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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: 31 out. 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 out. 31 ] 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 out. 31 ] Available from: https://dx.doi.org/10.1093/jambio/lxae159
Artigo de periodico
Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage (2022)
Fugaban, Joanna Ivy Irorita ; Bucheli, Jorge Enrique Vazquez; Park, Yu Jin; Suh, Dong Ho; Jung, Eun Sung; Franco, Bernadette Dora Gombossy de Melo ; Ivanova, Iskra Vitanova; Holzapfel, Wilhelm Heinrich ; Todorov, Svetoslav Dimitrov
Source: Journal of Applied Microbiology. Unidade: FCF
Subjects: BACTÉRIAS GRAM-POSITIVAS, SEQUENCIAMENTO GENÉTICO, METABOLÔMICA, SILAGEM
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ABNT
FUGABAN, Joanna Ivy Irorita et al. Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage. Journal of Applied Microbiology, v. 132, n. 1, p. 311-330, 2022Tradução . . Disponível em: https://doi.org/10.1111/jam.15205. Acesso em: 31 out. 2024.
APA
Fugaban, J. I. I., Bucheli, J. E. V., Park, Y. J., Suh, D. H., Jung, E. S., Franco, B. D. G. de M., et al. (2022). Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage. Journal of Applied Microbiology, 132( 1), 311-330. doi:10.1111/jam.15205
NLM
Fugaban JII, Bucheli JEV, Park YJ, Suh DH, Jung ES, Franco BDG de M, Ivanova IV, Holzapfel WH, Todorov SD. Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage [Internet]. Journal of Applied Microbiology. 2022 ; 132( 1): 311-330.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.15205
Vancouver
Fugaban JII, Bucheli JEV, Park YJ, Suh DH, Jung ES, Franco BDG de M, Ivanova IV, Holzapfel WH, Todorov SD. Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage [Internet]. Journal of Applied Microbiology. 2022 ; 132( 1): 311-330.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.15205
Artigo de periodico
Agricultural practices in Brazilian organic farms and microbiological characteristics of samples collected along the production chain (2021)
Silva, Marcelo Belchior Rosendo da ; Maffei, Daniele Fernanda ; Moreira, Debora Andrade; Dias, Meriellen ; Mendes, Maria Anita ; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Applied Microbiology. Unidades: ESALQ, EP, FCF
Subjects: ALFACE, ENTEROBACTERIACEAE, ESCHERICHIA COLI, MICROBIOLOGIA DE ALIMENTOS, PRODUTOS AGRÍCOLAS ORGÂNICOS, SALMONELLA
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ABNT
SILVA, Marcelo Belchior Rosendo da et al. Agricultural practices in Brazilian organic farms and microbiological characteristics of samples collected along the production chain. Journal of Applied Microbiology, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1111/jam.15247. Acesso em: 31 out. 2024.
APA
Silva, M. B. R. da, Maffei, D. F., Moreira, D. A., Dias, M., Mendes, M. A., & Franco, B. D. G. de M. (2021). Agricultural practices in Brazilian organic farms and microbiological characteristics of samples collected along the production chain. Journal of Applied Microbiology, 1-12. doi:10.1111/jam.15247
NLM
Silva MBR da, Maffei DF, Moreira DA, Dias M, Mendes MA, Franco BDG de M. Agricultural practices in Brazilian organic farms and microbiological characteristics of samples collected along the production chain [Internet]. Journal of Applied Microbiology. 2021 ; 1-12.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.15247
Vancouver
Silva MBR da, Maffei DF, Moreira DA, Dias M, Mendes MA, Franco BDG de M. Agricultural practices in Brazilian organic farms and microbiological characteristics of samples collected along the production chain [Internet]. Journal of Applied Microbiology. 2021 ; 1-12.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.15247
Artigo de periodico
Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil (2021)
Finger, Jéssica de Aragão Freire Ferreira ; Maffei, Daniele Fernanda ; Dias, Meriellen ; Mendes, Maria Anita ; Pinto, Uelinton Manoel
Source: Journal of Applied Microbiology. Unidades: ESALQ, FCF, EP
Subjects: CADEIA PRODUTIVA, MERCADO AGRÍCOLA, SALSA (PLANTA), SEGURANÇA ALIMENTAR, PROCESSAMENTO DE ALIMENTOS
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ABNT
FINGER, Jéssica de Aragão Freire Ferreira et al. Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil. Journal of Applied Microbiology, v. 131, n. 1, p. 272-280, 2021Tradução . . Disponível em: https://doi.org/10.1111/jam.14935. Acesso em: 31 out. 2024.
