Journal articles on the topic 'Sakacin A'
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Vaughan, Anne, Vincent G. H. Eijsink, and Douwe van Sinderen. "Functional Characterization of a Composite Bacteriocin Locus from Malt Isolate Lactobacillus sakei 5." Applied and Environmental Microbiology 69, no. 12 (December 2003): 7194–203. http://dx.doi.org/10.1128/aem.69.12.7194-7203.2003.
Full textKatla, T., K. Naterstad, M. Vancanneyt, J. Swings, and L. Axelsson. "Differences in Susceptibility of Listeria monocytogenes Strains to Sakacin P, Sakacin A, Pediocin PA-1, and Nisin." Applied and Environmental Microbiology 69, no. 8 (August 2003): 4431–37. http://dx.doi.org/10.1128/aem.69.8.4431-4437.2003.
Full textTessema, Girum Tadesse, Trond M�retr�, Achim Kohler, Lars Axelsson, and Kristine Naterstad. "Complex Phenotypic and Genotypic Responses of Listeria monocytogenes Strains Exposed to the Class IIa Bacteriocin Sakacin P." Applied and Environmental Microbiology 75, no. 22 (September 18, 2009): 6973–80. http://dx.doi.org/10.1128/aem.00608-09.
Full textMathiesen, Geir, Kathrin Huehne, Lothar Kroeckel, Lars Axelsson, and Vincent G. H. Eijsink. "Characterization of a New Bacteriocin Operon in Sakacin P-Producing Lactobacillus sakei, Showing Strong Translational Coupling between the Bacteriocin and Immunity Genes." Applied and Environmental Microbiology 71, no. 7 (July 2005): 3565–74. http://dx.doi.org/10.1128/aem.71.7.3565-3574.2005.
Full textEijsink, Vincent G. H., Marianne Skeie, P. Hans Middelhoven, May Bente Brurberg, and Ingolf F. Nes. "Comparative Studies of Class IIa Bacteriocins of Lactic Acid Bacteria." Applied and Environmental Microbiology 64, no. 9 (September 1, 1998): 3275–81. http://dx.doi.org/10.1128/aem.64.9.3275-3281.1998.
Full textFimland, Gunnar, Line Johnsen, Lars Axelsson, May B. Brurberg, Ingolf F. Nes, Vincent G. H. Eijsink, and Jon Nissen-Meyer. "A C-Terminal Disulfide Bridge in Pediocin-Like Bacteriocins Renders Bacteriocin Activity Less Temperature Dependent and Is a Major Determinant of the Antimicrobial Spectrum." Journal of Bacteriology 182, no. 9 (May 1, 2000): 2643–48. http://dx.doi.org/10.1128/jb.182.9.2643-2648.2000.
Full textLeroy, Frédéric, and Luc de Vuyst. "The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation." Applied and Environmental Microbiology 65, no. 12 (December 1, 1999): 5350–56. http://dx.doi.org/10.1128/aem.65.12.5350-5356.1999.
Full textOust, Astrid, Trond Møretrø, Kristine Naterstad, Ganesh D. Sockalingum, Isabelle Adt, Michel Manfait, and Achim Kohler. "Fourier Transform Infrared and Raman Spectroscopy for Characterization of Listeria monocytogenes Strains." Applied and Environmental Microbiology 72, no. 1 (January 2006): 228–32. http://dx.doi.org/10.1128/aem.72.1.228-232.2006.
Full textSimon, L., C. Fremaux, Y. Cenatiempo, and J. M. Berjeaud. "Sakacin G, a New Type of Antilisterial Bacteriocin." Applied and Environmental Microbiology 68, no. 12 (December 2002): 6416–20. http://dx.doi.org/10.1128/aem.68.12.6416-6420.2002.
