic and virulence potential of Enterococcus isolates obtained from raw milk and cheese. Journal of Applied Microbiology, v. 113, n. 2, p. 318-328, 2012Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2672.2012.05341.x. Acesso em: 04 nov. 2024.
APA
Moraes, P. M., Perin, L. M., Todorov, S. D., Silva Júnior, A., Franco, B. D. G. de M., & Nero, L. A. (2012). Bacteriocinogenic and virulence potential of Enterococcus isolates obtained from raw milk and cheese. Journal of Applied Microbiology, 113( 2), 318-328. doi:10.1111/j.1365-2672.2012.05341.x
NLM
Moraes PM, Perin LM, Todorov SD, Silva Júnior A, Franco BDG de M, Nero LA. Bacteriocinogenic and virulence potential of Enterococcus isolates obtained from raw milk and cheese [Internet]. Journal of Applied Microbiology. 2012 ; 113( 2): 318-328.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/j.1365-2672.2012.05341.x
Vancouver
Moraes PM, Perin LM, Todorov SD, Silva Júnior A, Franco BDG de M, Nero LA. Bacteriocinogenic and virulence potential of Enterococcus isolates obtained from raw milk and cheese [Internet]. Journal of Applied Microbiology. 2012 ; 113( 2): 318-328.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/j.1365-2672.2012.05341.x
Trabalho de evento-resumo periodico
Comparison of Bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium (2012)
Favaro, Lorenzo; Schirru, Stefano; Comunian, Roberta; Basaglia, Marina; Casella, Sergio; Paba, Antonio; Daga, Elisabetta; Franco, Bernadette Dora Gombossy de Melo ; Oliveira, Ricardo Pinheiro de Souza ; Todorov, Svetoslav Dimitrov
Source: Environmental Engineering and Management Journal. Conference titles: Environmental Microbiology and Biotechnology in the Frame of the Knowledge-Based Bio and Green Economy. Unidade: FCF
Subjects: ENTEROCOCCUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FAVARO, Lorenzo et al. Comparison of Bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. Environmental Engineering and Management Journal. Iasi: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 04 nov. 2024. , 2012
APA
Favaro, L., Schirru, S., Comunian, R., Basaglia, M., Casella, S., Paba, A., et al. (2012). Comparison of Bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. Environmental Engineering and Management Journal. Iasi: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Favaro L, Schirru S, Comunian R, Basaglia M, Casella S, Paba A, Daga E, Franco BDG de M, Oliveira RP de S, Todorov SD. Comparison of Bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. Environmental Engineering and Management Journal. 2012 ; 11( 3):[citado 2024 nov. 04 ]
Vancouver
Favaro L, Schirru S, Comunian R, Basaglia M, Casella S, Paba A, Daga E, Franco BDG de M, Oliveira RP de S, Todorov SD. Comparison of Bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. Environmental Engineering and Management Journal. 2012 ; 11( 3):[citado 2024 nov. 04 ]
Artigo de periodico
Sardinian goat's milk as source of bacteriocinogenic potential protective cultures (2012)
Schirru, Stefano; Todorov, Svetoslav Dimitrov ; Favaro, Lorenzo; Mangia, Nicoletta Pasqualina; Basaglia, Marina; Casella, Sergio; Comunian, Roberta; Franco, Bernadette Dora Gombossy de Melo ; Deiana, Pietrino
Source: Food Control. Unidade: FCF
Subjects: ENTEROCOCCUS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
SCHIRRU, Stefano et al. Sardinian goat's milk as source of bacteriocinogenic potential protective cultures. Food Control, v. 25, n. 1, p. 309-320, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2011.10.060. Acesso em: 04 nov. 2024.
APA
Schirru, S., Todorov, S. D., Favaro, L., Mangia, N. P., Basaglia, M., Casella, S., et al. (2012). Sardinian goat's milk as source of bacteriocinogenic potential protective cultures. Food Control, 25( 1), 309-320. doi:10.1016/j.foodcont.2011.10.060
NLM
Schirru S, Todorov SD, Favaro L, Mangia NP, Basaglia M, Casella S, Comunian R, Franco BDG de M, Deiana P. Sardinian goat's milk as source of bacteriocinogenic potential protective cultures [Internet]. Food Control. 2012 ; 25( 1): 309-320.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodcont.2011.10.060
Vancouver
Schirru S, Todorov SD, Favaro L, Mangia NP, Basaglia M, Casella S, Comunian R, Franco BDG de M, Deiana P. Sardinian goat's milk as source of bacteriocinogenic potential protective cultures [Internet]. Food Control. 2012 ; 25( 1): 309-320.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodcont.2011.10.060
Trabalho de evento-resumo
Caracterização parcial do potencial probiótico de cepas de Enterococcus faecium isoladas de queijo tipo coalho do estado do Ceará - Brasil (2011)
Vieira, Antônio Diogo Silva; Oliveira, Jacqueline da Silva; Ferreira, Krysna Stephanny de Morais ; Buriti, Flávia Carolina Alonso; Todorov, Svetoslav Dimitrov ; Franco, Bernadette Dora Gombossy de Melo ; Rocha, Cíntia Renata Costa; Lopes, Ana Catarina de Souza; Bruno, Laura Maria; Santos, Karina Maria Olbrich dos
Source: Resumos. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: PROBIÓTICOS, ENTEROCOCCUS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
VIEIRA, Antônio Diogo Silva et al. Caracterização parcial do potencial probiótico de cepas de Enterococcus faecium isoladas de queijo tipo coalho do estado do Ceará - Brasil. 2011, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2011. . Acesso em: 04 nov. 2024.
