91 related articles for article (PubMed ID: 20875035)
1. Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity.
Tremonte P; Reale A; Di Renzo T; Tipaldi L; Di Luccia A; Coppola R; Sorrentino E; Succi M
Lett Appl Microbiol; 2010 Nov; 51(5):586-94. PubMed ID: 20875035
[TBL] [Abstract][Full Text] [Related]
2. Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats.
Tremonte P; Succi M; Reale A; Di Renzo T; Sorrentino E; Coppola R
J Appl Microbiol; 2007 Sep; 103(3):743-51. PubMed ID: 17714408
[TBL] [Abstract][Full Text] [Related]
3. Comparison of different IlvE aminotransferases in Lactobacillus sakei and investigation of their contribution to aroma formation from branched chain amino acids.
Freiding S; Ehrmann MA; Vogel RF
Food Microbiol; 2012 Apr; 29(2):205-14. PubMed ID: 22202874
[TBL] [Abstract][Full Text] [Related]
4. Ecology and dynamics of coagulase-negative cocci isolated from naturally fermented Italian sausages.
Iacumin L; Comi G; Cantoni C; Cocolin L
Syst Appl Microbiol; 2006 Sep; 29(6):480-6. PubMed ID: 16337767
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Meat-model system development for proteolytic activity determination.
Vignolo G; Fadda S; Castellano P; Fontana C
Methods Mol Biol; 2004; 268():471-4. PubMed ID: 15156060
[TBL] [Abstract][Full Text] [Related]
7. Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments.
Janssens M; Myter N; De Vuyst L; Leroy F
Int J Food Microbiol; 2013 Aug; 166(1):168-75. PubMed ID: 23880244
[TBL] [Abstract][Full Text] [Related]
8. Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.
Martín B; Garriga M; Hugas M; Bover-Cid S; Veciana-Nogués MT; Aymerich T
Int J Food Microbiol; 2006 Mar; 107(2):148-58. PubMed ID: 16297478
[TBL] [Abstract][Full Text] [Related]
9. Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product.
Scannell AG; Kenneally PM; Arendt EK
Int J Food Microbiol; 2004 Jun; 93(2):219-30. PubMed ID: 15135960
[TBL] [Abstract][Full Text] [Related]
10. The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation.
Janssens M; Van der Mijnsbrugge A; Sánchez Mainar M; Balzarini T; De Vuyst L; Leroy F
Food Microbiol; 2014 May; 39():53-60. PubMed ID: 24387852
[TBL] [Abstract][Full Text] [Related]
11. Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products.
Santos MH
Int J Food Microbiol; 1998 Feb; 39(3):227-30. PubMed ID: 9553801
[TBL] [Abstract][Full Text] [Related]
12. The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent.
Rimaux T; Vrancken G; Pothakos V; Maes D; De Vuyst L; Leroy F
Food Microbiol; 2011 May; 28(3):597-604. PubMed ID: 21356470
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
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. Identification of lactic acid bacteria and Gram-positive catalase-positive cocci isolated from naturally fermented sausage (sucuk).
Kaban G; Kaya M
J Food Sci; 2008 Oct; 73(8):M385-8. PubMed ID: 19019118
[TBL] [Abstract][Full Text] [Related]
17. Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: a proteomic approach.
Fadda S; Anglade P; Baraige F; Zagorec M; Talon R; Vignolo G; Champomier-Vergès MC
Int J Food Microbiol; 2010 Aug; 142(1-2):36-43. PubMed ID: 20580114
[TBL] [Abstract][Full Text] [Related]
18. Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage "sucuk".
Kaban G; Kaya M
J Food Sci; 2009; 74(1):S58-63. PubMed ID: 19200122
[TBL] [Abstract][Full Text] [Related]
19. Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
García Fontán MC; Lorenzo JM; Parada A; Franco I; Carballo J
Food Microbiol; 2007 Feb; 24(1):52-8. PubMed ID: 16943094
[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]