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Isolation, taxonomic identification and hydrogen peroxide production by Lactobacillus delbrueckii subsp. lactis T31, isolated from Mongolian yoghurt: inhibitory activity on food-borne pathogens

B. Batdorj, V. Trinetta, M. Dalgalarrondo, et al.
Journal of Applied Microbiology 103 (3) 584 (2007)
DOI: 10.1111/j.1365-2672.2007.03279.x
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Tamime and Robinson's Yoghurt

A.Y. Tamime and R.K. Robinson
Tamime and Robinson's Yoghurt 468 (2007)
DOI: 10.1533/9781845692612.468
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The effect of probiotics potentiated with polyunsaturated fatty acids on the digestive tract of germ-free piglets

R. Kasteľ, A. Bomba, L. Vasko, A. Trebunova and P. Mach
Veterinární medicína 52 (2) 63 (2007)
DOI: 10.17221/2055-VETMED
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Isolation, taxonomic identification and hydrogen peroxide production by Lactobacillus delbrueckii subsp. lactis T31, isolated from Mongolian yoghurt: inhibitory activity on food-borne pathogens

B. Batdorj, V. Trinetta, M. Dalgalarrondo, et al.
Journal of Applied Microbiology 070124051835003 (2007)
DOI: 10.1111/j.1365-2672.2006.03279.x
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Effect of Lactobacillus fermentum alone, and in combination with zinc(II) propionate on Salmonella enterica serovar Düsseldorf in Japanese quails

Dagmar Mudroňová, Radomíra Nemcová, Andrea Lauková, et al.
Biologia 61 (6) 797 (2006)
DOI: 10.2478/s11756-006-0160-3
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Production of Antimicrobial Substances by Bacteria Isolated from Fermented Table Olives

Ana Rubia-Soria, Hikmate Abriouel, Rosario Lucas, et al.
World Journal of Microbiology and Biotechnology 22 (7) 765 (2006)
DOI: 10.1007/s11274-005-9101-5
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Bacteriocin-like Substance Produced by Lactobacillus salivarius subsp. salivarius CRL1384 with Anti-Listeria and Anti-Salmonella Effects

M. Carina Audisio . and Maria C. Apella
Research Journal of Microbiology 1 (1) 61 (2006)
DOI: 10.3923/jm.2006.61.69
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Microflora of the digestive tract: critical factors and consequences for poultry

I. Gabriel, M. Lessire, S. Mallet and J.F. Guillot
World's Poultry Science Journal 62 (3) 499 (2006)
DOI: 10.1017/S0043933906001115
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Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility

Salim Ammor, Grégoire Tauveron, Eric Dufour and Isabelle Chevallier
Food Control 17 (6) 454 (2006)
DOI: 10.1016/j.foodcont.2005.02.006
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Gastrointestinal Microbiology

Alojz Bomba, Zuzana Jonecová, So_a Gancar_íková and Radomíra Nemcová
Gastrointestinal Microbiology 381 (2006)
DOI: 10.3109/9781420014952-21
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Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga, a traditional fermented gruel from Burkina Faso

Nabil Ben Omar, Hikmate Abriouel, Rosario Lucas, et al.
International Journal of Food Microbiology 112 (1) 44 (2006)
DOI: 10.1016/j.ijfoodmicro.2006.06.014
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Effect of sucrose on nisin production in batch and fed-batch culture byLactococcus lactis

Wenhua Lv, Wei Cong and Zhaoling Cai
Journal of Chemical Technology & Biotechnology 80 (5) 511 (2005)
DOI: 10.1002/jctb.1230
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Produce Degradation

M Bari, K Isshiki, Y Sabina and S Kawamoto
Produce Degradation 379 (2005)
DOI: 10.1201/9781420039610.ch12
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Enhancing the Microbiological Stability of Malt and Beer - A Review

Anne Vaughan, Tadhg O'Sullivan and Douwe Sinderen
Journal of the Institute of Brewing 111 (4) 355 (2005)
DOI: 10.1002/j.2050-0416.2005.tb00221.x
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Biochemistry and physiology of sourdough lactic acid bacteria

M. Gobbetti, M. De Angelis, A. Corsetti and R. Di Cagno
Trends in Food Science & Technology 16 (1-3) 57 (2005)
DOI: 10.1016/j.tifs.2004.02.013
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Microbial Ecology in Growing Animals

