Lactobacillus curvatus subsp. curvatus subsp. nov. and Lactobacillus curvatus subsp. melibiosus subsp. nov. and Lactobacillus sake subsp. sake subsp. nov. and Lactobacillus sake subsp. carnosus subsp. nov., new subspecies of Lactobacillus curvatus Abo-Elnaga and Kandler 1965 and Lactobacillus sake Katagiri, Kitahara, and Fukami 1934 (Klein et al. 1996, emended descriptions), respectivelyTORRIANI, S; VAN REENEN, C. A; KLEIN, G et al.International journal of systematic bacteriology. 1996, Vol 46, Num 4, pp 1158-1163, issn 0020-7713Article

Identification of Lactobacillus curvatus TMW 1.624 dextransucrase and comparative characterization with Lactobacillus reuteri TMW 1.106 and Lactobacillus animalis TMW 1.971 dextransucrasesRÜHMKORF, Christine; BORK, Christian; MISCHNICK, Petra et al.Food microbiology. 2013, Vol 34, Num 1, pp 52-61, issn 0740-0020, 10 p.Article

Sequencing and expression analysis of sakacin genes in Lactobacillus curvatus strainsCOCOLIN, Luca; RANTSIOU, Kalliopi.Applied microbiology and biotechnology. 2007, Vol 76, Num 6, pp 1403-1411, issn 0175-7598, 9 p.Article

Influence of complex nutrient source on growth of and curvacin A production by sausage isolate Lactobacillus curvatus LTH 1174VERLUYTEN, Jurgen; LEROY, Frédéric; DE VUYST, Luc et al.Applied and environmental microbiology (Print). 2004, Vol 70, Num 9, pp 5081-5088, issn 0099-2240, 8 p.Article

Modeling the interactions of Lactobacillus curvatus colonies in solid medium: Consequences for food quality and safetyMALAKAR, P. K; MARTENS, D. E; VAN BREUKELEN, W et al.Applied and environmental microbiology (Print). 2002, Vol 68, Num 7, pp 3432-3441, issn 0099-2240, 10 p.Article

Detection and properties of curvaticin 13, a bacteriocin-like substance produced by Lactobacillus curvatus SB13SUDIRMAN, I; MATHIEU, F; MICHEL, M et al.Current microbiology (Print). 1993, Vol 27, Num 1, pp 35-40, issn 0343-8651Article

Cloning and sequencing of curA encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174TICHACZEK, P. S; VOGEL, R. F; HAMMES, W. P et al.Archives of microbiology. 1993, Vol 160, Num 4, pp 279-283, issn 0302-8933Article

Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausageVERLUYTEN, Jurgen; MESSENS, Winy; DE VUYST, Luc et al.Applied and environmental microbiology (Print). 2004, Vol 70, Num 4, pp 2271-2278, issn 0099-2240, 8 p.Article

Characterization of the bacteriocins curvacin A from Lactobacillus curvatus LTH1174 and sakacin P from L. sake LTH673TICHACZEK, P. S; NISSEN-MEYER, J; NES, I. F et al.Systematic and applied microbiology. 1992, Vol 15, Num 3, pp 460-468, issn 0723-2020Article

Lactose metabolism in Lactobacillus curvatus and Lactobacillus sakeOBST, M; HEHN, R; VOGEL, R. F et al.FEMS microbiology letters. 1992, Vol 97, Num 3, pp 209-214, issn 0378-1097Article

Genetic transformation of intact cells of Lactobacillus curvatus Lc2-c and Lact. sake Ls2 by electroporationGAIER, W; VOGEL, R. F; HAMMES, W. P et al.Letters in applied microbiology. 1990, Vol 11, Num 2, pp 81-83, issn 0266-8254, 3 p.Article

Lactobacillus curvatus produces a bacteriocin-like agent active against gram-negative pathogenic bacteriaCHUNG, H.-J; YOUSEF, A. E.Journal of food safety. 2005, Vol 25, Num 2, pp 59-79, issn 0149-6085, 21 p.Article

