These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

97 related articles for article (PubMed ID: 8579991)

  • 1. Application of a mathematical model to describe the behaviour of the Lactobacillus spp. during the ripening of a Spanish dry fermented sausage (Chorizo).
    Bello J; Sanchez-Fuertes MA
    Int J Food Microbiol; 1995 Oct; 27(2-3):215-27. PubMed ID: 8579991
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Mathematical description of the growth of Lactobacillus sake and Lactobacillus pentosus under conditions prevailing in fermented sausages.
    Dossmann MU; Vogel RF; Hammes WP
    Appl Microbiol Biotechnol; 1996 Nov; 46(4):334-9. PubMed ID: 8987721
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Behaviour of Listeria spp. in naturally contaminated chorizo (Spanish fermented sausage).
    Encinas JP; Sanz JJ; García-López ML; Otero A
    Int J Food Microbiol; 1999 Feb; 46(2):167-71. PubMed ID: 10728617
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage.
    Sameshima T; Magome C; Takeshita K; Arihara K; Itoh M; Kondo Y
    Int J Food Microbiol; 1998 May; 41(1):1-7. PubMed ID: 9631333
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
    Muthukumarasamy P; Holley RA
    Food Microbiol; 2007 Feb; 24(1):82-8. PubMed ID: 16943098
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage.
    Fonseca S; Cachaldora A; Gómez M; Franco I; Carballo J
    Food Microbiol; 2013 Feb; 33(1):77-84. PubMed ID: 23122504
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Application of a Mathematical Model for the Inhibition of Enterobacteriaceae and Clostridia during a Sausage Curing Process.
    Bello J; Sanchez-Fuertes MA
    J Food Prot; 1995 Dec; 58(12):1345-1350. PubMed ID: 31159036
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain.
    Leroy F; De Vuyst L
    Int J Food Microbiol; 2005 Apr; 100(1-3):141-52. PubMed ID: 15854700
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
    Hwang CA; Porto-Fett AC; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
    Int J Food Microbiol; 2009 Feb; 129(3):244-52. PubMed ID: 19157610
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4 degrees C.
    Blickstad E; Molin G
    J Appl Bacteriol; 1983 Feb; 54(1):45-56. PubMed ID: 6406420
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparative study of lactic acid bacteria house flora isolated in different varieties of 'chorizo'.
    Santos EM; González-Fernández C; Jaime I; Rovira J
    Int J Food Microbiol; 1998 Jan; 39(1-2):123-8. PubMed ID: 9562884
    [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. 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. Growth potential of exponential- and stationary-phase Salmonella Typhimurium during sausage fermentation.
    Birk T; Henriksen S; Müller K; Hansen TB; Aabo S
    Meat Sci; 2016 Nov; 121():342-349. PubMed ID: 27423056
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
    Benkerroum N; Daoudi A; Hamraoui T; Ghalfi H; Thiry C; Duroy M; Evrart P; Roblain D; Thonart P
    J Appl Microbiol; 2005; 98(1):56-63. PubMed ID: 15610417
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.