189 related articles for article (PubMed ID: 15294818)
21. Interspecies assertiveness of Lactobacillus curvatus and Lactobacillus sakei in sausage fermentations.
Janßen D; Dworschak L; Ludwig C; Ehrmann MA; Vogel RF
Int J Food Microbiol; 2020 Oct; 331():108689. PubMed ID: 32623291
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. Effect of bacteriocin-producing lactobacilli on the survival of Escherichia coli and Listeria in a dynamic model of the stomach and the small intestine.
Gänzle MG; Hertel C; van der Vossen JM; Hammes WP
Int J Food Microbiol; 1999 Apr; 48(1):21-35. PubMed ID: 10375132
[TBL] [Abstract][Full Text] [Related]
24. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
Casaburi A; Di Monaco R; Cavella S; Toldrá F; Ercolini D; Villani F
Food Microbiol; 2008 Apr; 25(2):335-47. PubMed ID: 18206776
[TBL] [Abstract][Full Text] [Related]
25. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.
Janssens M; Myter N; De Vuyst L; Leroy F
Food Microbiol; 2012 Apr; 29(2):167-77. PubMed ID: 22202870
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes.
Castilho NPA; Colombo M; Oliveira LL; Todorov SD; Nero LA
BMC Microbiol; 2019 Mar; 19(1):63. PubMed ID: 30894128
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442.
Xiraphi N; Georgalaki M; Driessche GV; Devreese B; Beeumen JV; Tsakalidou E; Metaxopoulos J; Drosinos EH
Antonie Van Leeuwenhoek; 2006 Jan; 89(1):19-26. PubMed ID: 16244793
[TBL] [Abstract][Full Text] [Related]
30. Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions.
Leroy F; Lievens K; De Vuyst L
Appl Environ Microbiol; 2005 Nov; 71(11):7567-70. PubMed ID: 16269805
[TBL] [Abstract][Full Text] [Related]
31. Comparative genomics of Lactobacillus curvatus enables prediction of traits relating to adaptation and strategies of assertiveness in sausage fermentation.
Eisenbach L; Janßen D; Ehrmann MA; Vogel RF
Int J Food Microbiol; 2018 Dec; 286():37-47. PubMed ID: 30031987
[TBL] [Abstract][Full Text] [Related]
32. Monitoring of assertive Lactobacillus sakei and Lactobacillus curvatus strains using an industrial ring trial experiment.
Janßen D; Ehrmann MA; Vogel RF
J Appl Microbiol; 2019 Feb; 126(2):545-554. PubMed ID: 30383919
[TBL] [Abstract][Full Text] [Related]
33. Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages.
Aymerich T; Artigas MG; Garriga M; Monfort JM; Hugas M
J Appl Microbiol; 2000 Apr; 88(4):686-94. PubMed ID: 10792528
[TBL] [Abstract][Full Text] [Related]
34. 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]
35. The effect of kimchi on the microbiological stability of fermented sausage.
Park YS; Lee JY
Meat Sci; 2012 Dec; 92(4):721-7. PubMed ID: 22840359
[TBL] [Abstract][Full Text] [Related]
36. 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]
37. Cloning and sequencing of curA encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174.
Tichaczek PS; Vogel RF; Hammes WP
Arch Microbiol; 1993; 160(4):279-83. PubMed ID: 7694558
[TBL] [Abstract][Full Text] [Related]
38. Functional meat starter cultures for improved sausage fermentation.
Leroy F; Verluyten J; De Vuyst L
Int J Food Microbiol; 2006 Feb; 106(3):270-85. PubMed ID: 16213053
[TBL] [Abstract][Full Text] [Related]
39. Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages.
Giello M; La Storia A; De Filippis F; Ercolini D; Villani F
Food Microbiol; 2018 Jun; 72():1-15. PubMed ID: 29407386
[TBL] [Abstract][Full Text] [Related]
40. Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst).
Hilbig J; Hildebrandt L; Herrmann K; Weiss J; Loeffler M
J Food Sci; 2020 Feb; 85(2):289-297. PubMed ID: 31968403
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
