Susan F. Barefoot
Affiliations: | Clemson University, Clemson, SC, United States |
Area:
Food Science and Technology Agriculture, Microbiology BiologyGoogle:
"Susan Barefoot"
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Publications
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| Ekinci FY, Barefoot SF. (2006) Fed-batch enhancement of jenseniin G, a bacteriocin produced by Propionibacterium thoenii (jensenii) P126. Food Microbiology. 23: 325-30 |
| Baker SH, Ekinci Kitis FY, Quattlebaum RG, et al. (2004) Sensitization of gram-negative and gram-positive bacteria to jenseniin G by sublethal injury. Journal of Food Protection. 67: 1009-13 |
| Ratnam P, Barefoot SF, Prince LD, et al. (1999) Partial purification and characterization of the bacteriocin produced by Propionibacterium jensenii B1264 Lait. 79: 125-136 |
| Ekinci FY, Barefoot SF. (1999) Production of bacteriocin jenseniin G by Propionibacterium is pH sensitive Letters in Applied Microbiology. 29: 176-180 |
| Juven BJ, Barefoot SF, Pierson MD, et al. (1998) Growth and survival of Listeria monocytogenes in vacuum-packaged ground beef inoculated with Lactobacillus alimentarius FloraCarn L-2 Journal of Food Protection. 61: 551-556 |
| Weinbrenner DR, Barefoot SF, Grinstead DA. (1997) Inhibition of Yogurt Starter Cultures by Jenseniin G, a Propionibacterium Bacteriocin Journal of Dairy Science. 80: 1246-1253 |
| Fricourt BV, Barefoot SF, Testin RF, et al. (1994) Detection and Activity of Plantaricin F an Antibacterial Substance from Lactobacillus plantarum BF001 Isolated from Processed Channel Catfish. Journal of Food Protection. 57: 698-702 |
| Barefoot SF, Chen YR, Hughes TA, et al. (1994) Identification and purification of a protein that induces production of the Lactobacillus acidophilus bacteriocin lactacin B. Applied and Environmental Microbiology. 60: 3522-8 |
| Barefoot SF, Nettles CG. (1993) Antibiosis revisited: bacteriocins produced by dairy starter cultures Journal of Dairy Science. 76: 2366-2379 |
| Grinstead DA, Barefoot SF. (1992) Jenseniin G, a heat-stable bacteriocin produced by Propionibacterium jensenii P126 Applied and Environmental Microbiology. 58: 215-220 |