Potential beneficial properties of bacteriocin‐producing lactic acid bacteria isolated from smoked salmon
Aims: To evaluate the probiotic properties of strains isolated from smoked salmon and previously identified as bacteriocin producers. Methods and Results: Strains Lactobacillus curvatus ET06, ET30 and ET31, Lactobacillus fermentum ET35, Lactobacillus delbrueckii ET32, Pediococcus acidilactici ET34...
Gespeichert in:
| Veröffentlicht in: | Journal of applied microbiology 2011-04, Vol.110 (4), p.971-986 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 986 |
|---|---|
| container_issue | 4 |
| container_start_page | 971 |
| container_title | Journal of applied microbiology |
| container_volume | 110 |
| creator | Todorov, S.D. Furtado, D.N. Saad, S.M.I. Tome, E. Franco, B.D.G.M. |
| description | Aims: To evaluate the probiotic properties of strains isolated from smoked salmon and previously identified as bacteriocin producers.
Methods and Results: Strains Lactobacillus curvatus ET06, ET30 and ET31, Lactobacillus fermentum ET35, Lactobacillus delbrueckii ET32, Pediococcus acidilactici ET34 and Enterococcus faecium ET05, ET12 and ET88 survived conditions simulating the gastrointestinal tract (GIT) and produced bacteriocins active against several strains of Listeria monocytogenes, but presented very low activity against other lactic acid bacteria (LAB). Cell‐free supernatants containing bacteriocins, added to 3‐h‐old cultures of L. monocytogenes 603, suppressed growth over 12 h. Auto‐aggregation was strain‐specific, and values ranged from 7·2% for ET35 to 12·1% for ET05. Various degrees of co‐aggregation with L. monocytogenes 603, Lactobacillus sakei ATCC 15521 and Enterococcus faecalis ATCC 19443 were observed. Adherence of the bacteriocinogenic strains to Caco‐2 cells was within the range reported for Lactobacillus rhamnosus GG, a well‐known probiotic. The highest levels of hydrophobicity were recorded for Lact. curvatus (61·9–64·6%), Lact. fermentum (78·9%), Lact. delbrueckii (43·7%) and Ped. acidilactici (51·3%), which are higher than the one recorded for Lact. rhamnosus GG (53·3%). These strains were highly sensitive to several antibiotics and affected by several drugs from different generic groups in a strain‐dependent manner.
Conclusions: Smoked salmon is a rich source of probiotic LAB. All strains survived conditions simulating the GIT and produced bacteriocins active against various pathogens. Adherence to Caco‐2 cells was within the range reported for Lact. rhamnosus GG, a well‐known probiotic. In addition, the high hydrophobicity readings recorded define the strains as good probiotics.
Significance and Impact of the Study: Smoked salmon contains a number of different probiotic LAB and could be marketed as having a potential beneficial effect. |
| doi_str_mv | 10.1111/j.1365-2672.2011.04950.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_proquest_miscellaneous_1891850441</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1891850441</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4610-ba16666bb7d4f62c013a7c106cc6fef773645b75eb8c31867020c3964114f9a83</originalsourceid><addsrcrecordid>eNqFkstq3DAUhkVpaS7tKxRBKHRjV0fWxV5kEYakF6a0i3YtZFkKmsjW1LJJsusj5Bn7JJEzkxSy6dnoR__H4dwQwkBKyPFxU0IleEGFpCUlACVhDSflzQt0-GS8fNCs4ETSA3SU0oYQqAgXr9EBBcoBJDtEVz_iZIfJ64BbO1jnzSK3Y9zacfI24ehwq81kRx-NH_7-ucteN2d5iUP-9wZr47tHRmOfYtCT7bAbY49TH6-yTjr0cXiDXjkdkn27f4_Rr4vzn6vPxfr7py-rs3VhmABStBpEjraVHXOCmly1lgaIMEY466TMXfFWctvWpoJaSEKJqRrBAJhrdF0dow-7vLnU37NNk-p9MjYEPdg4JwV1AzUnjMH_UcEpY5xLntGTZ-gmzuOQG8kJ6zxYLijN1Ls9Nbe97dR29L0eb9XjxDPwfg_oZHRwox6MT_-4qmGNaJZEpzvu2gd7--QDUcsFqI1aFq2WRavlAtTDBagb9fXs26Kqexlto7o</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1883055622</pqid></control><display><type>article</type><title>Potential beneficial properties of bacteriocin‐producing lactic acid bacteria isolated from smoked salmon</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><source>Oxford University Press Journals All Titles (1996-Current)</source><creator>Todorov, S.D. ; Furtado, D.N. ; Saad, S.M.I. ; Tome, E. ; Franco, B.D.G.M.</creator><creatorcontrib>Todorov, S.D. ; Furtado, D.N. ; Saad, S.M.I. ; Tome, E. ; Franco, B.D.G.M.</creatorcontrib><description>Aims: To evaluate the probiotic properties of strains isolated from smoked salmon and previously identified as bacteriocin producers.
