Results 151 to 160 of about 20,022 (203)
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1994
Bacteriocin-like antagonism displayed by enterococci was first reported by Kjems (1955). Since then, a wide number of bacteriocins have been described and classified in this group (Brock et al., 1963; Pleceas, 1970; Tzannetis et al., 1970; Kekessy & Piguet, 1971; Kramer & Brandis, 1975; Brandis, 1978). Brock et al.
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Bacteriocin-like antagonism displayed by enterococci was first reported by Kjems (1955). Since then, a wide number of bacteriocins have been described and classified in this group (Brock et al., 1963; Pleceas, 1970; Tzannetis et al., 1970; Kekessy & Piguet, 1971; Kramer & Brandis, 1975; Brandis, 1978). Brock et al.
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Bacteriocins and Bacteriocin-Like Substances from Lactobacillus
1994Grossowics et al. (1947), Wager (1948), White & Hill (1949), Ritter (1951), Wheater et al. (1951, 1952), Polonskaya (1952) and Guillot (1958) were among the first investigators reporting on antibacterial activity associated with Lactobacillus spp. (Lb. acidophilus, Lb. delbrueckii subsp. lactis, Lb. helveticus).
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1994
Etchells et al. (1964) found that Pediococcus pentosaceus FBB-61 delayed the onset of growth of Lactobacillus plantarum FBB-67 in fermenting cucumbers. Also Haines & Harmon (1973) and Daly et al. (1973) reported on the inhibition of Staphylococcus aureus by pediococcal starter cultures. Fleming et al.
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Etchells et al. (1964) found that Pediococcus pentosaceus FBB-61 delayed the onset of growth of Lactobacillus plantarum FBB-67 in fermenting cucumbers. Also Haines & Harmon (1973) and Daly et al. (1973) reported on the inhibition of Staphylococcus aureus by pediococcal starter cultures. Fleming et al.
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Applications of the bacteriocin, nisin
Antonie van Leeuwenhoek, 1996Nisin was first introduced commercially as a food preservative in the UK approximately 30 years ago. First established use was as a preservative in processed cheese products and since then numerous other applications in foods and beverages have been identified. It is currently recognised as a safe food preservative in approximately 50 countries.
J, Delves-Broughton +3 more
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Purification of Antilisterial Bacteriocins
2004In recent years, numerous contamination outbreaks, involving various pathogens (i.e., Listeria and Salmonella), have increased concern over food preservation. Research efforts have focused on the discovery of new molecules targeting such foodborne pathogens and therefore able to inhibit and or kill them.
Jean-Marc, Berjeaud, Yves, Cenatiempo
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In vivo significance of bacteriocins and bacteriocin receptors.
Scandinavian journal of infectious diseases. Supplementum, 1987Bacteriocins are protein or protein-complex antibiotics produced by a wide variety of bacterial species. By conventional definition, bacteriocins differ from most other antibiotics in that the producer strain is immune to the action of its own bacteriocin and the inhibitory activity of individual bacteriocins is directed only to bacteria which are ...
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Bacteriocins as a new generation of antimicrobials: toxicity aspects and regulations
FEMS Microbiology Reviews, 2021François Bedard +2 more
exaly
Bacteriocins in the Era of Antibiotic Resistance: Rising to the Challenge
Pharmaceutics, 2021Ilda Czobor +2 more
exaly