A. Bomba, R. Nemcová and S. Gancarčíková
Biology of Growing Animals, Microbial Ecology in Growing Animals 2 3 (2005)
DOI: 10.1016/S1877-1823(09)70034-7
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Antifungal lactic acid bacteria as biopreservatives

Johan Schnürer and Jesper Magnusson
Trends in Food Science & Technology 16 (1-3) 70 (2005)
DOI: 10.1016/j.tifs.2004.02.014
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Environmental stress responses in Lactobacillus : A review

Maria De Angelis and Marco Gobbetti
PROTEOMICS 4 (1) 106 (2004)
DOI: 10.1002/pmic.200300497
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Lactic Acid Bacteria

Marc Bigret and Annika Mäyrä-Mäkinen
Lactic Acid Bacteria (2004)
DOI: 10.1201/9780824752033.ch5
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The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review

Deirdre P. Lowe and Elke K. Arendt
Journal of the Institute of Brewing 110 (3) 163 (2004)
DOI: 10.1002/j.2050-0416.2004.tb00199.x
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Microbial Stress Adaptation and Food Safety

John Luchansky, Todd Klaenhammer, James Smith and Hany Girgis
Microbial Stress Adaptation and Food Safety (2002)
DOI: 10.1201/9781420012828.ch6
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Atividade antimicrobiana de bactérias lácticas isoladas de queijo-de-minas artesanal do Serro (MG) frente a microrganismos indicadores

D.P. Alexandre, M.R. Silva, M.R. Souza and W.L.M. Santos
Arquivo Brasileiro de Medicina Veterinária e Zootecnia 54 (4) 424 (2002)
DOI: 10.1590/S0102-09352002000400014
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The possibilities of potentiating the efficacy of probiotics

Alojz Bomba, Radomı́ra Nemcová, Dagmar Mudroňová and Peter Guba
Trends in Food Science & Technology 13 (4) 121 (2002)
DOI: 10.1016/S0924-2244(02)00129-2
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Antimicrobial-producing wild lactococci isolated from artisanal and non-dairy origins

Eman H.E Ayad, Annette Verheul, Jan T.M Wouters and Gerrit Smit
International Dairy Journal 12 (2-3) 145 (2002)
DOI: 10.1016/S0958-6946(01)00133-9
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Improvement of the probiotic effect of micro-organisms by their combination with maltodextrins, fructo-oligosaccharides and polyunsaturated fatty acids

A. Bomba, R. Nemcová, S. Gancarcíková, et al.
British Journal of Nutrition 88 (S1) S95 (2002)
DOI: 10.1079/BJN2002634
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Purification and transpositional inactivation of Lacticin FS92, a broad-spectrum bacteriocin produced by Lactococcus lactis FS92

Y. Mao, P.M. Muriana and M.A. Cousin
Food Microbiology 18 (2) 165 (2001)
DOI: 10.1006/fmic.2000.0388
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Atividade antimicrobiana de bactérias lácticas isoladas de produtos cárneos frente a Listeria monocytogenes e Staphylococcus aureus

A.C. Dabés, W.L.M. Santos and E.M. Pereira
Arquivo Brasileiro de Medicina Veterinária e Zootecnia 53 (1) 136 (2001)
DOI: 10.1590/S0102-09352001000100022
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Review: Bacteriocins of Lactic Acid Bacteria

L. M. Cintas, M. P. Casaus, C. Herranz, I. F. Nes and P. E. Hernández
Food Science and Technology International 7 (4) 281 (2001)
DOI: 10.1106/R8DE-P6HU-CLXP-5RYT
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Mode of action, purification and amino acid sequence of plantaricin C19, an anti-Listeria bacteriocin produced by Lactobacillus plantarum C19

A Atrih, N Rekhif, A.J.G Moir, A Lebrihi and G Lefebvre
International Journal of Food Microbiology 68 (1-2) 93 (2001)
DOI: 10.1016/S0168-1605(01)00482-2
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Atividade antimicrobiana de bactérias lácticas de embutidos curados frente a Listeria monocytogenes

C.S. Prado, W.L.M. Santos, C.R. Carvalho, E.C. Moreira and O. Costa
Arquivo Brasileiro de Medicina Veterinária e Zootecnia 52 (4) 417 (2000)
DOI: 10.1590/S0102-09352000000400022
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Urea Hydrogen Peroxide Reduces the Numbers of Lactobacilli, Nourishes Yeast, and Leaves No Residues in the Ethanol Fermentation

