419 related articles for article (PubMed ID: 27434177)
1. 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]
2. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
Klingberg TD; Axelsson L; Naterstad K; Elsser D; Budde BB
Int J Food Microbiol; 2005 Dec; 105(3):419-31. PubMed ID: 16076509
[TBL] [Abstract][Full Text] [Related]
3. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures.
Villani F; Casaburi A; Pennacchia C; Filosa L; Russo F; Ercolini D
Appl Environ Microbiol; 2007 Sep; 73(17):5453-63. PubMed ID: 17616625
[TBL] [Abstract][Full Text] [Related]
4. Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages.
Fontana C; Sandro Cocconcelli P; Vignolo G
Int J Food Microbiol; 2005 Aug; 103(2):131-42. PubMed ID: 16083816
[TBL] [Abstract][Full Text] [Related]
5. RAPD-PCR characterization of lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy).
Andrighetto C; Zampese L; Lombardi A
Lett Appl Microbiol; 2001 Jul; 33(1):26-30. PubMed ID: 11442810
[TBL] [Abstract][Full Text] [Related]
6. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
Aymerich T; Martín B; Garriga M; Vidal-Carou MC; Bover-Cid S; Hugas M
J Appl Microbiol; 2006; 100(1):40-9. PubMed ID: 16405683
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization.
Urso R; Comi G; Cocolin L
Syst Appl Microbiol; 2006 Dec; 29(8):671-80. PubMed ID: 16510261
[TBL] [Abstract][Full Text] [Related]
10. Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages.
Rantsiou K; Drosinos EH; Gialitaki M; Metaxopoulos I; Comi G; Cocolin L
Int J Food Microbiol; 2006 Dec; 112(3):215-22. PubMed ID: 17045690
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production.
Urso R; Rantsiou K; Cantoni C; Comi G; Cocolin L
Int J Food Microbiol; 2006 Aug; 110(3):232-9. PubMed ID: 16814893
[TBL] [Abstract][Full Text] [Related]
13. Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model.
Janßen D; Eisenbach L; Ehrmann MA; Vogel RF
Int J Food Microbiol; 2018 Nov; 285():188-197. PubMed ID: 29728282
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages.
Urso R; Rantsiou K; Cantoni C; Comi G; Cocolin L
Appl Microbiol Biotechnol; 2006 Jul; 71(4):480-5. PubMed ID: 16231175
[TBL] [Abstract][Full Text] [Related]
16. Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy.
Tremonte P; Sorrentino E; Pannella G; Tipaldi L; Sturchio M; Masucci A; Maiuro L; Coppola R; Succi M
Int J Food Microbiol; 2017 Feb; 242():132-140. PubMed ID: 28006700
[TBL] [Abstract][Full Text] [Related]
17. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.
Chen X; Li J; Zhou T; Li J; Yang J; Chen W; Xiong YL
Meat Sci; 2016 Nov; 121():302-309. PubMed ID: 27395823
[TBL] [Abstract][Full Text] [Related]
18. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
Benito MJ; Martín A; Aranda E; Pérez-Nevado F; Ruiz-Moyano S; Córdoba MG
J Food Sci; 2007 Aug; 72(6):M193-201. PubMed ID: 17995686
[TBL] [Abstract][Full Text] [Related]
19. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
Ventimiglia G; Alfonzo A; Galluzzo P; Corona O; Francesca N; Caracappa S; Moschetti G; Settanni L
Food Microbiol; 2015 Oct; 51():57-68. PubMed ID: 26187828
[TBL] [Abstract][Full Text] [Related]
20. Prevalence and diversity of tetracycline resistant lactic acid bacteria and their tet genes along the process line of fermented dry sausages.
Gevers D; Masco L; Baert L; Huys G; Debevere J; Swings J
Syst Appl Microbiol; 2003 Jun; 26(2):277-83. PubMed ID: 12866855
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]