Lactobacillus sake Katagiri, Kitahara, and Fukami 1934 is the senior synonym for Lactobacillus bavaricus Stetter and Stetter 1980KAGERMEIER-CALLAWAY, A. S; LAUER, E.International journal of systematic bacteriology. 1995, Vol 45, Num 2, pp 398-399, issn 0020-7713Article

Modelling bacterial growth of Lactobacillus curvatus as a function of acidity and temperatureWIJTZES, T; DE WIT, J. C; HUIS IN 'T VELD, J. H. J et al.Applied and environmental microbiology (Print). 1995, Vol 61, Num 7, pp 2533-2539, issn 0099-2240Article

Inhibition of Listeria innocua and Brochothrix thermosphacta in vacuum-packaged meat by addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocinsCASTELLANO, P; VIGNOLO, G.Letters in applied microbiology. 2006, Vol 43, Num 2, pp 194-199, issn 0266-8254, 6 p.Article

Relation of biogenic amines' formation with microbiological and sensory attributes in Lactobacillus-lnoculated vacuum-packed rainbow trout (Oncorhynchus mykiss) filletsKATIKOU, Panagiota; GEORGANTELIS, Dimitrios; PALEOLOGOS, Evangelos K et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 12, pp 4277-4283, issn 0021-8561, 7 p.Article

Effect of Lactobacillus cultures where science meets business on microbiological, chemical and odour changes during storage of rainbow trout filletsKATIKOU, Panagiota; AMBROSIADIS, Ioannis; GEORGANTELIS, Dimitrios et al.Journal of the science of food and agriculture. 2007, Vol 87, Num 3, pp 477-484, issn 0022-5142, 8 p.Article

Genetic screening of Lactobacillus sakei and Lactobacillus curvatus strains for their peptidolytic system and amino acid metabolism, and comparison of their volatilomes in a model systemFREIDING, Simone; AMELIE GUTSCHE, K; EHRMANN, Matthias A et al.Systematic and applied microbiology (Print). 2011, Vol 34, Num 5, pp 311-320, issn 0723-2020, 10 p.Article

Comparison of the performances of different fermentation strategies on cell growth and bacteriocin production by Lactobacillus curvatus CWBI-B28GHALFI, Hakim; BENKERROUM, Noreddine; DOGUIET, Dalié D et al.Journal of the science of food and agriculture. 2007, Vol 87, Num 3, pp 541-549, issn 0022-5142, 9 p.Article

Gas-flushed packaging contributes to calcium lactate crystals in cheddar cheeseAGARWAL, S; COSTELLO, M; CLARK, S et al.Journal of dairy science. 2005, Vol 88, Num 11, pp 3773-3783, issn 0022-0302, 11 p.Article

Plasmid-associated bacteriocin production by Lactobacillus LMG21688 suppresses Listeria monocytogenesgrowth rebound in a food systemKOUAKOU, Privat; DORTU, Carine; DUBOIS-DAUPHIN, Robin et al.FEMS microbiology letters. 2010, Vol 306, Num 1, pp 37-44, issn 0378-1097, 8 p.Article

Effectiveness of cell-adsorbed bacteriocin produced by Lactobacillus curvatus CWBI-B2B and selected essential oils to control Listeria monocytogenes in pork meat during cold storageGHALFI, H; BENKERROUM, N; DOGUIET, D. D. K et al.Letters in applied microbiology. 2007, Vol 44, Num 3, pp 268-273, issn 0266-8254, 6 p.Article

Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausagesBENKERROUM, N; DAOUDI, A; HAMRAOUI, T et al.Journal of applied microbiology (Print). 2005, Vol 98, Num 1, pp 56-63, issn 1364-5072, 8 p.Article

Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beefKATIKOU, P; AMBROSIADIS, I; GEORGANTELIS, D et al.Journal of applied microbiology (Print). 2005, Vol 99, Num 6, pp 1303-1313, issn 1364-5072, 11 p.Article

Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442MATARAGAS, M; METAXOPOULOS, J; GALIOTOU, M et al.Meat science. 2003, Vol 64, Num 3, pp 265-271, issn 0309-1740, 7 p.Article