209 related articles for article (PubMed ID: 22061128)
61. Staphylococci isolated from abscesses in slaughtered animals: characterization and epidemiological studies.
Menes I; Garcia ML; Moreno B; Gutierrez L; Polledo JJ
Zentralbl Bakteriol Mikrobiol Hyg B; 1984 Jan; 178(5-6):551-61. PubMed ID: 6720145
[TBL] [Abstract][Full Text] [Related]
62. Characterization of toxin production of coagulase-negative staphylococci isolated from food and starter cultures.
Zell C; Resch M; Rosenstein R; Albrecht T; Hertel C; Götz F
Int J Food Microbiol; 2008 Oct; 127(3):246-51. PubMed ID: 18752861
[TBL] [Abstract][Full Text] [Related]
63. Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development.
Jeong DW; Lee B; Her JY; Lee KG; Lee JH
Int J Food Microbiol; 2016 Nov; 236():9-16. PubMed ID: 27427871
[TBL] [Abstract][Full Text] [Related]
64. 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]
65. Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products.
Fiorentini AM; Sawitzki MC; Bertol TM; Sant'anna ES
Braz J Microbiol; 2009 Jan; 40(1):129-33. PubMed ID: 24031331
[TBL] [Abstract][Full Text] [Related]
66. Characterisation of Micrococcaceae isolated from different varieties of chorizo.
García-Varona M; Santos EM; Jaime I; Rovira J
Int J Food Microbiol; 2000 Mar; 54(3):189-95. PubMed ID: 10777069
[TBL] [Abstract][Full Text] [Related]
67. 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]
68. Catalase-positive cocci in fermented sausage: Variability due to different pork breeds, breeding systems and sausage production technology.
Iacumin L; Manzano M; Comi G
Food Microbiol; 2012 Apr; 29(2):178-86. PubMed ID: 22202871
[TBL] [Abstract][Full Text] [Related]
69. Cellular fatty acid composition in staphylococci isolated from bovine milk.
Sincoweay H; Miyagawa E; Kume T
Natl Inst Anim Health Q (Tokyo); 1981; 21(1):14-20. PubMed ID: 7242689
[TBL] [Abstract][Full Text] [Related]
70. [Serological analysis of coagulase-negative staphylococci: study of characteristic agglutinogens in type strains of the nine species individualized by Schleifer and Kloos (author's transl)].
Pillet J; Orta B
Ann Microbiol (Paris); 1977; 128B(4):475-86. PubMed ID: 610502
[TBL] [Abstract][Full Text] [Related]
71. The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage.
Deumier F; Collignan A
Meat Sci; 2003 Nov; 65(3):1165-74. PubMed ID: 22063699
[TBL] [Abstract][Full Text] [Related]
72. [The study of starter cultures compositions influence on the cholesterol level in fermented meat products].
Klabukova DL; Kolotvina SV; Titov EI; Mashentseva NG
Vopr Pitan; 2017; 86(5):82-90. PubMed ID: 30695632
[TBL] [Abstract][Full Text] [Related]
73. [Fosfomycin resistance in Staphylococcus saprophyticus and other species of coagulase-negative staphylococci].
Loulergue J; Pinon G; Laudat P; Audurier A
Ann Microbiol (Paris); 1984; 135A(2):239-47. PubMed ID: 6721325
[TBL] [Abstract][Full Text] [Related]
74. 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]
75. Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review.
Sánchez Mainar M; Stavropoulou DA; Leroy F
Int J Food Microbiol; 2017 Apr; 247():24-37. PubMed ID: 27234590
[TBL] [Abstract][Full Text] [Related]
76. [The occurrence and significance of plasma coagulase negative staphylococci from the genital tract of horses].
Hüthwohl H; Weiss R; Schmeer N; Schliesser T
Dtsch Tierarztl Wochenschr; 1989 May; 96(5):256-8. PubMed ID: 2752930
[TBL] [Abstract][Full Text] [Related]
77. Numerical taxonomy of staphylococci.
Goodfellow M; Alderson G; Nahaie MR; Peters G; Schumacher-Perdreau F; Pulverer G; Heczko PB; Mordarski M
Zentralbl Bakteriol Mikrobiol Hyg A; 1983 Nov; 256(1):7-24. PubMed ID: 6659744
[TBL] [Abstract][Full Text] [Related]
78. Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics.
Pennacchia C; Ercolini D; Blaiotta G; Pepe O; Mauriello G; Villani F
Meat Sci; 2004 Jun; 67(2):309-17. PubMed ID: 22061328
[TBL] [Abstract][Full Text] [Related]
79. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.
Janssens M; Myter N; De Vuyst L; Leroy F
Food Microbiol; 2012 Apr; 29(2):167-77. PubMed ID: 22202870
[TBL] [Abstract][Full Text] [Related]
80. Proteolytic
Mrkonjic Fuka M; Kos I; Maksimovic AZ; Bacic M; Tanuwidjaja I
Food Technol Biotechnol; 2021 Mar; 59(1):63-73. PubMed ID: 34084081
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]