Food chemistry

Frontiers in microbiology

indonesian journal of biotechnology

[1] The characterization of bacteriocins produced by Lactobacillus plantarum strains isolated from traditional fermented foods in Indonesia and the detection of its plantaricin-encoding genes

[2] Preparation of phosphatidylcholine nanovesicles containing bacteriocin CAMT2 and their anti-listerial activity.

[3] screening and characterization of bacteriocins produced by some strains of lactobacillus spp isolated from iranian dairy products

[4] bacteriocin-producing enterococcus faecium lcw 44: a high potential probiotic candidate from raw camel milk

[5] growth and antimicrobial activity of lactic acid bacteria from rumen fluid according to energy or nitrogen source crescimento e atividade antimicrobiana de bactérias ácido-láticas do líquido ruminal de acordo com a fonte de energia ou de compostos nitrogenados

[6] Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative.

[7] POTENTIAL IN VITRO ANTI-HELICOBACTER ACTIVITY OF BACTERIOCIN AND BACTERIOCIN-LIKE COMPOUNDS PRODUCED BY LACTOBACILLI

[8] The case for class II bacteriocins: A biophysical approach using “suicide probes” in receptor-free hosts to study their mechanism of action

[9] The characterization of bacteriocins produced by Lactobacillus plantarum strains isolated from traditional fermented foods in Indonesia and the detection of its plantaricin-encoding genes

[10] Novel antimicrobial peptide discovery using machine learning and biophysical selection of minimal bacteriocin domains.

[11] Kinetic modeling of bacteriocin-like inhibitory substance secretion by Kp10 and its stability in food manufacturing conditions.

[12] Growth optimization of Bacillus subtilis 11A isolated from Indonesian native chicken (Gallus domesticus) for bacteriocin production

[13] Preparation of phosphatidylcholine nanovesicles containing bacteriocin CAMT2 and their anti-listerial activity.

[14] Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham.

[15] Expression in eukaryotic cells and purification of synthetic gene encoding enterocin P: a bacteriocin with broad antimicrobial spectrum

[16] Identification of bacteriocins secreted by the probiotic Lactococcus lactis following microwave-assisted acid hydrolysis (MAAH), amino acid content analysis, and bioinformatics

[17] characterization of bacteriocin-producing lactic acid bacteria isolated from native fruits of ecuadorian amazon

[18] development of class iia bacteriocins as therapeutic agents

[19] cloning and expression of synthetic genes encoding the broad antimicrobial spectrum bacteriocins srcam 602, or-7, e-760, and l-1077, by recombinant pichia pastoris

[20] characterization of partially purified bacteriocin like substance (blis) produced by probiotic lactobacillus strains

[21] recent progress in the chemical synthesis of class ii and s-glycosylated bacteriocins

[22] <b>bacteriocinas e enzimas produzidas por <i>bacillus</i> spp. para conservaÇÃo e processamento de alimentos*</b>

[23] mode of action of lactocin 160, a bacteriocin from vaginal lactobacillus rhamnosus

[24] screening and characterization of bacteriocins produced by some strains of lactobacillus spp isolated from iranian dairy products

[25] competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese

[26] bacteriocin-producing enterococcus faecium lcw 44: a high potential probiotic candidate from raw camel milk