Methods and Results: Strains Lactobacillus curvatus ET06, ET30 and ET31, Lactobacillus fermentum ET35, Lactobacillus delbrueckii ET32, Pediococcus acidilactici ET34 and Enterococcus faecium ET05, ET12 and ET88 survived conditions simulating the gastrointestinal tract (GIT) and produced bacteriocins active against several strains of Listeria monocytogenes, but presented very low activity against other lactic acid bacteria (LAB). Cell‐free supernatants containing bacteriocins, added to 3‐h‐old cultures of L. monocytogenes 603, suppressed growth over 12 h. Auto‐aggregation was strain‐specific, and values ranged from 7·2% for ET35 to 12·1% for ET05. Various degrees of co‐aggregation with L. monocytogenes 603, Lactobacillus sakei ATCC 15521 and Enterococcus faecalis ATCC 19443 were observed. Adherence of the bacteriocinogenic strains to Caco‐2 cells was within the range reported for Lactobacillus rhamnosus GG, a well‐known probiotic. The highest levels of hydrophobicity were recorded for Lact. curvatus (61·9–64·6%), Lact. fermentum (78·9%), Lact. delbrueckii (43·7%) and Ped. acidilactici (51·3%), which are higher than the one recorded for Lact. rhamnosus GG (53·3%). These strains were highly sensitive to several antibiotics and affected by several drugs from different generic groups in a strain‐dependent manner.
Conclusions: Smoked salmon is a rich source of probiotic LAB. All strains survived conditions simulating the GIT and produced bacteriocins active against various pathogens. Adherence to Caco‐2 cells was within the range reported for Lact. rhamnosus GG, a well‐known probiotic. In addition, the high hydrophobicity readings recorded define the strains as good probiotics.
Significance and Impact of the Study: Smoked salmon contains a number of different probiotic LAB and could be marketed as having a potential beneficial effect.</description><identifier>ISSN: 1364-5072</identifier><identifier>EISSN: 1365-2672</identifier><identifier>DOI: 10.1111/j.1365-2672.2011.04950.x</identifier><identifier>PMID: 21251174</identifier><identifier>CODEN: JAMIFK</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Animals ; Anti-Bacterial Agents - biosynthesis ; Anti-Bacterial Agents - pharmacology ; Bacteria ; Bacterial Adhesion ; bacteriocin ; Bacteriocins - biosynthesis ; Bacteriocins - pharmacology ; Biological and medical sciences ; Caco-2 Cells ; Enterococcus faecalis ; Enterococcus faecium ; Enterococcus faecium - drug effects ; Enterococcus faecium - metabolism ; Enterococcus faecium - physiology ; Fundamental and applied biological sciences. Psychology ; Humans ; lactic acid bacteria ; Lactobacillus - drug effects ; Lactobacillus - metabolism ; Lactobacillus - physiology ; Lactobacillus curvatus ; Lactobacillus delbrueckii ; Lactobacillus fermentum ; Lactobacillus rhamnosus ; Lactobacillus sakei ; Listeria monocytogenes ; Listeria monocytogenes - drug effects ; Microbiology ; Pediococcus - drug effects ; Pediococcus - metabolism ; Pediococcus - physiology ; Pediococcus acidilactici ; probiotic ; Probiotics ; salmon ; Salmon - microbiology ; Salmonidae ; Seafood</subject><ispartof>Journal of applied microbiology, 2011-04, Vol.110 (4), p.971-986</ispartof><rights>2011 The Authors. Journal of Applied Microbiology © 2011 The Society for Applied Microbiology</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4610-ba16666bb7d4f62c013a7c106cc6fef773645b75eb8c31867020c3964114f9a83</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2672.2011.04950.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2672.2011.04950.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23949692$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21251174$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Todorov, S.D.</creatorcontrib><creatorcontrib>Furtado, D.N.</creatorcontrib><creatorcontrib>Saad, S.M.I.</creatorcontrib><creatorcontrib>Tome, E.</creatorcontrib><creatorcontrib>Franco, B.D.G.M.</creatorcontrib><title>Potential beneficial properties of bacteriocin‐producing lactic acid bacteria isolated from smoked salmon</title><title>Journal of applied microbiology</title><addtitle>J Appl Microbiol</addtitle><description>Aims: To evaluate the probiotic properties of strains isolated from smoked salmon and previously identified as bacteriocin producers.
