124 related articles for article (PubMed ID: 8350244)
1. Taxonomy of lactic acid bacteria from spoiled, vacuum packaged vienna sausages by total soluble protein profiles.
Dykes G; von Holy A
J Basic Microbiol; 1993; 33(3):169-77. PubMed ID: 8350244
[TBL] [Abstract][Full Text] [Related]
2. Numerical taxonomy and identification of lactic acid bacteria from spoiled, vacuum-packaged vienna sausages.
Dykes GA; Britz TJ; von Holy A
J Appl Bacteriol; 1994 Mar; 76(3):246-52. PubMed ID: 8157544
[TBL] [Abstract][Full Text] [Related]
3. Taxonomy of lactic acid bacteria associated with vacuum-packaged processed meat spoilage by multivariate analysis of cellular fatty acids.
Dykes GA; Cloete TE; von Holy A
Int J Food Microbiol; 1995 Nov; 28(1):89-100. PubMed ID: 8751093
[TBL] [Abstract][Full Text] [Related]
4. Classification of ropy slime-producing lactic acid bacteria based on DNA-DNA homology, and identification of Lactobacillus sake and Leuconostoc amelibiosum as dominant spoilage organisms in meat products.
Mäkelä P; Schillinger U; Korkeala H; Holzapfel WH
Int J Food Microbiol; 1992 Jun; 16(2):167-72. PubMed ID: 1445761
[TBL] [Abstract][Full Text] [Related]
5. Characterization of lactic acid bacteria isolated from vacuum-packed cooked ring sausages.
Korkeala H; Mäkelä P
Int J Food Microbiol; 1989 Aug; 9(1):33-43. PubMed ID: 2641274
[TBL] [Abstract][Full Text] [Related]
6. Numerical taxonomy of psychrotrophic lactic acid bacteria from prepacked meat and meat products.
Borch E; Molin G
Antonie Van Leeuwenhoek; 1988; 54(4):301-23. PubMed ID: 3178187
[TBL] [Abstract][Full Text] [Related]
7. Intraspecific diversity of Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus sakei, and Leuconostoc mesenteroides associated with vacuum-packed meat product spoilage analyzed by randomly amplified polymorphic DNA PCR.
Aznar R; Chenoll E
J Food Prot; 2006 Oct; 69(10):2403-10. PubMed ID: 17066919
[TBL] [Abstract][Full Text] [Related]
8. Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy).
Parente E; Grieco S; Crudele MA
J Appl Microbiol; 2001 Jun; 90(6):943-52. PubMed ID: 11412324
[TBL] [Abstract][Full Text] [Related]
9. Characterisation of lactic acid bacteria from spoiled, vacuum-packaged, cold-smoked rainbow trout using ribotyping.
Lyhs U; Björkroth J; Korkeala H
Int J Food Microbiol; 1999 Nov; 52(1-2):77-84. PubMed ID: 10573394
[TBL] [Abstract][Full Text] [Related]
10. Thermotolerance of meat spoilage lactic acid bacteria and their inactivation in vacuum-packaged vienna sausages.
Franz CM; von Holy A
Int J Food Microbiol; 1996 Feb; 29(1):59-73. PubMed ID: 8722187
[TBL] [Abstract][Full Text] [Related]
11. Characterization of new bacteriocinogenic lactic acid bacteria isolated using a medium designed to simulate inhibition of Listeria by Lactobacillus sakei 2512 on meat.
Héquet A; Laffitte V; Simon L; De Sousa-Caetano D; Thomas C; Fremaux C; Berjeaud JM
Int J Food Microbiol; 2007 Jan; 113(1):67-74. PubMed ID: 16997410
[TBL] [Abstract][Full Text] [Related]
12. A numerical taxonomic study of lactic acid bacteria isolated from irradiated pork and chicken packaged under various gas atmospheres.
Grant IR; Patterson MF
J Appl Bacteriol; 1991 Apr; 70(4):302-7. PubMed ID: 2055792
[TBL] [Abstract][Full Text] [Related]
13. The use of multiplex PCR reactions to characterize populations of lactic acid bacteria associated with meat spoilage.
Yost CK; Nattress FM
Lett Appl Microbiol; 2000 Aug; 31(2):129-33. PubMed ID: 10972714
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Characterization and identification of lactic acid bacteria in "morcilla de Burgos".
Santos EM; Jaime I; Rovira J; Lyhs U; Korkeala H; Björkroth J
Int J Food Microbiol; 2005 Jan; 97(3):285-96. PubMed ID: 15582739
[TBL] [Abstract][Full Text] [Related]
16. Molecular characterization of Lactobacillus curvatus and Lact. sake isolated from sauerkraut and their application in sausage fermentations.
Vogel RF; Lohmann M; Nguyen M; Weller AN; Hammes WP
J Appl Bacteriol; 1993 Mar; 74(3):295-300. PubMed ID: 8468262
[TBL] [Abstract][Full Text] [Related]
17. Leuconostoc spoilage of vacuum-packaged vegetable sausages.
Vihavainen EJ; Murros AE; Björkroth KJ
J Food Prot; 2008 Nov; 71(11):2312-5. PubMed ID: 19044279
[TBL] [Abstract][Full Text] [Related]
18. Effect of sodium nitrite and sodium chloride on growth of lactic acid bacteria.
Korkeala H; Alanko T; Tiusanen T
Acta Vet Scand; 1992; 33(1):27-32. PubMed ID: 1598855
[TBL] [Abstract][Full Text] [Related]
19. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.
Chenoll E; Macián MC; Elizaquível P; Aznar R
J Appl Microbiol; 2007 Feb; 102(2):498-508. PubMed ID: 17241356
[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]