Zobrazeno 1 - 10
of 344
pro vyhledávání: '"Dortu C"'
Autor:
Dortu C., Thonart P.
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 13, Iss 1, Pp 143-154 (2009)
Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins from lactic acid bacteria are low molecular weight antimicrobial peptides. They have inhibitory activity against the bacteria that are closed related to
Externí odkaz:
https://doaj.org/article/400fed3f77cc450c82a55124b0a2e4cd
Publikováno v:
Letters in Applied Microbiology; Dec2008, Vol. 47 Issue 6, p581-586, 6p, 2 Charts, 1 Graph
Autor:
Benameur, Fouzia1 fouziabenameur.pro@gmail.com, Belkaaloul, Kawthar1 omar_kheroua@hotmail.com, Kheroua, Omar1
Publikováno v:
Veterinary World. Apr2024, Vol. 17 Issue 4, p829-841. 13p.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Dimov, Svetoslav G.1 (AUTHOR) svetoslav@biofac.uni-sofia.bg
Publikováno v:
BioTech. Dec2023, Vol. 12 Issue 4, p63. 14p.
Autor:
Hossain, Tanim Jabid1,2 tanim.bmb@gmail.com, Nafiz, Iqbal Hossain1,2, Ali, Ferdausi3, Mozumder, Halima Akter1,2, Islam, Saiful3, Rahman, Nabila2, Ferdouse, Jannatul3, Khan, Md Sajib1,2
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Oct/Nov2023, Vol. 13 Issue 2, p1-10. 10p.
Autor:
Zhu, Jiajia1, Chen, Yunsheng1, Imre, Kálmán2, Arslan-Acaroz, Damla3,4, Istanbullugil, Fatih Ramazan5, Fang, Yuwen1, Ros, Gaspar6, Zhu, Kui1 zhuk@cau.edu.cn, Acaroz, Ulas5,7 ulasacaroz@hotmail.com
Publikováno v:
One Health Advances. 8/15/2023, Vol. 1 Issue 1, p1-22. 22p.
Publikováno v:
African Journal of Food, Agriculture, Nutrition & Development. Aug2023, Vol. 23 Issue 8, p24406-24422. 17p.
Autor:
Ndagano D; Walloon Centre for Industrial Biology, Microbial Technology Unit, Univ. of Liège, Bd du Rectorat, 29-B.40, Liège B-4000, Belgium. dndagano@ulg.ac.be, Lamoureux T, Dortu C, Vandermoten S, Thonart P
Publikováno v:
Journal of food science [J Food Sci] 2011 Aug; Vol. 76 (6), pp. M305-11. Date of Electronic Publication: 2011 Jul 05.
Autor:
Halimi B; Center for Protein Engineering (CIP), University of Liège, Bldg. B6a, Allée de la chimie, 4000, Liège, Belgium.; Walloon Center for Industrial Biology, University of Liège, Bldg. 40, Bd du Rectorat, 4000, Liège, Belgium., Dortu C; Walloon Center for Industrial Biology, University of Liège, Bldg. 40, Bd du Rectorat, 4000, Liège, Belgium., Arguelles-Arias A; Center for Protein Engineering (CIP), University of Liège, Bldg. B6a, Allée de la chimie, 4000, Liège, Belgium., Thonart P; Walloon Center for Industrial Biology, University of Liège, Bldg. 40, Bd du Rectorat, 4000, Liège, Belgium., Joris B; Center for Protein Engineering (CIP), University of Liège, Bldg. B6a, Allée de la chimie, 4000, Liège, Belgium., Fickers P; Center for Protein Engineering (CIP), University of Liège, Bldg. B6a, Allée de la chimie, 4000, Liège, Belgium. pfickers@ulb.ac.be.; BioTechnology and BioProcess, 3Bio Department, Université Libre de Bruxelles, Av F.-D. Roosevelt, 50, CP165/61, 1050, Brussels, Belgium. pfickers@ulb.ac.be.
Publikováno v:
Probiotics and antimicrobial proteins [Probiotics Antimicrob Proteins] 2010 Jun; Vol. 2 (2), pp. 120-5.