Methods and Results: Strains Lactobacillus curvatus ET06, ET30 and ET31, Lactobacillus fermentum ET35, Lactobacillus delbrueckii ET32, Pediococcus acidilactici ET34 and Enterococcus faecium ET05, ET12 and ET88 survived conditions simulating the gastrointestinal tract (GIT) and produced bacteriocins active against several strains of Listeria monocytogenes, but presented very low activity against other lactic acid bacteria (LAB). Cell‐free supernatants containing bacteriocins, added to 3‐h‐old cultures of L. monocytogenes 603, suppressed growth over 12 h. Auto‐aggregation was strain‐specific, and values ranged from 7·2% for ET35 to 12·1% for ET05. Various degrees of co‐aggregation with L. monocytogenes 603, Lactobacillus sakei ATCC 15521 and Enterococcus faecalis ATCC 19443 were observed. Adherence of the bacteriocinogenic strains to Caco‐2 cells was within the range reported for Lactobacillus rhamnosus GG, a well‐known probiotic. The highest levels of hydrophobicity were recorded for Lact. curvatus (61·9–64·6%), Lact. fermentum (78·9%), Lact. delbrueckii (43·7%) and Ped. acidilactici (51·3%), which are higher than the one recorded for Lact. rhamnosus GG (53·3%). These strains were highly sensitive to several antibiotics and affected by several drugs from different generic groups in a strain‐dependent manner.
Conclusions: Smoked salmon is a rich source of probiotic LAB. All strains survived conditions simulating the GIT and produced bacteriocins active against various pathogens. Adherence to Caco‐2 cells was within the range reported for Lact. rhamnosus GG, a well‐known probiotic. In addition, the high hydrophobicity readings recorded define the strains as good probiotics.
Significance and Impact of the Study: Smoked salmon contains a number of different probiotic LAB and could be marketed as having a potential beneficial effect.</description><subject>Animals</subject><subject>Anti-Bacterial Agents - biosynthesis</subject><subject>Anti-Bacterial Agents - pharmacology</subject><subject>Bacteria</subject><subject>Bacterial Adhesion</subject><subject>bacteriocin</subject><subject>Bacteriocins - biosynthesis</subject><subject>Bacteriocins - pharmacology</subject><subject>Biological and medical sciences</subject><subject>Caco-2 Cells</subject><subject>Enterococcus faecalis</subject><subject>Enterococcus faecium</subject><subject>Enterococcus faecium - drug effects</subject><subject>Enterococcus faecium - metabolism</subject><subject>Enterococcus faecium - physiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>lactic acid bacteria</subject><subject>Lactobacillus - drug effects</subject><subject>Lactobacillus - metabolism</subject><subject>Lactobacillus - physiology</subject><subject>Lactobacillus curvatus</subject><subject>Lactobacillus delbrueckii</subject><subject>Lactobacillus fermentum</subject><subject>Lactobacillus rhamnosus</subject><subject>Lactobacillus sakei</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - drug effects</subject><subject>Microbiology</subject><subject>Pediococcus - drug effects</subject><subject>Pediococcus - metabolism</subject><subject>Pediococcus - physiology</subject><subject>Pediococcus acidilactici</subject><subject>probiotic</subject><subject>Probiotics</subject><subject>salmon</subject><subject>Salmon - microbiology</subject><subject>Salmonidae</subject><subject>Seafood</subject><issn>1364-5072</issn><issn>1365-2672</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkstq3DAUhkVpaS7tKxRBKHRjV0fWxV5kEYakF6a0i3YtZFkKmsjW1LJJsusj5Bn7JJEzkxSy6dnoR__H4dwQwkBKyPFxU0IleEGFpCUlACVhDSflzQt0-GS8fNCs4ETSA3SU0oYQqAgXr9EBBcoBJDtEVz_iZIfJ64BbO1jnzSK3Y9zacfI24ehwq81kRx-NH_7-ucteN2d5iUP-9wZr47tHRmOfYtCT7bAbY49TH6-yTjr0cXiDXjkdkn27f4_Rr4vzn6vPxfr7py-rs3VhmABStBpEjraVHXOCmly1lgaIMEY466TMXfFWctvWpoJaSEKJqRrBAJhrdF0dow-7vLnU37NNk-p9MjYEPdg4JwV1AzUnjMH_UcEpY5xLntGTZ-gmzuOQG8kJ6zxYLijN1Ls9Nbe97dR29L0eb9XjxDPwfg_oZHRwox6MT_-4qmGNaJZEpzvu2gd7--QDUcsFqI1aFq2WRavlAtTDBagb9fXs26Kqexlto7o</recordid><startdate>201104</startdate><enddate>201104</enddate><creator>Todorov, S.D.