APA
Finger, J. de A. F. F., Maffei, D. F., Dias, M., Mendes, M. A., & Pinto, U. M. (2021). Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil. Journal of Applied Microbiology, 131( 1), 272-280. doi:10.1111/jam.14935
NLM
Finger J de AFF, Maffei DF, Dias M, Mendes MA, Pinto UM. Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil [Internet]. Journal of Applied Microbiology. 2021 ; 131( 1): 272-280.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.14935
Vancouver
Finger J de AFF, Maffei DF, Dias M, Mendes MA, Pinto UM. Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil [Internet]. Journal of Applied Microbiology. 2021 ; 131( 1): 272-280.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.14935
Artigo de periodico
Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil (2019)
Maffei, Daniele Fernanda ; Moreira, Débora Andrade; Silva, Marcelo Belchior Rosendo da ; Faria, D. B; Saldaña, E; Ishimura, I; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Applied Microbiology. Unidades: FCF, ESALQ
Subjects: AGRICULTURA ORGÂNICA, ALFACE, SALMONELLA, VARIEDADES VEGETAIS
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ABNT
MAFFEI, Daniele Fernanda et al. Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil. Journal of Applied Microbiology, v. 127, p. 237-247, 2019Tradução . . Disponível em: https://doi.org/10.1111/jam.14281. Acesso em: 31 out. 2024.
APA
Maffei, D. F., Moreira, D. A., Silva, M. B. R. da, Faria, D. B., Saldaña, E., Ishimura, I., et al. (2019). Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil. Journal of Applied Microbiology, 127, 237-247. doi:10.1111/jam.14281
NLM
Maffei DF, Moreira DA, Silva MBR da, Faria DB, Saldaña E, Ishimura I, Landgraf M, Franco BDG de M. Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil [Internet]. Journal of Applied Microbiology. 2019 ; 127 237-247.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.14281
Vancouver
Maffei DF, Moreira DA, Silva MBR da, Faria DB, Saldaña E, Ishimura I, Landgraf M, Franco BDG de M. Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil [Internet]. Journal of Applied Microbiology. 2019 ; 127 237-247.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.14281
Artigo de periodico
Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy (2018)
Bíscola, Vanessa; Choiset, Yvan; Rabesona, Hanitra; Chobert, Jean-Marc; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Applied Microbiology. Unidade: FCF
Subjects: LEITE, HIPERSENSIBILIDADE ALIMENTAR, QUEIJO, METABOLISMO DE PROTEÍNA
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ABNT
BÍSCOLA, Vanessa et al. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy. Journal of Applied Microbiology, v. 125, p. 564-574, 2018Tradução . . Disponível em: https://doi.org/10.1111/jam.13779. Acesso em: 31 out. 2024.
APA
Bíscola, V., Choiset, Y., Rabesona, H., Chobert, J. -M., Haertlé, T., & Franco, B. D. G. de M. (2018). Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy. Journal of Applied Microbiology, 125, 564-574. doi:10.1111/jam.13779
NLM
Bíscola V, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy [Internet]. Journal of Applied Microbiology. 2018 ; 125 564-574.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.13779
Vancouver
Bíscola V, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy [Internet]. Journal of Applied Microbiology. 2018 ; 125 564-574.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.13779
Artigo de periodico
Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami (2014)
Barbosa, Matheus de Souza; Todorov, Svetoslav Dimitrov ; Belguesmia, Y; Choiset, Yvan; Rabesona, Hanitra; Ivanova, I. V; Chobert, Jean-Marc; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Applied Microbiology. Unidade: FCF
Subjects: LACTOBACILLUS, LISTERIA, MICROBIOLOGIA DE ALIMENTOS, SALAME
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ABNT
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.
APA
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
Artigo de periodico
Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese (2014)
Ribeiro, S. C; Coelho, M. C; Todorov, Svetoslav Dimitrov ; Franco, Bernadette Dora Gombossy de Melo ; Dapkevicius, M. L. E; Silva, C. C. G
Source: Journal of Applied Microbiology. Unidade: FCF
Subjects: LATICÍNIOS, CONSERVAÇÃO DE ALIMENTOS
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ABNT
RIBEIRO, S. C et al. Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese. Journal of Applied Microbiology, v. 116, n. 3, p. 573-585, 2014Tradução . . Disponível em: https://doi.org/10.1111/jam.12388. Acesso em: 31 out. 2024.
APA
Ribeiro, S. C., Coelho, M. C., Todorov, S. D., Franco, B. D. G. de M., Dapkevicius, M. L. E., & Silva, C. C. G. (2014). Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese. Journal of Applied Microbiology, 116( 3), 573-585. doi:10.1111/jam.12388
NLM
Ribeiro SC, Coelho MC, Todorov SD, Franco BDG de M, Dapkevicius MLE, Silva CCG. Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese [Internet]. Journal of Applied Microbiology. 2014 ; 116( 3): 573-585.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.12388
Vancouver
Ribeiro SC, Coelho MC, Todorov SD, Franco BDG de M, Dapkevicius MLE, Silva CCG. Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese [Internet]. Journal of Applied Microbiology. 2014 ; 116( 3): 573-585.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jam.12388
Artigo de periodico
Isolation and identification of bacteriocinogenic strain of Lactobacillus plantarum with potential beneficial properties from donkey milk (2013)
Murua, A; Todorov, Svetoslav Dimitrov ; Vieira, Antônio Diogo Silva; Martinez, Rafael Chacon Ruiz; Cencic, Alenka; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Applied Microbiology. Unidade: FCF
Subjects: LACTOBACILLUS, BACTÉRIAS LÁTICAS
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ABNT
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.
APA
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
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: 31 out. 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 out. 31 ] 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 out. 31 ] Available from: https://doi.org/10.1111/j.1365-2672.2012.05341.x

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