Effect of Medium Components on Bacteriocin Production by Lactobacillus Pentosus ST151BR, a Strain Isolated from Beer Produced by the Fermentation of Maize, Barley and Soy Flour

By S. Todorov, L. Dicks. 2004

108 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/499154768f0217e5e28f759b7b976679b058b532

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Todorov
2. L. Dicks

In Molecular Biology

1. S. Todorov
2. L. Dicks

In Nutrition and Dietetics

1. S. Todorov
2. L. Dicks

Citations in the corpus

• Bacteriocin production by Lactobacillus pentosus ST712BZ isolated from boza (2007, methodology): “Few bacteriocin-producing strains of Lactobacillus pentosus have been reported, namely bacteriocins produced by strains 191 and 204, isolated from sucuk (8); bacteriocins ST151BR and ST112BR produced by strains ST151BR and ST112BR, respectively (29,30); a bacteriocin produced by a commercial starter”
• Bacteriocins from Lactic Acid Bacteria: Purification, Properties and use as Biopreservatives (2007, background): “…plantarum and active against Aeromonas hydrophila (Messi et al, 2001); bacteriocin ST151BR, produced by Lactobacillus pentosus ST151BR (Torodov and Dicks, 2004) and a bacteriocin produced by Lactobacillus paracasei subsp. paracasei active against Escherichia coli (Caridi, 2002);…”