User profiles for Riadh Hammami
Riadh HammamiSchool of Nutrition Sciences, University of Ottawa Verified email at uottawa.ca Cited by 4397 |
Bacteriocins as a new generation of antimicrobials: toxicity aspects and regulations
In recent decades, bacteriocins have received substantial attention as antimicrobial compounds.
Although bacteriocins have been predominantly exploited as food preservatives, they …
Although bacteriocins have been predominantly exploited as food preservatives, they …
[HTML][HTML] The genus Enterococcus: between probiotic potential and safety concerns—an update
…, W Mottawea, K Sebei, R Hammami - Frontiers in …, 2018 - frontiersin.org
A considerable number of strains belonging to different species of Enterococcus are highly
competitive due to their resistance to wide range of pH and temperature. Their …
competitive due to their resistance to wide range of pH and temperature. Their …
[HTML][HTML] Unravelling the antimicrobial action of antidepressants on gut commensal microbes
Over the past decade, there has been increasing evidence highlighting the implication of the
gut microbiota in a variety of brain disorders such as depression, anxiety, and schizophrenia…
gut microbiota in a variety of brain disorders such as depression, anxiety, and schizophrenia…
[HTML][HTML] Bacteriocin-producing Enterococcus faecium LCW 44: a high potential probiotic candidate from raw camel milk
Bacterial isolates from raw camel milk were screened for antibacterial activity using the agar
diffusion assay. Ten isolates selected for their inhibition of Gram-positive bacteria were …
diffusion assay. Ten isolates selected for their inhibition of Gram-positive bacteria were …
[HTML][HTML] BACTIBASE second release: a database and tool platform for bacteriocin characterization
R Hammami, A Zouhir, C Le Lay, J Ben Hamida… - BMC microbiology, 2010 - Springer
Background BACTIBASE is an integrated open-access database designed for the characterization
of bacterial antimicrobial peptides, commonly known as bacteriocins. Description For …
of bacterial antimicrobial peptides, commonly known as bacteriocins. Description For …
PhytAMP: a database dedicated to antimicrobial plant peptides
R Hammami, J Ben Hamida, G Vergoten… - Nucleic acids …, 2009 - academic.oup.com
Plants produce small cysteine-rich antimicrobial peptides as an innate defense against
pathogens. Based on amino acid sequence homology, these peptides were classified mostly as α…
pathogens. Based on amino acid sequence homology, these peptides were classified mostly as α…
[HTML][HTML] Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?
SS Behera, AF El Sheikha, R Hammami… - Journal of Functional …, 2020 - Elsevier
Historically, pickling is one of the oldest preservation methods of several foodstuffs such as
vegetables, fruits, fish, and meat. Pickling imparts unique and desirable changes in flavor, …
vegetables, fruits, fish, and meat. Pickling imparts unique and desirable changes in flavor, …
Anti-infective properties of bacteriocins: an update
Bacteriocin production is a widespread phenomenon among bacteria. Bacteriocins hold great
promise for the treatment of diseases caused by pathogenic bacteria and could be used in …
promise for the treatment of diseases caused by pathogenic bacteria and could be used in …
[HTML][HTML] BACTIBASE: a new web-accessible database for bacteriocin characterization
Background Bacteriocins are very diverse group of antimicrobial peptides produced by a wide
range of bacteria and known for their inhibitory activity against various human and animal …
range of bacteria and known for their inhibitory activity against various human and animal …
[HTML][HTML] Neuromicrobiology, an emerging neurometabolic facet of the gut microbiome?
The concept of the gut microbiome is emerging as a metabolic interactome influenced by
diet, xenobiotics, genetics, and other environmental factors that affect the host’s absorption of …
diet, xenobiotics, genetics, and other environmental factors that affect the host’s absorption of …