Zobrazeno 1 - 10
of 101
pro vyhledávání: '"M.E. Stiles"'
Publikováno v:
FEMS Microbiology Letters. 131:87-93
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85fbd2a0738b6b679ccf191d05e26876
https://doi.org/10.1111/j.1574-6968.1995.tb07759.x
https://doi.org/10.1111/j.1574-6968.1995.tb07759.x
Publikováno v:
Journal of Applied Bacteriology. 78:684-690
Domination of Carnobacterium divergens LV13 by a bacteriocin-producing (bac + ) organism Carnobacterium piscicola LV17 was dependent on the level of inoculum of the producer strain and its bacteriocin production. When C. piscicola LV17 was grown in A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6c49969460d83f98d86636987ab7ec7
https://doi.org/10.1111/j.1365-2672.1995.tb03116.x
https://doi.org/10.1111/j.1365-2672.1995.tb03116.x
Mobilization and expression of bacteriocin plasmids from Carnobacterium piscicola isolated from meat
Autor:
C. Ahn, M.E. Stiles
Publikováno v:
Journal of Applied Bacteriology. 73:217-228
Mobilization and expression of bacteriocin plasmids from Carnobacterium piscicola isolated from meat. The nonconjugative plasmids pCP40 and pCP49 associated with bacteriocin production in Carnobacterium piscicola LV17, a lactic acid bacterium isolate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::917b2d434ccdd4269e66bdaab5bf77f1
https://doi.org/10.1111/j.1365-2672.1992.tb02981.x
https://doi.org/10.1111/j.1365-2672.1992.tb02981.x
Autor:
J.W. Hastings, M.E. Stiles
Publikováno v:
Trends in Food Science & Technology. 2:247-251
When chilled meat is packaged under vacuum or in a modified atmosphere with an elevated level of carbon dioxide, its microflora is dominated by lactic acid bacteria. Such new packaging technologies present opportunities for microbial control that may
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c26f87ff4e3ce9cf0ba24996fc938397
https://doi.org/10.1016/0924-2244(91)90706-o
https://doi.org/10.1016/0924-2244(91)90706-o
Publikováno v:
Plasmid. 27(3)
The mobilization of a nonconjugative plasmid (pCaT) that mediates chloramphenicol resistance in Lactobacillus plantarum caTC2R was achieved by comobilization with the conjugative plasmid pAM beta 1. The conjugation studies confirmed that the 8.5-kb p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91eff75971d2099e3de2233b81f1472c
https://pubmed.ncbi.nlm.nih.gov/1513874
https://pubmed.ncbi.nlm.nih.gov/1513874
Autor:
M.E. Stiles, J.W. Hastings
Publikováno v:
The Journal of applied bacteriology. 70(2)
A heterofermentative lactic acid bacterium isolated from meat packaged under elevated CO2 levels was identified as Leuconostoc gelidum, based on the description of this new species by ShawHarding (1989). It grows well at refrigeration temperatures bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b5cb9feb5c94d05b0eb436b222e9a36
https://pubmed.ncbi.nlm.nih.gov/2019548
https://pubmed.ncbi.nlm.nih.gov/2019548
Autor:
M.E. Stiles, C. Ahn
Publikováno v:
The Journal of applied bacteriology. 69(3)
Lactic acid bacteria isolated from vacuum-packaged fresh meat stored at 4 degrees C were shown to produce antagonistic substances active against closely related bacteria. Growth medium, pH and growth temperature all affected the production of the inh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7ceec6fd0bf12c86489ddb66dba92a5
https://pubmed.ncbi.nlm.nih.gov/2123171
https://pubmed.ncbi.nlm.nih.gov/2123171
Autor:
M.E. Stiles
Publikováno v:
Food Research International. 27:251-252
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bb81422a6b6b1d9200b75c5c4b8e033
https://doi.org/10.1016/0963-9969(94)90092-2
https://doi.org/10.1016/0963-9969(94)90092-2
Autor:
M.E. Stiles
Publikováno v:
Food Research International. 27:217-218
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::839cfe126f3ec86a1362236260af5f6d
https://doi.org/10.1016/0963-9969(94)90086-8
https://doi.org/10.1016/0963-9969(94)90086-8
Publikováno v:
Journal of Dairy Science. 47:604-611
Summary Tests were made to determine the effect of manufacturing procedures for specific varieties of cheese on the growth and survival of Staphylococcus aureus (MF31) organisms added to milk at the start of the process. The staphylococcal count was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bff298207d0bdd16c3595db02b1dd76a
https://doi.org/10.3168/jds.s0022-0302(64)88729-4
https://doi.org/10.3168/jds.s0022-0302(64)88729-4