161 related articles for article (PubMed ID: 32349211)
1. Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits.
Rebecchi A; Miragoli F; Lopez C; Bassi D; Fontana C
Microorganisms; 2020 Apr; 8(5):. PubMed ID: 32349211
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat.
Mangia NP; Cottu M; Aponte M; Murgia MA; Mura ME; Blaiotta G
Foods; 2024 Feb; 13(4):. PubMed ID: 38397610
[TBL] [Abstract][Full Text] [Related]
4. Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy.
Mauriello G; Casaburi A; Blaiotta G; Villani F
Meat Sci; 2004 May; 67(1):149-58. PubMed ID: 22061128
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH.
Stavropoulou DA; De Maere H; Berardo A; Janssens B; Filippou P; De Vuyst L; De Smet S; Leroy F
Front Microbiol; 2018; 9():2232. PubMed ID: 30283431
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Biodiversity of coagulase-negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples.
Coton E; Desmonts MH; Leroy S; Coton M; Jamet E; Christieans S; Donnio PY; Lebert I; Talon R
Int J Food Microbiol; 2010 Feb; 137(2-3):221-9. PubMed ID: 20061042
[TBL] [Abstract][Full Text] [Related]
9. Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs.
Even S; Leroy S; Charlier C; Zakour NB; Chacornac JP; Lebert I; Jamet E; Desmonts MH; Coton E; Pochet S; Donnio PY; Gautier M; Talon R; Le Loir Y
Int J Food Microbiol; 2010 Apr; 139(1-2):87-95. PubMed ID: 20226555
[TBL] [Abstract][Full Text] [Related]
10. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages.
Blaiotta G; Pennacchia C; Villani F; Ricciardi A; Tofalo R; Parente E
J Appl Microbiol; 2004; 97(2):271-84. PubMed ID: 15239693
[TBL] [Abstract][Full Text] [Related]
11. Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture.
Li H; Zhu Q; Chen X; Zhou J; Wu J
Food Res Int; 2022 Dec; 162(Pt A):111957. PubMed ID: 36461208
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Characterization of indigenous coagulase-negative staphylococci isolated from Chinese spontaneously fermented meat products.
Chen J; Zhang J; Yang Z; Niu Y; Cai Z; Wang J; Yin L; Lin Y; Lu X
Microbiol Res; 2022 Oct; 263():127160. PubMed ID: 35944356
[TBL] [Abstract][Full Text] [Related]
14. Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments.
Janssens M; Myter N; De Vuyst L; Leroy F
Int J Food Microbiol; 2013 Aug; 166(1):168-75. PubMed ID: 23880244
[TBL] [Abstract][Full Text] [Related]
15. What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
Fraqueza MJ; Rocha JM; Laranjo M; Potes ME; Fialho AR; Fernandes MJ; Fernandes MH; Barreto A; Semedo-Lemsaddek T; Elias M
J Food Sci; 2019 Oct; 84(10):2932-2943. PubMed ID: 31524954
[TBL] [Abstract][Full Text] [Related]
16. Tetracycline Gene Transfer in
Leroy S; Christieans S; Talon R
Front Microbiol; 2019; 10():392. PubMed ID: 30894841
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review.
Sánchez Mainar M; Stavropoulou DA; Leroy F
Int J Food Microbiol; 2017 Apr; 247():24-37. PubMed ID: 27234590
[TBL] [Abstract][Full Text] [Related]
20. The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH.
Stavropoulou DA; Van Reckem E; De Smet S; De Vuyst L; Leroy F
Int J Food Microbiol; 2018 Jun; 274():52-59. PubMed ID: 29551445
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]