APA
Vieira, A. D. S., Oliveira, J. da S., Ferreira, K. S. de M., Buriti, F. C. A., Todorov, S. D., Franco, B. D. G. de M., et al. (2011). Caracterização parcial do potencial probiótico de cepas de Enterococcus faecium isoladas de queijo tipo coalho do estado do Ceará - Brasil. In Resumos. São Paulo: Sociedade Brasileira de Microbiologia (SBM).
NLM
Vieira ADS, Oliveira J da S, Ferreira KS de M, Buriti FCA, Todorov SD, Franco BDG de M, Rocha CRC, Lopes AC de S, Bruno LM, Santos KMO dos. Caracterização parcial do potencial probiótico de cepas de Enterococcus faecium isoladas de queijo tipo coalho do estado do Ceará - Brasil. Resumos. 2011 ;[citado 2024 nov. 04 ]
Vancouver
Vieira ADS, Oliveira J da S, Ferreira KS de M, Buriti FCA, Todorov SD, Franco BDG de M, Rocha CRC, Lopes AC de S, Bruno LM, Santos KMO dos. Caracterização parcial do potencial probiótico de cepas de Enterococcus faecium isoladas de queijo tipo coalho do estado do Ceará - Brasil. Resumos. 2011 ;[citado 2024 nov. 04 ]
Trabalho de evento-resumo
Bacteriocinogenic activity of enterococci strains isolated from raw milk and cheese (2011)
Moraes, Paula Mendonça; Perin, Luana Martins; Todorov, Svetoslav Dimitrov ; Silva Júnior, Abelardo; Franco, Bernadette Dora Gombossy de Melo ; Nero, Luís Augusto
Source: Resumos. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: ENTEROCOCCUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MORAES, Paula Mendonça et al. Bacteriocinogenic activity of enterococci strains isolated from raw milk and cheese. 2011, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2011. . Acesso em: 04 nov. 2024.
APA
Moraes, P. M., Perin, L. M., Todorov, S. D., Silva Júnior, A., Franco, B. D. G. de M., & Nero, L. A. (2011). Bacteriocinogenic activity of enterococci strains isolated from raw milk and cheese. In Resumos. São Paulo: Sociedade Brasileira de Microbiologia (SBM).
NLM
Moraes PM, Perin LM, Todorov SD, Silva Júnior A, Franco BDG de M, Nero LA. Bacteriocinogenic activity of enterococci strains isolated from raw milk and cheese. Resumos. 2011 ;[citado 2024 nov. 04 ]
Vancouver
Moraes PM, Perin LM, Todorov SD, Silva Júnior A, Franco BDG de M, Nero LA. Bacteriocinogenic activity of enterococci strains isolated from raw milk and cheese. Resumos. 2011 ;[citado 2024 nov. 04 ]
Artigo de periodico
Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium (2010)
Todorov, Svetoslav Dimitrov ; Wachsman, Monica; Tomé, Elisabetta; Dousset, Xavier; Destro, Maria Teresa; Dicks, Leon Milner Theodore; Franco, Bernadette Dora Gombossy de Melo ; Vaz-Velho, Manuela; Drider, Djamel
Source: Food Microbiology. Unidade: FCF
Subjects: ANTIVIRAIS, ENTEROCOCCUS, SALMÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TODOROV, Svetoslav Dimitrov et al. Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium. Food Microbiology, v. 27, n. 7, p. 869-879, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2010.05.001. Acesso em: 04 nov. 2024.
APA
Todorov, S. D., Wachsman, M., Tomé, E., Dousset, X., Destro, M. T., Dicks, L. M. T., et al. (2010). Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium. Food Microbiology, 27( 7), 869-879. doi:10.1016/j.fm.2010.05.001
NLM
Todorov SD, Wachsman M, Tomé E, Dousset X, Destro MT, Dicks LMT, Franco BDG de M, Vaz-Velho M, Drider D. Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium [Internet]. Food Microbiology. 2010 ; 27( 7): 869-879.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fm.2010.05.001
Vancouver
Todorov SD, Wachsman M, Tomé E, Dousset X, Destro MT, Dicks LMT, Franco BDG de M, Vaz-Velho M, Drider D. Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium [Internet]. Food Microbiology. 2010 ; 27( 7): 869-879.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fm.2010.05.001

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