- Papers in database
- 8
- Years active
- 2007 – 2021
Papers (8)
- 2021Rehydration before Application Improves Functional Properties of Lyophilized Lactiplantibacillus plantarum HAC0310.3390/microorganisms9051013
- 2021Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity10.1007/s12602-021-09808-1
- 2019Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions10.1007/s12602-018-9406-y
- 2015Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp. sakei 2a in a potentially synbiotic cheese spread.10.1016/j.fm.2014.12.010
- 2014Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Characterization of the bacteriocin10.1590/S1517-83822014000400052
- 2013Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product.10.1016/j.meatsci.2012.11.021
- 2013Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese.10.1016/j.anaerobe.2013.01.003
- 2007Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal.10.1016/J.IJFOODMICRO.2007.01.011