Bacteriocin-producing strain Lactiplantibacillus plantarum LP17L/1 isolated from traditional stored ewe’s milk cheese and its beneficial potential.
About the publication
Record:
LAUKOVÁ, Andrea - TOMÁŠKA, Martin - FRAQUEZA, Maria Joao - SZABÓOVÁ, Renáta - BINO, Eva - ŠČERBOVÁ, Jana - POGÁNY SIMONOVÁ, Monika - DVOROŽŇÁKOVÁ, Emília. Bacteriocin-producing strain Lactiplantibacillus plantarum LP17L/1 isolated from traditional stored ewe’s milk cheese and its beneficial potential. In: Foods. 2022. ISSN 2304-8158, Vol. 11, no. 7 (2022) , art. no. 959, p. [1-13]
(2022: 5.200 - IF, 73 - H-index, 5.500 - IF 5y, 0.771 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)
(2022: 5.200 - IF, 73 - H-index, 5.500 - IF 5y, 0.771 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)
Year:
2022
Category:
V3 - Scientific output of publication activity from the journal
Output type:
CLA - article
Authors:
LAUKOVÁ Andrea
25 %
TOMÁŠKA Martin
20 %
FRAQUEZA Maria Joao
13 %
22 %
BINO Eva
5 %
ŠČERBOVÁ Jana
5 %
POGÁNY SIMONOVÁ Monika
5 %
DVOROŽŇÁKOVÁ Emília
5 %
UVMP share:
22 %
Edition:
Foods
Vol. 11, no. 7 (2022) , art. no. 959, p. [1-13]
Country of issue:
Switzerland
ISSN:
2304-8158
Research area:
200 - Veterinary Sciences
Field:
Group of study fields: Agricultural and veterinary sciences
Name of the field of study: veterinary medicine
Scientometrics:
2022: 5.200 - IF, 73 - H-index, 5.500 - IF 5y, 0.771 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q
Language:
english
Citations:
1. 2026: [1] JARA, Josue - ALBA, Claudio - CALZADA, Javier - LARGO, Lucia - KELLERMANN, Marta - ROSADO, Sara - AVILA, Marta - GARDE, Sonia - RODRIGUEZ, Juan M. Use of Ligilactobacillus salivarius SP36 as an Adjunct Culture by an Artisan Dairy and Isolation of New Autochthonous Strains with Technological Potential for Cheesemaking. In FOODS, 2026, vol. 15, no. 8, pp. Dostupné na: https://doi.org/10.3390/foods15081362.
2. 2026: [1] WANG, Wenjing - LIANG, Yaqian - LI, Yitao - WANG, Junkai - ZHANG, Yan - XIAO, Chenchen - HAO, Haihong. Camel-derived Lactiplantibacillus plantarum LP-170 as a natural antimicrobial solution to combat multidrugresistant Staphylococcus aureus in dairy products. In JOURNAL OF DAIRY SCIENCE, 2026, vol. 109, no. 1, pp. 92-109. ISSN 0022-0302. Dostupné na: https://doi.org/10.3168/jds.2025-27135.
3. 2025: [1] AZZAHRA, Rianti Nur - PUTRI, Febri Deyanti - WULANDARI, Asri Peni - LEI, Jiang - SYAPUTRI, Yolani. Plantaricin: Production Dynamics, Functional Applications, and Challenges in Food Biopreservation. In JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2025, vol. 2025, no. 1, pp. ISSN 0145-8892. Dostupné na: https://doi.org/10.1155/jfpp/6215738.
4. 2025: [1] AZZAHRA, Rianti Nur - PUTRI, Febri Deyanti - WULANDARI, Asri Peni - LEI, Jiang - SYAPUTRI, Yolani. Plantaricin: Production Dynamics, Functional Applications, and Challenges in Food Biopreservation. In JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2025, vol. 2025, no. 1, pp. ISSN 0145-8892. Dostupné na: https://doi.org/10.1155/jfpp/6215738.
5. 2024: [1] SINGH, Birbal - MAL, Gorakh - KALRA, Rajkumar Singh - MAROTTA, Francesco. Probiotics as Live Biotherapeutics for Veterinary and Human Health, Volume 1: Functional Feed and Industrial Applications. In Probiotics as Live Biotherapeutics for Veterinary and Human Health Volume 1 Functional Feed and Industrial Applications, 2024-01-01, 1, pp. 1-613. ISBN [9783031654541, 9783031654558]. Dostupné na: https://doi.org/10.1007/978-3-031-65455-8.
6. 2023: [1] ZAREIE, Zahra - MOAYEDI, Ali - GARAVAND, Farhad - TABAR-HEYDAR, Kourosh - KHOMEIRI, Morteza - MAGHSOUDLOU, Yahya. Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese. In Fermentation, 2023-04-01, 9, 4, pp. Dostupné na: https://doi.org/10.3390/fermentation9040338.
7. 2023: [1] ZAREIE, Zahra - MOAYEDI, Ali - GARAVAND, Farhad - TABAR-HEYDAR, Kourosh - KHOMEIRI, Morteza - MAGHSOUDLOU, Yahya. Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese. In Fermentation, 2023-04-01, 9, 4, pp. Dostupné na: https://doi.org/10.3390/fermentation9040338.