Full textMusatti, Alida, Daniele Cavicchioli, Chiara Mapelli, Danilo Bertoni, Johannes A. Hogenboom, Luisa Pellegrino, and Manuela Rollini. "From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin." Biomolecules 10, no. 4 (April 12, 2020): 597. http://dx.doi.org/10.3390/biom10040597.
Full textMøretrø, Trond, Kristine Naterstad, Ellen Wang, Inga M. Aasen, Stephane Chaillou, Monique Zagorec, and Lars Axelsson. "Sakacin P non-producing Lactobacillus sakei strains contain homologues of the sakacin P gene cluster." Research in Microbiology 156, no. 9 (November 2005): 949–60. http://dx.doi.org/10.1016/j.resmic.2005.05.005.
Full textLeroy, Frédéric, and Luc de Vuyst. "Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K." Applied and Environmental Microbiology 65, no. 3 (March 1, 1999): 974–81. http://dx.doi.org/10.1128/aem.65.3.974-981.1999.
Full textKatla, T., T. Moretro, I. Sveen, I. M. Aasen, L. Axelsson, L. M. Rorvik, and K. Naterstad. "Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei." Journal of Applied Microbiology 93, no. 2 (August 2002): 191–96. http://dx.doi.org/10.1046/j.1365-2672.2002.01675.x.
Full textHuhne, K., L. Axelsson, A. Holck, and L. Krockel. "Analysis of the sakacin P gene cluster from Lactobacillus sake Lb674 and its expression in sakacin-negative Lb. sake strains." Microbiology 142, no. 6 (June 1, 1996): 1437–48. http://dx.doi.org/10.1099/13500872-142-6-1437.
Full textSørvig, Elisabeth, Geir Mathiesen, Kristine Naterstad, Vincent G. H. Eijsink, and Lars Axelsson. "High-level, inducible gene expression in Lactobacillus sakei and Lactobacillus plantarum using versatile expression vectors." Microbiology 151, no. 7 (July 1, 2005): 2439–49. http://dx.doi.org/10.1099/mic.0.28084-0.
Full textGao, Yurong, Dapeng Li, Yan Sheng, and Xiaoyan Liu. "Mode of action of sakacin C2 against Escherichia coli." Food Control 22, no. 5 (May 2011): 657–61. http://dx.doi.org/10.1016/j.foodcont.2010.07.010.
Full textBingxue Chang, Wenjie Ma, Zhaoxin Lu, Fengxia Lv, Fanqiang Meng, Liping Zheng, and Xiaomei Bie. "Design and Antibacterial Mechanism of Peptides Derived from Sakacin P." Russian Journal of Bioorganic Chemistry 48, no. 2 (April 2022): 399–410. http://dx.doi.org/10.1134/s1068162022020054.
Full textHolck, Askild L., Lars Axelsson, Kathrin Hühne, and Lothar Kröckel. "Purification and cloning of sakacin 674, a bacteriocin fromLactobacillus sakeLb674." FEMS Microbiology Letters 115, no. 2-3 (January 1994): 143–49. http://dx.doi.org/10.1111/j.1574-6968.1994.tb06629.x.
Full textSobrino, Odón J., Juan M. Rodríguez, Wagner L. Moreira, Luis M. Cintas, María F. Fernández, Bernabé Sanz, and Pablo E. Hernández. "Sakacin M, a bacteriocin-like substance from Lactobacillus sake 148." International Journal of Food Microbiology 16, no. 3 (July 1992): 215–25. http://dx.doi.org/10.1016/0168-1605(92)90082-e.
Full textJOFRÉ, ANNA, MARGARITA GARRIGA, and TERESA AYMERICH. "Inhibition of Listeria monocytogenes in Cooked Ham through Active Packaging with Natural Antimicrobials and High-Pressure Processing." Journal of Food Protection 70, no. 11 (November 1, 2007): 2498–502. http://dx.doi.org/10.4315/0362-028x-70.11.2498.
