161 results on '"Benomar, Nabil"'
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2. Dual effects of a bacteriocin-producing Lactiplantibacillus pentosus CF-6HA, isolated from fermented aloreña table olives, as potential probiotic and antimicrobial agent
3. Metagenomic insights into microbial contamination in critical healthcare environments and the efficacy of a novel “HLE” disinfectant
4. Novel combination of nanoparticles and metallo-β-lactamase inhibitor/antimicrobial-based formulation to combat antibiotic resistant Enterococcus sp. and Pseudomonas sp. strains
5. Contributors
6. Indigenous probiotic microorganisms in fermented foods
7. Simply Versatile: The Use of Peribacillus simplex in Sustainable Agriculture
8. Antimicrobial profile of the culturable olive sporobiota and its potential as a source of biocontrol agents for major phytopathogens in olive agriculture
9. Novel combination of nanoparticles and metallo-β-lactamase inhibitor/antimicrobial-based formulation to combat antibiotic resistant Enterococcus sp. and Pseudomonas sp. strains
10. Antimicrobial profile of the culturable olive sporobiota and its potential as a source of biocontrol agents for major phytopathogens in olive agriculture.
11. Changes in Gut Microbiota Linked to a Reduction in Systolic Blood Pressure in Spontaneously Hypertensive Rats Fed an Extra Virgin Olive Oil-Enriched Diet
12. Corrigendum: In silico genomic analysis of the potential probiotic Lactiplantibacillus pentosus CF2-10N reveals promising beneficial effects with health promoting properties
13. Workplace Violence Experienced by Nurses in Northern Region Hospitals of Morocco: A Cross-Sectional Study
14. Opportunistic Food-Borne Pathogens
15. New insights into the role of plasmids from probiotic Lactobacillus pentosus MP-10 in Aloreña table olive brine fermentation
16. Changes in resistome profile of potential probiotic Lactiplantibacillus pentosus in response to edible oil adaptation
17. Characterization of the Culturable Sporobiota of Spanish Olive Groves and Its Tolerance toward Environmental Challenges
18. In silico genomic analysis of the potential probiotic Lactiplantibacillus pentosus CF2-10N reveals promising beneficial effects with health promoting properties
19. Antibacterial and antibiofilm effects of essential oil components, EDTA and HLE disinfectant solution on Enterococcus, Pseudomonas and Staphylococcus sp. multiresistant strains isolated along the meat production chain
20. Chapter4 - Indigenous probiotic microorganisms in fermented foods
21. Transcriptomic Profile and Probiotic Properties of Lactiplantibacillus pentosus Pre-adapted to Edible Oils
22. Characterization of Enterococcus faecalis and Enterococcus faecium from wild flowers
23. Fermentation of Caper Products
24. In silico mapping of microbial communities and stress responses in a porcine slaughterhouse and pork products through its production chain, and the efficacy of HLE disinfectant
25. The life and times of yeasts in traditional food fermentations
26. New insights into the molecular effects and probiotic properties of Lactobacillus pentosus pre-adapted to edible oils
27. The life and times of yeasts in traditional food fermentations.
28. Deciphering Resistome and Virulome Diversity in a Porcine Slaughterhouse and Pork Products Through Its Production Chain
29. Proteomic analysis of Lactobacillus pentosus for the identification of potential markers of adhesion and other probiotic features
30. Efficacy of “HLE”—a multidrug efflux-pump inhibitor—as a disinfectant against surface bacteria
31. Proteomic analysis of Lactobacillus pentosus for the identification of potential markers involved in acid resistance and their influence on other probiotic features
32. Insight into potential probiotic markers predicted in Lactobacillus pentosus MP-10 genome sequence
33. Biocide tolerance, phenotypic and molecular response of Lactic Acid Bacteria isolated from naturally-fermented Aloreña table olives throughout fermentation to induction by different physico-chemical stresses
34. Changes in Gut Microbiota Linked to a Reduction in Systolic Blood Pressure in Spontaneously Hypertensive Rats Fed an Extra Virgin Olive Oil-Enriched Diet
35. In silico genomic insights into aspects of food safety and defense mechanisms of a potentially probiotic Lactobacillus pentosus MP-10 isolated from brines of naturally fermented Aloreña green table olives
36. Insight into Potential Probiotic Markers Predicted in Lactobacillus pentosus MP-10 Genome Sequence
37. Exploring synergistic effects of essential oils compounds with antibiotics and biocides against multidrug-resistant foodborne pathogens
38. Biocide tolerance, phenotypic and molecular response of lactic acid bacteria isolated from naturally-fermented Aloreña table to different physico-chemical stresses
39. Complete Genome Sequence of a Potential Probiotic, Lactobacillus pentosus MP-10, Isolated from Fermented Aloreña Table Olives
40. Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
41. Produce from Africa’s Gardens: Potential for Leafy Vegetable and Fruit Fermentations
42. Comparative proteomic analysis of a potentially probiotic Lactobacillus pentosus MP-10 for the identification of key proteins involved in antibiotic resistance and biocide tolerance
43. Deciphering Resistome and Virulome Diversity in a Porcine Slaughterhouse and Pork Products Through Its Production Chain.
44. New insights in antibiotic resistance of Lactobacillus species from fermented foods
45. The controversial nature of the Weissella genus: technological and functional aspects versus whole genome analysis-based pathogenic potential for their application in food and health
46. Correlation between antibiotic and biocide resistance in mesophilic and psychrotrophic Pseudomonas spp. isolated from slaughterhouse surfaces throughout meat chain production
47. Application of Lactobacillus plantarum Lb9 as starter culture in caper berry fermentation
48. Resistencia a antimicrobianos en enterococos aislados de alimentos de origen animal, pescado y mariscos
49. La doble faceta del género enterococcus, y su importancia en alimentos
50. Diversity, Distribution and Quantification of Antibiotic Resistance Genes in Goat and Lamb Slaughterhouse Surfaces and Meat Products
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