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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

191 related items for PubMed ID: 11837390

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  • 5. Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation.
    Topisirovic L, Kojic M, Fira D, Golic N, Strahinic I, Lozo J.
    Int J Food Microbiol; 2006 Dec 01; 112(3):230-5. PubMed ID: 16764959
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  • 13. 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 15; 105(3):419-31. PubMed ID: 16076509
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  • 15. Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442.
    Xiraphi N, Georgalaki M, Driessche GV, Devreese B, Beeumen JV, Tsakalidou E, Metaxopoulos J, Drosinos EH.
    Antonie Van Leeuwenhoek; 2006 Jan 15; 89(1):19-26. PubMed ID: 16244793
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  • 16. 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 15; 72(6):M193-201. PubMed ID: 17995686
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  • 20. 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 15; 65(3):974-81. PubMed ID: 10049850
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