308 related articles for article (PubMed ID: 12817780)
1. Antagonistic effect of chosen lactic acid bacteria strains on Yersinia enterocolitica species in model set-ups, meat and fermented sausages.
Gomółka-Pawlicka M; Uradziński J
Pol J Vet Sci; 2003; 6(2):99-108. PubMed ID: 12817780
[TBL] [Abstract][Full Text] [Related]
2. Antagonistic effect of chosen lactic acid bacteria strains on Salmonella species in meat and fermented sausages.
Gomółka-Pawlicka M; Uradziński J
Pol J Vet Sci; 2003; 6(1):29-39. PubMed ID: 12675466
[TBL] [Abstract][Full Text] [Related]
3. Effect of chosen lactic acid bacteria strains on Staphylococcus aureus in vitro as well as in meat and raw sausages.
Gomółka-Pawlicka M; Uradziński J; Wiszniewska A
Pol J Vet Sci; 2004; 7(4):251-9. PubMed ID: 15633784
[TBL] [Abstract][Full Text] [Related]
4. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
Lindqvist R; Lindblad M
Int J Food Microbiol; 2009 Jan; 129(1):59-67. PubMed ID: 19064299
[TBL] [Abstract][Full Text] [Related]
5. Modelling Yersinia enterocolitica inactivation in coculture experiments with Lactobacillus sakei as based on pH and lactic acid profiles.
Janssen M; Geeraerd AH; Logist F; De Visscher Y; Vereecken KM; Debevere J; Devlieghere F; Van Impe JF
Int J Food Microbiol; 2006 Aug; 111(1):59-72. PubMed ID: 16876279
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in southern Greece.
Drosinos EH; Paramithiotis S; Kolovos G; Tsikouras I; Metaxopoulos I
Food Microbiol; 2007 May; 24(3):260-70. PubMed ID: 17188204
[TBL] [Abstract][Full Text] [Related]
8. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
Muthukumarasamy P; Holley RA
Food Microbiol; 2007 Feb; 24(1):82-8. PubMed ID: 16943098
[TBL] [Abstract][Full Text] [Related]
9. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
Benito MJ; Martín A; Aranda E; Pérez-Nevado F; Ruiz-Moyano S; Córdoba MG
J Food Sci; 2007 Aug; 72(6):M193-201. PubMed ID: 17995686
[TBL] [Abstract][Full Text] [Related]
10. Characterization and selection of lactobacilli isolated from Spanish fermented sausages.
Rovira A; Nieto JC; Rodríguez A; Reguera JI; González Z
Microbiologia; 1997 Jun; 13(2):201-8. PubMed ID: 9253760
[TBL] [Abstract][Full Text] [Related]
11. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
Aymerich T; Martín B; Garriga M; Vidal-Carou MC; Bover-Cid S; Hugas M
J Appl Microbiol; 2006; 100(1):40-9. PubMed ID: 16405683
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
Vermeiren L; Devlieghere F; Debevere J
Int J Food Microbiol; 2004 Nov; 96(2):149-64. PubMed ID: 15364469
[TBL] [Abstract][Full Text] [Related]
13. Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization.
Urso R; Comi G; Cocolin L
Syst Appl Microbiol; 2006 Dec; 29(8):671-80. PubMed ID: 16510261
[TBL] [Abstract][Full Text] [Related]
14. Isolation and identification of tetracycline resistant lactic acid bacteria from pre-packed sliced meat products.
Gevers D; Huys G; Devlieghere F; Uyttendaele M; Debevere J; Swings J
Syst Appl Microbiol; 2000 Jun; 23(2):279-84. PubMed ID: 10930081
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
Benkerroum N; Daoudi A; Hamraoui T; Ghalfi H; Thiry C; Duroy M; Evrart P; Roblain D; Thonart P
J Appl Microbiol; 2005; 98(1):56-63. PubMed ID: 15610417
[TBL] [Abstract][Full Text] [Related]
17. Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.
Dewan S; Tamang JP
Antonie Van Leeuwenhoek; 2007 Oct; 92(3):343-52. PubMed ID: 17562218
[TBL] [Abstract][Full Text] [Related]
18. Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis.
Maragkoudakis PA; Mountzouris KC; Psyrras D; Cremonese S; Fischer J; Cantor MD; Tsakalidou E
Int J Food Microbiol; 2009 Apr; 130(3):219-26. PubMed ID: 19249112
[TBL] [Abstract][Full Text] [Related]
19. Antagonistic activity of two strains of lactic acid bacteria against Listeria monocytogenes and Yersinia enterocolitica in a model fish product at 5 degrees C.
Jeppesen VF; Huss HH
Int J Food Microbiol; 1993 Aug; 19(3):179-86. PubMed ID: 8217515
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
