568 related articles for article (PubMed ID: 16814893)
1. 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]
2. Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages.
Urso R; Rantsiou K; Cantoni C; Comi G; Cocolin L
Appl Microbiol Biotechnol; 2006 Jul; 71(4):480-5. PubMed ID: 16231175
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
6. Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.
Ravyts F; Barbuti S; Frustoli MA; Parolari G; Saccani G; De Vuyst L; Leroy F
J Food Prot; 2008 Sep; 71(9):1817-27. PubMed ID: 18810865
[TBL] [Abstract][Full Text] [Related]
7. Fate of Listeria monocytogenes in experimentally contaminated French sausages.
Thévenot D; Delignette-Muller ML; Christieans S; Vernozy-Rozand C
Int J Food Microbiol; 2005 May; 101(2):189-200. PubMed ID: 15862881
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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]
11. Characterization of new bacteriocinogenic lactic acid bacteria isolated using a medium designed to simulate inhibition of Listeria by Lactobacillus sakei 2512 on meat.
Héquet A; Laffitte V; Simon L; De Sousa-Caetano D; Thomas C; Fremaux C; Berjeaud JM
Int J Food Microbiol; 2007 Jan; 113(1):67-74. PubMed ID: 16997410
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham.
Vermeiren L; Devlieghere F; Vandekinderen I; Debevere J
Food Microbiol; 2006 Sep; 23(6):511-8. PubMed ID: 16943045
[TBL] [Abstract][Full Text] [Related]
15. Effect of reuterin produced by Lactobacillus reuteri on the surface of sausages to inhibit the growth of Listeria monocytogenes and Salmonella spp.
Kuleaşan H; Cakmakçi ML
Nahrung; 2002 Dec; 46(6):408-10. PubMed ID: 12577589
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Control of Listeria monocytogenes in model sausages by enterocin AS-48.
Ananou S; Garriga M; Hugas M; Maqueda M; Martínez-Bueno M; Gálvez A; Valdivia E
Int J Food Microbiol; 2005 Aug; 103(2):179-90. PubMed ID: 16083820
[TBL] [Abstract][Full Text] [Related]
18. Prevalence of Listeria monocytogenes in fresh and fermented Italian sausages and ribotyping of contaminating strains.
De Cesare A; Mioni R; Manfreda G
Int J Food Microbiol; 2007 Nov; 120(1-2):124-30. PubMed ID: 17629582
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Applicability of bacteriocinogenic Lactobacillus pentosus 31-1 as a novel functional starter culture or coculture for fermented sausage manufacture.
Liu G; Griffiths MW; Shang N; Chen S; Li P
J Food Prot; 2010 Feb; 73(2):292-8. PubMed ID: 20132674
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