Full textAasen, Inga Marie, Sidsel Markussen, Trond Møretrø, Tone Katla, Lars Axelsson, and Kristine Naterstad. "Interactions of the bacteriocins sakacin P and nisin with food constituents." International Journal of Food Microbiology 87, no. 1-2 (October 2003): 35–43. http://dx.doi.org/10.1016/s0168-1605(03)00047-3.
Full textCocolin, Luca, and Kalliopi Rantsiou. "Sequencing and expression analysis of sakacin genes in Lactobacillus curvatus strains." Applied Microbiology and Biotechnology 76, no. 6 (August 10, 2007): 1403–11. http://dx.doi.org/10.1007/s00253-007-1120-8.
Full textTrinetta, Valentina, Manuela Rollini, Sara Limbo, and Matilde Manzoni. "Influence of temperature and sakacin A concentration on survival ofListeria innocua cultures." Annals of Microbiology 58, no. 4 (December 2008): 633–39. http://dx.doi.org/10.1007/bf03175568.
Full textMoretro, T., I. M. Aasen, I. Storro, and L. Axelsson. "Production of sakacin P by Lactobacillus sakei in a completely defined medium." Journal of Applied Microbiology 88, no. 3 (March 2000): 536–45. http://dx.doi.org/10.1046/j.1365-2672.2000.00994.x.
Full textBarbiroli, Alberto, Alida Musatti, Giorgio Capretti, Stefania Iametti, and Manuela Rollini. "Sakacin-A antimicrobial packaging for decreasingListeriacontamination in thin-cut meat: preliminary assessment." Journal of the Science of Food and Agriculture 97, no. 3 (November 27, 2016): 1042–47. http://dx.doi.org/10.1002/jsfa.8120.
Full textMohammed, SSD, D. Damisa, TV Balogu, and E. Bala. "Efficacy of Sakacin on Selected Food Pathogenic Microorganisms Isolated from Fermented Milk Products." Journal of Applied Sciences and Environmental Management 20, no. 1 (May 6, 2016): 97. http://dx.doi.org/10.4314/jasem.v20i1.12.
Full textUteng, Marianne, Håvard H. Hauge, Phineus R. L. Markwick, Gunnar Fimland, Dimitris Mantzilas, Jon Nissen-Meyer, and Claudia Muhle-Goll. "Three-Dimensional Structure in Lipid Micelles of the Pediocin-like Antimicrobial Peptide Sakacin P and a Sakacin P Variant That Is Structurally Stabilized by an Inserted C-Terminal Disulfide Bridge†." Biochemistry 42, no. 39 (October 2003): 11417–26. http://dx.doi.org/10.1021/bi034572i.
Full textSamelis, J., Sibel Roller, and J. Metaxopoulos. "Sakacin B, a bacteriocin produced by Lactobacillus sake isolated from Greek dry fermented sausages." Journal of Applied Bacteriology 76, no. 5 (May 1994): 475–86. http://dx.doi.org/10.1111/j.1365-2672.1994.tb01105.x.
Full textHolck, A., L. Axelsson, S. E. Birkeland, T. Aukrust, and H. Blom. "Purification and amino acid sequence of sakacin A, a bacteriocin from Lactobacillus sake Lb706." Journal of General Microbiology 138, no. 12 (December 1, 1992): 2715–20. http://dx.doi.org/10.1099/00221287-138-12-2715.
Full textTrinetta, Valentina, Manuela Rollini, and Matilde Manzoni. "Development of a low cost culture medium for sakacin A production by L. sakei." Process Biochemistry 43, no. 11 (November 2008): 1275–80. http://dx.doi.org/10.1016/j.procbio.2008.07.011.
Full textChen, Haiqin, Fengwei Tian, Shuo Li, Yan Xie, Hao Zhang, and Wei Chen. "Cloning and heterologous expression of a bacteriocin sakacin P from Lactobacillus sakei in Escherichia coli." Applied Microbiology and Biotechnology 94, no. 4 (January 31, 2012): 1061–68. http://dx.doi.org/10.1007/s00253-012-3872-z.