N. V. Narendranath, K. C. Thomas and W. M. Ingledew
Applied and Environmental Microbiology 66 (10) 4187 (2000)
DOI: 10.1128/AEM.66.10.4187-4192.2000
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Dose-response relationships. A model for describing interactions, and its application to the combined effect of nisin and lactic acid on Leuconostoc mesenteroides

M.L. Cabo, M.A. Murado, M.P. Gonzalez and L. Pastoriza
Journal of Applied Microbiology 88 (5) 756 (2000)
DOI: 10.1046/j.1365-2672.2000.01010.x
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Natural Food Antimicrobial Systems

A Naidu and R Clemens
Natural Food Antimicrobial Systems (2000)
DOI: 10.1201/9781420039368.ch17
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The Effect of Suboptimal Growth Temperature and Growth Phase on Resistance of Lactobacillus acidophilus to Environmental Stress

Graciela L Lorca and Graciela Font de Valdez
Cryobiology 39 (2) 144 (1999)
DOI: 10.1006/cryo.1999.2193
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Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated micro-organisms

A. Amanatidou, E. J. Smid and L. G. M. Gorris
Journal of Applied Microbiology 86 (3) 429 (1999)
DOI: 10.1046/j.1365-2672.1999.00682.x
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The Citrate Transport System of Lactococcus lactis subsp. lactis biovar diacetylactis Is Induced by Acid Stress

Nieves García-Quintáns, Christian Magni, Diego de Mendoza and Paloma López
Applied and Environmental Microbiology 64 (3) 850 (1998)
DOI: 10.1128/AEM.64.3.850-857.1998
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Comparative antimicrobial activity of enterocin L50, pediocin PA-1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria

L.M Cintas, P Casaus, M.F Fernández and P.E Hernández
Food Microbiology 15 (3) 289 (1998)
DOI: 10.1006/fmic.1997.0160
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A chloride-inducible acid resistance mechanism in Lactococcus lactis and its regulation

Jan Willem Sanders, Kees Leenhouts, Jan Burghoorn, et al.
Molecular Microbiology 27 (2) 299 (1998)
DOI: 10.1046/j.1365-2958.1998.00676.x
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A 16 kDa protein family overexpressed by Streptococcus thermophilus PB18 in acid environments

Humberto González-Márquez, Clarisse Perrin, Patrice Bracquart, Christiane Guimont and Guy Linden
Microbiology 143 (5) 1587 (1997)
DOI: 10.1099/00221287-143-5-1587
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Partial characterization of an antagonistic substance produced byStaphylococcus xylosus1E and determination of the effectiveness of the producer strain to inhibitListeria monocytogenesin Italian sausages

F. Villani, L. Sannino, G. Moschetti, et al.
Food Microbiology 14 (6) 555 (1997)
DOI: 10.1006/fmic.1997.0129
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Microbiology and Biochemistry of Cheese and Fermented Milk

V. M. E. Marshall and A. Y. Tamime
Microbiology and Biochemistry of Cheese and Fermented Milk 153 (1997)
DOI: 10.1007/978-1-4613-1121-8_4
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Improvement of Diacetyl Production by Lactococcus lactis ssp. lactis CNRZ 483 Through Oxygen Control

H. Boumerdassi, M. Desmazeaud, C. Monnet, C.Y. Boquien and G. Corrieu
Journal of Dairy Science 79 (5) 775 (1996)
DOI: 10.3168/jds.S0022-0302(96)76425-1
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PURIFICATION OF THE ANTI-LISTERIAL BACTERIOCINLIKE INHIBITORY SUBSTANCE PRODUCED BY ENTEROCOCCUS FAECIUM 108

HUGH L. DALLAS, VENUGOPAL SATHYAMOORTHY and ANTHONY D. HITCHINS
Journal of Food Safety 16 (3) 183 (1996)
DOI: 10.1111/j.1745-4565.1996.tb00159.x
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Lactic Acid Bacteria: Genetics, Metabolism and Applications

Fabien Rallu, Alexandra Gruss and Emmanuelle Maguin
Lactic Acid Bacteria: Genetics, Metabolism and Applications 147 (1996)
DOI: 10.1007/978-94-009-1774-3_9
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Lactococcus lactis and stress

Fabien Rallu, Alexandra Gruss and Emmanuelle Maguin
Antonie van Leeuwenhoek 70 (2-4) 243 (1996)
DOI: 10.1007/BF00395935
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Effect of lactic starter cultures on the organic acid composition of milk and cheese during ripening-analysis by HPLC

