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Journal Abstract Search

162 related items for PubMed ID: 15954307

  • 1. Evaluation of the influence of bacteria on protein and lipid metabolism in short- and long-ripened dry fermented sausages.
    Vanoverschelde J, Demeyer D.
    Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001; 66(4):295-8. PubMed ID: 15954307
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  • 2. Antagonistic effect of chosen lactic acid bacteria strains on Salmonella species in meat and fermented sausages.
    Gomółka-Pawlicka M, Uradziński J.
    Pol J Vet Sci; 2003; 6(1):29-39. PubMed ID: 12675466
    [Abstract] [Full Text] [Related]

  • 3. 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
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  • 4. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
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  • 5. Technological conditions influence aminogenesis during spontaneous sausage fermentation.
    Latorre-Moratalla ML, Bover-Cid S, Vidal-Carou MC.
    Meat Sci; 2010 Jul 31; 85(3):537-41. PubMed ID: 20416841
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  • 6. Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI".
    Roseiro LC, Gomes A, Gonçalves H, Sol M, Cercas R, Santos C.
    Meat Sci; 2010 Jan 31; 84(1):172-9. PubMed ID: 20374771
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  • 7. Influence of inoculation levels and processing parameters on the survival of Campylobacter jejuni in German style fermented turkey sausages.
    Alter T, Bori A, Hamedi A, Ellerbroek L, Fehlhaber K.
    Food Microbiol; 2006 Oct 31; 23(7):701-7. PubMed ID: 16943072
    [Abstract] [Full Text] [Related]

  • 8. The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages.
    Ravyts F, Steen L, Goemaere O, Paelinck H, De Vuyst L, Leroy F.
    Food Microbiol; 2010 Oct 31; 27(7):945-54. PubMed ID: 20688237
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  • 10. 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 15; 126(1-2):227-34. PubMed ID: 18573561
    [Abstract] [Full Text] [Related]

  • 11. New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: a review.
    Rantsiou K, Cocolin L.
    Int J Food Microbiol; 2006 Apr 25; 108(2):255-67. PubMed ID: 16481061
    [Abstract] [Full Text] [Related]

  • 12. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages.
    Corbière Morot-Bizot S, Leroy S, Talon R.
    Int J Food Microbiol; 2006 Apr 25; 108(2):210-7. PubMed ID: 16488037
    [Abstract] [Full Text] [Related]

  • 13. Antagonistic effect of chosen lactic acid bacteria strains on Yersinia enterocolitica species in model set-ups, meat and fermented sausages.
    Gomółka-Pawlicka M, Uradziński J.
    Pol J Vet Sci; 2003 Apr 25; 6(2):99-108. PubMed ID: 12817780
    [Abstract] [Full Text] [Related]

  • 14. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
    Porto-Fett AC, Hwang CA, Call JE, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.
    Food Microbiol; 2008 Sep 25; 25(6):793-801. PubMed ID: 18620971
    [Abstract] [Full Text] [Related]

  • 15. Extractibility of the protein and peptide fraction for different types of dry fermented sausages in relation to GPC-analysis.
    Vanoverschelde J, Ansorena D, Demeyer D.
    Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001 Sep 25; 66(3b):635-8. PubMed ID: 15954671
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  • 19. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
    Aymerich T, Martín B, Garriga M, Vidal-Carou MC, Bover-Cid S, Hugas M.
    J Appl Microbiol; 2006 Sep 25; 100(1):40-9. PubMed ID: 16405683
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