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 *

148 related articles for article (PubMed ID: 24031331)

  • 1. 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]  

  • 2. Application of isolated
    Najjari A; Boumaiza M; Jaballah S; Boudabous A; Ouzari HI
    Food Sci Nutr; 2020 Aug; 8(8):4172-4184. PubMed ID: 32884698
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages.
    Corbiere Morot-Bizot S; Leroy S; Talon R
    J Appl Microbiol; 2007 Jan; 102(1):238-44. PubMed ID: 17184340
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
    Cardinali F; Milanović V; Osimani A; Aquilanti L; Taccari M; Garofalo C; Polverigiani S; Clementi F; Franciosi E; Tuohy K; Mercuri ML; Altissimi MS; Haouet MN
    Int J Food Microbiol; 2018 Aug; 278():61-72. PubMed ID: 29702317
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters.
    Marty E; Bodenmann C; Buchs J; Hadorn R; Eugster-Meier E; Lacroix C; Meile L
    Int J Food Microbiol; 2012 Oct; 159(2):74-83. PubMed ID: 23072691
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E.
    Kim HS; Lee SY; Kang HJ; Joo ST; Hur SJ
    Food Sci Anim Resour; 2019 Dec; 39(6):877-887. PubMed ID: 31950105
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures.
    Casaburi A; Aristoy MC; Cavella S; Di Monaco R; Ercolini D; Toldrá F; Villani F
    Meat Sci; 2007 Jun; 76(2):295-307. PubMed ID: 22064299
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Aroma components from dried sausages fermented with Staphylococcus xylosus.
    Stahnke LH
    Meat Sci; 1994; 38(1):39-53. PubMed ID: 22059607
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages.
    Pasini F; Soglia F; Petracci M; Caboni MF; Marziali S; Montanari C; Gardini F; Grazia L; Tabanelli G
    Nutrients; 2018 Oct; 10(10):. PubMed ID: 30322117
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina).
    Palavecino Prpich NZ; Castro MP; Cayré ME; Garro OA; Vignolo GM
    Int J Food Sci; 2015; 2015():931970. PubMed ID: 26955636
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile.
    Alfaia CM; Gouveia IM; Fernandes MH; Fernandes MJ; Semedo-Lemsaddek T; Barreto AS; Fraqueza MJ
    J Food Sci; 2018 Oct; 83(10):2544-2549. PubMed ID: 30252142
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up.
    Stavropoulou DA; De Maere H; Berardo A; Janssens B; Filippou P; De Vuyst L; De Smet S; Leroy F
    Int J Food Microbiol; 2018 Jun; 274():60-66. PubMed ID: 29550159
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Effects of different starter culture combinations on microbial counts and physico-chemical properties in dry fermented mutton sausages.
    Wang D; Zhao L; Su R; Jin Y
    Food Sci Nutr; 2019 Jun; 7(6):1957-1968. PubMed ID: 31289643
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages.
    Wang D; Hu G; Wang H; Wang L; Zhang Y; Zou Y; Zhao L; Liu F; Jin Y
    Foods; 2021 Nov; 10(12):. PubMed ID: 34945490
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Detection of Biogenic Amines and Tyramine-Producing Bacteria in Fermented Sausages from Switzerland.
    Anderegg J; Fischer M; DÜrig J; Die A; Lacroix C; Meile L
    J Food Prot; 2020 Sep; 83(9):1512-1519. PubMed ID: 32338740
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages.
    Xiao Y; Liu Y; Chen C; Xie T; Li P
    Food Res Int; 2020 Sep; 135():109247. PubMed ID: 32527474
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.
    Latorre-Moratalla ML; Bover-Cid S; Talon R; Aymerich T; Garriga M; Zanardi E; Ianieri A; Fraqueza MJ; Elias M; Drosinos EH; Lauková A; Vidal-Carou MC
    J Food Prot; 2010 Mar; 73(3):524-8. PubMed ID: 20202339
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.