265 related articles for article (PubMed ID: 29786847)
1. Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China.
Wang J; Wei X; Fan M
J Food Sci; 2018 Jun; 83(6):1707-1715. PubMed ID: 29786847
[TBL] [Abstract][Full Text] [Related]
2. Antibiotic Resistance of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Naturally Fermented Chinese Cured Beef.
Wang J; Li M; Wang J; Liu M; Yang K; Zhang J; Fan M; Wei X
J Food Prot; 2018 Dec; 81(12):2054-2063. PubMed ID: 30485765
[TBL] [Abstract][Full Text] [Related]
3. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.
Adimpong DB; Nielsen DS; Sørensen KI; Derkx PM; Jespersen L
BMC Microbiol; 2012 May; 12():75. PubMed ID: 22594449
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Predominance of
Sánchez J; Vegas C; Zavaleta AI; Esteve-Zarzoso B
Pol J Microbiol; 2019; 68(1):127-137. PubMed ID: 31050261
[TBL] [Abstract][Full Text] [Related]
7. Coagulase-negative staphylococci (CoNS) isolated from ready-to-eat food of animal origin--phenotypic and genotypic antibiotic resistance.
Chajęcka-Wierzchowska W; Zadernowska A; Nalepa B; Sierpińska M; Łaniewska-Trokenheim Ł
Food Microbiol; 2015 Apr; 46():222-226. PubMed ID: 25475289
[TBL] [Abstract][Full Text] [Related]
8. Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures.
Resch M; Nagel V; Hertel C
Int J Food Microbiol; 2008 Sep; 127(1-2):99-104. PubMed ID: 18625535
[TBL] [Abstract][Full Text] [Related]
9. Characterization and transfer of antibiotic resistance in lactic acid bacteria from fermented food products.
Nawaz M; Wang J; Zhou A; Ma C; Wu X; Moore JE; Millar BC; Xu J
Curr Microbiol; 2011 Mar; 62(3):1081-9. PubMed ID: 21212956
[TBL] [Abstract][Full Text] [Related]
10. Characterization of Antibiotic Resistance Genes from Lactobacillus Isolated from Traditional Dairy Products.
Guo H; Pan L; Li L; Lu J; Kwok L; Menghe B; Zhang H; Zhang W
J Food Sci; 2017 Mar; 82(3):724-730. PubMed ID: 28182844
[TBL] [Abstract][Full Text] [Related]
11. Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products.
Aquilanti L; Garofalo C; Osimani A; Silvestri G; Vignaroli C; Clementi F
J Food Prot; 2007 Mar; 70(3):557-65. PubMed ID: 17388042
[TBL] [Abstract][Full Text] [Related]
12. Characterization and transfer of antimicrobial resistance in lactic acid bacteria from fermented dairy products in China.
Yang C; Yu T
J Infect Dev Ctries; 2019 Feb; 13(2):137-148. PubMed ID: 32036349
[TBL] [Abstract][Full Text] [Related]
13. Molecular characterization of tet(M) genes in Lactobacillus isolates from different types of fermented dry sausage.
Gevers D; Danielsen M; Huys G; Swings J
Appl Environ Microbiol; 2003 Feb; 69(2):1270-5. PubMed ID: 12571056
[TBL] [Abstract][Full Text] [Related]
14. Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages.
Semedo-Lemsaddek T; Carvalho L; Tempera C; Fernandes MH; Fernandes MJ; Elias M; Barreto AS; Fraqueza MJ
J Food Sci; 2016 May; 81(5):M1197-202. PubMed ID: 27095684
[TBL] [Abstract][Full Text] [Related]
15. Species Diversity and Pheno- and Genotypic Antibiotic Resistance Patterns of Staphylococci Isolated from Retail Ground Meats.
Guran HS; Kahya S
J Food Sci; 2015 Jun; 80(6):M1291-8. PubMed ID: 25944650
[TBL] [Abstract][Full Text] [Related]
16. Staphylococci isolated from ready-to-eat meat - Identification, antibiotic resistance and toxin gene profile.
Fijałkowski K; Peitler D; Karakulska J
Int J Food Microbiol; 2016 Dec; 238():113-120. PubMed ID: 27614422
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Antibiotic resistance of lactic acid bacteria isolated from Chinese yogurts.
Zhou N; Zhang JX; Fan MT; Wang J; Guo G; Wei XY
J Dairy Sci; 2012 Sep; 95(9):4775-4783. PubMed ID: 22916881
[TBL] [Abstract][Full Text] [Related]
19. Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foods.
Comunian R; Daga E; Dupré I; Paba A; Devirgiliis C; Piccioni V; Perozzi G; Zonenschain D; Rebecchi A; Morelli L; De Lorentiis A; Giraffa G
Int J Food Microbiol; 2010 Mar; 138(1-2):151-6. PubMed ID: 20005592
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]