380 results on '"Todorov, Svetoslav Dimitrov"'
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2. Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk
3. Beneficial microorganisms for the health-promoting in oyster aquaculture: realistic alternatives
4. Antimicrobial Compounds in Wine
5. Probiotics for Aquaculture: Hope, Truth, and Reality
6. Announcement: Yakult International Symposia on Beneficial Microbes—Fundamental Science and Innovative Applications, Sao Paulo, SP, Brazil, 27–28 March 2025
7. Safety and Beneficial Properties of Bacteriocinogenic Lactococcus lactis and Pediococcus pentosaceus Strains, and Their Effect Versus Oral Cavity Related and Antibiotic-Resistant Pathogens
8. Plasmid-Associated Bacteriocin Produced by Pediococcus pentosaceus Isolated from Smoked Salmon: Partial Characterization and Some Aspects of his Mode of Action
9. The Evaluation of Different Bacteriocinogenic Bacillus spp. with Activity Against Staphylococcus spp. and Their Beneficial and/or Hazardous Properties
10. Antimicrobial Peptides (Bacteriocins) Produced by Lactococcus lactis and Pediococcus pentosaceus Strains with Activity Against Clinical and Food-Borne Pathogens
11. Impact of a novel caseinolytic protease single mutation on Lactiplantibacillus pentosus growth performance
12. Bacteriocin and Antioxidant Production, a Beneficial Properties of Lactic Acid Bacteria Isolated from Fermented Vegetables of Northwest Bulgaria
13. Bacteriocins and Antimicrobial Peptides Symposium, Part of International Probiotic Conference, Prague 18–20 June 2024
14. Breast milk from healthy women has higher anti-Candida properties than women with vaginal infections during pregnancy
15. Selection of Beneficial Bacterial Strains With Potential as Oral Probiotic Candidates
16. Beneficial, safety, and antioxidant properties of lactic acid bacteria: A next step in their evaluation as potential probiotics
17. Evaluation of Antifungal Metabolites Produced by Lactic Acid Bacteria
18. Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity
19. Lukanka
20. Bee-Associated Beneficial Microbes—Importance for Bees and for Humans
21. Beneficial features of pediococcus: from starter cultures and inhibitory activities to probiotic benefits
22. Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage
23. The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures.
24. Could Probiotics and Postbiotics Function as “Silver Bullet” in the Post-COVID-19 Era?
25. Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified hemicellulose hydrolysate obtained from hydrothermal pretreatment of sugarcane bagasse
26. Role of the lactobacilli in food bio-decontamination: Friends with benefits
27. Bacteriocinogenic Potential of Bacillus amyloliquefaciens Isolated from Kimchi, a Traditional Korean Fermented Cabbage
28. Probiotics in meat products
29. Contributors
30. Modulation of the Gut Microbiome and Obesity Biomarkers by Lactobacillus Plantarum KC28 in a Diet-Induced Obesity Murine Model
31. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk
32. Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment.
33. Special Issue: Probiotic Potential of Isolated Cultures from Spontaneously or Naturally Fermented Food Products.
34. Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin
35. Exploring Beneficial/Virulence Properties of Two Dairy-Related Strains of Streptococcus infantarius subsp. infantarius
36. Safety profiles of beneficial lactic acid bacteria isolated from dairy systems
37. Nisin Production by Enterococcus hirae DF105Mi Isolated from Brazilian Goat Milk
38. Isolation of Enterococcus faecium, characterization of its antimicrobial metabolites and viability in probiotic Minas Frescal cheese
39. Probiotic Improves Skin Oxidation, Elasticity, and Structural Properties in Aging Rats
40. Impact of Microgravity on Virulence, Antibiotic Resistance and Gene Expression in Beneficial and Pathogenic Microorganisms
41. Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk
42. Inhibition of herpes simplex virus 1 (HSV-1) and poliovirus (PV-1) by bacteriocins from lactococcus lactis subsp. lactis and enterococcus durans strains isolated from goat milk
43. Potential Control of Listeria monocytogenes by Bacteriocinogenic Enterococcus hirae ST57ACC and Pediococcus pentosaceus ST65ACC Strains Isolated From Artisanal Cheese
44. Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions
45. Physiological and molecular insights of bacteriocin production by Enterococcus hirae ST57ACC from Brazilian artisanal cheese
46. Probiotic potential and safety of enterococci strains
47. Bacillus Strains Isolated from Korean Fermented Food Products with Antimicrobial Activity Against Staphylococci, an Alternative for Control of Antibiotic-Resistant Pathogens
48. The effect of antioxidant properties of free and encapsulated rosemary extract in liposome on the oxidation process of canola oil
49. From Traditional Knowledge to an Innovative Approach for Bio-preservation in Food by Using Lactic Acid Bacteria
50. Characterization of bacteriocins produced by strains of Pediococcus pentosaceus isolated from Minas cheese
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