H. Daba

Impact of dual inoculation with Rhizobium and PGPR on growth and antioxidant status of Vicia faba L. under copper stress

Animal antimicrobial peptides: An overview

Genetics of bacteriocins produced by lactic acid bacteria

Bacteriocins: developing innate immunity for food

Nonlantibiotic antibacterial peptides from lactic acid bacteria (1995 to date)

Co-inoculation effect of plant-growth-promoting rhizobacteria and rhizobium on EDDS assisted phytoremediation of Cu contaminated soils

Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes

Pediocin PA-1, a Wide-Spectrum Bacteriocin from Lactic Acid Bacteria

The complex microbiota of raw milk

A novel antimicrobial peptide from the loach, Misgurnus anguillicaudatus

Biopreservation by lactic acid bacteria

Nucleic acid-based approaches to investigate microbial-related cheese quality defects

Probiotics in fish and shellfish culture: immunomodulatory and ecophysiological responses

A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol

Mesenterocin 52, a bacteriocin produced by Leuconostoc mesenteroides ssp. mesenteroides FR 52

Characterization and purification of mesentericin Y105, an anti-Listeria bacteriocin from Leuconostoc mesenteroides

Characterization of the Antagonistic Activity of Lactobacillus amylovorus DCE 471 and Large Scale Isolation of Its Bacteriocin Amylovorin L471

Structural and Functional Differences in Two Cyclic Bacteriocins with the Same Sequences Produced by Lactobacilli

Formation of nisin, plant-derived biomolecules and antimicrobial activity in starter culture fermentations of sauerkraut

Assessment of the effects of vegetative and lyophilized Pediococcus acidilactici on growth, feed utilization, intestinal colonization and health parameters of rainbow trout (Oncorhynchus mykiss Walbaum)

Characterization of Reutericyclin Produced by Lactobacillus reuteri LTH2584

Beneficial roles of feed additives as immunostimulants in aquaculture: a review

The current status and future focus of probiotic and prebiotic applications for salmonids

Antimicrobial herb and spice compounds in food

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality

Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora

Isolation, partial characterization, and mode of action of Acidocin J1132, a two-component bacteriocin produced by Lactobacillus acidophilus JCM 1132

Use of starter cultures in fermentation on a household scale

The Epidemiology of Carbapenem-Resistant Enterobacteriaceae: The Impact and Evolution of a Global Menace

Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions

Pediocin 5 production and plasmid stability during continuous free and immobilized cell cultures of Pediococcus acidilactici UL5

Plasmid Incidence, Antibiotic and Metal Resistance among Enterobacteriaceae Isolated from Algerian Streams

Simple method of purification and sequencing of a bacteriocin produced by Pediococcus acidilactici UL5

Influence of growth conditions on production and activity of mesenterocin 5 by a strain of Leuconostoc mesenteroides

Growth of Listeria monocytogenes in milk and its control by pediocin 5 produced by Pediococcus acidilactici UL5

Detection and activity of a bacteriocin produced by Leuconostoc mesenteroides