348 results on '"Vignolo, Graciela"'
Search Results
2. Impact of bacteriocins from Lactococcus lactis CRL1109 and citric acid on the microbiological, physicochemical and sensory qualities of minimally processed vegetables
3. Bioprotective cultures and bacteriocins as food preservatives
4. Effect of probiotic lactobacilli supplementation on growth parameters, blood profile, productive performance, and fecal microbiology in feedlot cattle
5. Use of probiotic lactobacilli as alternative to monensin in beef feedlot cattle
6. Administration of probiotic lactic acid bacteria to modulate fecal microbiome in feedlot cattle
7. Impairment of Listeria Monocytogenes Biofilm Developed on Industrial Surfaces by Latilactobacillus Curvatus CRL1579 Bacteriocin
8. Hydrolysis of raw fish proteins extracts by Carnobacterium maltaromaticum strains isolated from Argentinean freshwater fish
9. Chapter Seven - Bioprotective cultures and bacteriocins as food preservatives.
10. Lactic Acid Bacteria in Meat Fermentations
11. Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics
12. Bioprotective Lactic Acid Bacteria and Lactic Acid as a Sustainable Strategy to Combat Escherichia coli O157:H7 in Meat
13. Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices
14. A multi-strain probiotic promoted recovery of puppies from gastroenteritis in a randomized, double-blind, placebo-controlled study.
15. Optimization of Probiotic Lactobacilli Production for In-Feed Supplementation to Feedlot Cattle.
16. Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
17. Flavonoids and Phenylethylamides Are Pivotal Factors Affecting the Antimicrobial Properties of Stingless Bee Honey
18. Identification, safety and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid
19. Biofilm genes expression of Listeria monocytogenes exposed to Latilactobacillus curvatus bacteriocins at 10 °C
20. Bioprotective Cultures
21. Identification and characterization of potential probiotic lactic acid bacteria isolated from pig feces at various production stages.
22. Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne Lactobacillus
23. Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive
24. Fecal Microbiome Modulation of Bacterial Communities Associated With the Administration of Probiotic Lactic Acid Bacteria to Feedlot Cattle
25. Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discs
26. Bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 inhibit a spoilage exopolysaccharide producer in a refrigerated meat system
27. Control of Listeria monocytogenes biofilms on industrial surfaces by the bacteriocin-producing Lactobacillus sakei CRL1862
28. Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita)
29. Isolation and genetic characterization of Acidovorax avenae from red stripe infected sugarcane in Northwestern Argentina
30. Proteomic Analysis of Listeria monocytogenes FBUNT During Biofilm Formation at 10°C in Response to Lactocin AL705
31. Embutidos Fermentados Cárnicos: contribución de Bacterias Lácticas en la calidad global
32. Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
33. Molecular view by Fourier transform infrared spectroscopy of the relationship between lactocin 705 and membranes: Speculations on antimicrobial mechanism
34. Soil microbial community responses to different sugarcane management strategies as revealed by 16S metagenomics
35. Multilocus Sequence Analysis highlights genetic diversity of Acidovorax avenae strains associated with sugarcane red stripe
36. The Ability of Riboflavin-Overproducing Lactiplantibacillus plantarum Strains to Survive Under Gastrointestinal Conditions
37. Differential Roles of the Two-Component Peptides of Lactocin 705 in Antimicrobial Activity
38. Combined Effect of Bacteriocins on the Survival of Various Listeria Species in Broth and Meat System
39. Erratum: Fukuyama, K., et al. Evaluation of the Immunomodulatory Ability of Lactic Acid Bacteria Isolated from Feedlot Cattle Against Mastitis Using a Bovine Mammary Epithelial Cells In Vitro Assay. Pathogens 2020, 9, 410
40. Evaluation of the Immunomodulatory Ability of Lactic Acid Bacteria Isolated from Feedlot Cattle Against Mastitis Using a Bovine Mammary Epithelial Cells In Vitro Assay
41. Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
42. Technological properties of montmorillonite modified with lactocin 705, AL705 and nisin
43. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
44. Physiological and proteomic response of Escherichia coli O157:H7 to a bioprotective lactic acid bacterium in a meat environment
45. Mechanistically Inspired Kinetic Approach to Describe Interactions During Co‐Culture Growth of Carnobacterium maltaromaticum and Listeria monocytogenes
46. Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum
47. Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sake
48. Lactic acid bacteria in meat fermentations: role of autochthonous starter cultures on quality, safety and health
49. Synergistic antimicrobial effect of lactocin AL 705 and nisin combined with organic acid salts against Listeria innocua 7 in broth and a hard cheese
50. Corrigendum to “Proteomic and genetics insights on the response of the bacteriocinogenic Lactobacillus sakei CRL1862 during biofilm formation on stainless steel surface at 10 °C” [Int. J. Food Microbiol. 258 (2017), 18–27]
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.