427 related articles for article (PubMed ID: 25475305)
1. Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons.
Połka J; Rebecchi A; Pisacane V; Morelli L; Puglisi E
Food Microbiol; 2015 Apr; 46():342-356. PubMed ID: 25475305
[TBL] [Abstract][Full Text] [Related]
2. Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions.
Bortolini C; Patrone V; Puglisi E; Morelli L
Int J Food Microbiol; 2016 Nov; 236():98-106. PubMed ID: 27458718
[TBL] [Abstract][Full Text] [Related]
3. Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix.
Pisacane V; Callegari ML; Puglisi E; Dallolio G; Rebecchi A
Int J Food Microbiol; 2015 Aug; 207():57-65. PubMed ID: 26001060
[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. The microbial ecology of a typical Italian salami during its natural fermentation.
Aquilanti L; Santarelli S; Silvestri G; Osimani A; Petruzzelli A; Clementi F
Int J Food Microbiol; 2007 Nov; 120(1-2):136-45. PubMed ID: 17628130
[TBL] [Abstract][Full Text] [Related]
6. High-throughput assessment of bacterial ecology in hog, cow and ovine casings used in sausages production.
Rebecchi A; Pisacane V; Miragoli F; Polka J; Falasconi I; Morelli L; Puglisi E
Int J Food Microbiol; 2015 Nov; 212():49-59. PubMed ID: 26003605
[TBL] [Abstract][Full Text] [Related]
7. Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches.
Greppi A; Ferrocino I; La Storia A; Rantsiou K; Ercolini D; Cocolin L
Int J Food Microbiol; 2015 Nov; 212():67-75. PubMed ID: 25724303
[TBL] [Abstract][Full Text] [Related]
8. Different Lactobacillus populations dominate in "Chorizo de León" manufacturing performed in different production plants.
Quijada NM; De Filippis F; Sanz JJ; García-Fernández MDC; Rodríguez-Lázaro D; Ercolini D; Hernández M
Food Microbiol; 2018 Apr; 70():94-102. PubMed ID: 29173645
[TBL] [Abstract][Full Text] [Related]
9. Deciphering intra-species bacterial diversity of meat and seafood spoilage microbiota using gyrB amplicon sequencing: A comparative analysis with 16S rDNA V3-V4 amplicon sequencing.
Poirier S; Rué O; Peguilhan R; Coeuret G; Zagorec M; Champomier-Vergès MC; Loux V; Chaillou S
PLoS One; 2018; 13(9):e0204629. PubMed ID: 30252901
[TBL] [Abstract][Full Text] [Related]
10. Bacterial diversity of the Colombian fermented milk "Suero Costeño" assessed by culturing and high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons.
Motato KE; Milani C; Ventura M; Valencia FE; Ruas-Madiedo P; Delgado S
Food Microbiol; 2017 Dec; 68():129-136. PubMed ID: 28800820
[TBL] [Abstract][Full Text] [Related]
11. Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.
Alessandria V; Ferrocino I; De Filippis F; Fontana M; Rantsiou K; Ercolini D; Cocolin L
Appl Environ Microbiol; 2016 Jul; 82(13):3988-3995. PubMed ID: 27107125
[TBL] [Abstract][Full Text] [Related]
12. Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo.
Fonseca S; Ivette Ouoba LI; Franco I; Carballo J
Food Microbiol; 2013 May; 34(1):215-26. PubMed ID: 23498201
[TBL] [Abstract][Full Text] [Related]
13. PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages.
Fontana C; Vignolo G; Cocconcelli PS
J Microbiol Methods; 2005 Dec; 63(3):254-63. PubMed ID: 15893830
[TBL] [Abstract][Full Text] [Related]
14. Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization.
Juárez-Castelán C; García-Cano I; Escobar-Zepeda A; Azaola-Espinosa A; Álvarez-Cisneros Y; Ponce-Alquicira E
Meat Sci; 2019 Apr; 150():7-13. PubMed ID: 30562642
[TBL] [Abstract][Full Text] [Related]
15. Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.
Fontana C; Bassi D; López C; Pisacane V; Otero MC; Puglisi E; Rebecchi A; Cocconcelli PS; Vignolo G
Int J Food Microbiol; 2016 Nov; 236():17-25. PubMed ID: 27434177
[TBL] [Abstract][Full Text] [Related]
16. [Analysis of bacterial diversity of kefir grains by denaturing gradient gel electrophoresis and 16S rDNA sequencing].
Wang YY; Li HR; Jia SF; Wu ZJ; Guo BH
Wei Sheng Wu Xue Bao; 2006 Apr; 46(2):310-3. PubMed ID: 16736598
[TBL] [Abstract][Full Text] [Related]
17. Characterization of microbial population of 'Alheira' (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods.
Albano H; Henriques I; Correia A; Hogg T; Teixeira P
J Appl Microbiol; 2008 Dec; 105(6):2187-94. PubMed ID: 19120664
[TBL] [Abstract][Full Text] [Related]
18. Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor dynamic changes in the bacterial population during fermentation of Italian sausages.
Cocolin L; Manzano M; Cantoni C; Comi G
Appl Environ Microbiol; 2001 Nov; 67(11):5113-21. PubMed ID: 11679334
[TBL] [Abstract][Full Text] [Related]
19. Optimisation of methods for bacterial skin microbiome investigation: primer selection and comparison of the 454 versus MiSeq platform.
Castelino M; Eyre S; Moat J; Fox G; Martin P; Ho P; Upton M; Barton A
BMC Microbiol; 2017 Jan; 17(1):23. PubMed ID: 28109256
[TBL] [Abstract][Full Text] [Related]
20. Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail.
Geeraerts W; De Vuyst L; Leroy F
Int J Food Microbiol; 2019 Jan; 289():189-199. PubMed ID: 30265895
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
