Reference health
Characterization of a bacteriocin produced by Lactobacillus sakei R1333 isolated from smoked salmon
1 of 56 checkable references need attention · checked 2026-07-25
At the dated check, the references listed below either did not resolve in Crossref or DataCite, or carried a retraction notice. Each one is shown with the registry record that put it there.
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References needing attention
does not resolve to a known work10.1111/j.1574-6976.1993.tb00012.x
The 55 checked references that resolve
resolves10.1128/AEM.67.9.4105-4110.2001
<i>gly</i>
Gene Cloning and Expression and Purification of Glycinecin A, a Bacteriocin Produced by
<i>Xanthomonas campestris</i>
pv. glycines 8ra
resolves10.1111/j.1574-6976.2000.tb00534.x
Class IIa bacteriocins: biosynthesis, structure and activity
resolves10.1016/S0168-1605(02)00153-8
Heterologous production of bacteriocins by lactic acid bacteria
resolves10.1016/S0300-9084(02)01417-7
Mode of action of modified and unmodified bacteriocins from Gram-positive bacteria
resolves10.1038/nbt1160
The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K
resolves10.1128/AEM.55.8.1901-1906.1989
Antibacterial activity of Lactobacillus sake isolated from meat
resolves10.1099/13500872-140-2-361
Cloning and sequencing of sakP encoding sakacin P, the bacteriocin produced by Lactobacillus sake LTH 673
resolves10.1016/j.ijfoodmicro.2006.04.015
Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production
resolves10.1016/j.bbapap.2006.04.007
Mutational analysis and membrane-interactions of the β-sheet-like N-terminal domain of the pediocin-like antimicrobial peptide sakacin P
resolves10.1111/j.1574-6968.1994.tb06629.x
Purification and cloning of sakacin 674, a bacteriocin from<i>Lactobacillus sake</i>Lb674
resolves10.1111/j.1365-2672.1994.tb01105.x
Sakacin B, a bacteriocin produced by Lactobacillus sake isolated from Greek dry fermented sausages
resolves10.1111/j.1365-2672.1995.tb03144.x
Inhibition of
<i>Listeria</i>
in dry fermented sausages by the bacteriocinogenic
<i>Lactobacillus sake</i>
CTC494
resolves10.1016/j.ijfoodmicro.2004.10.011
Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain
resolves10.1128/AEM.61.7.2643-2648.1995
Isolation and characterization of pediocin L50, a new bacteriocin from Pediococcus acidilactici with a broad inhibitory spectrum
resolves10.1016/0168-1605(92)90082-E
Sakacin M, a bacteriocin-like substance from Lactobacillus sake 148
resolves10.1006/fmic.1999.0275
Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins
resolves10.1128/AEM.69.12.7194-7203.2003
Functional Characterization of a Composite BacteriocinLocus from Malt Isolate
<i>Lactobacillus sakei</i>
5
resolves10.1128/AEM.71.7.3565-3574.2005
Characterization of a New Bacteriocin Operon in Sakacin P-Producing<i>Lactobacillus sakei</i>, Showing Strong Translational Coupling between the Bacteriocin and Immunity Genes
resolves10.1016/j.meatsci.2006.05.012
Antilisterial activity of lactic acid bacteria inoculated on cooked ham
resolves10.1016/j.foodcont.2004.05.002
Antilisterial activity of a crude preparation of Lactobacillus sakei 1 bacteriocin and its lack of influence on Listeria monocytogenes haemolytic activity
resolves10.1016/S0956-7135(02)00092-0
Screening of lactic acid bacteria from Brazilian meats for bacteriocin formation
resolves10.1016/S0168-1605(00)00519-5
Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats
resolves10.1016/j.fm.2003.08.007
The control of Listeria innocua and Lactobacillus sakei in broth and meat slurry with the bacteriocinogenic strain Lactobacillus casei CRL705
resolves10.1016/S0740-0020(02)00099-0
Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4±2°C
resolves10.1007/s002530051316
Improving nisin production by increasing nisin immunity/resistance genes in the producer organism Lactococcus lactis
resolves10.1007/s002530051304
Influence of temperature and pH on production of two bacteriocins by Leuconostoc mesenteroides subsp. mesenteroides FR52 during batch fermentation
resolves10.1080/13102818.2000.10819062
Influence of Growth Medium on Bacteriocin Production in<i>Lactobacillus Plantarum</i>ST31
resolves10.1016/j.enzmictec.2004.09.009
Lactobacillus plantarum isolated from molasses produces bacteriocins active against Gram-negative bacteria
resolves10.1111/j.1574-6968.1998.tb12934.x
Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region
resolves10.1099/00221287-143-9-2983
Ribosome analysis reveals prominent activity of an uncultured member of the class Actinobacteria in grassland soils
resolves10.1093/nar/25.17.3389
Gapped BLAST and PSI-BLAST: a new generation of protein database search programs
resolves10.1002/jobm.200410532
Characterization of bacteriocins produced by lactic acid bacteria isolated from spoiled black olives
resolves10.2323/jgam.52.159
Factors affecting the adsorption of bacteriocins ST194BZ and ST23LD to Lactobacillus sakei and Enterococcus sp.
