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Artigo de periodico
Gut microbiota is associated with adiposity markers and probiotics may impact specific genera (2020)
Gomes, Aline Corado; Hoffmann, Christian ; Mota, João Felipe
Source: European Journal of Nutrition. Unidade: FCF
Subjects: ADIPOSIDADE, LACTOBACILLUS
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ABNT
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: 12 ago. 2024.
APA
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
NLM
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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1007/s00394-019-02034-0
Artigo de periodico
Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo (2020)
Paesani, Candela; Degano, Alicia Laura; Salvucci, Emiliano; Zalosnik, Maria Ines; Fabi, João Paulo ; Sciarini, Lorena Susana; Perez, Gabriela Teresa
Source: Journal of Cereal Science. Unidade: FCF
Subjects: FARINHA DE TRIGO, LACTOBACILLUS
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ABNT
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: 12 ago. 2024.
APA
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
NLM
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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956
Artigo de periodico
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 (2018)
Barbosa, M S; Jurkiewicz, C; Landgraf, Mariza ; Todorov, Svetoslav Dimitrov ; Franco, Bernadette Dora Gombossy de Melo
Source: LWT Food Science and Technology. Unidade: FCF
Subjects: LISTERIA, LACTOBACILLUS
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ABNT
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: 12 ago. 2024.
APA
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
NLM
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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1016/j.lwt.2018.04.082
Artigo de periodico
Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp sakei 2a (2018)
Carvalho, Kátia G; Bambirra, Felipe H; Nicoli, Jacques R; Oliveira, Jamil S; Santos, Alexandre M. C; Bemquerer, Marcelo P; Miranda, Antonio; Franco, Bernadette Dora Gombossy de Melo
Source: Archives of Microbiology. Unidade: FCF
Subjects: LACTOBACILLUS, LISTERIA
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ABNT
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: 12 ago. 2024.
APA
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
NLM
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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1007/s00203-018-1477-3
Trabalho de evento-resumo
Enhancement of bacteriocin production by Lactobacillus sakei MBSa1 using co-cultures with other lactic acid bacteria (2017)
Ferraz, Sarah; Franco, Bernadette Dora Gombossy de Melo
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: LACTOBACILLUS, ÁCIDO LÁCTICO
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ABNT
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: 12 ago. 2024.
APA
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
NLM
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 ago. 12 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Vancouver
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 ago. 12 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
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: 12 ago. 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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1016/j.foodcont.2015.07.029
Artigo de periodico
Optimization of growth and bacteriocin production by Lactobacillus sakei subsp sakei 2a (2015)
Malheiros, Patrícia da Silva; Sant'Anna, Voltaire; Todorov, Svetoslav Dimitrov ; Franco, Bernadette Dora Gombossy de Melo
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
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: 12 ago. 2024.
APA
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
NLM
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 ago. 12 ] Available from: https://doi.org/10.1590/s1517-838246320140279
Vancouver
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 ago. 12 ] Available from: https://doi.org/10.1590/s1517-838246320140279
Artigo de periodico
Kinetic modeling of thermal inactivation of antimicrobial peptides produced by Lactobacillus sakei subsp sakei 2a (2015)
Malheiros, Patrícia da Silva; Sant, Voltaire; Brandelli, Adriano; Franco, Bernadette Dora Gombossy de Melo
Source: Thermochimica Acta. Unidade: FCF
Subjects: PEPTÍDEOS, LACTOBACILLUS
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ABNT
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: 12 ago. 2024.
APA
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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1016/j.tca.2015.02.019
Artigo de periodico
Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains (2015)
Santos, Karina Maria Olbrich dos; Vieira, Antônio Diogo Silva; Buriti, Flávia Carolina Alonso; Nascimento, Jéssica Catarine Frutuoso do; Melo, Maria Espindola Silva de; Bruno, Laura Maria; Borges, Maria de Fatima; Rocha, Cíntia Renata Costa; Lopes, Ana Catarina de Souza; Franco, Bernadette Dora Gombossy de Melo ; Todorov, Svetoslav Dimitrov
Source: Dairy Science & Technology. Unidade: FCF
Subjects: LACTOBACILLUS, PROBIÓTICOS, VIRULÊNCIA
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ABNT
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: 12 ago. 2024.
