455 results on '"Abriouel, Hikmate"'
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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. Corrigendum to “Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin” [Food Control 20 Issue 4 (2009) 381–385]
4. Metagenomic insights into microbial contamination in critical healthcare environments and the efficacy of a novel “HLE” disinfectant
5. Novel combination of nanoparticles and metallo-β-lactamase inhibitor/antimicrobial-based formulation to combat antibiotic resistant Enterococcus sp. and Pseudomonas sp. strains
6. Contributors
7. Indigenous probiotic microorganisms in fermented foods
8. Molecular identification and antibiotic resistance of bacteriocinogenic lactic acid bacteria isolated from table olives
9. Simply Versatile: The Use of Peribacillus simplex in Sustainable Agriculture
10. Antimicrobial profile of the culturable olive sporobiota and its potential as a source of biocontrol agents for major phytopathogens in olive agriculture
11. Novel combination of nanoparticles and metallo-β-lactamase inhibitor/antimicrobial-based formulation to combat antibiotic resistant Enterococcus sp. and Pseudomonas sp. strains
12. Corrigendum: In silico genomic analysis of the potential probiotic Lactiplantibacillus pentosus CF2-10N reveals promising beneficial effects with health promoting properties
13. Antimicrobial profile of the culturable olive sporobiota and its potential as a source of biocontrol agents for major phytopathogens in olive agriculture.
14. Changes in Gut Microbiota Linked to a Reduction in Systolic Blood Pressure in Spontaneously Hypertensive Rats Fed an Extra Virgin Olive Oil-Enriched Diet
15. Opportunistic Food-Borne Pathogens
16. New insights into the role of plasmids from probiotic Lactobacillus pentosus MP-10 in Aloreña table olive brine fermentation
17. Special Issue “Beneficial and Detrimental Microorganisms Occurring in Fermented Foods”: Editorial
18. Changes in resistome profile of potential probiotic Lactiplantibacillus pentosus in response to edible oil adaptation
19. Characterization of the Culturable Sporobiota of Spanish Olive Groves and Its Tolerance toward Environmental Challenges
20. Effects of Colistin and Bacteriocins Combinations on the In Vitro Growth of Escherichia coli Strains from Swine Origin
21. Bacteriocins: Natural Weapons for Control of Food Pathogens
22. Food Applications and Regulation
23. In silico genomic analysis of the potential probiotic Lactiplantibacillus pentosus CF2-10N reveals promising beneficial effects with health promoting properties
24. 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
25. Vegetable Fermentations
26. Chapter4 - Indigenous probiotic microorganisms in fermented foods
27. Transcriptomic Profile and Probiotic Properties of Lactiplantibacillus pentosus Pre-adapted to Edible Oils
28. The genus Pediococcus
29. Characterization of Enterococcus faecalis and Enterococcus faecium from wild flowers
30. Combined physico-chemical treatments based on enterocin AS-48 for inactivation of Gram-negative bacteria in soybean sprouts
31. Risk factors in enterococci isolated from foods in Morocco: Determination of antimicrobial resistance and incidence of virulence traits
32. A Quantitative Real-time PCR Assay for Quantification of Viable Listeria Monocytogenes Cells After Bacteriocin Injury in Food-First Insights
33. Potential Applications of the Cyclic Peptide Enterocin AS-48 in the Preservation of Vegetable Foods and Beverages
34. Effect of enterocin EJ97 against Geobacillus stearothermophilus vegetative cells and endospores in canned foods and beverages
35. Evaluation of antimicrobial and proteolytic activity of enterococci isolated from fermented products
36. Inhibition of Salmonella enterica Cells in Deli-Type Salad by Enterocin AS-48 in Combination with Other Antimicrobials
37. Characterization of a bacteriocin-producing strain of Enterococcus faecalis from cow’s milk used in the production of Moroccan traditional dairy foods
38. Semi-preparative scale purification of enterococcal bacteriocin enterocin EJ97, and evaluation of substrates for its production
39. Production of Antimicrobial Substances by Bacteria Isolated from Fermented Table Olives
40. Resistance to Antimicrobial Agents in Lactobacilli Isolated from Caper Fermentations
41. Microbiological study of lactic acid fermentation of caper berries by molecular and culture-dependent methods
42. Effect of immersion solutions containing enterocin AS-48 on Listeria monocytogenes in vegetable foods
43. Fermentation of Caper Products
44. Bacteriocins
45. Natural Antimicrobials for Biopreservation of Sprouts
46. Influence of Physico-Chemical Factors on the Oligomerization and Biological Activity of Bacteriocin AS-48
47. Biochemical and genetic characterization of the two-peptide bacteriocin enterocin 1071 produced by Enterococcus faecalis FAIR-E 309
48. Inhibition of bacterial growth, enterotoxin production, and spore outgrowth in strains of Bacillus cereus by bacteriocin AS-48
49. 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
50. Molecular identification and antibiotic resistance of bacteriocinogenic lactic acid bacteria isolated from table olives
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