resolves10.1111/j.1432-1033.1993.tb18445.x
Sequence of pig lens aldose reductase and electrospray mass spectrometry of non‐covalent and covalent complexes
resolves10.1128/AEM.58.1.143-149.1992
Production of an Amylase-Sensitive Bacteriocin by an Atypical
<i>Leuconostoc paramesenteroides</i>
Strain
resolves10.1006/anae.1996.0018
Bacteriocin J46, a New Bacteriocin Produced byLactococcus lactisSubsp.cremorisJ46: Isolation and Characterization of the Protein and Its Gene
resolves10.1016/S0168-1605(01)00482-2
Mode of action, purification and amino acid sequence of plantaricin C19, an anti-Listeria bacteriocin produced by Lactobacillus plantarum C19
resolves10.1007/s002030050678
Isolation and characterization of enterocin EJ97, a bacteriocin produced by Enterococcus faecalis EJ97
resolves10.1007/BF02931601
Screening of lactic-acid bacteria from South African barley beer for the production of bacteriocin-like compounds
resolves10.1006/fmic.2000.0368
Partial characterization of lacticin NK24, a newly identified bacteriocin of Lactococcus lactis NK24 isolated from Jeot-gal
resolves10.1111/j.1574-6968.2001.tb10924.x
Lactococcin MMFII, a novel class IIa bacteriocin produced by<i>Lactococcus lactis</i>MMFII, isolated from a Tunisian dairy product
resolves10.1016/S0168-1605(02)00219-2
Isolation of nisin-producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented sausage
resolves10.1111/j.1471-0307.2007.00327.x
Factors affecting the adsorption of <i>Lactobacillus plantarum</i> bacteriocin bacST8KF to <i>Enterococcus faecalis</i> and <i>Listeria innocua</i>
resolves10.1016/j.ijantimicag.2007.10.010
A class IIa peptide from Enterococcus mundtii inhibits bacteria associated with otitis media
resolves10.1016/S0168-1605(99)00048-3
Detection and characterization of a novel antibacterial substance produced by Lactobacillus plantarum ST 31 isolated from sourdough
resolves10.1016/j.idairyj.2006.02.012
Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF
resolves10.1590/S1517-83822004000100026
Comparison of two methods for purification of plantaricin ST31, a bacteriocin produced by Lactobacillus plantarum ST31
resolves10.1016/S0168-1605(00)00429-3
Effect of different complex carbon sources on growth and bacteriocin synthesis of Enterococcus faecium
The 5 references without a DOI — listed, not checked
no DOI — not checked10.1016/j.anaerobe.2010.01.004_bib1
no DOI — not checked10.1016/j.anaerobe.2010.01.004_bib3
no DOI — not checkedEffect of growth medium on bacteriocin production by Lactobacillus plantarum ST194BZ, a strain isolated from boza
no DOI — not checkedDetection, purification and partial characterization of a novel bacteriocin substance produced by Lactococcus lactis subsp. lactis B14 isolated from boza-Bulgarian traditional cereal beverage
no DOI — not checkedBacteriocin production by Lactococcus lactis KCA386 isolated from white kimachi
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