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307 related items for PubMed ID: 15582739

  • 1. Characterization and identification of lactic acid bacteria in "morcilla de Burgos".
    Santos EM, Jaime I, Rovira J, Lyhs U, Korkeala H, Björkroth J.
    Int J Food Microbiol; 2005 Jan 01; 97(3):285-96. PubMed ID: 15582739
    [Abstract] [Full Text] [Related]

  • 2. Diversity of Weissella viridescens strains associated with "Morcilla de Burgos".
    Koort J, Coenye T, Santos EM, Molinero C, Jaime I, Rovira J, Vandamme P, Björkroth J.
    Int J Food Microbiol; 2006 May 25; 109(1-2):164-8. PubMed ID: 16503360
    [Abstract] [Full Text] [Related]

  • 3. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.
    Chenoll E, Macián MC, Elizaquível P, Aznar R.
    J Appl Microbiol; 2007 Feb 25; 102(2):498-508. PubMed ID: 17241356
    [Abstract] [Full Text] [Related]

  • 4. Enterococcus species dominating in fresh modified-atmosphere-packaged, marinated broiler legs are overgrown by Carnobacterium and Lactobacillus species during storage at 6 degrees C.
    Björkroth J, Ristiniemi M, Vandamme P, Korkeala H.
    Int J Food Microbiol; 2005 Jan 01; 97(3):267-76. PubMed ID: 15582737
    [Abstract] [Full Text] [Related]

  • 5. Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure.
    Diez AM, Urso R, Rantsiou K, Jaime I, Rovira J, Cocolin L.
    Int J Food Microbiol; 2008 Apr 30; 123(3):246-53. PubMed ID: 18367280
    [Abstract] [Full Text] [Related]

  • 6. Developing microbial spoilage population in vacuum-packaged charcoal-broiled European river lamprey (Lampetra fluviatilis).
    Merivirta LO, Koort JM, Kivisaari M, Korkeala H, Björkroth KJ.
    Int J Food Microbiol; 2005 May 25; 101(2):145-52. PubMed ID: 15862876
    [Abstract] [Full Text] [Related]

  • 7. The influence of different preservation methods on spoilage bacteria populations inoculated in morcilla de Burgos during anaerobic cold storage.
    Diez AM, Jaime I, Rovira J.
    Int J Food Microbiol; 2009 Jun 30; 132(2-3):91-9. PubMed ID: 19411125
    [Abstract] [Full Text] [Related]

  • 8. Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides.
    Diez AM, Björkroth J, Jaime I, Rovira J.
    Int J Food Microbiol; 2009 May 31; 131(2-3):168-77. PubMed ID: 19307036
    [Abstract] [Full Text] [Related]

  • 9. The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása).
    Danilović B, Joković N, Petrović L, Veljović K, Tolinački M, Savić D.
    Meat Sci; 2011 Aug 31; 88(4):668-74. PubMed ID: 21420794
    [Abstract] [Full Text] [Related]

  • 10. Identification of lactic acid bacteria involved in the spoilage of pasteurized "foie gras" products.
    Matamoros S, André S, Hue I, Prévost H, Pilet MF.
    Meat Sci; 2010 Jul 31; 85(3):467-71. PubMed ID: 20416816
    [Abstract] [Full Text] [Related]

  • 11. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CM, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 20; 114(3):342-51. PubMed ID: 17188771
    [Abstract] [Full Text] [Related]

  • 12. 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 20; 72(6):M193-201. PubMed ID: 17995686
    [Abstract] [Full Text] [Related]

  • 13. Lactobacillus sakei/curvatus is the prevailing lactic acid bacterium group in spoiled maatjes herring.
    Lyhs U, Björkroth JK.
    Food Microbiol; 2008 May 20; 25(3):529-33. PubMed ID: 18355678
    [Abstract] [Full Text] [Related]

  • 14. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H, Gabriel V, Fontagné-Faucher C.
    Int J Food Microbiol; 2009 Sep 30; 135(1):53-9. PubMed ID: 19651455
    [Abstract] [Full Text] [Related]

  • 15. Identification of lactic acid bacteria isolated from South African brandy base wines.
    du Plessis HW, Dicks LM, Pretorius IS, Lambrechts MG, du Toit M.
    Int J Food Microbiol; 2004 Feb 15; 91(1):19-29. PubMed ID: 14967557
    [Abstract] [Full Text] [Related]

  • 16. Characterisation of lab in typical Salento Pecorino cheese.
    Cappello MS, Laddomada B, Poltronieri P, Zacheo G.
    Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001 Feb 15; 66(3b):569-72. PubMed ID: 15954655
    [Abstract] [Full Text] [Related]

  • 17. Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE.
    Jiang Y, Gao F, Xu XL, Su Y, Ye KP, Zhou GH.
    Meat Sci; 2010 Dec 15; 86(4):889-95. PubMed ID: 20800372
    [Abstract] [Full Text] [Related]

  • 18. Leuconostoc gasicomitatum is the dominating lactic acid bacterium in retail modified-atmosphere-packaged marinated broiler meat strips on sell-by-day.
    Susiluoto T, Korkeala H, Björkroth KJ.
    Int J Food Microbiol; 2003 Jan 15; 80(1):89-97. PubMed ID: 12430775
    [Abstract] [Full Text] [Related]

  • 19. Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef.
    Katikou P, Ambrosiadis I, Georgantelis D, Koidis P, Georgakis SA.
    J Appl Microbiol; 2005 Jan 15; 99(6):1303-13. PubMed ID: 16313402
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

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