228 related articles for article (PubMed ID: 24998181)
1. The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.
Rubio R; Martín B; Aymerich T; Garriga M
Int J Food Microbiol; 2014 Sep; 186():55-60. PubMed ID: 24998181
[TBL] [Abstract][Full Text] [Related]
2. Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.
Rubio R; Jofré A; Aymerich T; Guàrdia MD; Garriga M
Meat Sci; 2014 Feb; 96(2 Pt A):937-42. PubMed ID: 24211552
[TBL] [Abstract][Full Text] [Related]
3. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.
Rubio R; Jofré A; Martín B; Aymerich T; Garriga M
Food Microbiol; 2014 Apr; 38():303-11. PubMed ID: 24290655
[TBL] [Abstract][Full Text] [Related]
4. Viability of Shiga Toxin-Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes during Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage.
Porto-Fett ACS; Espuña E; Shane LE; Shoyer BA; McGeary L; Vinyard BT; Stahler LJ; Osoria M; Luchansky JB
J Food Prot; 2022 May; 85(5):879-889. PubMed ID: 35294002
[TBL] [Abstract][Full Text] [Related]
5. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
Hwang CA; Porto-Fett AC; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
Int J Food Microbiol; 2009 Feb; 129(3):244-52. PubMed ID: 19157610
[TBL] [Abstract][Full Text] [Related]
6. Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages.
Ananou S; Garriga M; Jofré A; Aymerich T; Gálvez A; Maqueda M; Martínez-Bueno M; Valdivia E
Meat Sci; 2010 Apr; 84(4):594-600. PubMed ID: 20374829
[TBL] [Abstract][Full Text] [Related]
7. Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba.
Mpofu A; Linnemann AR; Nout MJ; Zwietering MH; Smid EJ; den Besten HM
Int J Food Microbiol; 2016 Jan; 217():42-8. PubMed ID: 26490648
[TBL] [Abstract][Full Text] [Related]
8. Control of
Austrich-Comas A; Serra-Castelló C; Jofré A; Gou P; Bover-Cid S
Front Microbiol; 2022; 13():983265. PubMed ID: 36246288
[No Abstract] [Full Text] [Related]
9. Survival of Lactobacillus reuteri DSM 17938 and Lactobacillus rhamnosus GG in the human gastrointestinal tract with daily consumption of a low-fat probiotic spread.
Dommels YE; Kemperman RA; Zebregs YE; Draaisma RB; Jol A; Wolvers DA; Vaughan EE; Albers R
Appl Environ Microbiol; 2009 Oct; 75(19):6198-204. PubMed ID: 19684171
[TBL] [Abstract][Full Text] [Related]
10. The effect of processed meat and meat starter cultures on gastrointestinal colonization and virulence of Listeria monocytogenes in mice.
Mahoney M; Henriksson A
Int J Food Microbiol; 2003 Aug; 84(3):255-61. PubMed ID: 12810289
[TBL] [Abstract][Full Text] [Related]
11. Dry sausage fermented by Lactobacillus rhamnosus strains.
Erkkilä S; Suihko ML; Eerola S; Petäjä E; Mattila-Sandholm T
Int J Food Microbiol; 2001 Feb; 64(1-2):205-10. PubMed ID: 11252505
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells.
Garriga M; Rubio R; Aymerich T; Ruas-Madiedo P
Benef Microbes; 2015; 6(3):337-43. PubMed ID: 25488261
[TBL] [Abstract][Full Text] [Related]
14. Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure.
Rubio R; Bover-Cid S; Martin B; Garriga M; Aymerich T
Food Microbiol; 2013 Apr; 33(2):158-65. PubMed ID: 23200647
[TBL] [Abstract][Full Text] [Related]
15. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis.
Holko I; Hrabě J; Šalaková A; Rada V
Meat Sci; 2013 Jul; 94(3):275-9. PubMed ID: 23567124
[TBL] [Abstract][Full Text] [Related]
16. Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages.
de L Agüero N; Frizzo LS; Ouwehand AC; Aleu G; Rosmini MR
Foods; 2020 May; 9(5):. PubMed ID: 32392743
[TBL] [Abstract][Full Text] [Related]
17. Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese.
Prezzi LE; Lee SHI; Nunes VMR; Corassin CH; Pimentel TC; Rocha RS; Ramos GLPA; Guimarães JT; Balthazar CF; Duarte MCKH; Freitas MQ; Esmerino EA; Silva MC; Cruz AG; Oliveira CAF
Food Microbiol; 2020 Dec; 92():103557. PubMed ID: 32950151
[TBL] [Abstract][Full Text] [Related]
18. [Development of fermented milk product based on mare milk and lactic microorganisms association].
Simonenko ES; Begunova AV
Vopr Pitan; 2021; 90(5):115-125. PubMed ID: 34719149
[TBL] [Abstract][Full Text] [Related]
19. Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages.
Giello M; La Storia A; De Filippis F; Ercolini D; Villani F
Food Microbiol; 2018 Jun; 72():1-15. PubMed ID: 29407386
[TBL] [Abstract][Full Text] [Related]
20. Fate of Listeria monocytogenes and pediococcal starter cultures during the manufacture of chicken summer sausage.
Baccus-Taylor G; Glass KA; Luchansky JB; Maurer AJ
Poult Sci; 1993 Sep; 72(9):1772-8. PubMed ID: 8234138
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]