Technological Properties of Lactococcus lactis subsp. lactis I23 Isolated from Nigerian Beef and Characterization of Bacteriocin Produced by It

References (25)

1. 1 Lactic acid bacteria of foods and their current taxonomy [DOI]
2. 2 Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update [DOI]
3. 3 Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities [DOI]
4. 4 Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility [DOI]
5. 5 Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis [DOI]
6. 6 Isolation of nisin-producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented sausage [DOI]
7. 7 Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages [DOI]
8. 8 Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal [DOI]
9. 9 Genera Leuconostoc, Oenococcus and Weissella [DOI]
10. 10 Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat [DOI]
11. 11 Behavior of Variable V3 Region from 16S rDNA of Lactic Acid Bacteria in Denaturing Gradient Gel Electrophoresis [DOI]
12. 12 Bacteriocin production by Pediococcus pentosaceus isolated from marula (Scerocarya birrea) [DOI]
13. 13 The spoilage characteristics of Brochothrix thermosphacta and two psychrotolerant Enterobacteriacae in vacuum packed lamb and the comparison between high and low pH cuts [DOI]
14. 14 Isolation and characterization of Lactococcus piscium strains from vacuum-packaged refrigerated beef [DOI]
15. 15 Antibacterial agents produced by lactic acid bacteria isolated from Threadfin Salmon and Grass Shrimp.
16. 16 Characterization and antimicrobial activity of Pediococcus species isolated from South African farm-style cheese [DOI]
17. 17 Screening of lactic acid bacteria for bacteriocins by microbiological and PCR methods [DOI]
18. 18 Technological characterization of wild-typeLactococcus lactisstrains isolated from raw milk and traditional fermented milk products in Turkey [DOI]
19. 19 Characterization of lactic acid bacteria isolated from an Italian dry fermented sausage
20. 20 Influence of lactic cultures on the quality attributes of tsire, a West African stick meat [DOI]
21. 21 Microbiological and physicochemical characterization of the natural fermented camel meat sausage [DOI]
22. 22 Isolation of Bacteriocin Producing Lactococcus lactis Strain from Dairy Products* [DOI]
23. 23 Detection and characterization of a bacteriocin produced by Lactococcus lactis subsp. cremoris R isolated from radish [DOI]
24. 24 DNA fingerprinting of Listeria monocytogenes strains by pulsed-field gel electrophoresis [DOI]
25. 25 Isolation of bacteriocin nisin producing Lactococcus lactis from dairy products

Cited by 5

Showing 2 of 5 known citations — external sources report more than can currently be individually listed.

Related research

• Drug Interactions, Safety and Efficacy of Probiotics — shares topic coverage
• Occupational Hazards and Safety Practices of Refuse Collectors in Obio/Akpor Local Government Area of Rivers State — shares topic coverage
• Prevalence of Falls and Associated Factors among Construction Workers in Port Harcourt, Nigeria — shares topic coverage
• Effects of Government Actions on Safety and Security Perceptions of International Students during COVID-19 Pandemic in China — shares topic coverage
• Efficacy and Safety of Labor Induction by Oral Versus Vaginal Misoprostol: A Randomized Controlled Clinical Trial — shares topic coverage