BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

98 related articles for article (PubMed ID: 12044676)

  • 1. Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation.
    Fadda S; Lebert A; Leroy-Sétrin S; Talon R
    FEMS Microbiol Lett; 2002 May; 210(2):209-14. PubMed ID: 12044676
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Preliminary characterization of beta-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation.
    Fadda S; Leroy-Sétrin S; Talon R
    FEMS Microbiol Lett; 2003 Nov; 228(1):143-9. PubMed ID: 14612250
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Growth and aroma production by Staphylococcus xylosus, S. carnosus and S. equorum--a comparative study in model systems.
    Søndergaard AK; Stahnke LH
    Int J Food Microbiol; 2002 May; 75(1-2):99-109. PubMed ID: 11999121
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification of beta-oxidation and thioesterase activities in Staphylococcus carnosus 833 strain.
    Engelvin G; Feron G; Perrin C; Mollé D; Talon R
    FEMS Microbiol Lett; 2000 Sep; 190(1):115-20. PubMed ID: 10981700
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation.
    Ravyts F; Vrancken G; D'Hondt K; Vasilopoulos C; De Vuyst L; Leroy F
    Int J Food Microbiol; 2009 Aug; 134(1-2):89-95. PubMed ID: 19251335
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Development of an enzymatic method to quantify methyl ketones from bacterial origin.
    Fadda SG; Lebert A; Talon R
    J Agric Food Chem; 2002 Apr; 50(9):2471-4. PubMed ID: 11958607
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up.
    Stavropoulou DA; De Maere H; Berardo A; Janssens B; Filippou P; De Vuyst L; De Smet S; Leroy F
    Int J Food Microbiol; 2018 Jun; 274():60-66. PubMed ID: 29550159
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities.
    Sánchez Mainar M; Leroy F
    Int J Food Microbiol; 2015 Nov; 212():60-6. PubMed ID: 25805616
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages.
    Ravyts F; Steen L; Goemaere O; Paelinck H; De Vuyst L; Leroy F
    Food Microbiol; 2010 Oct; 27(7):945-54. PubMed ID: 20688237
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation.
    Janssens M; Van der Mijnsbrugge A; Sánchez Mainar M; Balzarini T; De Vuyst L; Leroy F
    Food Microbiol; 2014 May; 39():53-60. PubMed ID: 24387852
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages.
    Corbiere Morot-Bizot S; Leroy S; Talon R
    J Appl Microbiol; 2007 Jan; 102(1):238-44. PubMed ID: 17184340
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The pH-unrelated influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model system.
    Tjener K; Stahnke LH; Andersen L; Martinussen J
    Int J Food Microbiol; 2004 Dec; 97(1):31-42. PubMed ID: 15527916
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of catalase and superoxide dismutase in Staphylococcus carnosus 833 strain.
    Barrière C; Leroy-Sétrin S; Talon R
    J Appl Microbiol; 2001 Sep; 91(3):514-9. PubMed ID: 11556918
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability.
    Cid SB; Miguélez-Arrizado MJ; Becker B; Holzapfel WH; Vidal-Carou MC
    Food Microbiol; 2008 Apr; 25(2):269-77. PubMed ID: 18206769
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus.
    Bosse Née Danz R; Wirth M; Gibis M; Schmidt H; Weiss J
    J Sci Food Agric; 2017 Jul; 97(9):3050-3057. PubMed ID: 27874964
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci.
    Talon R; Walter D; Chartier S; Barrière C; Montel MC
    Int J Food Microbiol; 1999 Nov; 52(1-2):47-56. PubMed ID: 10573391
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage.
    Magrinyà N; Bou R; Rius N; Codony R; Guardiola F
    Food Sci Technol Int; 2016 Apr; 22(3):221-34. PubMed ID: 25990636
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages.
    Magrinyà N; Bou R; Tres A; Rius N; Codony R; Guardiola F
    J Agric Food Chem; 2009 Oct; 57(19):8963-72. PubMed ID: 19731935
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Comparative studies of the growth of Staphylococcus carnosus with or without glucose.
    Arkoudelos JS; Nychas GJ
    Lett Appl Microbiol; 1995 Jan; 20(1):19-24. PubMed ID: 7765863
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of glucose and oxygen on arginine metabolism by coagulase-negative staphylococci.
    Sánchez Mainar M; Matheuse F; De Vuyst L; Leroy F
    Food Microbiol; 2017 Aug; 65():170-178. PubMed ID: 28399999
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.