208 related articles for article (PubMed ID: 22061128)
21. Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits.
Rebecchi A; Miragoli F; Lopez C; Bassi D; Fontana C
Microorganisms; 2020 Apr; 8(5):. PubMed ID: 32349211
[TBL] [Abstract][Full Text] [Related]
22. Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages.
Semedo-Lemsaddek T; Carvalho L; Tempera C; Fernandes MH; Fernandes MJ; Elias M; Barreto AS; Fraqueza MJ
J Food Sci; 2016 May; 81(5):M1197-202. PubMed ID: 27095684
[TBL] [Abstract][Full Text] [Related]
23. Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures.
Resch M; Nagel V; Hertel C
Int J Food Microbiol; 2008 Sep; 127(1-2):99-104. PubMed ID: 18625535
[TBL] [Abstract][Full Text] [Related]
24. Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in southern Greece.
Drosinos EH; Paramithiotis S; Kolovos G; Tsikouras I; Metaxopoulos I
Food Microbiol; 2007 May; 24(3):260-70. PubMed ID: 17188204
[TBL] [Abstract][Full Text] [Related]
25. Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages.
Rantsiou K; Iacumin L; Cantoni C; Comi G; Cocolin L
Int J Food Microbiol; 2005 Jan; 97(3):277-84. PubMed ID: 15582738
[TBL] [Abstract][Full Text] [Related]
26. The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH.
Stavropoulou DA; Van Reckem E; De Smet S; De Vuyst L; Leroy F
Int J Food Microbiol; 2018 Jun; 274():52-59. PubMed ID: 29551445
[TBL] [Abstract][Full Text] [Related]
27. Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units.
Leroy S; Giammarinaro P; Chacornac JP; Lebert I; Talon R
Food Microbiol; 2010 Apr; 27(2):294-301. PubMed ID: 20141949
[TBL] [Abstract][Full Text] [Related]
28. [Differentiation of staphylococci from sheep and goat milk samples].
Deinhofer M; Pernthaner A
Dtsch Tierarztl Wochenschr; 1993 Jun; 100(6):234-6. PubMed ID: 8339709
[TBL] [Abstract][Full Text] [Related]
29. Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH.
Stavropoulou DA; De Maere H; Berardo A; Janssens B; Filippou P; De Vuyst L; De Smet S; Leroy F
Front Microbiol; 2018; 9():2232. PubMed ID: 30283431
[TBL] [Abstract][Full Text] [Related]
30. Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami.
Mauriello G; Casaburi A; Villani F
J Appl Microbiol; 2002; 92(3):482-90. PubMed ID: 11872124
[TBL] [Abstract][Full Text] [Related]
31. Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy).
Bonomo MG; Ricciardi A; Zotta T; Parente E; Salzano G
Meat Sci; 2008 Dec; 80(4):1238-48. PubMed ID: 22063864
[TBL] [Abstract][Full Text] [Related]
32. Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs.
Even S; Leroy S; Charlier C; Zakour NB; Chacornac JP; Lebert I; Jamet E; Desmonts MH; Coton E; Pochet S; Donnio PY; Gautier M; Talon R; Le Loir Y
Int J Food Microbiol; 2010 Apr; 139(1-2):87-95. PubMed ID: 20226555
[TBL] [Abstract][Full Text] [Related]
33. Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture.
Li H; Zhu Q; Chen X; Zhou J; Wu J
Food Res Int; 2022 Dec; 162(Pt A):111957. PubMed ID: 36461208
[TBL] [Abstract][Full Text] [Related]
34. 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]
35. 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]
36. 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]
37. Metabolism of nitrate in fermented meats: the characteristic feature of a specific group of fermented foods.
Hammes WP
Food Microbiol; 2012 Apr; 29(2):151-6. PubMed ID: 22202868
[TBL] [Abstract][Full Text] [Related]
38. Development of a multiplex PCR for the identification of Staphylococcus genus and four staphylococcal species isolated from food.
Morot-Bizot SC; Talon R; Leroy S
J Appl Microbiol; 2004; 97(5):1087-94. PubMed ID: 15479426
[TBL] [Abstract][Full Text] [Related]
39. Characterization of indigenous coagulase-negative staphylococci isolated from Chinese spontaneously fermented meat products.
Chen J; Zhang J; Yang Z; Niu Y; Cai Z; Wang J; Yin L; Lin Y; Lu X
Microbiol Res; 2022 Oct; 263():127160. PubMed ID: 35944356
[TBL] [Abstract][Full Text] [Related]
40. Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development.
Jeong DW; Han S; Lee JH
Int J Food Microbiol; 2014 Oct; 188():108-15. PubMed ID: 25106039
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