</creator><creator>Furtado, D.N.</creator><creator>Saad, S.M.I.</creator><creator>Tome, E.</creator><creator>Franco, B.D.G.M.</creator><general>Blackwell Publishing Ltd</general><general>Blackwell</general><general>Oxford University Press</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>7TM</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope></search><sort><creationdate>201104</creationdate><title>Potential beneficial properties of bacteriocin‐producing lactic acid bacteria isolated from smoked salmon</title><author>Todorov, S.D. ; Furtado, D.N. ; Saad, S.M.I. ; Tome, E. ; Franco, B.D.G.M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4610-ba16666bb7d4f62c013a7c106cc6fef773645b75eb8c31867020c3964114f9a83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Animals</topic><topic>Anti-Bacterial Agents - biosynthesis</topic><topic>Anti-Bacterial Agents - pharmacology</topic><topic>Bacteria</topic><topic>Bacterial Adhesion</topic><topic>bacteriocin</topic><topic>Bacteriocins - biosynthesis</topic><topic>Bacteriocins - pharmacology</topic><topic>Biological and medical sciences</topic><topic>Caco-2 Cells</topic><topic>Enterococcus faecalis</topic><topic>Enterococcus faecium</topic><topic>Enterococcus faecium - drug effects</topic><topic>Enterococcus faecium - metabolism</topic><topic>Enterococcus faecium - physiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>lactic acid bacteria</topic><topic>Lactobacillus - drug effects</topic><topic>Lactobacillus - metabolism</topic><topic>Lactobacillus - physiology</topic><topic>Lactobacillus curvatus</topic><topic>Lactobacillus delbrueckii</topic><topic>Lactobacillus fermentum</topic><topic>Lactobacillus rhamnosus</topic><topic>Lactobacillus sakei</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - drug effects</topic><topic>Microbiology</topic><topic>Pediococcus - drug effects</topic><topic>Pediococcus - metabolism</topic><topic>Pediococcus - physiology</topic><topic>Pediococcus acidilactici</topic><topic>probiotic</topic><topic>Probiotics</topic><topic>salmon</topic><topic>Salmon - microbiology</topic><topic>Salmonidae</topic><topic>Seafood</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Todorov, S.D.</creatorcontrib><creatorcontrib>Furtado, D.N.</creatorcontrib><creatorcontrib>Saad, S.M.I.</creatorcontrib><creatorcontrib>Tome, E.</creatorcontrib><creatorcontrib>Franco, B.D.G.M.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Todorov, S.D.</au><au>Furtado, D.N.</au><au>Saad, S.M.I.</au><au>Tome, E.</au><au>Franco, B.D.G.M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Potential beneficial properties of bacteriocin‐producing lactic acid bacteria isolated from smoked salmon</atitle><jtitle>Journal of applied microbiology</jtitle><addtitle>J Appl Microbiol</addtitle><date>2011-04</date><risdate>2011</risdate><volume>110</volume><issue>4</issue><spage>971</spage><epage>986</epage><pages>971-986</pages><issn>1364-5072</issn><eissn>1365-2672</eissn><coden>JAMIFK</coden><abstract>Aims: To evaluate the probiotic properties of strains isolated from smoked salmon and previously identified as bacteriocin producers.
