T
Thomas J. Montville
Researcher at Rutgers University
Publications - 126
Citations - 9742
Thomas J. Montville is an academic researcher from Rutgers University. The author has contributed to research in topics: Nisin & Bacteriocin. The author has an hindex of 44, co-authored 126 publications receiving 9407 citations. Previous affiliations of Thomas J. Montville include New Jersey Agricultural Experiment Station & United States Department of Agriculture.
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Journal ArticleDOI
The Artisanal Production of Pulque, a Traditional Beverage of the Mexican Highlands
Rogelio Valadez-Blanco,Griselda Bravo-Villa,Norma Francenia Santos-Sánchez,Sandra I. Velasco-Almendarez,Thomas J. Montville +4 more
TL;DR: The potential use of bacteriocinogenic LAB and known starter cultures to improve pulque properties are discussed and the microbial populations of aguamiel and pulque from a single agave plant were determined.
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High-Efficiency Conversion of Pyruvate to Acetoin by Lactobacillus plantarum during pH-Controlled and Fed-Batch Fermentations.
TL;DR: The influence of pH on the type and concentration of metabolites produced from pyruvate by Lactobacillus plantarum ATCC 8014 was examined in pH-controlled fermentors at pH values of 4.5 to 6.5.
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Influence of lipid composition on pediocin PA-1 binding to phospholipid vesicles.
TL;DR: Reducing the anionic lipid content of the vesicles gave a higher relative dissociation constant for the peptide-lipid interactions and further supports the electrostatic interaction model of binding.
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Sensitivity of nisin-resistant Listeria monocytogenes to heat and the synergistic action of heat and nisin
TL;DR: Nisin, a bacteriocin produced by some strains of Lactococcus lactis, acts against foodborne pathogen Listeria monocytogenes, and Nisr cells were more sensitive to heat at 55 °C than the WT cells.
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Use of meat isolate, lactobacillus bavaricus mn, to inhibit listeria monocytogenes growth in a model meat gravy system
TL;DR: The ability of Lactococcus lactis, Pediococcus pentosaceus 43200 and Lactobacillus bavaricus MN, originally isolated from dairy, vegetable, and meat products, respectively, to inhibit growth of Listeria monocytogenes Scott A in a model beef gravy was examined.