Full textGao, Yurong, Dapeng Li, and Xiaoyan Liu. "Evaluation of the factors affecting the activity of sakacin C2 against E. coli in milk." Food Control 30, no. 2 (April 2013): 453–58. http://dx.doi.org/10.1016/j.foodcont.2012.07.013.
Full textCarvalho, Kátia G., Felipe H. S. Bambirra, Jacques R. Nicoli, Jamil S. Oliveira, Alexandre M. C. Santos, Marcelo P. Bemquerer, Antonio Miranda, and Bernadette D. G. M. Franco. "Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a." Archives of Microbiology 200, no. 4 (January 18, 2018): 635–44. http://dx.doi.org/10.1007/s00203-018-1477-3.
Full textTichaczek, P. S., R. F. Vogel, and W. P. Hammes. "Cloning and sequencing of sakP encoding sakacin P, the bacteriocin produced by Lactobacillus sake LTH 673." Microbiology 140, no. 2 (February 1, 1994): 361–67. http://dx.doi.org/10.1099/13500872-140-2-361.
Full textHalbmayr, Elisabeth, Geir Mathiesen, Thu-Ha Nguyen, Thomas Maischberger, Clemens K. Peterbauer, Vincent G. H. Eijsink, and Dietmar Haltrich. "High-Level Expression of Recombinant β-Galactosidases inLactobacillus plantarumandLactobacillus sakeiUsing a Sakacin P-Based Expression System." Journal of Agricultural and Food Chemistry 56, no. 12 (June 2008): 4710–19. http://dx.doi.org/10.1021/jf073260+.
Full textD'ANGELIS, C. E. M., A. C. M. POLIZELLO, M. C. NONATO, A. C. C. SPADARO, and E. C. P. DE MARTINIS. "PURIFICATION, CHARACTERIZATION AND N-TERMINAL AMINO ACID SEQUENCING OF SAKACIN 1, A BACTERIOCIN PRODUCED BYLACTOBACILLUS SAKEI1." Journal of Food Safety 29, no. 4 (November 2009): 636–49. http://dx.doi.org/10.1111/j.1745-4565.2009.00183.x.
Full textGOMES, BRUNA C., MARINA R. RODRIGUES, LIZZIANE K. WINKELSTRÖTER, AURO NOMIZO, and ELAINE C. P. DE MARTINIS. "In Vitro Evaluation of the Probiotic Potential of Bacteriocin Producer Lactobacillus sakei 1." Journal of Food Protection 75, no. 6 (June 1, 2012): 1083–89. http://dx.doi.org/10.4315/0362-028x.jfp-11-523.
Full textFimland, Gunnar, Ralph Jack, Günther Jung, Ingolf F. Nes, and Jon Nissen-Meyer. "The Bactericidal Activity of Pediocin PA-1 Is Specifically Inhibited by a 15-mer Fragment That Spans the Bacteriocin from the Center toward the C Terminus." Applied and Environmental Microbiology 64, no. 12 (December 1, 1998): 5057–60. http://dx.doi.org/10.1128/aem.64.12.5057-5060.1998.
Full textRivas, Franco P., Marcela P. Castro, Marisol Vallejo, Emilio Marguet, and Carmen A. Campos. "Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface." Meat Science 97, no. 4 (August 2014): 475–79. http://dx.doi.org/10.1016/j.meatsci.2014.03.003.
Full textTichaczek, Petra S., Jon Nissen-Meyer, Ingolf F. Nes, Rudi F. Vogel, and Walter P. Hammes. "Characterization of the Bacteriocins Curvacin A from Lactobacillus curvatus LTH1174 and Sakacin P from L. sake LTH673." Systematic and Applied Microbiology 15, no. 3 (August 1992): 460–68. http://dx.doi.org/10.1016/s0723-2020(11)80223-7.
