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 *

119 related articles for article (PubMed ID: 8987721)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation.
    Leroy F; de Vuyst L
    Appl Environ Microbiol; 1999 Dec; 65(12):5350-6. PubMed ID: 10583988
    [TBL] [Abstract][Full Text] [Related]  

  • 5. UV-induced Lactobacillus gasseri mutants resisting sodium chloride and sodium nitrite for meat fermentation.
    Arihara K; Itoh M
    Int J Food Microbiol; 2000 Jun; 56(2-3):227-30. PubMed ID: 10857549
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Biochemical characterization of lactobacilli from dry fermented sausages.
    Hugas M; Garriga M; Aymerich T; Monfort JM
    Int J Food Microbiol; 1993 Apr; 18(2):107-13. PubMed ID: 8494677
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions.
    Verluyten J; Messens W; De Vuyst L
    Appl Environ Microbiol; 2003 Jul; 69(7):3833-9. PubMed ID: 12839751
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of pH, salt and nitrite on the heme-dependent catalase activity of lactic acid bacteria.
    Mares A; Neyts K; Debevere J
    Int J Food Microbiol; 1994 Dec; 24(1-2):191-8. PubMed ID: 7703013
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 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. Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K.
    Leroy F; de Vuyst L
    Appl Environ Microbiol; 1999 Mar; 65(3):974-81. PubMed ID: 10049850
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Probabilistic models to describe the effect of NaNO2 in combination with NaCl on the growth inhibition of Lactobacillus in frankfurters.
    Lee S; Lee H; Kim S; Lee J; Ha J; Gwak E; Oh MH; Park BY; Kim JS; Choi KH; Yoon Y
    Meat Sci; 2015 Dec; 110():302-9. PubMed ID: 26410421
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages.
    Garriga M; Hugas M; Gou P; Aymerich MT; Arnau J; Monfort JM
    Int J Food Microbiol; 1996 Sep; 32(1-2):173-83. PubMed ID: 8880337
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH 1174.
    Verluyten J; Leroy F; De Vuyst L
    Appl Environ Microbiol; 2004 Aug; 70(8):4807-13. PubMed ID: 15294818
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Improvement of raw sausage fermentation by stress-conditioning of the starter organism Lactobacillus sakei.
    Hüfner E; Hertel C
    Curr Microbiol; 2008 Nov; 57(5):490-6. PubMed ID: 18820967
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres.
    Devlieghere F; Debevere J; Van Impe J
    Int J Food Microbiol; 1998 Jun; 41(3):231-8. PubMed ID: 9706791
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.