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 *

486 related articles for article (PubMed ID: 9631333)

  • 1. 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]  

  • 2. Dry sausage fermented by Lactobacillus rhamnosus strains.
    Erkkilä S; Suihko ML; Eerola S; Petäjä E; Mattila-Sandholm T
    Int J Food Microbiol; 2001 Feb; 64(1-2):205-10. PubMed ID: 11252505
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
    Zúñiga Estrada A; Sánchez Mendoza M; Mota de la Garza L; Ortigoza Ferado J
    Rev Latinoam Microbiol; 1999; 41(1):5-10. PubMed ID: 10932746
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model.
    Janßen D; Eisenbach L; Ehrmann MA; Vogel RF
    Int J Food Microbiol; 2018 Nov; 285():188-197. PubMed ID: 29728282
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Beneficial effects of a strain of Lactobacillus paracasei subsp. paracasei in Staphylococcus aureus-induced intestinal and colonic injury.
    Bendali F; Madi N; Sadoun D
    Int J Infect Dis; 2011 Nov; 15(11):e787-94. PubMed ID: 21963346
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of three commercial starters on growth of Staphylococcus aureus and enterotoxins (A-D) and thermonuclease production in broth.
    González-Fandos E; Otero A; Sierra M; García-López ML; Prieto M
    Int J Food Microbiol; 1994 Dec; 24(1-2):321-7. PubMed ID: 7703025
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Staphtox predictor - A dynamic mathematical model to predict formation of Staphylococcus enterotoxin during heating and fermentation of meat products.
    Gunvig A; Andresen MS; Jacobsen T; Borggaard C
    Int J Food Microbiol; 2018 Nov; 285():81-91. PubMed ID: 30071496
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Functional meat starter cultures for improved sausage fermentation.
    Leroy F; Verluyten J; De Vuyst L
    Int J Food Microbiol; 2006 Feb; 106(3):270-85. PubMed ID: 16213053
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.
    Ravyts F; Barbuti S; Frustoli MA; Parolari G; Saccani G; De Vuyst L; Leroy F
    J Food Prot; 2008 Sep; 71(9):1817-27. PubMed ID: 18810865
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of starter culture on staphylococcal enterotoxin and thermonuclease production in dry sausage.
    Niskanen A; Nurmi E
    Appl Environ Microbiol; 1976 Jan; 31(1):11-20. PubMed ID: 942200
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The occurrence and growth of microorganisms during the fermentation of fish sausage.
    Aryanta RW; Fleet GH; Buckle KA
    Int J Food Microbiol; 1991 Jun; 13(2):143-55. PubMed ID: 1909546
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Applicability of bacteriocinogenic Lactobacillus pentosus 31-1 as a novel functional starter culture or coculture for fermented sausage manufacture.
    Liu G; Griffiths MW; Shang N; Chen S; Li P
    J Food Prot; 2010 Feb; 73(2):292-8. PubMed ID: 20132674
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages.
    Ferrocino I; Bellio A; Giordano M; Macori G; Romano A; Rantsiou K; Decastelli L; Cocolin L
    Appl Environ Microbiol; 2018 Feb; 84(3):. PubMed ID: 29196291
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
    Casaburi A; Di Monaco R; Cavella S; Toldrá F; Ercolini D; Villani F
    Food Microbiol; 2008 Apr; 25(2):335-47. PubMed ID: 18206776
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 25.