BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

1411 related articles for article (PubMed ID: 16076509)

  • 1. 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]  

  • 2. 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]  

  • 3. Probiotic properties of lactic acid bacteria isolated from stool samples of longevous people in regions of Hotan, Xinjiang and Bama, Guangxi, China.
    Gu RX; Yang ZQ; Li ZH; Chen SL; Luo ZL
    Anaerobe; 2008 Dec; 14(6):313-7. PubMed ID: 18634896
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M; Specht I; Edward VA; Pinto C; Egounlety M; Sossa C; Mbugua S; Dortu C; Thonart P; Taljaard L; Mengu M; Franz CM; Holzapfel WH
    Int J Food Microbiol; 2007 Mar; 114(3):342-51. PubMed ID: 17188771
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages.
    Rantsiou K; Drosinos EH; Gialitaki M; Metaxopoulos I; Comi G; Cocolin L
    Int J Food Microbiol; 2006 Dec; 112(3):215-22. PubMed ID: 17045690
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages.
    Fontana C; Sandro Cocconcelli P; Vignolo G
    Int J Food Microbiol; 2005 Aug; 103(2):131-42. PubMed ID: 16083816
    [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. 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]  

  • 11. The survival and persistence in the human gastrointestinal tract of five potential probiotic lactobacilli consumed as freeze-dried cultures or as probiotic sausage.
    Klingberg TD; Budde BB
    Int J Food Microbiol; 2006 May; 109(1-2):157-9. PubMed ID: 16504324
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Identification and characterization of starter lactic acid bacteria and probiotics from Columbian dairy products.
    Perea Vélez M; Hermans K; Verhoeven TL; Lebeer SE; Vanderleyden J; De Keersmaecker SC
    J Appl Microbiol; 2007 Sep; 103(3):666-74. PubMed ID: 17714400
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production.
    Urso R; Rantsiou K; Cantoni C; Comi G; Cocolin L
    Int J Food Microbiol; 2006 Aug; 110(3):232-9. PubMed ID: 16814893
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives.
    Hurtado A; Reguant C; Bordons A; Rozès N
    Food Microbiol; 2010 Sep; 27(6):731-40. PubMed ID: 20630314
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage.
    Wang CY; Lin PR; Ng CC; Shyu YT
    Anaerobe; 2010 Dec; 16(6):578-85. PubMed ID: 20951815
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 71.