89 related articles for article (PubMed ID: 21511146)
1. Effect of the growth environment on the strain variability of Salmonella enterica kinetic behavior.
Lianou A; Koutsoumanis KP
Food Microbiol; 2011 Jun; 28(4):828-37. PubMed ID: 21511146
[TBL] [Abstract][Full Text] [Related]
2. A stochastic approach for integrating strain variability in modeling Salmonella enterica growth as a function of pH and water activity.
Lianou A; Koutsoumanis KP
Int J Food Microbiol; 2011 Oct; 149(3):254-61. PubMed ID: 21794942
[TBL] [Abstract][Full Text] [Related]
3. Strain variability of the biofilm-forming ability of Salmonella enterica under various environmental conditions.
Lianou A; Koutsoumanis KP
Int J Food Microbiol; 2012 Nov; 160(2):171-8. PubMed ID: 23177057
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of the strain variability of Salmonella enterica acid and heat resistance.
Lianou A; Koutsoumanis KP
Food Microbiol; 2013 Jun; 34(2):259-67. PubMed ID: 23541192
[TBL] [Abstract][Full Text] [Related]
5. A study on the variability in the growth limits of individual cells and its effect on the behavior of microbial populations.
Koutsoumanis K
Int J Food Microbiol; 2008 Nov; 128(1):116-21. PubMed ID: 18760853
[TBL] [Abstract][Full Text] [Related]
6. Integrated combined effects of temperature, pH and sodium chloride concentration on biofilm formation by Salmonella enterica ser. Enteritidis and Typhimurium under low nutrient food-related conditions.
Iliadis I; Daskalopoulou A; Simões M; Giaouris E
Food Res Int; 2018 May; 107():10-18. PubMed ID: 29580466
[TBL] [Abstract][Full Text] [Related]
7. On the selection of relevant environmental factors to predict microbial dynamics in solidified media.
Theys TE; Geeraerd AH; Devlieghere F; Van Impe JF
Food Microbiol; 2010 Apr; 27(2):220-8. PubMed ID: 20141939
[TBL] [Abstract][Full Text] [Related]
8. A response surface model based on absorbance data for the growth rates of Salmonella enterica serovar typhimurium as a function of temperature, NaCl, and pH.
Park SY; Seo KY; Ha SD
J Microbiol Biotechnol; 2007 Apr; 17(4):644-9. PubMed ID: 18051277
[TBL] [Abstract][Full Text] [Related]
9. Estimation of Staphylococcus aureus growth parameters from turbidity data: characterization of strain variation and comparison of methods.
Lindqvist R
Appl Environ Microbiol; 2006 Jul; 72(7):4862-70. PubMed ID: 16820481
[TBL] [Abstract][Full Text] [Related]
10. Variability in the adaptive acid tolerance response phenotype of Salmonella enterica strains.
Lianou A; Nychas GE; Koutsoumanis KP
Food Microbiol; 2017 Apr; 62():99-105. PubMed ID: 27889173
[TBL] [Abstract][Full Text] [Related]
11. A comparative study of thermal and acid inactivation kinetics in fruit juices of Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Senftenberg grown at acidic conditions.
Alvarez-Ordóñez A; Fernández A; Bernardo A; López M
Foodborne Pathog Dis; 2009 Nov; 6(9):1147-55. PubMed ID: 19694554
[TBL] [Abstract][Full Text] [Related]
12. Model for the combined effects of temperature, pH and sodium chloride concentration on survival of Shigella flexneri strain 5348 under aerobic conditions.
Zaika LL; Phillips JG
Int J Food Microbiol; 2005 May; 101(2):179-87. PubMed ID: 15862880
[TBL] [Abstract][Full Text] [Related]
13. Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031.
Leroi F; Fall PA; Pilet MF; Chevalier F; Baron R
Food Microbiol; 2012 Sep; 31(2):222-8. PubMed ID: 22608227
[TBL] [Abstract][Full Text] [Related]
14. Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7 degrees C: data collection for the development of a growth/no growth model.
Vermeulen A; Gysemans KP; Bernaerts K; Geeraerd AH; Van Impe JF; Debevere J; Devlieghere F
Int J Food Microbiol; 2007 Mar; 114(3):332-41. PubMed ID: 17184866
[TBL] [Abstract][Full Text] [Related]
15. Comparison of genetic and physiological properties of Salmonella enterica isolates from chickens reveals one major difference between serovar Kentucky and other serovars: response to acid.
Joerger RD; Sartori CA; Kniel KE
Foodborne Pathog Dis; 2009 May; 6(4):503-12. PubMed ID: 19415975
[TBL] [Abstract][Full Text] [Related]
16. Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterization, on the growth kinetics of Salmonella Typhimurium.
Theys TE; Geeraerd AH; Verhulst A; Poot K; Van Bree I; Devlieghere F; Moldenaers P; Wilson D; Brocklehurst T; Van Impe JF
Int J Food Microbiol; 2008 Nov; 128(1):67-77. PubMed ID: 18834641
[TBL] [Abstract][Full Text] [Related]
17. Resuscitation of the viable but non-culturable state of Salmonella enterica serovar Oranienburg by recombinant resuscitation-promoting factor derived from Salmonella Typhimurium strain LT2.
Panutdaporn N; Kawamoto K; Asakura H; Makino SI
Int J Food Microbiol; 2006 Feb; 106(3):241-7. PubMed ID: 16213054
[TBL] [Abstract][Full Text] [Related]
18. Study of the effect of lethal and sublethal pH and a(w) stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium.
Tiganitas A; Zeaki N; Gounadaki AS; Drosinos EH; Skandamis PN
Int J Food Microbiol; 2009 Aug; 134(1-2):104-12. PubMed ID: 19356819
[TBL] [Abstract][Full Text] [Related]
19. Effect of NaCl and KCl on fate and growth/no growth interfaces of Listeria monocytogenes Scott A at different pH and nisin concentrations.
Boziaris IS; Skandamis PN; Anastasiadi M; Nychas GJ
J Appl Microbiol; 2007 Mar; 102(3):796-805. PubMed ID: 17309630
[TBL] [Abstract][Full Text] [Related]
20. Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product.
Bernbom N; Ng YY; Paludan-Müller C; Gram L
Int J Food Microbiol; 2009 Sep; 134(3):223-9. PubMed ID: 19640599
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
