47 results on '"Todorov, Svetoslav Dimitrov"'
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2. Probiotics for Aquaculture: Hope, Truth, and Reality
3. Safety and Beneficial Properties of Bacteriocinogenic Lactococcus lactis and Pediococcus pentosaceus Strains, and Their Effect Versus Oral Cavity Related and Antibiotic-Resistant Pathogens
4. Identification of safe putative probiotics from various food products
5. Bacteriocins and Antimicrobial Peptides Symposium, Part of International Probiotic Conference, Prague 18–20 June 2024
6. Bacteriocin and Antioxidant Production, a Beneficial Properties of Lactic Acid Bacteria Isolated from Fermented Vegetables of Northwest Bulgaria
7. Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk
8. The Evaluation of Different Bacteriocinogenic Bacillus spp. with Activity Against Staphylococcus spp. and Their Beneficial and/or Hazardous Properties
9. Beneficial features of pediococcus: from starter cultures and inhibitory activities to probiotic benefits
10. Evaluation of Antifungal Metabolites Produced by Lactic Acid Bacteria
11. Breast milk from healthy women has higher anti-Candida properties than women with vaginal infections during pregnancy
12. Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage
13. Selection of Beneficial Bacterial Strains With Potential as Oral Probiotic Candidates
14. Could Probiotics and Postbiotics Function as “Silver Bullet” in the Post-COVID-19 Era?
15. Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity
16. Bacteriocinogenic Potential of Bacillus amyloliquefaciens Isolated from Kimchi, a Traditional Korean Fermented Cabbage
17. Modulation of the Gut Microbiome and Obesity Biomarkers by Lactobacillus Plantarum KC28 in a Diet-Induced Obesity Murine Model
18. Exploring Beneficial/Virulence Properties of Two Dairy-Related Strains of Streptococcus infantarius subsp. infantarius
19. Safety profiles of beneficial lactic acid bacteria isolated from dairy systems
20. Isolation of Enterococcus faecium, characterization of its antimicrobial metabolites and viability in probiotic Minas Frescal cheese
21. Nisin Production by Enterococcus hirae DF105Mi Isolated from Brazilian Goat Milk
22. Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes
23. Physiological and molecular insights of bacteriocin production by Enterococcus hirae ST57ACC from Brazilian artisanal cheese
24. Probiotic potential and safety of enterococci strains
25. Potential Control of Listeria monocytogenes by Bacteriocinogenic Enterococcus hirae ST57ACC and Pediococcus pentosaceus ST65ACC Strains Isolated From Artisanal Cheese
26. Characterization of bacteriocins produced by strains of Pediococcus pentosaceus isolated from Minas cheese
27. Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions
28. Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations
29. Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”
30. Lactobacillus plantarum isolated from cheese: production and partial characterization of bacteriocin B391
31. In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese
32. Safety of Lactobacillus plantarum ST8Sh and Its Bacteriocin
33. In Vitro Evaluation of Beneficial Properties of Bacteriocinogenic Lactobacillus plantarum ST8Sh
34. Functional Properties of Lactobacillus mucosae Strains Isolated from Brazilian Goat Milk
35. Investigation of genes involved in nisin production in Enterococcus spp. strains isolated from raw goat milk
36. In Vitro Evaluation of Bacteriocins Activity Against Listeria monocytogenes Biofilm Formation
37. Characterization of a novel bacteriocin produced by Lactobacillus plantarum ST8SH and some aspects of its mode of action
38. Genetic Diversity and Some Aspects of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Goat Milk
39. Probiotic Properties of Lactic Acid Bacteria Isolated from Water-Buffalo Mozzarella Cheese
40. Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese
41. Leuconostoc mesenteroides SJRP55: A Bacteriocinogenic Strain Isolated from Brazilian Water Buffalo Mozzarella Cheese
42. Lactobacillus pentosus B231 Isolated from a Portuguese PDO Cheese: Production and Partial Characterization of Its Bacteriocin
43. Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential
44. Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium
45. Evaluation of the role of environmental factors in the human gastrointestinal tract on the behaviour of probiotic cultures ofLactobacillus casei Shirota andLactobacillus casei LC01 by the use of a semi-dynamicin vitro model
46. Partial characterisation of two bacteriocins produced byLactobacillus paracasei subsp.paracasei ST242BZ and ST284BZ and the effect of medium components on their production
47. Factors Affecting the Adsorption of Bacteriocins to Lactobacillus sakei and Enterococcus sp.
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