195 related articles for article (PubMed ID: 25481056)
1. Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life.
Valerio F; Di Biase M; Huchet V; Desriac N; Lonigro SL; Lavermicocca P; Sohier D; Postollec F
Food Microbiol; 2015 Feb; 45(Pt A):2-9. PubMed ID: 25481056
[TBL] [Abstract][Full Text] [Related]
2. Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread.
Valerio F; De Bellis P; Di Biase M; Lonigro SL; Giussani B; Visconti A; Lavermicocca P; Sisto A
Int J Food Microbiol; 2012 Jun; 156(3):278-85. PubMed ID: 22551674
[TBL] [Abstract][Full Text] [Related]
3. Effect of copy number of the spoVA
Li Z; Siepmann FB; Rojas Tovar LE; Chen X; Gänzle MG
Food Microbiol; 2020 Oct; 91():103507. PubMed ID: 32539950
[TBL] [Abstract][Full Text] [Related]
4. Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria.
Pepe O; Blaiotta G; Moschetti G; Greco T; Villani F
Appl Environ Microbiol; 2003 Apr; 69(4):2321-9. PubMed ID: 12676716
[TBL] [Abstract][Full Text] [Related]
5. Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread.
Sorokulova IB; Reva ON; Smirnov VV; Pinchuk IV; Lapa SV; Urdaci MC
Lett Appl Microbiol; 2003; 37(2):169-73. PubMed ID: 12859662
[TBL] [Abstract][Full Text] [Related]
6. Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis).
Mejlholm O; Kjeldgaard J; Modberg A; Vest MB; Bøknaes N; Koort J; Björkroth J; Dalgaard P
Int J Food Microbiol; 2008 Jun; 124(3):250-9. PubMed ID: 18456355
[TBL] [Abstract][Full Text] [Related]
7. Aerobic spore-forming bacteria associated with ropy bread: Identification, characterization and spoilage potential assessment.
Pacher N; Burtscher J; Bender D; Fieseler L; Domig KJ
Int J Food Microbiol; 2024 Jun; 418():110730. PubMed ID: 38714095
[TBL] [Abstract][Full Text] [Related]
8. Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp.
Mantzourani I; Plessas S; Saxami G; Alexopoulos A; Galanis A; Bezirtzoglou E
Food Chem; 2014 Jan; 143():17-21. PubMed ID: 24054206
[TBL] [Abstract][Full Text] [Related]
9. Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage.
Valerio F; De Bellis P; Lonigro SL; Visconti A; Lavermicocca P
Int J Food Microbiol; 2008 Mar; 122(3):328-32. PubMed ID: 18261817
[TBL] [Abstract][Full Text] [Related]
10. Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients.
De Bellis P; Minervini F; Di Biase M; Valerio F; Lavermicocca P; Sisto A
Int J Food Microbiol; 2015 Mar; 197():30-9. PubMed ID: 25555227
[TBL] [Abstract][Full Text] [Related]
11. Biodiversity and characterization of aerobic spore-forming bacteria in surimi seafood products.
Coton M; Denis C; Cadot P; Coton E
Food Microbiol; 2011 Apr; 28(2):252-60. PubMed ID: 21315981
[TBL] [Abstract][Full Text] [Related]
12. Ropiness in Bread-A Re-Emerging Spoilage Phenomenon.
Pacher N; Burtscher J; Johler S; Etter D; Bender D; Fieseler L; Domig KJ
Foods; 2022 Sep; 11(19):. PubMed ID: 36230100
[TBL] [Abstract][Full Text] [Related]
13. Microbial biodiversity, quality and shelf life of microfiltered and pasteurized extended shelf life (ESL) milk from Germany, Austria and Switzerland.
Schmidt VS; Kaufmann V; Kulozik U; Scherer S; Wenning M
Int J Food Microbiol; 2012 Mar; 154(1-2):1-9. PubMed ID: 22240060
[TBL] [Abstract][Full Text] [Related]
14. Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production.
Rosenkvist H; Hansen A
Int J Food Microbiol; 1995 Aug; 26(3):353-63. PubMed ID: 7488530
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough.
Choi H; Kim YW; Hwang I; Kim J; Yoon S
Food Chem; 2012 Oct; 134(4):2208-16. PubMed ID: 23442676
[TBL] [Abstract][Full Text] [Related]
16. Psychrotolerant spore-former growth characterization for the development of a dairy spoilage predictive model.
Buehler AJ; Martin NH; Boor KJ; Wiedmann M
J Dairy Sci; 2018 Aug; 101(8):6964-6981. PubMed ID: 29803413
[TBL] [Abstract][Full Text] [Related]
17. Spore-forming bacteria responsible for food spoilage.
André S; Vallaeys T; Planchon S
Res Microbiol; 2017 May; 168(4):379-387. PubMed ID: 27989764
[TBL] [Abstract][Full Text] [Related]
18. Use of Bacillus spp. as beneficial fermentation microbes in baking.
Robles Hernandez MG; Gerlinsky M; Zhang JS; Gänzle MG
Int J Food Microbiol; 2024 May; 416():110646. PubMed ID: 38457886
[TBL] [Abstract][Full Text] [Related]
19. Fungi in cake production chain: Occurrence and evaluation of growth potential in different cake formulations during storage.
Morassi LLP; Bernardi AO; Amaral ALPM; Chaves RD; Santos JLP; Copetti MV; Sant'Ana AS
Food Res Int; 2018 Apr; 106():141-148. PubMed ID: 29579912
[TBL] [Abstract][Full Text] [Related]
20. Survival and growth of Bacillus cereus in Egyptian bread and its effect on bread staling.
Rizk IR; Ebeid HM
Nahrung; 1989; 33(9):839-44. PubMed ID: 2516878
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
