Antimicrobial resistance of Lactobacillus johnsonii and Lactobacillus zeae in raw milk
NaspäťBibliografické údaje
- Rok vydania
- 2020
- Kategória
- ADC — Vedecké práce v zahraničných karentovaných časopisoch
- CREPČ / EPCA ID
- 0036410
- Typ dokumentu
- Článok z periodika
- Zdroj
- Processes
- ISSN (Zdroj)
- 2227-9717
- Zväzok
- Vol. 8, no. 12 (2020), art. no. 1627, p. [1-13]
- Jazyk
- anglický
- Oblasti výskumu
- 200 — Veterinárske vedy
- Odkazy
Bibliografický zápis
VÝROSTKOVÁ, Jana - REGECOVÁ, Ivana - KOVÁČOVÁ, Mariana - MARCINČÁK, Slavomír - DUDRIKOVÁ, Eva - MAĽOVÁ, Jana. Antimicrobial resistance of Lactobacillus johnsonii and Lactobacillus zeae in raw milk. In: Processes. 2020. ISSN 2227-9717, Vol. 8, no. 12 (2020), art. no. 1627, p. [1-13]. (2020: 2.847 - IF, 28 - H-index, 2.824 - IF 5y, 0.414 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q, 0.357 - ABDC).
Autori publikácie
| Autor | Rola | Podiel |
|---|---|---|
| Jana Výrostková | Autor | 32.000 % |
| Ivana Regecová | Autor | 32.000 % |
| Mariana Kováčová | Autor | 1.000 % |
| Slavomír Marcinčák | Autor | 17.000 % |
| Eva Dudriková | Autor | 8.000 % |
| Jana Maľová | Autor | 10.000 % |
Metriky
Ohlasy (6)
| Rok ohlasu / Kategória | Ohlasy | Zdroj |
|---|---|---|
| 2024 1 |
SANTAMARINA-GARCÍA, Gorka - AMORES, Gustavo - LLAMAZARES, Diego - HERNÁNDEZ, Igor - JAVIER R. BARRON, Luis - VIRTO, Mailo. Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese. In Food Research International, 2024-07-01, 187, pp. ISSN 09639969. Dostupné na: https://doi.org/10.1016/j.foodres.2024.114308. |
SCOPUS |
| 2023 1 |
DEKHAM, Kanokwan - JONES, Samuel Merryn - JITRAKORN, Sarocha - CHAROONNART, Patai - THADTAPONG, Nalumon - INTUY, Rattanaporn - DUBBS, Padungsri - SIRIPATTANAPIPONG, Suradej - SAKSMERPROME, Vanvimon - CHATURONGAKUL, Soraya. Functional and genomic characterization of a novel probiotic Lactobacillus johnsonii KD1 against shrimp WSSV infection. In Scientific Reports, 2023-12-01, 13, 1, pp. Dostupné na: https://doi.org/10.1038/s41598-023-47897-w. |
SCOPUS |
| 2023 1 |
VALDIVIEZO-MARCELO, Jaime - ARANA-TORRES, Nancy Maribel - VEGA-PORTALATINO, Edwin Jorge - RUIZ-FLORES, Luis Alberto - TAMARIZ-ANGELES, Carmen - OLIVERA-GONZALES, Percy - ROSALES-CUENTAS, Miriam Marleni - ESPINOZA-ESPINOZA, Luis Alfredo. Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food. In Frontiers in Sustainable Food Systems, 2023-01-01, 7, pp. Dostupné na: https://doi.org/10.3389/fsufs.2023.1212229. |
SCOPUS |
| 2022 1 |
INAYAH, Istiyati - WIBOWO, Marlia Singgih - JULIANTI, Elin - SUCIATI, Tri. Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product. In FOOD SCIENCE AND TECHNOLOGY, 2022, vol. 42, no., pp. ISSN 0101-2061. Dostupné na: https://doi.org/10.1590/fst.54021. |
WOS |
| 2022 1 |
PADHI, Srichandan - SHARMA, Swati - SAHOO, Dinabandhu - MONTET, Didier - RAI, Amit Kumar. Potential of lactic acid bacteria as starter cultures for food fermentation and as producers of biochemicals for value addition. In Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects, 2022-01-01, pp. 281-304. Dostupné na: https://doi.org/10.1016/B978-0-323-89875-1.00009-2. |
SCOPUS |
| 2022 1 |
ZDOLEC, Nevijo. Introduction to Special Issue: Study of Microbiological Safety in the Food Chain. In PROCESSES, 2022, vol. 10, no. 1, pp. Dostupné na: https://doi.org/10.3390/pr10010149. |
WOS |