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Journal Abstract Search

143 related items for PubMed ID: 15168557

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  • 2. Characterization of the bacterial spoilage flora in marinated pork products.
    Schirmer BC, Heir E, Langsrud S.
    J Appl Microbiol; 2009 Jun; 106(6):2106-16. PubMed ID: 19298510
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  • 5. Classification of ropy slime-producing lactic acid bacteria based on DNA-DNA homology, and identification of Lactobacillus sake and Leuconostoc amelibiosum as dominant spoilage organisms in meat products.
    Mäkelä P, Schillinger U, Korkeala H, Holzapfel WH.
    Int J Food Microbiol; 1992 Jun; 16(2):167-72. PubMed ID: 1445761
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  • 8. A phylogenetic analysis of the genus Leuconostoc based on reverse transcriptase sequencing of 16 S rRNA.
    Martinez-Murcia AJ, Collins MD.
    FEMS Microbiol Lett; 1990 Jun 15; 58(1):73-83. PubMed ID: 1697817
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  • 11. Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE.
    Hong Y, Yang HS, Li J, Han SK, Chang HC, Kim HY.
    J Sci Food Agric; 2014 Jan 30; 94(2):296-300. PubMed ID: 23749756
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  • 19. Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum.
    Vihavainen EJ, Björkroth KJ.
    Int J Food Microbiol; 2007 Nov 01; 119(3):340-5. PubMed ID: 17913272
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  • 20. A novel real-time PCR assay for the specific identification and quantification of Weissella viridescens in blood sausages.
    Gómez-Rojo EM, Romero-Santacreu L, Jaime I, Rovira J.
    Int J Food Microbiol; 2015 Dec 23; 215():16-24. PubMed ID: 26318409
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