APA
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
NLM
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 ago. 12 ] Available from: https://doi.org/10.1007/s13594-014-0201-6
Vancouver
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 ago. 12 ] Available from: https://doi.org/10.1007/s13594-014-0201-6
Artigo de periodico
Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes (2015)
Barbosa, Matheus Souza; Todorov, Svetoslav Dimitrov ; Jurkiewicz, Cynthia Hyppolito ; Franco, Bernadette Dora Gombossy de Melo
Source: Food Control. Unidade: FCF
Subjects: LISTERIA, LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
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: 12 ago. 2024.
APA
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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1016/j.foodcont.2014.07.005
Artigo de periodico
Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate (2015)
Barbosa, Matheus de Souza; Todorov, Svetoslav Dimitrov ; Ivanova, Iskra; Chobert, Jean-Marc; Haertle, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Food Microbiology. Unidade: FCF
Subjects: LISTERIA, LACTOBACILLUS, SALAME
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ABNT
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: 12 ago. 2024.
APA
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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1016/j.fm.2014.08.004
Artigo de periodico
Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance (2014)
Vasconcelos, Bruno Garcia; Martinez, Rafael Chacon Ruiz; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: Food Science and Biotechnology. Unidade: FCF
Subjects: PROBIÓTICOS, AÇAÍ, LACTOBACILLUS
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ABNT
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: 12 ago. 2024.
APA
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
NLM
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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1007/s10068-014-0252-8
Artigo de periodico
Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin (2014)
Guerreiro, Joana; Monteiro, Vitor; Ramos, Carla; Franco, Bernadette Dora Gombossy de Melo ; Martinez, Rafael Chacon Ruiz; Todorov, Svetoslav Dimitrov ; Fernandes, Paulo
Source: Probiotics and Antimicrobial Proteins. Unidade: FCF
Subjects: LACTOBACILLUS, QUEIJO
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ABNT
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: 12 ago. 2024.
APA
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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1007/s12602-014-9157-3
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: 12 ago. 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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1111/jam.12438
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 12 ago. 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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1111/jam.12190
Trabalho de evento-resumo
In situ analysis of gene expression of bacteriocins by Lactobacillus sakei 2a in a probiotic petit-suisse cheese (2013)
Saad, Susana Marta Isay ; Villarreal, Martha Lissete Morales; Padilha, Marina; Franco, Bernadette Dora Gombossy de Melo
Source: Abstracts. Conference titles: International Scientific Conference Probiotics and Prebiotics. Unidade: FCF
Subjects: EXPRESSÃO GÊNICA, PROBIÓTICOS, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 12 ago. 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 ago. 12 ]
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 ago. 12 ]
Artigo de periodico
Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal (2013)
Todorov, Svetoslav Dimitrov ; Vaz-Velho, Manuela; Franco, Bernadette Dora Gombossy de Melo ; Holzapfel, Wilhelm Heinrich
Source: Food Control. Unidade: FCF
Subjects: LACTOBACILLUS, ALIMENTOS FERMENTADOS, CARNES E DERIVADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 12 ago. 2024.
APA
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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1016/j.foodcont.2012.07.022
Artigo de periodico
Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese (2013)
Ahmadova, Aynur; Todorov, Svetoslav Dimitrov ; Hadji-Sfaxi, Imen; Choiset, Yvan; Rabesona, Hanitra; Messaoudi, Soumaya; Kuliyev, Akif; Franco, Bernadette Dora Gombossy de Melo ; Chobert, Jean-Marc; Haertlé, Thomas
Source: Anaerobe. Unidade: FCF
Subjects: LACTOBACILLUS, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 12 ago. 2024.
APA
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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1016/j.anaerobe.2013.01.003
Artigo de periodico
Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS (2013)
Martinez, Rafael Chacon Ruiz; Wachsman, Monica; Torres, Nicolas Ignacio; LeBlanc, Jean Guy; Todorov, Svetoslav Dimitrov ; Franco, Bernadette Dora Gombossy de Melo
Source: Food Microbiology. Unidade: FCF
Subjects: LACTOBACILLUS, LISTERIA, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 12 ago. 2024.
APA
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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1016/j.fm.2013.01.011
Artigo de periodico
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 (2013)
Bíscola, Vanessa; Todorov, Svetoslav Dimitrov ; Capuano, Verena S. Cabral; Abriouel, H; Galvez, A; Franco, Bernadette Dora Gombossy de Melo
Source: Meat Science. Unidade: FCF
Subjects: LACTOBACILLUS, CHARQUE, RNA RIBOSSÔMICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 12 ago. 2024.
APA
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 ago. 12 ] 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 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2012.11.021

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