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Lactic Acid Bacteria
Lactic Acid Bacteria
Multi-Loci Sequence Typing (MLST) for Two Lacto-Acid Bacteria (LAB) Species: Pediococcus parvulus and P. damnosus
Technology / Biological Sciences / real time PCR / Phylogeny / Molecular typing / Lactic Acid Bacteria / Comparative Analysis / Molecular Biotechnology / Base Sequence / Molecular Identification / Genetic Markers / Nucleotide Polymorphism / Lactic Acid Bacteria / Comparative Analysis / Molecular Biotechnology / Base Sequence / Molecular Identification / Genetic Markers / Nucleotide Polymorphism
Comparative antimicrobial activity of enterocin L50, pediocin PA1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria
Microbiology / Industrial Biotechnology / Food Microbiology / Lactic Acid Bacteria / Antimicrobial activity / Bacteria / Bacteriocin / Gram Positive Bacteria / Spectrum / Preservative / Food Sciences / Food Additive / Biological activity / Cation Exchange / Pathogenic Bacteria / Minimum inhibitory concentration / Ammonium Sulphate / Bacteria / Bacteriocin / Gram Positive Bacteria / Spectrum / Preservative / Food Sciences / Food Additive / Biological activity / Cation Exchange / Pathogenic Bacteria / Minimum inhibitory concentration / Ammonium Sulphate
Comparative antimicrobial activity of enterocin L50, pediocin PA1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria
Microbiology / Industrial Biotechnology / Food Microbiology / Lactic Acid Bacteria / Antimicrobial activity / Bacteria / Bacteriocin / Gram Positive Bacteria / Spectrum / Preservative / Food Sciences / Food Additive / Biological activity / Cation Exchange / Pathogenic Bacteria / Minimum inhibitory concentration / Ammonium Sulphate / Bacteria / Bacteriocin / Gram Positive Bacteria / Spectrum / Preservative / Food Sciences / Food Additive / Biological activity / Cation Exchange / Pathogenic Bacteria / Minimum inhibitory concentration / Ammonium Sulphate
Comparative antimicrobial activity of enterocin L50, pediocin PA1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria
Microbiology / Industrial Biotechnology / Food Microbiology / Lactic Acid Bacteria / Antimicrobial activity / Bacteria / Bacteriocin / Gram Positive Bacteria / Spectrum / Preservative / Food Sciences / Food Additive / Biological activity / Cation Exchange / Pathogenic Bacteria / Minimum inhibitory concentration / Ammonium Sulphate / Bacteria / Bacteriocin / Gram Positive Bacteria / Spectrum / Preservative / Food Sciences / Food Additive / Biological activity / Cation Exchange / Pathogenic Bacteria / Minimum inhibitory concentration / Ammonium Sulphate
Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711
Chemical Engineering / Meat Science / Refrigeration / Applied microbiology / Multidisciplinary / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus
Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711
Chemical Engineering / Meat Science / Refrigeration / Applied microbiology / Multidisciplinary / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus
Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711
Chemical Engineering / Meat Science / Refrigeration / Applied microbiology / Multidisciplinary / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus
IDENTIFICACIÓN Y CARACTERIZACIÓN DE BACTERIA PRESENTE EN SUELO DE PASTOREO EN LA GRANJA RIOFRÍO DEPARTAMENTO DE SANTANDER
Food Science and Technology / Lactic Acid Bacteria / Food Sciences
Transcriptomes Reveal Genetic Signatures Underlying Physiological Variations Imposed by Different Fermentation Conditions in Lactobacillus plantarum
Genetics / Genomics / Multidisciplinary / Genetic Diversity / Transcriptome / Lactic Acid Bacteria / Data storage / PLoS one / Fermentation / Environmental Conditions / Growth rate / Lactobacillus Plantarum / Amino Acid Profile / Organic Acid / Lactic Acid Bacteria / Data storage / PLoS one / Fermentation / Environmental Conditions / Growth rate / Lactobacillus Plantarum / Amino Acid Profile / Organic Acid
Lactobacillus johnsonii La1 Antagonizes Giardia intestinalis In Vivo
Microbiology / Parasitology / Immunology / Cell Cycle / Biological Sciences / Infection and immunity / Lactic Acid Bacteria / Animals / Lactobacillus / Infection / Drinking Water / Giardiasis / Membrane Integrity / Side Effect / Plant Extract / In Vitro Studies / Infection and immunity / Lactic Acid Bacteria / Animals / Lactobacillus / Infection / Drinking Water / Giardiasis / Membrane Integrity / Side Effect / Plant Extract / In Vitro Studies
Homopolysaccharides from lactic acid bacteria
Lactic Acid Bacteria / Dairy / Gene Structure / Enzyme / Clinical Sciences / Food Sciences / Complex Structure / Low molecular weight / Biochemistry and cell biology / Food Sciences / Complex Structure / Low molecular weight / Biochemistry and cell biology
Homopolysaccharides from lactic acid bacteria
Lactic Acid Bacteria / Dairy / Gene Structure / Enzyme / Clinical Sciences / Food Sciences / Complex Structure / Low molecular weight / Biochemistry and cell biology / Food Sciences / Complex Structure / Low molecular weight / Biochemistry and cell biology
Low Carbamoyl Phosphate Pools May Drive Lactobacillus plantarum CO2Dependent Growth Phenotype
Technology / Carbon Dioxide / Biological Sciences / Lactic Acid Bacteria / Mutation / Phenotype / Functional Group / Lactobacillus Plantarum / Arginine / Amino Acid Sequence / Inorganic Carbon System / Nucleotides / Phenotype / Functional Group / Lactobacillus Plantarum / Arginine / Amino Acid Sequence / Inorganic Carbon System / Nucleotides
Lactobacillus johnsonii La1 Antagonizes Giardia intestinalis In Vivo
Microbiology / Parasitology / Immunology / Cell Cycle / Biological Sciences / Infection and immunity / Lactic Acid Bacteria / Animals / Lactobacillus / Infection / Drinking Water / Giardiasis / Membrane Integrity / Side Effect / Plant Extract / In Vitro Studies / Infection and immunity / Lactic Acid Bacteria / Animals / Lactobacillus / Infection / Drinking Water / Giardiasis / Membrane Integrity / Side Effect / Plant Extract / In Vitro Studies
Antiinfluenza Virus Activity of a Bacteriocin Produced by Lactobacillus delbrueckii
Technology / Cell Culture / Influenza virus / Biological Sciences / Lactic Acid Bacteria / P-glycoprotein / Applied Biochemistry / P-glycoprotein / Applied Biochemistry
Characterization of a Lactobacillus plantarum Strain Able to Produce Tyramine and Partial Cloning of a Putative Tyrosine Decarboxylase Gene
Microbiology / Probiotics / Medical Microbiology / Industrial Biotechnology / Food Microbiology / Wine / Lactic Acid Bacteria / Mice / Cholesterol / Animals / Male / Polymerase Chain Reaction / Decode-And-Forward / High Performance Liquid Chromatography / Triglycerides / Molecular cloning / Current / Feces / Tyramine / Lactobacillus Plantarum / Body Weight / Food Sciences / Indexation / Amino Acid Sequence / Biological Assay / Serum Cholesterol / Control Group / Wine / Lactic Acid Bacteria / Mice / Cholesterol / Animals / Male / Polymerase Chain Reaction / Decode-And-Forward / High Performance Liquid Chromatography / Triglycerides / Molecular cloning / Current / Feces / Tyramine / Lactobacillus Plantarum / Body Weight / Food Sciences / Indexation / Amino Acid Sequence / Biological Assay / Serum Cholesterol / Control Group
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