121 results on '"Todorov, Svetoslav Dimitrov"'
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2. Beneficial, safety, and antioxidant properties of lactic acid bacteria: A next step in their evaluation as potential probiotics
3. Bee-Associated Beneficial Microbes—Importance for Bees and for Humans
4. Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage
5. The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures.
6. Role of the lactobacilli in food bio-decontamination: Friends with benefits
7. Special Issue: Probiotic Potential of Isolated Cultures from Spontaneously or Naturally Fermented Food Products.
8. Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin
9. Safety profiles of beneficial lactic acid bacteria isolated from dairy systems
10. Isolation of Enterococcus faecium, characterization of its antimicrobial metabolites and viability in probiotic Minas Frescal cheese
11. Probiotic Improves Skin Oxidation, Elasticity, and Structural Properties in Aging Rats
12. Physiological and molecular insights of bacteriocin production by Enterococcus hirae ST57ACC from Brazilian artisanal cheese
13. Vaginal Infections during Pregnancy Increase Breast Milk Microbiome Alpha Diversity and Alter Taxonomic Composition
14. Special Issue: Beneficial Properties and Safety of Lactic Acid Bacteria
15. In Vitro Anti-Candida albicans Mode of Action of Enterococcus mundtii and Enterococcus faecium
16. Bacteriocinogenic Enterococcus casseliflavus Isolated from Fresh Guava Fruit (Psidium guajava): Characterization of Bacteriocin ST192Gu and Some Aspects of Its Mode of Action on Listeria spp. and Enterococcus spp.
17. Beneficial Properties and Evaluation of Survival in Model Systems of LAB Isolated from Oral Cavity
18. Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes
19. Functional Fermented Milk with Fruit Pulp Modulates the In Vitro Intestinal Microbiota
20. Use of Bacteriocins and Bacteriocinogenic Beneficial Organisms in Food Products: Benefits, Challenges, Concerns
21. Assessment of Bacteriocin-Antibiotic Synergy for the Inhibition and Disruption of Biofilms of Listeria monocytogenes and Vancomycin-Resistant Enterococcus
22. Combined Action of Antibiotics and Bacteriocins against Vancomycin-Resistant Enterococci
23. Breast milk from healthy women has higher anti-Candida properties than women with vaginal infections during pregnancy
24. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk
25. Probiotic potential and safety assessment of bacteriocinogenic Enterococcus faecium strains with antibacterial activity against Listeria and vancomycin-resistant enterococci
26. Selection of Bacteriocinogenic Bacillus spp. from Traditional Fermented Korean Food Products with Additional Beneficial Properties
27. Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects
28. Characterization of Partially Purified Bacteriocins Produced by Enterococcus faecium Strains Isolated from Soybean Paste Active Against Listeria spp. and Vancomycin-Resistant Enterococci
29. Rehydration before Application Improves Functional Properties of Lyophilized Lactiplantibacillus plantarum HAC03
30. Application of Metabolomic Analysis for the Identification of Potential Additional Probiotic Properties of the Bacteriocin Producing Enterococcus Faecium ST10Bz Isolated from Boza.
31. Bacteriocinogenic Bacillus spp. Isolated from Korean Fermented Cabbage (Kimchi)—Beneficial or Hazardous?
32. Exploring Beneficial Properties of the Bacteriocinogenic Enterococcus faecium ST10Bz Strain Isolated from Boza, a Bulgarian Cereal-Based Beverage
33. Do Your Kids Get What You Paid for? Evaluation of Commercially Available Probiotic Products Intended for Children in the Republic of the Philippines and the Republic of Korea
34. Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products
35. Amelioration of Alcohol Induced Gastric Ulcers Through the Administration of Lactobacillus plantarum APSulloc 331261 Isolated From Green Tea
36. Selection of Bacteriocinogenic Bacillus spp. from Traditional Fermented Korean Food Products with Additional Beneficial Properties.
37. Enhanced Bacteriocin Production by Pediococcus pentosaceus 147 in Co-culture With Lactobacillus plantarum LE27 on Cheese Whey Broth
38. In vitro evaluation of the safety and probiotic and technological potential of Pediococcus pentosaceus isolated from sheep milk
39. Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”
40. Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses
41. Isolation and characterization of plantaricin ST8SH, a bacteriocin produced by Lactobacillus plantarum ST8SH, strain isolated from Bulgarian salami
42. Optimisation of bacteriocin ST153Ch production by Lactobacillus sakei ST153Ch, strain isolated from salpicão, a traditional pork product from the north-west of Portugal
43. Optimization of bacteriocin production by Lactobacillus plantarum ST13BR, a strain isolated from barley beer
44. Probiotic potential and safety assessment of bacteriocinogenic Enterococcus faeciumstrains with antibacterial activity against Listeriaand vancomycin-resistant enterococci
45. Caracterização dos isolados bacteriocinogênicos Enterococcus hirae e Pediococcus pentosaceus obtidos de queijo artesanal e suas bacteriocinas
46. Propriedades benéficas e segurança de bactérias ácido lácticas isoladas de ambiente de produção leiteiro
47. Molecular diversity of bacteriocinogenic lactic microbiota from goat milk and characterization of its bioconservative potential for producing a Minas cheese
48. Genetic diversity, antimicrobial activity range and bacteriocinogenic potential of Lactic Acid Bacteria isolated from raw goat milk
49. Constipation anti-aging effects by dairy-based lactic acid bacteria.
50. Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses.
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