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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

116 related articles for article (PubMed ID: 2118798)

  • 1. Effect of redox potential on Bacillus subtilis and Bacillus licheniformis in broth and in pasteurized sausage mixtures.
    Rödel W; Lücke FK
    Int J Food Microbiol; 1990 May; 10(3-4):291-301. PubMed ID: 2118798
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparative growth analysis of the facultative anaerobes Bacillus subtilis, Bacillus licheniformis, and Escherichia coli.
    Clements LD; Miller BS; Streips UN
    Syst Appl Microbiol; 2002 Aug; 25(2):284-6. PubMed ID: 12353884
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The effect of oxidation-reduction potential on spore germination, outgrowth, and vegetative growth of Clostridium tetani, Clostridium butyricum, and Bacillus subtilis.
    Hachisuka Y; Suzuki I; Morikawa K; Maeda S
    Microbiol Immunol; 1982; 26(9):803-11. PubMed ID: 6818433
    [TBL] [Abstract][Full Text] [Related]  

  • 4. A note on the identity and properties of the spoilage microflora of chub-packed luncheon meat stored at ambient temperature.
    Bell RG; De Lacy KM
    Can J Microbiol; 1983 Sep; 29(9):1220-3. PubMed ID: 6652582
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of NaCl, NaNO2 and oxygen on the germination and growth of Bacillus licheniformis, a spoilage organism of chub-packed luncheon meat.
    Bell RG; De Lacy KM
    J Appl Bacteriol; 1984 Dec; 57(3):523-30. PubMed ID: 6530382
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of modified atmosphere and temperature abuse on the growth from spores and cereulide production of Bacillus weihenstephanensis in a cooked chilled meat sausage.
    Thorsen L; Budde BB; Koch AG; Klingberg TD
    Int J Food Microbiol; 2009 Apr; 130(3):172-8. PubMed ID: 19230998
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [Differentiation in culture of Bacillus species isolated from semicanned meat].
    Petrova L
    Vet Med Nauki; 1975; 12(8):82-8. PubMed ID: 810942
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration.
    Pinto CA; Santos MD; Fidalgo LG; Delgadillo I; Saraiva JA
    Food Microbiol; 2018 Sep; 74():125-131. PubMed ID: 29706328
    [TBL] [Abstract][Full Text] [Related]  

  • 9. In vitro antimicrobial effect of Satureja wiedemanniana against Bacillus species isolated from raw meat samples.
    Yucel N; Aslim B; Ozdoğan H
    J Med Food; 2009 Aug; 12(4):919-23. PubMed ID: 19735196
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Culture media for growth and spore formation of Bacillus subtilis and Bacillus licheniformis].
    Khil'ko TV
    Mikrobiol Z; 2004; 66(1):36-41. PubMed ID: 15104053
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Metabolic characterization of Bacillus subtilis and Bacillus amyloliquefaciens strains isolated from traditional dry-cured sausages.
    Cachaldora A; Fonseca S; Gómez M; Franco I; Carballo J
    J Food Prot; 2014 Sep; 77(9):1605-11. PubMed ID: 25198855
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The inhibition of the growth of Bacillus cereus in liver sausage.
    Asplund K; Nurmi E; Hill P; Hirn J
    Int J Food Microbiol; 1988 Dec; 7(4):349-52. PubMed ID: 3152808
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [B. cereus count in meat and dairy food products].
    Vitkov M
    Vet Med Nauki; 1978; 15(5):98-101. PubMed ID: 105462
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effect of variation of thermal processing on the microbial spoilage of chub-packed luncheon meat.
    Bell RG
    J Appl Bacteriol; 1983 Apr; 54(2):249-55. PubMed ID: 6853398
    [TBL] [Abstract][Full Text] [Related]  

  • 15. A note on the microbial spoilage of undercooked chub-packed luncheon meat.
    Bell RG; De Lacy KM
    J Appl Bacteriol; 1983 Feb; 54(1):131-4. PubMed ID: 6853390
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Growth characteristics of Lactobacillus plantarum, Bacillus subtilis and Bacillus licheniformis at deep cultivation in the monoculture and coculture].
    Khil'ko TV; Osadcha AI
    Mikrobiol Z; 2004; 66(2):63-8. PubMed ID: 15208855
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters.
    Al-Nabulsi AA; Holley RA
    Int J Food Microbiol; 2007 Jan; 113(1):84-91. PubMed ID: 16996159
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Assessment of the stability of pasteurized comminuted meat products.
    Mol JH; Timmers CA
    J Appl Bacteriol; 1970 Mar; 33(1):233-47. PubMed ID: 5447472
    [No Abstract]   [Full Text] [Related]  

  • 19. Anaerobic growth of Bacillus mojavensis and Bacillus subtilis requires deoxyribonucleosides or DNA.
    Folmsbee MJ; McInerney MJ; Nagle DP
    Appl Environ Microbiol; 2004 Sep; 70(9):5252-7. PubMed ID: 15345407
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 6.