Full textAxelsson, L., and A. Holck. "The genes involved in production of and immunity to sakacin A, a bacteriocin from Lactobacillus sake Lb706." Journal of bacteriology 177, no. 8 (1995): 2125–37. http://dx.doi.org/10.1128/jb.177.8.2125-2137.1995.
Full textMapelli, Chiara, Alida Musatti, Alberto Barbiroli, Seema Saini, Julien Bras, Daniele Cavicchioli, and Manuela Rollini. "Cellulose nanofiber (CNF)–sakacin‐A active material: production, characterization and application in storage trials of smoked salmon." Journal of the Science of Food and Agriculture 99, no. 10 (April 23, 2019): 4731–38. http://dx.doi.org/10.1002/jsfa.9715.
Full textHugas, M., M. Garriga, M. Pascual, M. T. Aymerich, and J. M. Monfort. "Enhancement of sakacin K activity against Listeria monocytogenes in fermented sausages with pepper or manganese as ingredients." Food Microbiology 19, no. 5 (October 2002): 519–28. http://dx.doi.org/10.1006/fmic.2002.0497.
Full textda Costa, Roger J., Flávia L. S. Voloski, Rafael G. Mondadori, Eduarda H. Duval, and Ângela M. Fiorentini. "Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat." Journal of Food Quality 2019 (January 10, 2019): 1–12. http://dx.doi.org/10.1155/2019/4726510.
Full textAxelsson, L., A. Holck, S. E. Birkeland, T. Aukrust, and H. Blom. "Cloning and nucleotide sequence of a gene from Lactobacillus sake Lb706 necessary for sakacin A production and immunity." Applied and Environmental Microbiology 59, no. 9 (1993): 2868–75. http://dx.doi.org/10.1128/aem.59.9.2868-2875.1993.
Full textTessema, Girum Tadesse, Trond Møretrø, Lars Snipen, Lars Axelsson, and Kristine Naterstad. "Global Transcriptional Analysis of Spontaneous Sakacin P-Resistant Mutant Strains of Listeria monocytogenes during Growth on Different Sugars." PLoS ONE 6, no. 1 (January 6, 2011): e16192. http://dx.doi.org/10.1371/journal.pone.0016192.
Full textKatla, T., T. Møretrø, I. M. Aasen, A. Holck, L. Axelsson, and K. Naterstad. "Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or liveLactobacillus sakei cultures." Food Microbiology 18, no. 4 (August 2001): 431–39. http://dx.doi.org/10.1006/fmic.2001.0420.
Full textMOTLAGH, ALI M., MONTY C. JOHNSON, and BIBEK RAY. "Viability Loss of Foodborne Pathogens by Starter Culture Metabolites." Journal of Food Protection 54, no. 11 (November 1, 1991): 873–78. http://dx.doi.org/10.4315/0362-028x-54.11.873.
Full textMechoud, Mónica Adriana, Ornella Estefanía Álvarez, María Elisa Cayré, Marcela Paola Castro, Carlos Minahk, and Lucila Saavedra. "Sakacin G is the main responsible bacteriocin for the anti-listerial activity of meat-borne Lactobacillus curvatus ACU-1." Annals of Microbiology 67, no. 9 (August 3, 2017): 615–21. http://dx.doi.org/10.1007/s13213-017-1288-9.
Full textTRINETTA, VALENTINA, JOHN D. FLOROS, and CATHERINE N. CUTTER. "SAKACIN A-CONTAINING PULLULAN FILM: AN ACTIVE PACKAGING SYSTEM TO CONTROL EPIDEMIC CLONES OFLISTERIA MONOCYTOGENESIN READY-TO-EAT FOODS." Journal of Food Safety 30, no. 2 (May 2010): 366–81. http://dx.doi.org/10.1111/j.1745-4565.2010.00213.x.
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