Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Clarizza May, Dioso"'
Autor:
Svetoslav Dimitrov Todorov, Clarizza May Dioso, Min-Tze Liong, Tonka Vasileva, Penka Moncheva, Iskra Vitanova Ivanova, Ilia Iliev
Publikováno v:
Applied Food Biotechnology, Vol 9, Iss 4, Pp 261-273 (2022)
Background: Production of different fermented meat products is a well-known practice done in different European countries since ancient times. Fermentation of primary materials and/or smoking and salting processes are part of the preservation process
Externí odkaz:
https://doaj.org/article/8ace30838ae04523b61166f8dabbbea5
Autor:
Gee Hyeun Choi, Joanna Ivy Irorita Fugaban, Clarizza May Dioso, Jorge Enrique Vazquez Bucheli, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Publikováno v:
Fermentation, Vol 7, Iss 4, p 271 (2021)
Two Bacillus spp. isolated from kimchi, Bacillus tequilensis ST816CD and Bacillus subtilis ST830CD, were characterized for their antimicrobial properties and safety. The proteinaceous nature of their inhibitory metabolites was confirmed after exposur
Externí odkaz:
https://doaj.org/article/7099b3ecd4ff469a96c2bc2d74b7b031
Autor:
Joanna Ivy Irorita, Fugaban, Clarizza May, Dioso, Gee Hyeun, Choi, Jorge Enrique Vazquez, Bucheli, Min-Tze, Liong, Wilhelm Heinrich, Holzapfel, Svetoslav Dimitrov, Todorov
Publikováno v:
Probiotics and Antimicrobial Proteins.
The aim of this project was to screen for bacteriocinogenic Bacillus strains with activity versus Staphylococcus spp. with future application in formulation of pharmaceutical antimicrobial preparations. Putative bacteriocinogenic strains, isolated an
Autor:
Svetoslav Dimitrov, Todorov, Clarizza May, Dioso, Min-Tze, Liong, Luis Augusto, Nero, Kianoush, Khosravi-Darani, Iskra Vitanova, Ivanova
Publikováno v:
World Journal of Microbiology and Biotechnology. 39
Pediococci are lactic acid bacteria (LAB) which have been used for centuries in the production of traditional fermented foods. There fermentative abilities were explored by the modern food processing industry in use of pediococci as starter cultures,
Autor:
Clarizza May Dioso, Pierangeli Vital, Karina Arellano, Haryung Park, Svetoslav Dimitrov Todorov, Yosep Ji, Wilhelm Holzapfel
Publikováno v:
Foods, Vol 9, Iss 9, p 1229 (2020)
A wide range of probiotic products is available on the market and can be easily purchased over the counter and unlike pharmaceutical drugs, their commercial distribution is not strictly regulated. In this study, ten probiotic preparations commerciall
Externí odkaz:
https://doaj.org/article/1465bd2ad7684c20bd96cdb5dcd62cf6
Autor:
Jorge Enrique Vazquez Bucheli, Joanna Ivy Irorita Fugaban, Gee Hyeun Choi, Svetoslav Dimitrov Todorov, Clarizza May Dioso, Wilhelm H. Holzapfel
Publikováno v:
Fermentation; Volume 7; Issue 4; Pages: 271
Fermentation, Vol 7, Iss 271, p 271 (2021)
Fermentation, Vol 7, Iss 271, p 271 (2021)
Two Bacillus spp. isolated from kimchi, Bacillus tequilensis ST816CD and Bacillus subtilis ST830CD, were characterized for their antimicrobial properties and safety. The proteinaceous nature of their inhibitory metabolites was confirmed after exposur
Autor:
Wilhelm H. Holzapfel, Jorge Enrique Vazquez Bucheli, Eun Sung Jung, Dong Ho Suh, Yu Jin Park, Clarizza May Dioso, Svetoslav Dimitrov Todorov, Samantha Joy D. Valledor, Bobae Kim
Publikováno v:
Food Microbiology. 102:103886
Enterococcus faecium ST20Kc and ST41Kc were isolated from kimchi, a traditional Korean fermented cabbage. Bacteriocins produced by both strains exhibited strong activity against Listeria monocytogenes and various Enterococcus spp., including 30 vanco
Autor:
Pierangeli G. Vital, Svetoslav Dimitrov Todorov, Karina Arellano, Haryung Park, Wilhelm Holzapfel, Clarizza May Dioso, Yosep Ji
Publikováno v:
Foods
Foods, Vol 9, Iss 1229, p 1229 (2020)
Volume 9
Issue 9
Foods, Vol 9, Iss 1229, p 1229 (2020)
Volume 9
Issue 9
A wide range of probiotic products is available on the market and can be easily purchased over the counter and unlike pharmaceutical drugs, their commercial distribution is not strictly regulated. In this study, ten probiotic preparations commerciall