Methods and Results: Strains Lactobacillus curvatus ET06, ET30 and ET31, Lactobacillus fermentum ET35, Lactobacillus delbrueckii ET32, Pediococcus acidilactici ET34 and Enterococcus faecium ET05, ET12 and ET88 survived conditions simulating the gastrointestinal tract (GIT) and produced bacteriocins active against several strains of Listeria monocytogenes, but presented very low activity against other lactic acid bacteria (LAB). Cell‐free supernatants containing bacteriocins, added to 3‐h‐old cultures of L. monocytogenes 603, suppressed growth over 12 h. Auto‐aggregation was strain‐specific, and values ranged from 7·2% for ET35 to 12·1% for ET05. Various degrees of co‐aggregation with L. monocytogenes 603, Lactobacillus sakei ATCC 15521 and Enterococcus faecalis ATCC 19443 were observed. Adherence of the bacteriocinogenic strains to Caco‐2 cells was within the range reported for Lactobacillus rhamnosus GG, a well‐known probiotic. The highest levels of hydrophobicity were recorded for Lact. curvatus (61·9–64·6%), Lact. fermentum (78·9%), Lact. delbrueckii (43·7%) and Ped. acidilactici (51·3%), which are higher than the one recorded for Lact. rhamnosus GG (53·3%). These strains were highly sensitive to several antibiotics and affected by several drugs from different generic groups in a strain‐dependent manner.
Conclusions: Smoked salmon is a rich source of probiotic LAB. All strains survived conditions simulating the GIT and produced bacteriocins active against various pathogens. Adherence to Caco‐2 cells was within the range reported for Lact. rhamnosus GG, a well‐known probiotic. In addition, the high hydrophobicity readings recorded define the strains as good probiotics.
Significance and Impact of the Study: Smoked salmon contains a number of different probiotic LAB and could be marketed as having a potential beneficial effect.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><pmid>21251174</pmid><doi>10.1111/j.1365-2672.2011.04950.x</doi><tpages>16</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1364-5072 |
| ispartof | Journal of applied microbiology, 2011-04, Vol.110 (4), p.971-986 |
| issn | 1364-5072 1365-2672 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1891850441 |
| source | MEDLINE; Wiley Online Library Journals Frontfile Complete; Oxford University Press Journals All Titles (1996-Current) |
| subjects | Animals Anti-Bacterial Agents - biosynthesis Anti-Bacterial Agents - pharmacology Bacteria Bacterial Adhesion bacteriocin Bacteriocins - biosynthesis Bacteriocins - pharmacology Biological and medical sciences Caco-2 Cells Enterococcus faecalis Enterococcus faecium Enterococcus faecium - drug effects Enterococcus faecium - metabolism Enterococcus faecium - physiology Fundamental and applied biological sciences. Psychology Humans lactic acid bacteria Lactobacillus - drug effects Lactobacillus - metabolism Lactobacillus - physiology Lactobacillus curvatus Lactobacillus delbrueckii Lactobacillus fermentum Lactobacillus rhamnosus Lactobacillus sakei Listeria monocytogenes Listeria monocytogenes - drug effects Microbiology Pediococcus - drug effects Pediococcus - metabolism Pediococcus - physiology Pediococcus acidilactici probiotic Probiotics salmon Salmon - microbiology Salmonidae Seafood |
| title | Potential beneficial properties of bacteriocin‐producing lactic acid bacteria isolated from smoked salmon |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-05T20%3A57%3A04IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Potential%20beneficial%20properties%20of%20bacteriocin%E2%80%90producing%20lactic%20acid%20bacteria%20isolated%20from%20smoked%20salmon&rft.jtitle=Journal%20of%20applied%20microbiology&rft.au=Todorov,%20S.D.&rft.date=2011-04&rft.volume=110&rft.issue=4&rft.spage=971&rft.epage=986&rft.pages=971-986&rft.issn=1364-5072&rft.eissn=1365-2672&rft.coden=JAMIFK&rft_id=info:doi/10.1111/j.1365-2672.2011.04950.x&rft_dat=%3Cproquest_pubme%3E1891850441%3C/proquest_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1883055622&rft_id=info:pmid/21251174&rfr_iscdi=true |