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127 related items for PubMed ID: 10857549

  • 1. UV-induced Lactobacillus gasseri mutants resisting sodium chloride and sodium nitrite for meat fermentation.
    Arihara K, Itoh M.
    Int J Food Microbiol; 2000 Jun 01; 56(2-3):227-30. PubMed ID: 10857549
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  • 3. Effect of sodium nitrite and sodium chloride on growth of lactic acid bacteria.
    Korkeala H, Alanko T, Tiusanen T.
    Acta Vet Scand; 1992 Jun 01; 33(1):27-32. PubMed ID: 1598855
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  • 4. Biochemical characterization of lactobacilli from dry fermented sausages.
    Hugas M, Garriga M, Aymerich T, Monfort JM.
    Int J Food Microbiol; 1993 Apr 01; 18(2):107-13. PubMed ID: 8494677
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  • 5. 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 01; 46(4):334-9. PubMed ID: 8987721
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  • 6. 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 01; 69(7):3833-9. PubMed ID: 12839751
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  • 10. Effects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28.
    Kouakou P, Ghalfi H, Destain J, Dubois-Dauphin R, Evrard P, Thonart P.
    Food Microbiol; 2009 Sep 01; 26(6):623-8. PubMed ID: 19527838
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  • 12. 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 02; 278():61-72. PubMed ID: 29702317
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  • 13. 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 02; 110():302-9. PubMed ID: 26410421
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  • 17. Characterization of lytic enzyme activities of Lactobacillus gasseri with special reference to autolysis.
    Yokoi KJ, Kawasaki K, Taketo A, Kodaira K.
    Int J Food Microbiol; 2004 Nov 15; 96(3):273-9. PubMed ID: 15454317
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