These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
183 related articles for article (PubMed ID: 15066777)
1. Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods. Cocolin L; Rantsiou K; Iacumin L; Urso R; Cantoni C; Comi G Appl Environ Microbiol; 2004 Apr; 70(4):1883-94. PubMed ID: 15066777 [TBL] [Abstract][Full Text] [Related]
2. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures. Villani F; Casaburi A; Pennacchia C; Filosa L; Russo F; Ercolini D Appl Environ Microbiol; 2007 Sep; 73(17):5453-63. PubMed ID: 17616625 [TBL] [Abstract][Full Text] [Related]
3. Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk. Kesmen Z; Yetiman AE; Gulluce A; Kacmaz N; Sagdic O; Cetin B; Adiguzel A; Sahin F; Yetim H Int J Food Microbiol; 2012 Feb; 153(3):428-35. PubMed ID: 22209604 [TBL] [Abstract][Full Text] [Related]
4. PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages. Fontana C; Vignolo G; Cocconcelli PS J Microbiol Methods; 2005 Dec; 63(3):254-63. PubMed ID: 15893830 [TBL] [Abstract][Full Text] [Related]
5. Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages. Rantsiou K; Urso R; Iacumin L; Cantoni C; Cattaneo P; Comi G; Cocolin L Appl Environ Microbiol; 2005 Apr; 71(4):1977-86. PubMed ID: 15812029 [TBL] [Abstract][Full Text] [Related]
6. The microbial ecology of a typical Italian salami during its natural fermentation. Aquilanti L; Santarelli S; Silvestri G; Osimani A; Petruzzelli A; Clementi F Int J Food Microbiol; 2007 Nov; 120(1-2):136-45. PubMed ID: 17628130 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages. Aymerich T; Martín B; Garriga M; Hugas M Appl Environ Microbiol; 2003 Aug; 69(8):4583-94. PubMed ID: 12902246 [TBL] [Abstract][Full Text] [Related]
10. Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China. Bao Q; Liu W; Yu J; Wang W; Qing M; Chen X; Wang F; Zhang J; Zhang W; Qiao J; Sun T; Zhang H J Gen Appl Microbiol; 2012; 58(2):95-105. PubMed ID: 22688240 [TBL] [Abstract][Full Text] [Related]
11. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena. Martín-Platero AM; Maqueda M; Valdivia E; Purswani J; Martínez-Bueno M Food Microbiol; 2009 May; 26(3):294-304. PubMed ID: 19269572 [TBL] [Abstract][Full Text] [Related]
12. The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása). Danilović B; Joković N; Petrović L; Veljović K; Tolinački M; Savić D Meat Sci; 2011 Aug; 88(4):668-74. PubMed ID: 21420794 [TBL] [Abstract][Full Text] [Related]
13. Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products. Najjari A; Ouzari H; Boudabous A; Zagorec M Int J Food Microbiol; 2008 Feb; 121(3):342-51. PubMed ID: 18155310 [TBL] [Abstract][Full Text] [Related]
14. Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life. Raimondi S; Nappi MR; Sirangelo TM; Leonardi A; Amaretti A; Ulrici A; Magnani R; Montanari C; Tabanelli G; Gardini F; Rossi M Int J Food Microbiol; 2018 Sep; 280():78-86. PubMed ID: 29783046 [TBL] [Abstract][Full Text] [Related]
15. Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham. Tu RJ; Wu HY; Lock YS; Chen MJ Food Microbiol; 2010 Jun; 27(4):460-7. PubMed ID: 20417394 [TBL] [Abstract][Full Text] [Related]
16. Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model. Janßen D; Eisenbach L; Ehrmann MA; Vogel RF Int J Food Microbiol; 2018 Nov; 285():188-197. PubMed ID: 29728282 [TBL] [Abstract][Full Text] [Related]
17. Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages. Rantsiou K; Iacumin L; Cantoni C; Comi G; Cocolin L Int J Food Microbiol; 2005 Jan; 97(3):277-84. PubMed ID: 15582738 [TBL] [Abstract][Full Text] [Related]
18. Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR. Martín B; Jofré A; Garriga M; Pla M; Aymerich T Appl Environ Microbiol; 2006 Sep; 72(9):6040-8. PubMed ID: 16957227 [TBL] [Abstract][Full Text] [Related]
19. Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor dynamic changes in the bacterial population during fermentation of Italian sausages. Cocolin L; Manzano M; Cantoni C; Comi G Appl Environ Microbiol; 2001 Nov; 67(11):5113-21. PubMed ID: 11679334 [TBL] [Abstract][Full Text] [Related]
20. Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix. Pisacane V; Callegari ML; Puglisi E; Dallolio G; Rebecchi A Int J Food Microbiol; 2015 Aug; 207():57-65. PubMed ID: 26001060 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]