94 related articles for article (PubMed ID: 22064197)
1. Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units.
Lebert I; Leroy S; Giammarinaro P; Lebert A; Chacornac JP; Bover-Cid S; Vidal-Carou MC; Talon R
Meat Sci; 2007 May; 76(1):112-22. PubMed ID: 22064197
[TBL] [Abstract][Full Text] [Related]
2. Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages.
Gounadaki AS; Skandamis PN; Drosinos EH; Nychas GJ
Food Microbiol; 2008 Apr; 25(2):313-23. PubMed ID: 18206774
[TBL] [Abstract][Full Text] [Related]
3. Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments.
Talon R; Lebert I; Lebert A; Leroy S; Garriga M; Aymerich T; Drosinos EH; Zanardi E; Ianieri A; Fraqueza MJ; Patarata L; Lauková A
Meat Sci; 2007 Dec; 77(4):570-9. PubMed ID: 22061943
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Characteristics of an environmental strain, Enterococcus faecalis CECT7121, and its effects as additive on craft dry-fermented sausages.
Sparo M; Nuñez GG; Castro M; Calcagno ML; García Allende MA; Ceci M; Najle R; Manghi M
Food Microbiol; 2008 Jun; 25(4):607-15. PubMed ID: 18456116
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages.
Corbière Morot-Bizot S; Leroy S; Talon R
Int J Food Microbiol; 2006 Apr; 108(2):210-7. PubMed ID: 16488037
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters.
Talon R; Leroy S; Lebert I
Meat Sci; 2007 Sep; 77(1):55-62. PubMed ID: 22061396
[TBL] [Abstract][Full Text] [Related]
11. Fate of Listeria monocytogenes in experimentally contaminated French sausages.
Thévenot D; Delignette-Muller ML; Christieans S; Vernozy-Rozand C
Int J Food Microbiol; 2005 May; 101(2):189-200. PubMed ID: 15862881
[TBL] [Abstract][Full Text] [Related]
12. Characterisation of naturally fermented sausages produced in the North East of Italy.
Comi G; Urso R; Iacumin L; Rantsiou K; Cattaneo P; Cantoni C; Cocolin L
Meat Sci; 2005 Mar; 69(3):381-92. PubMed ID: 22062975
[TBL] [Abstract][Full Text] [Related]
13. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
Benkerroum N; Daoudi A; Hamraoui T; Ghalfi H; Thiry C; Duroy M; Evrart P; Roblain D; Thonart P
J Appl Microbiol; 2005; 98(1):56-63. PubMed ID: 15610417
[TBL] [Abstract][Full Text] [Related]
14. Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety.
Ferreira V; Barbosa J; Vendeiro S; Mota A; Silva F; Monteiro MJ; Hogg T; Gibbs P; Teixeira P
Meat Sci; 2006 Aug; 73(4):570-5. PubMed ID: 22062554
[TBL] [Abstract][Full Text] [Related]
15. Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment.
Leroy S; Lebert I; Chacornac JP; Chavant P; Bernardi T; Talon R
Int J Food Microbiol; 2009 Aug; 134(1-2):46-51. PubMed ID: 19157614
[TBL] [Abstract][Full Text] [Related]
16. New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: a review.
Rantsiou K; Cocolin L
Int J Food Microbiol; 2006 Apr; 108(2):255-67. PubMed ID: 16481061
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages.
Cenci-Goga BT; Rossitto PV; Sechi P; Parmegiani S; Cambiotti V; Cullor JS
Meat Sci; 2012 Mar; 90(3):599-606. PubMed ID: 22032919
[TBL] [Abstract][Full Text] [Related]
19. Characterization of the microbial flora from a traditional Greek fermented sausage.
Drosinos EH; Mataragas M; Xiraphi N; Moschonas G; Gaitis F; Metaxopoulos J
Meat Sci; 2005 Feb; 69(2):307-17. PubMed ID: 22062823
[TBL] [Abstract][Full Text] [Related]
20. Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages.
Komprda T; Sládková P; Petirová E; Dohnal V; Burdychová R
Meat Sci; 2010 Nov; 86(3):870-7. PubMed ID: 20696534
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
