131 related articles for article (PubMed ID: 10857549)
1. UV-induced Lactobacillus gasseri mutants resisting sodium chloride and sodium nitrite for meat fermentation.
Arihara K; Itoh M
Int J Food Microbiol; 2000 Jun; 56(2-3):227-30. PubMed ID: 10857549
[TBL] [Abstract][Full Text] [Related]
2. The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation.
Leroy F; de Vuyst L
Appl Environ Microbiol; 1999 Dec; 65(12):5350-6. PubMed ID: 10583988
[TBL] [Abstract][Full Text] [Related]
3. Effect of sodium nitrite and sodium chloride on growth of lactic acid bacteria.
Korkeala H; Alanko T; Tiusanen T
Acta Vet Scand; 1992; 33(1):27-32. PubMed ID: 1598855
[TBL] [Abstract][Full Text] [Related]
4. Biochemical characterization of lactobacilli from dry fermented sausages.
Hugas M; Garriga M; Aymerich T; Monfort JM
Int J Food Microbiol; 1993 Apr; 18(2):107-13. PubMed ID: 8494677
[TBL] [Abstract][Full Text] [Related]
5. Mathematical description of the growth of Lactobacillus sake and Lactobacillus pentosus under conditions prevailing in fermented sausages.
Dossmann MU; Vogel RF; Hammes WP
Appl Microbiol Biotechnol; 1996 Nov; 46(4):334-9. PubMed ID: 8987721
[TBL] [Abstract][Full Text] [Related]
6. The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions.
Verluyten J; Messens W; De Vuyst L
Appl Environ Microbiol; 2003 Jul; 69(7):3833-9. PubMed ID: 12839751
[TBL] [Abstract][Full Text] [Related]
7. Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain.
Leroy F; De Vuyst L
Int J Food Microbiol; 2005 Apr; 100(1-3):141-52. PubMed ID: 15854700
[TBL] [Abstract][Full Text] [Related]
8. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.
Rubio R; Jofré A; Martín B; Aymerich T; Garriga M
Food Microbiol; 2014 Apr; 38():303-11. PubMed ID: 24290655
[TBL] [Abstract][Full Text] [Related]
9. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
Klingberg TD; Axelsson L; Naterstad K; Elsser D; Budde BB
Int J Food Microbiol; 2005 Dec; 105(3):419-31. PubMed ID: 16076509
[TBL] [Abstract][Full Text] [Related]
10. Effects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28.
Kouakou P; Ghalfi H; Destain J; Dubois-Dauphin R; Evrard P; Thonart P
Food Microbiol; 2009 Sep; 26(6):623-8. PubMed ID: 19527838
[TBL] [Abstract][Full Text] [Related]
11. Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage.
Sameshima T; Magome C; Takeshita K; Arihara K; Itoh M; Kondo Y
Int J Food Microbiol; 1998 May; 41(1):1-7. PubMed ID: 9631333
[TBL] [Abstract][Full Text] [Related]
12. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
Cardinali F; Milanović V; Osimani A; Aquilanti L; Taccari M; Garofalo C; Polverigiani S; Clementi F; Franciosi E; Tuohy K; Mercuri ML; Altissimi MS; Haouet MN
Int J Food Microbiol; 2018 Aug; 278():61-72. PubMed ID: 29702317
[TBL] [Abstract][Full Text] [Related]
13. Probabilistic models to describe the effect of NaNO2 in combination with NaCl on the growth inhibition of Lactobacillus in frankfurters.
Lee S; Lee H; Kim S; Lee J; Ha J; Gwak E; Oh MH; Park BY; Kim JS; Choi KH; Yoon Y
Meat Sci; 2015 Dec; 110():302-9. PubMed ID: 26410421
[TBL] [Abstract][Full Text] [Related]
14. Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures.
Neffe-Skocińska K; Okoń A; Kołożyn-Krajewska D; Dolatowski Z
J Sci Food Agric; 2017 Jul; 97(9):2953-2960. PubMed ID: 27859340
[TBL] [Abstract][Full Text] [Related]
15. Impact of nitrite on detection of Listeria monocytogenes in selected ready-to-eat (RTE) meat and seafood products.
Nyachuba DG; Donnelly CW; Howard AB
J Food Sci; 2007 Sep; 72(7):M267-75. PubMed ID: 17995651
[TBL] [Abstract][Full Text] [Related]
16. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.
Chen X; Li J; Zhou T; Li J; Yang J; Chen W; Xiong YL
Meat Sci; 2016 Nov; 121():302-309. PubMed ID: 27395823
[TBL] [Abstract][Full Text] [Related]
17. Characterization of lytic enzyme activities of Lactobacillus gasseri with special reference to autolysis.
Yokoi KJ; Kawasaki K; Taketo A; Kodaira K
Int J Food Microbiol; 2004 Nov; 96(3):273-9. PubMed ID: 15454317
[TBL] [Abstract][Full Text] [Related]
18. Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus.
Wolff A; Günther T; Albert T; Johne R
Food Environ Virol; 2020 Dec; 12(4):350-354. PubMed ID: 32852672
[TBL] [Abstract][Full Text] [Related]
19. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
[TBL] [Abstract][Full Text] [Related]
20. Degradation of organochlorine pesticides by meat starter in liquid media and fermented sausage.
Abou-Arab AA
Food Chem Toxicol; 2002 Jan; 40(1):33-41. PubMed ID: 11731034
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]