Year 2010,
Volume: 23 Issue: 2, 119 - 123, 30.03.2010
Bilge Çadırcı
Sumru Cıtak
References
- Holt, J.G., Krieg, N.R., Sneath, P.H.A., Staley, J.T., Williams, S.T., “Bergey’s Manual of Determinative Bacteriology, 9th edition”. Williams and Wilkins, 566, (1994).
- Daeschel, M.A., “Antibacterial substances from lactic acid bacteria for use as food preservatives”, Food Technol., 43, 164-167 (1989).
- Klaenhammer, T.R., “Bacteriocins of lactic acid bacteria”, Biochemie, 70, 337-349 (1988).
- Rodriguez, J.M., Sobrino, O.J., Fernandez, M.F., Hernandez, P.E., Sanz, B., “Antimicrobial activity of lactic acid bacteria isolated from Spanish dry fermented sausages”, 35th Int. Congr. Meat Sci. Technol., Copenhagen: 308-312, (1989).
- Ross K.F., Ronson, C.W., Tagg, J.R., “Isolation and characterization of the antibiotic salivaricin A and its structural gene salA from Streptococcus salivarius 20P3”, Appl. Environ.Microb., 59(7): 2014-2021 (1993).
- Cadirci B.H., Citak, S., “A comparison of two methods used for measuring antagonistic activity of lactic acid bacteria”, Pak. J. Nutr., 4 (4):237-241, (2005).
- Kivanç, M., “Antagonistic action of lactic cultures toward spoilage and pathogenic microorganisms in food”, Die Nahrung, 34(3): 273-277 (1990).
- Schillinger, U., Lucke F.K., “Antibacterial activity of Lactobacillus sake isolated from meat”, Appl. Environ. Microbiol., 55(8):1901-1906 (1989).
- Con, A.H., Gokalp, H.Y., “Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples”, Meat Sci., 55: 89-96, (2000).
Antagonistic Effects of Some Lactobacilli On Some Gram-Negative Bacteria
Year 2010,
Volume: 23 Issue: 2, 119 - 123, 30.03.2010
Bilge Çadırcı
Sumru Cıtak
References
- Holt, J.G., Krieg, N.R., Sneath, P.H.A., Staley, J.T., Williams, S.T., “Bergey’s Manual of Determinative Bacteriology, 9th edition”. Williams and Wilkins, 566, (1994).
- Daeschel, M.A., “Antibacterial substances from lactic acid bacteria for use as food preservatives”, Food Technol., 43, 164-167 (1989).
- Klaenhammer, T.R., “Bacteriocins of lactic acid bacteria”, Biochemie, 70, 337-349 (1988).
- Rodriguez, J.M., Sobrino, O.J., Fernandez, M.F., Hernandez, P.E., Sanz, B., “Antimicrobial activity of lactic acid bacteria isolated from Spanish dry fermented sausages”, 35th Int. Congr. Meat Sci. Technol., Copenhagen: 308-312, (1989).
- Ross K.F., Ronson, C.W., Tagg, J.R., “Isolation and characterization of the antibiotic salivaricin A and its structural gene salA from Streptococcus salivarius 20P3”, Appl. Environ.Microb., 59(7): 2014-2021 (1993).
- Cadirci B.H., Citak, S., “A comparison of two methods used for measuring antagonistic activity of lactic acid bacteria”, Pak. J. Nutr., 4 (4):237-241, (2005).
- Kivanç, M., “Antagonistic action of lactic cultures toward spoilage and pathogenic microorganisms in food”, Die Nahrung, 34(3): 273-277 (1990).
- Schillinger, U., Lucke F.K., “Antibacterial activity of Lactobacillus sake isolated from meat”, Appl. Environ. Microbiol., 55(8):1901-1906 (1989).
- Con, A.H., Gokalp, H.Y., “Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples”, Meat Sci., 55: 89-96, (2000).