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Lactobacillus sakei
The Influence of Probiotics on the Firmicutes/Bacteroidetes Ratio In
A Taxonomic Note on the Genus Lactobacillus
Lactobacillus Sakei 1 and Its Bacteriocin Influence
Lactobacillus Sakei Modulates Mule Duck Microbiota in Ileum and Ceca During Overfeeding
Multi-Product Lactic Acid Bacteria Fermentations: a Review
Genotypic Identification of Lactic Acid Bacteria in Pastirma Produced with Different Curing Processes Kübra ÇİNAR 1,A Kübra FETTAHOĞLU 2,B Güzin KABAN 2,C
A Taxonomic Note on the Genus Lactobacillus
Genetic Diversity Within Lactobacillus Sakei and Primers for Its Detection
Effects of a Starter Culture on Histamine Reduction, Nitrite
Lactococcus Lactis and Lactobacillus Sakei As Bio-Protective Culture to Eliminate Leuconostoc
Effect of a Bioactive Product SEL001 from Lactobacillus Sakei Probio65 on Gut Microbiota and Its Anti-Colitis Effects in a TNBS-Induced Colitis Mouse Model ⇑ Irfan A
From Cheese Whey Permeate to Sakacin A: a Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin
Taxonomy of Lactobacilli and Bifidobacteria
Effects of the Curing Agents Used in the Production of Processed Meat
Protective Effect of Lactobacillus Sakei in Fermented Sausages
In Vitro Evaluation of the Probiotic Potential of Bacteriocin Producer Lactobacillus Sakei 1
Genetic Diversity Within Lactobacillus Sakei and Primers for Its Detection
Lactic Acid Bacteria and Their Bacteriocins: Classification, Biosynthesis and Applications Against Uropathogens: a Mini-Review
Top View
Antibacterial and Antifungal Activity of Crude and Freeze-Dried Bacteriocin-Like Inhibitory Substance Produced by Pediococcus Pe
Isolation and Identification of Potentially Pathogenic
Different Immune Regulatory Potential of Lactobacillus Plantarum And
Antimicrobial Compounds Produced by Lactobacillus Sakei Subsp. Sakei 2A, a Bacteriocinogenic Strain Isolated from a Brazilian Meat Product
Lactobacillus Sakei: a Starter for Sausage Fermentation, a Protective Culture for Meat Products
Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus Sakei in Listeria Monocytogenes and Microbial Population
Alternative Sigma Factor Sigmah Activates Competence Gene Expression in Lactobacillus Sakei Solveig Schmid, Claudia Bevilacqua, Anne-Marie Le Coq
Semi-Rational Screening of Probiotics from the Fecal Flora of Healthy
Lactobacillus Sakei ADM14 Induces Anti-Obesity Effects and Changes In
A Review on Production of Exopolysaccharide and Biofilm in Probiotics Like Lactobacilli and Methods of Analysis
Sinus Microbiome Diversity Depletion and Corynebacterium Tuberculostearicum Enrichment Mediates Rhinosinusitis Nicole A
Dose-Dependent and Strain-Dependent Anti-Obesity Effects of Lactobacillus Sakei in a Diet Induced Obese Murine Model
Overview of the Most Important Characterization of Exopolysaccharides Produced by Probiotics Bacteria and Their Biological Function
The Complete Genome of Probiotic Lactobacillus Sakei Derived from Plateau Yak Feces
Listeria Monocytogenes in Toroi: a Traditional Food of New Zealand Mãori
Food and Health Potentials of Exopolysaccharides Derived from Lactobacilli
Composition, Dynamics and Function of Extracellular Polymeric Substances in Drinking-Water Biofilms
Application of Exopolysaccharide-Forming Lactic Acid Bacteria in Cooked Ham Model Systems T ⁎ Jonas Hilbig, Myriam Loeffler, Kurt Herrmann, Jochen Weiss
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Isolation and Characterization of Nitrate Reducing Bacteria for Conversion of Vegetable-Derived Nitrate to ‘Natural Nitrite’
Effect of Lactobacillus Sakei Lb706 on Behavior of Listeria Monocytogenes
The Potential Impact of the Lactobacillus Name Change The
Survival of Lactobacillus Sakei During Heating, Drying and Storage in the Dried State When Growth Has Occurred in the Presence of Sucrose Or Monosodium Glutamate