D. González de Llano, A. Rodriguez and P. Cuesta
Journal of Applied Bacteriology 80 (5) 570 (1996)
DOI: 10.1111/j.1365-2672.1996.tb03259.x
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Aerial Plant Surface Microbiology

Cindy E. Morris and Christophe Nguyen-The
Aerial Plant Surface Microbiology 191 (1996)
DOI: 10.1007/978-0-585-34164-4_12
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Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions

Luc De Vuyst, Raf Callewaert and Kurt Crabbé
Microbiology 142 (4) 817 (1996)
DOI: 10.1099/00221287-142-4-817
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The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation

A. Olsen, M. Halm and M. Jakobsen
Journal of Applied Bacteriology 79 (5) 506 (1995)
DOI: 10.1111/j.1365-2672.1995.tb03170.x
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Production of hydrogen peroxide by Lactobacillus hilgardii and its effect on Leuconostoc oenos growth

Ana V. Rodriguez and Mar�a C. Manca de Nadra
Current Microbiology 30 (1) 23 (1995)
DOI: 10.1007/BF00294519
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Effect of pH and hydrogen peroxide produced byLactobacillus hilgardiionPediococcus pentosaceusgrowth

Ana V. Rodriguez and Maria C.Manca Nadra
FEMS Microbiology Letters 128 (1) 59 (1995)
DOI: 10.1111/j.1574-6968.1995.tb07500.x
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Nutritional factors affecting nisin production byLactococcus lactissubsp.actisNIZO 22186 in a synthetic medium

L. De Vuyst
Journal of Applied Bacteriology 78 (1) 28 (1995)
DOI: 10.1111/j.1365-2672.1995.tb01669.x
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Bacteriocins of Lactic Acid Bacteria

Luc De Vuyst and Erick J. Vandamme
Bacteriocins of Lactic Acid Bacteria 91 (1994)
DOI: 10.1007/978-1-4615-2668-1_3
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Immobilized Cell Technologies for the Dairy Industry

Claude P. Champagne, Christophe Lacroix and Isabelle Sodini-Gallot
Critical Reviews in Biotechnology 14 (2) 109 (1994)
DOI: 10.3109/07388559409086964
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Characterization and partial purification of plantaricin LC74, a bacteriocin produced by Lactobacillus plantarum LC74

N. Rekhif, A. Atrih and G. Lefebvre
Biotechnology Letters 16 (8) 771 (1994)
DOI: 10.1007/BF00133952
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Antimicrobial activity of Staphylococcus xylosus from Italian sausages against Listeria monocytogenes

F. Villani, O. Pepe, G. Mauriello, et al.
Letters in Applied Microbiology 18 (3) 159 (1994)
DOI: 10.1111/j.1472-765X.1994.tb00833.x
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Sakacin B, a bacteriocin produced by Lactobacillus sake isolated from Greek dry fermented sausages

J. Samelis, Sibel Roller and J. Metaxopoulos
Journal of Applied Bacteriology 76 (5) 475 (1994)
DOI: 10.1111/j.1365-2672.1994.tb01105.x
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The microbiology of minimally processed fresh fruits and vegetables

Christophe Nguyen‐the and Frédéric Carlin
Critical Reviews in Food Science and Nutrition 34 (4) 371 (1994)
DOI: 10.1080/10408399409527668
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Jean-Christophe Piard
251 (1994)
DOI: 10.1007/978-1-4615-2668-1_7
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Antimicrobial activity of lactic acid bacteria isolated from sour doughs: purification and characterization of bavaricin A, a bacteriocin produced byLactobacillus bavaricusMI401

Anette G. Larsen, F.K. Vogensen and Jytte Josephsen
Journal of Applied Bacteriology 75 (2) 113 (1993)
DOI: 10.1111/j.1365-2672.1993.tb02755.x
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Glutathione Content of Lactic Acid Bacteria

Leonides Fernándes and James L. Steele
Journal of Dairy Science 76 (5) 1233 (1993)
DOI: 10.3168/jds.S0022-0302(93)77452-4
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Detection, identification and characterization of bacteriocin-producing lactic acid bacteria from retail food products

Kristian I. Garver and Peter M. Muriana
International Journal of Food Microbiology 19 (4) 241 (1993)
DOI: 10.1016/0168-1605(93)90017-B
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Antibiosis Revisited: Bacteriocins Produced by Dairy Starter Cultures

Susan F. Barefoot and Catherine G. Nettles
Journal of Dairy Science 76 (8) 2366 (1993)
DOI: 10.3168/jds.S0022-0302(93)77574-8
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