Zobrazeno 1 - 10
of 25
pro vyhledávání: '"M E, Stiles"'
Autor:
M J, van Belkum, M E, Stiles
Publikováno v:
Natural product reports. 17(4)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b4b1fd72c97ef3129fe2ee36d8547088
https://pubmed.ncbi.nlm.nih.gov/11014335
https://pubmed.ncbi.nlm.nih.gov/11014335
Publikováno v:
The Journal of biological chemistry. 272(6)
Carnobacteriocin B2, a 48-amino acid antimicrobial peptide containing a YGNGV motif that is produced by the lactic acid bacterium Carnobacterium piscicola LV17B, was overexpressed as fusion with maltose-binding protein in Escherichia coli. This fusio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::02f4e6e717efb9c50500fc875623ab21
https://pubmed.ncbi.nlm.nih.gov/9013580
https://pubmed.ncbi.nlm.nih.gov/9013580
Publikováno v:
FEMS microbiology letters. 131(1)
The lactacin F complex, composed of LafA and LafX peptides, is produced by Lactobacillus johnsonii VPI 11088 (ATCC 11506) and is active against various lactobacilli and Enterococcus faecalis. The genetic determinants encoding the lactacin F peptides,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::949cd981864ea348d0ced6ec5fa3d35f
https://pubmed.ncbi.nlm.nih.gov/7557315
https://pubmed.ncbi.nlm.nih.gov/7557315
Publikováno v:
Scopus-Elsevier
The lactacin F complex, composed of LafA and LafX peptides, is produced by Lactobacillus johnsonii VPI 11088 and is active against five other Lactobacillus species and Enterococcus faecalis. The genetic determinants encoding the lactacin F complex ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fea971910dddf3ba459185a5a31a5bb
https://europepmc.org/articles/PMC167393/
https://europepmc.org/articles/PMC167393/
Autor:
M. E. Stiles, B. Ooraikul
Publikováno v:
Modified Atmosphere Packaging Of Food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a11c7c66eb421c1e8248d7a4cc35dfe0
https://doi.org/10.1007/978-1-4615-2117-4
https://doi.org/10.1007/978-1-4615-2117-4
Autor:
M. E. Stiles
Publikováno v:
Modified Atmosphere Packaging Of Food ISBN: 9780747600640
Slaughter of animals for food involves the “conversion of muscle to meat.” The most significant postmortem change is that the end products of metabolism are no longer removed by the dynamic processes of the body. Nonetheless, meat is a dynamic sy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53b4f8e193b3291245ca23e4db165ce1
https://doi.org/10.1007/978-1-4615-2117-4_5
https://doi.org/10.1007/978-1-4615-2117-4_5
Autor:
M. E. Stiles
Publikováno v:
Modified Atmosphere Packaging Of Food ISBN: 9780747600640
Control of the spoilage of food has challenged the ingenuity of humans since the earliest of times. Concentrating and drying foods by natural (and artificial) means was the mainstay of food preservation. Fermentation also became a popular means of fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88eaea2f9a78b8fd9cc6667079060543
https://doi.org/10.1007/978-1-4615-2117-4_2
https://doi.org/10.1007/978-1-4615-2117-4_2
Autor:
M. E. Stiles, B. Ooraikul
Publikováno v:
Modified Atmosphere Packaging Of Food ISBN: 9780747600640
Man has always been interested in the preservation of food to extend its storage life. Preservation methods may have begun with sun drying in the tropics; or in the temperate zones, with sun drying during the summer, and atmospheric freezing during t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9590899fecb92d75c6e86b8f9222866
https://doi.org/10.1007/978-1-4615-2117-4_1
https://doi.org/10.1007/978-1-4615-2117-4_1
Publikováno v:
Journal of Clinical Microbiology. 26:518-523
Typical and atypical Campylobacter strains were isolated from the colons of cattle and swine by techniques that enabled the selective pressures of antibiotics to be avoided. Some cephalothin-susceptible strains and a strain with an indeterminate hipp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cbb716c32aa56a632b6909d7eabd61c
https://doi.org/10.1128/jcm.26.3.518-523.1988
https://doi.org/10.1128/jcm.26.3.518-523.1988
Autor:
M E Stiles, L K Ng
Publikováno v:
Applied and Environmental Microbiology. 41:867-872
The source of Enterobacteriaceae on meats was shown to be associated with the meat-handling work surfaces in two packing plants studies. A total of 2,343 Enterobacteriaceae were isolated and identified from meat samples and work surfaces at the packi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::caab0be18f637bd511681053e590c445
https://doi.org/10.1128/aem.41.4.867-872.1981
https://doi.org/10.1128/aem.41.4.867-872.1981