Novel whole-cell Reporter Assay for Stress-Based Classification of Antibacterial Compounds Produced by Locally Isolated Bacillus spp.

Por Nithya, Vadakedath, Halami, Prakash M.
Publicado em 2012

Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India

Por Sonar, Nitin R, Halami, Prakash M
Publicado no J Food Sci Technol (2014)

Acquired Resistance to Macrolide–Lincosamide–Streptogramin Antibiotics in Lactic Acid Bacteria of Food Origin

Por Thumu, Surya Chandra Rao, Halami, Prakash M.
Publicado em 2012

Characterization of a heat stable anti-listerial bacteriocin produced by vancomycin sensitive Enterococcus faecium isolated from idli batter

Por Vijayendra, S. V. N., Rajashree, K., Halami, Prakash M.
Publicado em 2010

Selection of starter cultures for idli batter fermentation and their effect on quality of idlis

Por Sridevi, J., Halami, Prakash M., Vijayendra, S. V. N.
Publicado em 2010

In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy c...

Por Devi, Sundru Manjulata, Ramaswamy, Asha Mysore, Halami, Prakash M.
Publicado no J Food Sci Technol (2012)

Kinetic modeling, production and characterization of an acidic lipase produced by Enterococcus durans NCIM5427 from fish waste

Por Ramakrishnan, Vrinda, Goveas, Louella Concepta, Halami, Prakash M., Narayan, Bhaskar
Publicado no J Food Sci Technol (2013)

Comparison of Lipase Production by Enterococcus faecium MTCC 5695 and Pediococcus acidilactici MTCC 11361 Using Fish Waste as Substrate: Optimization of Culture Conditions by Respo...

Por Ramakrishnan, Vrinda, Goveas, Louella Concepta, Narayan, Bhaskar, Halami, Prakash M.
Publicado no ISRN Biotechnol (2012)

Emerging Microbial Concerns in Food Safety and New Control Measures

Por Bondi, Moreno, Messi, Patrizia, Halami, Prakash M., Papadopoulou, Chrissanthy, de Niederhausern, Simona
Publicado em 2014

Optimization of conditions for probiotic curd formulation by Enterococcus faecium MTCC 5695 with probiotic properties using response surface methodology

Por Ramakrishnan, Vrinda, Goveas, Louella Concepta, Prakash, Maya, Halami, Prakash M., Narayan, Bhaskar
Publicado no J Food Sci Technol (2012)

Aspartate Biosynthesis Is Essential for the Growth of Streptococcus thermophilus in Milk, and Aspartate Availability Modulates the Level of Urease Activity

Por Arioli, Stefania, Monnet, Christophe, Guglielmetti, Simone, Parini, Carlo, De Noni, Ivano, Hogenboom, Johannes, Halami, Prakash M., Mora, Diego
Publicado em 2007