Počet záznamov: 1  

Decarboxylation activity of enterococci isolated from rabbit meat and staphylococci isolated from trout intestines

  1. NázovDecarboxylation activity of enterococci isolated from rabbit meat and staphylococci isolated from trout intestines
    Autor Pleva P.
    Spoluautori Buňková L.

    Lauková Andrea 1958 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV    SCOPUS    RID    ORCID

    Lorencová Eva.

    Kubáň V.

    Buňka F.

    Zdroj.dok. Veterinary Microbiology. Vol. 159(2012), p. 438-442
    Jazyk dok.eng - angličtina
    KrajinaNL - Holandsko
    Druh dok.rozpis článkov z periodík (rbx)
    OhlasyXIE, Chong - WANG, Hu-hu - DENG, Shao-lin - XU, Xing-Lian. The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, 2016, vol. 67, no., pp. 106.
    GATESOUPE, F. J. Probiotics and Other Microbial Manipulations in Fish Feeds: Prospective Update of Health Benefits. In Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion, 2015-10-08, pp. 319-328.
    LEMFACK, Marie Chantal - RAVELLA, Srinivasa Rao - LORENZ, Nicola - KAI, Marco - JUNG, Kirsten - SCHULZ, Stefan - PIECHULLA, Birgit. Novel volatiles of skin-borne bacteria inhibit the growth of Gram-positive bacteria and affect quorum-sensing controlled phenotypes of Gram-negative bacteria. In Systematic and Applied Microbiology. ISSN 07232020, 2016-12-01, 39, 8, pp. 503-515.
    BELLEGGIA, L. - FERROCINO, I. - REALE, A. - HAOURET, M.N. - CORVAGLIA, M.R. - MILANOVIC, V. - BOSCAINO, F. - DI RENZO, T. - DI BELLA, S. - BORGHI, M. - FARNETI, S. - CESARO, C. - GAROFALO, C. - CARDINALI, F. - AQUILANTI, L. - MUSARI, E. - COCOLIN, L. - OSIMANI, A. Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, APR 2022, vol. 154. Dostupné na: https://doi.org/10.1016/j.foodres.2022.111019.
    BELLEGGIA, L. - OSIMANI, A. Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, OCT 2023, vol. 172. Dostupné na: https://doi.org/10.1016/j.foodres.2023.113112.
    ZHENG, S.S. - WANG, C.Y. - HU, Y.Y. - YANG, L. - XU, B.C. Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, FEB 2024, vol. 178. Dostupné na: https://doi.org/10.1016/j.foodres.2024.113951.
    KategóriaADCA - Vedecké práce v zahraničných karentovaných časopisoch impaktovaných
    Kategória (od 2022)V3 - Vedecký výstup publikačnej činnosti z časopisu
    Typ výstupučlánok
    Rok vykazovania2012
    Registrované vWOS
    Registrované vSCOPUS
    Registrované vCCC
    DOI 10.1016/j.vetmic.2012.04.028
    článok

    článok

    rokCCIFIF Q (best)JCR Av Jour IF PercSJRSJR Q (best)CiteScore
    A
    rok vydaniarok metrikyIFIF Q (best)SJRSJR Q (best)
    201220113.327Q11.560Q1
Počet záznamov: 1  

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